Hibachi at Home in West Hollywood

Parking is the defining WeHo constraint. Nearly every residential block is permit-only, meters run late on the commercial corridors, and the chef needs to be within about a block of your door with a grill and coolers. A guest permit, a driveway space, or a garage spot held for the chef is the single most useful thing you can arrange here — more so than in almost any other city we serve.

Shared courtyards and roof decks need building approval for open-flame cooking, and in WeHo's older mid-century complexes the answer varies building to building, so ask the manager or HOA before you book. Neighbors are close everywhere in this city, so we keep setup quiet, keep the footprint tight, and start the loud part of the show only when you are ready. We need a flat area about the size of a king-size bed and about 10 ft of overhead clearance in open air.

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

July averages a high of 85°F against 65°F in January. No month here averages above 93°F, so West Hollywood takes daytime bookings comfortably across most of the year. Rain is worth planning around in March, when about 28% 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 8:06pm); start 90 minutes before sunset for the golden-hour show.

Travel: none for West Hollywood — 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.

Birthday Dinner Parties. Fifteen to twenty-five people who would otherwise be fighting for a table on Santa Monica Boulevard. Everyone stays, everyone eats together.

Pride & Summer Gatherings. Rooftop and courtyard parties during the busiest weeks of the WeHo calendar, when getting a group seated anywhere is genuinely impossible.

Engagement Parties. Smaller, dressier evenings at home where the teppanyaki show is the entertainment and there is no venue minimum to hit.

Industry & Agency Dinners. Team celebrations at a house or building deck where a private room somewhere would have cost more and impressed people less.

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

Norma Triangle Backyards. Small, private yards behind classic WeHo homes. Compact setups where the whole party is within ten feet of the grill.

Building Courtyards & Pool Decks. Mid-century apartment complexes with shared courtyards. Great spaces, and the building's cooking policy decides it.

Rooftop Decks. Newer buildings off Santa Monica and Sunset with roof lounges and skyline views. Confirm open-flame approval early.

West Hollywood is dense, walkable, and full of small outdoor spaces that turn out to be perfect hibachi venues — a Norma Triangle backyard, a building courtyard, a rooftop deck off Santa Monica Boulevard. The party is close-in, and the show reads better at close range than it does across a big lawn.

We cook throughout WeHo, from the Sunset Strip down to Beverly Grove and across to the Design District. 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.