How the menu works at a private hibachi party
There is no printed menu to pass around and no ordering. Before the event you choose a tier — Buffet Style ($35: chicken, steak, and shrimp served buffet-style with fried rice and salad), two proteins ($50), or three proteins ($60) — and on the per-person tiers each guest tells us their protein picks from chicken, steak, shrimp, salmon, scallops, or tofu. On the night, the chef cooks fried rice and vegetables for the whole table first, runs the fire show, then cooks each guest’s proteins to order and plates them hot off the griddle.
Everything is cooked on a portable teppanyaki griddle with garlic butter, soy, sesame, and fresh lemon. Sauces — yum yum and teriyaki — are made in-house (yes, we published the yum yum sauce recipe).
What the fire show includes
The onion volcano, the egg toss and catch, the beating-heart fried rice, the shrimp flip into guests’ mouths, the sake pour (water-gun version for kids), and the griddle flames. It runs 10–15 minutes in the middle of cooking, after rice and vegetables and before proteins, so the food is never waiting on the show. Watch it on the gallery.
