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. A 20% chef gratuity is standard and is not included in the menu prices.

We accept cash and Zelle.

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.

The whole state — Providence, Warwick, Cranston, Pawtucket, East Providence, North Providence, Woonsocket, Newport, Middletown, Narragansett, Wakefield, Westerly, Bristol, Barrington and every town in between.

We also cook in nearby Massachusetts and Connecticut towns. See the full list 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.

Outdoors is always the better option because of the smoke and the flames, and it is where most of our parties happen. If outdoor space is not available, tell us about the room 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.

Send your date, location, guest count and menu preference through the booking form, or call or text (929) 318-7366. 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.

There is a vegetable and tofu plate available at the same price as a standard two-protein plate. Tell us about any allergies or dietary needs when you book so the chef can plan for them.

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.