Hibachi at Home in Downtown LA

Downtown is the one part of LA where the building matters more than the address. Before anything else, ask your property manager or HOA two questions: is propane cooking allowed on the roof deck or terrace, and is there freight elevator access with a loading dock time. Buildings that say yes to both make for our smoothest parties in the city; buildings that say no to the first cannot be worked around, and it is much better to find out a week ahead than on the day.

Loading is the other DTLA-specific thing. Metered street parking, one-way blocks, and buildings without a dock all mean the chef needs a plan for moving a grill and coolers from vehicle to venue — a reserved loading zone, a validated garage spot, or a freight elevator window all work. Tell us what your building has and we will schedule the arrival around it. We need a flat area about the size of a king-size bed and about 10 ft of overhead clearance, in open air rather than an enclosed room.

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 Downtown LA: April through November; best lunch months: April through June and October through November.

July averages a high of 88°F against 65°F in January. No month here averages above 93°F, so Downtown LA takes daytime bookings comfortably across most of the year. Rain is worth planning around in March, when about 29% 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 Downtown LA — 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.

Rooftop Birthdays. The signature DTLA booking: a building roof deck, twenty friends, and the skyline doing the decorating for you.

Office & Team Dinners. After-hours team celebrations in offices and studios where ordering another catering platter would have been the fifth one this quarter.

Loft Housewarmings. Arts District lofts with courtyards or roof access — the chef works the grill while the party stays exactly where it is.

Engagement & Milestone Dinners. Smaller, dressier evenings where the show is the entertainment and nobody has to book a private room somewhere.

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

Building Roof Decks. South Park and Historic Core towers with shared roof lounges. Excellent setting, and the building's open-flame policy is the whole conversation.

Arts District Courtyards. Converted-warehouse lofts with ground-level courtyards and loading access — the easiest DTLA setups by a wide margin.

Offices & Studio Spaces. After-hours events in workspaces with an outdoor terrace or a loading area we can cook in. Ventilation decides it.

Downtown LA parties happen on roofs, in loft courtyards, and in office spaces after hours — and almost none of them have a backyard. That is fine. Our teppanyaki grill is mobile, and a DTLA rooftop at sunset with the skyline behind the flame is one of the best rooms we cook in all year.

We serve the Arts District, South Park, Historic Core, Little Tokyo, Chinatown, and the surrounding blocks. 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.