Hibachi at Home in San Diego
Private chef, teppanyaki grill and the full fire show in your backyard. 2 proteins, veggies, fried rice & salad, travel fee shown upfront.
“Chef John was sooooo much fun. 5 stars!” — Beatrix B., Google review
We reply within 15 min · free to cancel 48h+
What your quote actually includes
Every San Diego booking includes
Upgrades per guest: filet +$8 · scallops +$6 · lobster tail +$12
San Diego hosts say
Google & Zola reviews“Chef blue was absolutely amazing!!! Super friendly and personable. So fun and interactive. Knew how to switch it up between adults and kids. Food was delicious and he was great! Highly recommend !”
Lisa Craven · Google review
“Chef Bling and Chef Noodle was great! Very entertaining and food was delicious.”
Laura Gallop · Google review
How it works
Text yourself the quote
Add your mobile and email, then pick guests and day — your exact price and discount code show on screen and arrive by text.
We confirm your date
We reply by text, confirm the date and book your chef. Free to cancel with 48+ hours notice.
We bring the restaurant
Chef arrives 10–30 min before start, lays a mat, sets the grill, performs, feeds everyone, cleans up.
Where we cook in San Diego
Best evening months
June through October
Space needed
King-bed-size flat spot, outdoors
San Diego details
Parking, stairs & setup
San Diego is the easiest weather city we serve and the hardest parking city outside LA proper. In Pacific Beach, Mission Beach, and downtown La Jolla the chef needs a spot within about a block to walk the grill and coolers in, so a driveway space or a held street spot saves fifteen minutes. Coronado and parts of La Jolla have permit-only blocks; if that is your street, tell us and we will plan around it.
Vacation rentals are a large share of our San Diego bookings, so check the listing before you book us: some Mission Beach and Ocean Beach rentals prohibit open-flame cooking, and a few Carmel Valley and Del Mar HOAs require cooking on a hard surface away from the structure. We need a flat area about the size of a king-size bed and about 10 ft of overhead clearance. Beach-facing decks with low pergolas are the one setup we occasionally have to move.
Not sure your space works? Send a photo with your quote request and we will confirm the setup spot before your date.
Space & weather plan
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 San Diego: June through October; best lunch months: May through November.
July averages a high of 75°F against 63°F in January. No month here averages above 93°F, so San Diego takes daytime bookings comfortably across most of the year. Rain is worth planning around in March, when about 32% 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 7:58pm); start 90 minutes before sunset for the golden-hour show.
Travel: about $63 on a San Diego booking — the first 50 miles are free, then $1 per mile, and the exact amount is shown in your quote before you pay.
| Month | High | Low | Rainy days | Sunset |
|---|---|---|---|---|
| Jan | 63°F | 47°F | 22% | 6:06pm |
| Feb | 63°F | 47°F | 21% | 6:33pm |
| Mar | 63°F | 50°F | 32% | 6:57pm |
| Apr | 66°F | 54°F | 13% | 7:19pm |
| May | 68°F | 57°F | 9% | 7:41pm |
| Jun | 72°F | 61°F | 2% | 7:58pm |
| Jul | 75°F | 64°F | 1% | 7:56pm |
| Aug | 78°F | 66°F | 2% | 7:32pm |
| Sep | 78°F | 65°F | 3% | 6:53pm |
| Oct | 75°F | 59°F | 6% | 6:14pm |
| Nov | 70°F | 51°F | 11% | 5:47pm |
| Dec | 64°F | 48°F | 17% | 5:44pm |
Averages from the Open-Meteo historical archive, 2019–2024.
What we actually buy
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.
Popular San Diego parties
Graduation Parties. UCSD, SDSU, and USD graduations book out fast in May and June — a backyard hibachi show beats fighting for a restaurant reservation.
Military Homecomings & Retirements. We cook for Navy and Marine Corps families across San Diego — homecomings, retirements, and deployment send-offs deserve more than takeout.
Beach House Weekends. Mission Beach and PB vacation rentals are our most-booked venues. The chef sets up on the patio while your group watches the sunset.
Birthdays & Family Reunions. From kids' birthdays in Poway to multigenerational reunions in Chula Vista, one flat rate covers the food, the show, and the cleanup.
See how each celebration plays out: birthdays, pool parties, family reunions and more party ideas.
Where we set up in San Diego
East County Backyards. El Cajon, Santee, and Poway lots are the biggest we cook on anywhere in SoCal — room for the grill, a long table, and 30 people without anyone standing in the driveway.
Beach Rentals & Decks. Pacific Beach and Mission Beach rentals put the grill on a deck with the ocean behind it. Sand is fine; we set up on the hard surface and keep the flame clear of railings.
Coastal Canyon Homes. La Jolla, Del Mar, and Carmel Valley homes with hillside patios — usually tight access and a lot of stairs, which is worth telling us about when you book.
Why San Diego hosts book us
San Diego might be the best hibachi-at-home city in America: patio weather nearly year-round, big backyards in East County, and ocean-view decks from La Jolla to Point Loma. Our private hibachi chef brings the mobile teppanyaki grill, fresh ingredients, and the full live show to your home — you host, we cook, we clean up.
We serve all of San Diego County, from North Park bungalows and Pacific Beach vacation rentals to family homes in Chula Vista and Carmel Valley. Flat rate $59.90 per adult with a $599 event minimum.
San Diego hibachi FAQ
Do you serve all of San Diego County?
Yes — from Oceanside and Escondido down to Chula Vista and the border. The first 50 miles from our base are free; past that it is $1 for each mile beyond the free 50, disclosed upfront when you get your quote.
Can you cook at our vacation rental in Mission Beach or Pacific Beach?
Absolutely — beach rentals are some of our most common San Diego bookings. We just need a permitted outdoor space like a patio, deck, or driveway. We can't set up on the public beach itself.
What about June Gloom or marine layer?
The grill doesn't mind the marine layer, and neither do our chefs. If real rain threatens, a 10'x10' pop-up tent over the chef's station solves it — you provide the tent, we do not supply them. You can also seat guests indoors while the chef cooks outside, or reschedule with 48+ hours notice at no cost.
How much does hibachi at home cost in San Diego?
$59.90 per adult, $29.90 per child 5–12, and kids under 5 eat free, with a $599 event minimum. That includes the chef, grill, 2 proteins per guest, fried rice, vegetables, salad and the live show.
How much space do you need in San Diego?
A flat area about the size of a king-size bed for the grill plus roughly 10 ft of overhead clearance, in open air — a patio, deck, driveway, or yard all work. Enclosed rooms and covered balconies do not. Send a photo when you book and we'll confirm the setup spot before your date.
Is this an indoor or outdoor party?
The cooking is outdoors; the eating does not have to be. A live teppanyaki grill throws real smoke and grease and will set off a smoke alarm indoors, so the grill always stays outside — on a patio, deck, driveway, yard, or roof terrace, with about 10 ft of overhead clearance. Your guests can absolutely sit and eat inside. Plenty of San Diego parties run exactly that way: the chef cooks on the patio and plates come indoors, which is what we'd suggest on a hot afternoon or a cold night.
Can we book a lunch or daytime slot?
Yes. Because the party is outdoors, the right answer depends on your city and the season — midday stays comfortable near the coast for most of the year, while inland and Valley cities are best at lunch roughly October through May and better at sunset in high summer. Daytime slots are usually easier to get than weekend evenings. Tell us your date and preferred time and we'll tell you honestly whether it works.
What happens if we need to cancel or reschedule?
Cancel or reschedule at least 48 hours before your event at no cost. Inside 48 hours there's a $99 late-cancellation charge. If rain is the problem, a 10'x10' pop-up tent over the chef's station usually saves the party — you provide the tent, we do not supply them — and guests can eat indoors while the chef cooks outside.
Ready to book hibachi at home in San Diego?
Your quote is ready above. One number, one text, and we confirm your chef.