Common questions

The hold needs $50 on it no later than 72 hours before the party. Until that lands the date is not yours. That $50 buys the date and the chef, and it is deducted from the final bill. We confirm everything by phone or text after you submit a quote request.

A covered patio, a garage, or a large room with reasonable ventilation will normally hold the setup.

Text photographs of the space and the safest arrangement comes back to you. Genuinely unsafe conditions mean a new date, worked out together.

Weekends in peak season (May-October) fill up 2-3 weeks ahead. Midweek dates are frequently open within the same week.

Worth asking regardless: cancellations open short-notice slots.

Our minimum is $500 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, at no additional cost: gluten-friendly, halal, vegetarian, vegan and nut-aware menus are available on request. Record the restriction at booking, or text 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 patch for the hibachi grill, roughly 5 by 5 feet
• Tables and chairs for your guests
• Access to running water for cleanup
• An outlet for the LED lighting on an after-dark party

Kids under 12 are $29.99 per child. They get a smaller protein portion (usually chicken), fried rice, vegetables, and dessert. We can adjust spice levels 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 the Buffalo area.

The hold needs $50 on it no later than 72 hours before the party. Until that lands the date is not yours. That $50 buys the date and the chef, and it is deducted from the final bill.

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 Buffalo, Western New York & beyond.

For longer drives we charge $2/mile beyond 50 miles, with a possible additional travel fee for distances over 100 miles. Just ask us — we'll quote it.