Hibachi at Home in San Pedro

Two San Pedro-specific notes. The hill streets above Gaffey are steep and parking is tight near Point Fermin, so tell us where the chef can pull in for ten minutes to unload; after that the truck moves. And the harbor wind picks up most afternoons — we place the grill so the breeze carries away from the table, which usually means the chef stands on the ocean side.

Evenings run cool here even in August once the marine layer comes back, so guests bring a layer and the chef keeps cooking. We need a flat area about the size of a king-size bed and roughly 10 ft of overhead clearance, on hardscape or packed ground, not a wooden deck without a mat — we bring the mat.

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 Pedro: June through October; best lunch months: April through November.

July averages a high of 78°F against 63°F in January. No month here averages above 93°F, so San Pedro takes daytime bookings comfortably across most of the year. Rain is worth planning around in March, when about 23% 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 Pedro — 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: Terry Ho’s yum yum sauce and Japanese ginger dressing. The ones you already recognise from the restaurant. Both contain egg.

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. We can't promise a nut- or sesame-free table — the sauces and gyoza are commercial products, the gyoza contain sesame, and one sauce is made in a plant that also handles peanuts. Tell us the allergy when you book and we'll check the labels in use for your date.

Quinceañeras & Big Birthdays. San Pedro families host large. Thirty guests on a Saturday evening is a normal booking here, and the chef show gives the night a centerpiece without renting a venue.

Retirements & Harbor Milestones. Longshore, port, and Navy retirements are a San Pedro tradition. A backyard dinner with everyone who worked the years beats a banquet room.

Peninsula Sunset Dinners. Palos Verdes and South Shores decks face west. Start ninety minutes before sunset and the show runs into the best light on the coast.

Graduations & Homecomings. San Pedro High, Mary Star, and PV families hosting relatives who drove in, usually in June, usually more people than the invitation said.

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

Hillside Yards With Harbor Views. Vista del Oro and Point Fermin lots are stepped and small, but a flat patio the size of a king-size bed is all the grill needs. We set up on the level and guests sit where the view is.

Palos Verdes Estate Lots. Sloped acreage, wide terraces, and room for thirty. Among the easiest setups on the peninsula once we know which terrace you want.

Classic Bungalow Backyards. The flat streets near Averill Park have narrow side gates and deep yards. Our grill cart clears a 30-inch gate, so the chef rolls straight through.

San Pedro throws parties the old way: the whole family, the neighbors, and a yard that has seen forty years of them. From the hillside streets above the harbor to the flat blocks near Averill Park, the lots are small but the crowds are not, and a chef who sets up in one corner and feeds everyone from there fits the town better than a rented hall ever did.

We cook throughout San Pedro, Rancho Palos Verdes, Palos Verdes Estates, Rolling Hills, Lomita, and Harbor City. Flat rate $59.90 per adult, $29.90 per child 5–12, and kids under 5 eat free, $599 event minimum, setup and cleanup included, and no travel fee.