Questions, answered

Weekends fill up first, especially May through September. The calendar automatically greys out any date that is too soon.

You can ask and we will try, but we cannot guarantee a particular chef on a particular date.

Parties over 30 adults need two chefs. Either place two bookings for the same date and time, or contact our events team and we will plan it with you.

Every guest gets two proteins of their choice, hibachi fried rice, grilled seasonal vegetables, a fresh side salad and our yum yum and ginger sauces.

Yes. Note it on the booking form and your booking manager will confirm it again on the phone.

Please list every allergy on the booking form. We will tell you honestly whether we can cook safely for that guest.

Contact us before booking — it depends on your location and local food handling rules.

Your chef arrives about 15 minutes before your start time to set up. The show itself runs around 90 minutes.

You provide tables, chairs, plates and utensils. We bring the grill, the food, the chef and every piece of cooking equipment.

No — we cook outdoors only. The grill needs open air.

We cook rain or shine, as long as there is a covered spot for the grill — a garage opening, an awning or a covered patio all work.

Roughly the footprint of a small car, on a flat surface, with clearance overhead. Your booking manager will check this with you.

Pricing is per guest with a minimum spend per party. Exact figures are on the menu page and on each location page.

Sometimes, if you are outside our listed cities. The amount is confirmed by your booking manager after you reserve — never added silently.

Payment is arranged directly with your booking manager after the date is confirmed. The website never takes payment.

Cancellation terms are shown in full on the booking form before you submit.