Hibachi at Home in Burbank

Burbank is a straightforward logistics city: driveways are standard, streets are wide, and the chef usually parks within a few steps of the gate. The Media District and blocks near the studios are busier on weekday evenings, but residential Burbank rarely presents a parking problem at all.

Valley heat is the real scheduling factor. From June through September an afternoon start puts your guests next to a teppanyaki grill in triple digits, and the same party at sunset is a completely different evening, so that is what we usually suggest. It is a recommendation, not a rule. Daytime and lunch bookings work well in Burbank from roughly October through May, when a midday party on a shaded patio is genuinely pleasant — it is the peak of Valley summer, not daylight itself, that we steer people away from. Shade over the guest seating matters more than shade over the chef. We need a flat area about the size of a king-size bed and roughly 10 ft of overhead clearance; mature trees and low patio covers are the usual reason we move the grill a few feet.

Not sure your space works? Send a photo with your quote request and we will confirm the setup spot before your date.

We need a flat outdoor area about the size of a king-size bed and about 10 ft of overhead clearance. Best evening months in Burbank: May through November; best lunch months: May through June and October through November.

July averages a high of 90°F against 65°F in January. No month here averages above 93°F, so Burbank takes daytime bookings comfortably across most of the year. Rain is worth planning around in March, when about 33% of days see measurable rain — a 10×10 pop-up tent over the chef station saves the party, and guests can eat indoors. Evenings run longest in June (sunset around 8:06pm); start 90 minutes before sunset for the golden-hour show.

Travel: none for Burbank — it sits inside our free 50-mile radius, so your quote carries no travel fee at all.

Averages from the Open-Meteo historical archive, 2019–2024.

Beef: USDA Choice Angus top sirloin. Choice is the grade above Select. We buy Angus program beef rather than whatever is cheapest that week.

Shrimp: BAP-certified. Best Aquaculture Practices — an independent certification covering the farm, the hatchery, the feed and the processing plant.

Salmon: Atlantic salmon fillet, skinless. Portioned fillet, not trim or belly offcuts.

Chicken: Boneless, skinless breast. Hatched, raised and harvested in the USA. Breast meat only — no thigh substitution.

Lobster tail: Wild-caught Caribbean spiny lobster. Our premium upgrade. Wild-caught, not farmed.

Sauces: House-made yum yum sauce and ginger dressing. Made by us, fresh every week — the ginger dressing from fresh onion, carrot, ginger, orange and lemon. Both contain egg; the ginger dressing also contains soy and wheat.

Allergies: Our standard soy sauce is not gluten free, so a gluten-free guest should have their own gluten-free soy and teriyaki on hand and we'll cook their portion with it; our ginger dressing is made with regular soy sauce, so their salad comes without it. We can't promise a nut- or sesame-free table — the gyoza are a commercial product and contain sesame, and our house-made sauces use store-bought ingredients. Both sauces contain egg. Tell us the allergy when you book and we'll check the labels in use for your date.

Studio Wrap Dinners. Post-production and crew celebrations at a house nearby, hosted by someone who has eaten enough catering trucks this year.

Backyard Birthdays. Magnolia Park and Rancho yards with string lights and a table for twenty — the everyday Burbank booking.

Pool Parties. Valley summers mean the pool gets used from May to October. Swim in the afternoon, hibachi at sunset.

Graduation Season. Burbank High, Burroughs, and Woodbury families hosting at home in May and June when restaurants are booked solid.

See how each celebration plays out: birthdays, pool parties, family reunions and more party ideas.

Magnolia Park Backyards. Flat, fenced lots with driveways and room for a long table. Some of the easiest setups in LA County.

Rancho District Properties. Larger equestrian-zone lots with real space — good for bigger guest counts and long tables.

Burbank Hills Homes. Hillside lots with stepped yards and a few stairs from the street. Easy, once we know they are there.

Burbank backyards are exactly the right size for this. Flat lots, real grass, a driveway to park in, and a fence line to set the grill against — it is the kind of setup where the chef is cooking within ten minutes of arriving and the whole evening runs early rather than late.

We cook across Burbank, Magnolia Park, the Rancho district, and the surrounding Valley cities. Flat rate $59.90 per adult, $29.90 per child 5–12, and kids under 5 eat free, $599 event minimum, 2 proteins per guest, veggies, fried rice and salad included.