A backyard hibachi party is one of the most entertaining and impressive events you can host. The chef does most of the work — but a little preparation on your end goes a long way. Here's a complete planning guide so your event runs flawlessly.
6–8 Weeks Before: Book Early
Private hibachi chefs book up fast, especially on weekends and around holidays. If your event is during summer, graduation season, or a major holiday weekend, aim to book 6–8 weeks out. Weekday events can often be booked 1–2 weeks ahead.
Check availability for your date →
2–3 Weeks Before: Confirm Your Guest List
Get a solid headcount before confirming with your chef. Pricing is per person, so an accurate count helps you budget correctly:
- Adults (13+): $60/person
- Children 4–12: $30/person
- Children 3 and under: Free
- Minimum event total: $600
You can always add a few guests closer to the date, but try to finalize at least 72 hours in advance.
1 Week Before: Prep Your Space
Your chef needs a flat, level area of at least 10×10 feet for the grill setup. Here's what to prepare:
Outdoor setup checklist:
- [ ] Clear and level the cooking area (patio, driveway, lawn with a flat section)
- [ ] Set up tables and chairs for all guests within viewing distance
- [ ] Arrange seating in a U-shape or horseshoe around the grill for best viewing
- [ ] Make sure there's a nearby outlet or extension cord if needed
- [ ] Clear any flammable materials from within 6 feet of the cooking area
- [ ] Plan for lighting if your event extends into the evening
Indoor setup (if applicable):
- [ ] Ensure ventilation (windows, fans, or commercial HVAC)
- [ ] Clear a minimum 10×12 ft area
- [ ] Protect floors with a mat or tarp
What You Need to Provide
Hibachi Connect brings: grill, propane, all ingredients, sauces, chopsticks, plates, and cleanup.
You provide:
- Tables and chairs for your guests
- Dinnerware (unless you prefer disposable, which is fine)
- Beverages and any additional food items
- A suitable cooking area
The Day Before: Communicate with Your Chef
Your chef will typically confirm details 24–48 hours before the event. Have these ready:
- Exact address and any gate codes or parking instructions
- Final guest count
- Any food allergies or dietary restrictions
- Your protein selections (you pick 2 per person from: Chicken, Steak, Shrimp, Scallops, Salmon, Tofu, or premium upgrades)
- Any add-ons you want (Gyoza, Edamame, Noodles, etc.)
Day of Event: Timeline
| Time | What Happens | |---|---| | 30–45 min before guests | Chef arrives and begins setup | | Guests arrive | Welcome drinks, appetizers if ordered | | Cooking begins | Chef starts the show — about 90 minutes | | After cooking | Chef packs up and cleans the cooking area |
Pro tip: Have your guests arrive 15–20 minutes before you want cooking to start. The show is best enjoyed together.
Seating Arrangement Tips
- U-shape or horseshoe seating around the grill gives everyone a great view
- Keep kids seated away from the grill edge — the chef will work the entire surface
- Assign a host-side seat for yourself so you can easily coordinate with the chef
- If your group is 20+, consider two seating rows
Menu Planning Tips
Every guest picks 2 proteins. Here are popular combinations:
- Classic: Chicken + Shrimp
- Surf & Turf: Steak + Scallops
- Premium: Filet Mignon + Lobster Tail (upgrade pricing applies)
- Family-friendly: Chicken + Tofu (great for kids)
Order Gyoza and Edamame as shared appetizers — they go fast.
Final Checklist (Day of Event)
- [ ] Cooking area is clear and ready
- [ ] Tables and chairs are set up
- [ ] Guest count confirmed with chef
- [ ] Allergies communicated
- [ ] Protein choices and add-ons confirmed
- [ ] Payment ready (Cash or Zelle)
- [ ] Someone designated to greet the chef
That's it — your chef handles the rest. Sit back, enjoy the show, and let your guests be amazed.