Do hibachi chefs bring their own equipment and ingredients?

What the chef brings

Portable teppanyaki griddle (gas-powered), propane tank, all proteins (chicken, steak, shrimp, plus any upgrades you ordered), vegetables (zucchini, onion, mushroom, broccoli), fried rice, salad, ginger and yum-yum sauces, plates, utensils, chopsticks, trash bags, cleaning cloths, and basic cleaning supplies for the chef's own equipment.

What you provide

The space (a 10×10 ft outdoor-ish area with overhead clearance), the guests, drinks, dessert, and seating/tables for your guests to eat at.

Equipment you do NOT need to provide

You do not need: a grill, a cooktop, a professional range, extension cords, special plates or serving dishes, chef knives, or your own kitchen access.

Optional things you can provide

If you want to use your own fancy plates and serving dishes instead of our standard disposable or basic ceramic, we'll use yours. If you want specific drink pairings or dessert from a specific bakery, we don't supply those — but we'll coordinate serve timing with you.

What if I want a specific protein you don't carry?

Email us at hello@forkyeah-hibachi.com with the request. For $20-$30/head premium ingredient surcharges (wagyu, snow crab, oyster) we can source if given 7 days notice.

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