Hibachi Forever
Birthdays
The most-booked reason people call. The chef works the birthday guest into the show, and children age 5 and under are $5 each.
Occasions
What people book us for
Graduations
Graduation season fills fast — book 1–2 weeks ahead. Big mixed-age groups work well since everyone picks their own proteins.
Anniversaries
A quieter seated dinner where the cooking is the entertainment. Upgrade to filet mignon and lobster to make it an occasion.
Weddings & rehearsal dinners
A relaxed alternative to a banquet hall. For larger counts we assign multiple chefs and grills.
Corporate & team dinners
Offsites, client dinners and holiday parties. We invoice cleanly and tailor the menu around dietary needs across a whole team.
Holidays & reunions
Family reunions, Fourth of July and end-of-year gatherings, where nobody wants to spend the evening cooking or washing up.
Scale
Larger parties
For 30 or more guests we normally assign two chefs and two grills, and for 60 or more we normally assign three chefs, so nobody waits for food. Final staffing is confirmed based on your guest count and event requirements.
Volume discounts scale with headcount — up to $200 off for parties of 45+. See the table on packages & pricing.
Before you book
Four things to check
1
The space
Roughly 5′ × 8′ of flat outdoor space, plus tables and chairs — bring your own, or add table-and-chair service at $10 per person.
2
Cover for weather
The cooking station must be under cover if rain is possible. Canopy, gazebo, covered patio or open garage all work.
3
Dietary needs
Gluten-free Tamari, organic tofu and allergy-aware prep are standard — just flag requirements when booking.
4
Timing
Your chef typically arrives about 30 minutes early to set up. Cooking and performance then run 90 minutes for Classic and 120 minutes for Premium and Luxury.
Book your chef
Planning something bigger?
For 30+ guests we normally assign two chefs and two grills; 60+ guests normally get three. Call and we will build the plan around your event.
Keep exploring
More about the experience
How it works
Setup, the show, and what we bring versus what you provide.
Menu
Every protein, the sides included, and premium upgrades.
Packages
Classic, Premium and Luxury compared, plus volume discounts.
Service areas
Where our chefs travel across CA, NV, GA and FL.
FAQ
Weather, dietary needs, space, deposits and payment.