Common questions

10% of total (minimum $50) required within 24h to confirm booking. We confirm everything by phone or text after you submit a quote request.

We can usually set up on a covered patio, garage, or large indoor space with reasonable ventilation.

We're flexible — text us photos of your space and we'll advise on the safest setup option. If conditions are genuinely unsafe, we'll work with you to reschedule.

Weekends in peak season (May-October) fill up 2-3 weeks ahead. Weekdays often have same-week availability.

Always worth asking — we sometimes have last-minute slots from cancellations.

Our minimum is $550 total, which usually works out to 10-12 adults at our Classic tier. Smaller groups can still book — you just pay the minimum total.

Single chef handles up to ~25 guests comfortably.

For 25-80 guests we coordinate multiple chefs and grills. Beyond 80, we'd want to plan together to make sure timing works.

Yes — gluten-free, halal, vegetarian, vegan, and nut-free menus on request, no extra charge. Just note your restrictions when booking or text us before the event.

Standard hibachi service is about 90 minutes from when the chef starts cooking.

Setup takes 15-20 minutes before, cleanup takes 15 minutes after. Total chef time on-site: about 2 hours.

• A flat outdoor area for the hibachi grill (about 5×5 feet)
• Tables and chairs for your guests
• Access to running water for cleanup
• A power outlet for our LED lighting if it's after sundown

Kids under 12 are $30 per child — one flat menu, regardless of which adult tier you choose. They pick any 2 regular proteins (chicken, steak, shrimp, scallops, salmon, or tofu), and we plate a kid-friendly portion of fried rice and hibachi vegetables. No premium proteins for kids (Filet, Sea Bass, Lobster), but we'll happily adjust spice and skip anything they don't like.

We bring the hibachi grill, food, and chef tools — guests provide their own tables and chairs.

Most clients use their existing patio furniture or rent folding tables from a local party store. If you need help finding a rental, we can recommend partners in Brooklyn / NYC.

10% of total (minimum $50) required within 24h to confirm booking.

Day-of, the chef collects payment by cash, Zelle, Venmo, or credit card before leaving. Corporate clients can request invoice billing — see our Menu & Pricing page.

Tips are not required but very appreciated. Most clients tip 15-20% of the total — your chef will mention it casually at cleanup. Cash or any digital app works.

Our primary service area is New York · New Jersey · Connecticut · Pennsylvania.

For longer drives we charge $(tiered, see TRAVEL_FEE_TABLE_TEXT)/mile beyond 30 miles, with a possible additional travel fee for distances over 100 miles. Just ask us — we'll quote it.

Yes — our teppanyaki rig is engineered for both backyards / rooftops AND well-ventilated indoor venues (apartments, lofts, private estates, corporate spaces).

For indoor setups we deploy a specialized smokeless ventilation hood, fire-resistant surface protection mats, and a low-residue propane system designed to preserve interior finishes. Final clearance on indoor setup is made by the chef on-site after a quick safety review of the space.

Full white-glove turnkey kit. You don't need to source anything.

• Commercial-grade mobile teppanyaki steel grill — same hardware used in fine-dining hibachi counters.
• Premium sound system for ambient tableside audio (low volume by default — Chef BENIHAHA's preference).
• High-end tableware — slate-stone plates, lacquered chopstick rests, fine porcelain dipping bowls.
• Artisanal glassware for sake / soju / pairing pours when requested.
• Pre-portioned ingredients sourced through our central kitchen at Sheraton Brooklyn — Japanese Wagyu, Certified Angus Beef, Kikkoman Non-GMO soy.

The only thing we need from you: a flat surface (preferably 6'+ wide) and access to your driveway / lobby for unload.

Yes — pristine condition is guaranteed.

Post-service, the team performs comprehensive sanitation: grill surface degrease, propane equipment shutdown + bag-down, every plate and utensil bussed, all guest-facing surfaces wiped + sanitized, and a final walk-through with the host before departure.

Indoor venues: we leave the kitchen / dining area in the exact condition we found it. Outdoor venues: lawn / patio raked or swept clear of any debris. If a guest spills something — that's also our problem, not yours.