Frequently Asked Questions

Catering is $50 per adult for two proteins and $60 per adult for three proteins. Children under 13 are $30. For groups of 30 or more, buffet style is $40 per person.

Filet mignon is a $5 upgrade and lobster is a $10 upgrade, per guest.

There is a $500 food minimum for all parties. It is calculated on food only, before tax, travel and gratuity. Smaller groups can reach it with upgrades, extra proteins or appetizers.

Every plate comes with your choice of proteins, hibachi fried rice, grilled hibachi vegetables and a side salad — all cooked to order in front of your guests. Sake service is included for guests aged 21 and over.

No. Gratuity for the chef is customary and is not included in the menu prices.

We accept cash. Credit cards are accepted if paid 24 hours in advance.

Yes. Travel is $1 per mile from our kitchen. We confirm the exact amount in writing once you send your full event address, so there is nothing added on the day.

We travel across the Northeast — Connecticut, Rhode Island, Massachusetts (including Boston and Cape Cod), New York (including NYC and Long Island), New Jersey, New Hampshire and Maine.

See the full regional breakdown on our service area page.

Yes — beach houses, lake houses and short-term rentals are some of our most common bookings. Give us the rental address rather than your home address, and let us know if parking or access is tight.

We only cook on outside premises — a patio, balcony or covered area all work well. Tell us about the space when you enquire and we will let you know what is possible at your property.

The chef needs a level spot for the griddle with clear working space in front of it, plus room for guests to see the show safely. Requirements vary by property — send a photo of the yard, deck or patio when you enquire and we will confirm.

The chef arrives approximately 10-20 minutes before your reservation time to set up before cooking begins.

Yes — tables, chairs, plates and utensils can be rented for $15 per person if you need them.

Send your date, location, guest count and menu preference through the booking form, or call or text (860) 377-6136. We reply within 24 hours with availability, pricing and the travel fee.

Within 24 hours, seven days a week. For last-minute dates, calling or texting is faster than email.

As early as you can, especially for summer weekends, graduation season and holidays — those dates fill first. We do take shorter-notice bookings when the calendar allows, so it is always worth asking.

Yes. For 30 guests or more we switch to buffet style at $40 per person, which includes chicken, steak, shrimp, mixed vegetables and hibachi fried rice. It keeps service moving for big crowds.

Yes, on plated service. Each guest picks their own two or three proteins and can add upgrades individually — you do not have to order one set menu for the whole table.

We can provide tofu to meet vegetarian and vegan needs at the same price as a standard plate. Our food does not contain any nuts or sesame products — tell us about any other allergies or dietary needs when you book so the chef can plan for them.

Yes, we have serviced many gluten-free customers. Since our standard soy sauce and teriyaki sauce contain gluten, guests who need a gluten-free version are welcome to bring their own gluten-free soy sauce and teriyaki sauce for the chef to use on their plate.

A tent, garage, covered patio or porch usually keeps the party on schedule. Let us know in advance if the forecast turns so we can talk through the setup before the day.

The chef sets up and breaks down the cooking station and takes the equipment away. Your table, seating and decorations stay in your hands.