Hibachi at Home in Santa Clarita
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 Santa Clarita booking includes
Upgrades per guest: filet +$8 · scallops +$6 · lobster tail +$12
Santa Clarita 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 Santa Clarita
Best evening months
April through October
Space needed
King-bed-size flat spot, outdoors
Santa Clarita details
Parking, stairs & setup
Santa Clarita's HOAs are more organized than most, which is actually good news: if your community requires clubhouse booking or written notice for a cooking event, there is a clear process and it is usually a one-page form. Get it in a week or two ahead and the day itself is easy. Private backyard parties in Valencia and Stevenson Ranch rarely need anything at all.
Summer heat here runs hotter than the coast and the wind through the pass can gust in the late afternoon, so evening starts are the norm from June to September. Fire-season awareness matters too: during red-flag conditions we keep the grill on hardscape well clear of dry brush, and if your lot backs onto open hillside we will position accordingly. We need a flat area about the size of a king-size bed and roughly 10 ft of overhead clearance.
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 Santa Clarita: April through October; best lunch months: April through May and October through November.
July averages a high of 95°F against 61°F in January. From July through August the afternoon is genuinely hot next to a teppanyaki grill, so start at or after sunset in those months. 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 8:08pm); start 90 minutes before sunset for the golden-hour show.
Travel: about $3 on a Santa Clarita 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 | 61°F | 43°F | 18% | 6:08pm |
| Feb | 62°F | 43°F | 21% | 6:37pm |
| Mar | 64°F | 45°F | 29% | 7:02pm |
| Apr | 74°F | 51°F | 12% | 7:26pm |
| May | 78°F | 54°F | 9% | 7:50pm |
| Jun | 87°F | 61°F | 4% | 8:08pm |
| Jul | 95°F | 68°F | 1% | 8:06pm |
| Aug | 95°F | 69°F | 2% | 7:40pm |
| Sep | 90°F | 65°F | 6% | 6:59pm |
| Oct | 83°F | 58°F | 3% | 6:18pm |
| Nov | 71°F | 49°F | 9% | 5:49pm |
| Dec | 63°F | 45°F | 21% | 5:45pm |
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 Santa Clarita parties
Backyard Birthday Parties. Kids' parties with the onion volcano and egg toss; adult milestones with filet and lobster upgrades.
Graduation Celebrations. Hart District and COC grads celebrated at home — book May–June dates early.
Pool Party Dinners. Stevenson Ranch and Westridge pool decks where the chef takes over when the swimming winds down.
Neighborhood Get-Togethers. Cul-de-sac block parties and HOA socials with multiple grills and simultaneous shows for bigger crowds.
See how each celebration plays out: birthdays, pool parties, family reunions and more party ideas.
Where we set up in Santa Clarita
Valencia & Stevenson Ranch Backyards. Newer tract homes with hardscaped patios, pools, and good access — among the smoothest setups anywhere in LA County.
Canyon Country Lots. Bigger, more rural properties with room to spread out. Some have gravel or slope, so we pick the flat spot together.
Community Clubhouses & Parks. Valencia HOA clubhouse patios for larger parties. These need the association's OK for outdoor cooking, which is usually a form rather than a fight.
Why Santa Clarita hosts book us
Santa Clarita does backyard gatherings right: cul-de-sac neighborhoods in Valencia and Saugus, pool decks in Stevenson Ranch, and families who'd rather host than drive into LA. A private hibachi chef brings the restaurant — and the show — to you.
We serve all of the Santa Clarita Valley with the full teppanyaki experience: grill, fresh ingredients, live performance, setup, and cleanup.
Santa Clarita hibachi FAQ
How hot is too hot for a summer party?
We cook SCV summers regularly — evening bookings start as the heat breaks, and the show runs into the cool of the night. Shade for guests plus a sunset start is the winning formula.
Can you handle a 30–50 person block party?
Yes — we bring additional chefs and grills for large groups and run simultaneous stations so everyone eats hot food together. One reservation covers it.
Do you serve Castaic and Sand Canyon?
Yes — the whole Santa Clarita Valley, from Castaic down through Newhall and out to Sand Canyon.
What does hibachi at home cost in Santa Clarita?
$59.90 per adult, $29.90 per child 5–12, and kids under 5 eat free, $599 event minimum — chef, grill, 2 proteins per guest, veggies, fried rice, salad and the show included.
How much space do you need in Santa Clarita?
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 Santa Clarita 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 Santa Clarita?
Your quote is ready above. One number, one text, and we confirm your chef.