Hibachi at Home in West Covina

West Covina is close to base, so this is a city where we can sometimes fit a booking in on shorter notice than the coast allows, and where the chef arrives unhurried. Driveways are standard and the streets are wide; load-in is usually a couple of minutes rather than the twenty it can take on the Westside.

The one thing we plan around is overhead. Older SGV lots often have mature fruit trees or a permanent patio cover right over the natural grill spot, and that is the usual reason we shift a setup a few feet. Send a photo when you book and we will pick the position in advance. Summers here are hot and still, so we suggest an evening start from June through September and a lunch booking from roughly October through May. We need a flat area about the size of a king-size bed and roughly 10 ft of overhead clearance, on concrete or pavers rather than soft lawn.

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 West Covina: May through November; best lunch months: May and October through November.

July averages a high of 92°F against 65°F in January. From 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 31% 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 8:04pm); start 90 minutes before sunset for the golden-hour show.

Travel: none for West Covina — 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 instead, with better seating and no time limit.

Graduation Parties. West Covina, South Hills, and Mt. SAC families hosting in May and June, when every SGV restaurant with a private room is booked out.

Holiday Gatherings. Lunar New Year, Thanksgiving and Christmas dinners where the host would otherwise spend two days in the kitchen.

Kids' Birthdays. The show holds a yard full of children and their parents at the same time, which very few things do.

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

Classic SGV Backyards. Flat lots with a concrete patio, a fruit tree or two, and room for a long folding table. The most common setup here by far.

South Hills Slope Homes. Hillside lots with stepped rear patios and a view. A few stairs from the driveway, which is worth flagging at booking.

Pool & Covered Patio Homes. Woodside Village and Covina properties with pool decks and permanent patio covers — good shade, which matters at a summer lunch.

West Covina is about fifteen minutes from where our chefs load the truck, which makes it one of the easiest cities we serve and one of the few where we can often take a booking on shorter notice. The yards are the classic eastern San Gabriel Valley kind: flat, fenced, concrete patio, room for a long folding table and twenty-five people.

We cook throughout West Covina, Covina, Walnut, La Puente, Baldwin 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, and no travel fee.