Hibachi at Home in Los Angeles

Los Angeles is really a dozen different setup problems wearing one name, and the two that decide how your evening starts are parking and stairs. On the Westside and in the Hills, the chef arrives with a teppanyaki grill, propane, and coolers that need to come within about a block of your door — a held driveway space is worth more to your start time than anything else you can arrange. Hillside homes in Laurel Canyon, Beachwood, and Silver Lake often mean two or three flights up from the street, which is completely fine as long as we know before the day.

Rooftop and apartment parties need building sign-off, and in LA the answer comes from the HOA or property manager rather than the front desk, so ask a week ahead. Beyond that: we need a flat area about the size of a king-size bed for the grill and about 10 ft of overhead clearance, which rules out low pergolas and a lot of the mature-tree canopy on the Eastside — a photo sent when you book settles it in a minute. During red-flag fire conditions in the Hills we keep the setup on hardscape well clear of brush.

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 Los Angeles: 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 Los Angeles 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 Los Angeles — 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.

Backyard Birthdays. The most-booked party in Los Angeles, and the reason most people find us. Twelve to twenty people, a yard, and a chef who makes the cake unnecessary.

Industry Wrap Parties. End-of-shoot dinners at a producer's house where the crew has already eaten enough catering trucks for one year.

Graduation Season. UCLA, USC, and LMU weekends when every restaurant within five miles is booked solid and the family is flying in anyway.

Rooftop & Pool Parties. DTLA rooftops and Hills pool decks where the flame at golden hour is genuinely the best thing in the room.

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

Westside Backyards. Mar Vista, Palms, and Culver-adjacent lots with real yards. Easy setups, usually a driveway to park in, and our highest repeat-booking rate in the city.

Hills & Canyon Decks. Hollywood Hills, Laurel Canyon, and Beachwood homes with stepped decks and hairpin streets. Steep access is normal; we plan for it when you tell us.

DTLA & Arts District Rooftops. Loft buildings with shared roof decks. Great setting, and building approval for open-flame cooking is the one thing to lock down early.

Los Angeles is the reason we do this. In a city where a Saturday dinner reservation for twelve means three cars, ninety minutes of traffic, and a table you get pushed off at 9pm, a private hibachi chef in your own backyard is simply the better version of the evening. We bring the mobile teppanyaki grill, the food, and the full show — you stay home.

We cook across the whole city: Westside backyards, Hollywood Hills decks, Valley pools, DTLA rooftops, and Eastside bungalows. 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 always included, and any travel fee shown upfront before you pay anything.