Hibachi at Home in San Gabriel

San Gabriel's streets are narrower than Arcadia's and driveways are shorter, so parking is the one thing worth arranging. A driveway space held for the chef, or a note about the closest place to pull in, keeps load-in to a few minutes. Side-gate access is common here and usually fine — just tell us if the gate is under about three feet wide so the chef brings the right cart.

Older SGV lots often have mature fruit trees and low patio covers over the natural grill spot, which is the usual reason we shift the setup. We need a flat area about the size of a king-size bed and about 10 ft of overhead clearance, on concrete or pavers rather than soft ground. Summer here is hot and still, so evening starts from June through September are noticeably more comfortable for guests seated near the grill, and Lunar New Year weekends book out first among all our SGV dates.

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 San Gabriel: April through November; best lunch months: April through June and October through November.

July averages a high of 89°F against 65°F in January. No month here averages above 93°F, so San Gabriel takes daytime bookings comfortably across most of the year. Rain is worth planning around in March, when about 27% 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 8:05pm); start 90 minutes before sunset for the golden-hour show.

Travel: none for San Gabriel — 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.

Family Banquets at Home. The dinner that would otherwise be a restaurant banquet room, held in the backyard with better seating and no time limit.

Red Egg & Full-Moon Parties. One-month baby celebrations where the extended family comes and the hosts should not be cooking for any of it.

Lunar New Year Reunions. Reunion dinners in late January and February — the busiest booking window of our SGV year, and the one to reserve earliest.

Graduation Celebrations. May and June parties for families whose kids are heading to college, with relatives flying in for the weekend.

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

Classic SGV Backyards. Post-war lots with concrete patios, a fruit tree or two, and room for a long folding table. The most common setup here.

Rebuilt Two-Story Homes. Newer rebuilds with wide hardscaped rear yards and side-gate access. Simple, fast setups.

Multi-Family & Duplex Yards. Shared rear yards where we keep the footprint tight and the setup out of the walkway.

San Gabriel is one of the best food cities in America, which makes it a demanding place to cook — and a great one. The hibachi pitch here is not novelty; it is that a chef cooking teppanyaki in your own backyard means the whole family eats together, hot, at the same time, and nobody hosts from the kitchen all night.

We cook throughout San Gabriel, Alhambra, Rosemead, Monterey Park, and the surrounding SGV. 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.