First time booking a private hibachi chef? Here's exactly what to expect — from the moment you submit your request to the moment the chef waves goodbye.
Step 1: Booking
Submit your event details through our booking form — date, time, location, and approximate guest count. No deposit is required to request.
Within 24 hours, a Hibachi Connect team member will contact you to confirm availability, finalize your headcount, discuss your menu preferences, and provide a full price breakdown before anything is confirmed.
Step 2: Chef Assignment
Once your event is confirmed, we match you with a professional hibachi chef in your area. Your chef will typically reach out 24–48 hours before the event to:
- Confirm your address and parking
- Finalize protein selections for each guest
- Ask about any dietary restrictions or allergies
- Confirm any add-ons (Gyoza, Edamame, Noodles, etc.)
Step 3: Day of the Event — What the Chef Brings
Your chef arrives 30–45 minutes before guests eat to set up. They bring:
- Professional portable teppanyaki grill
- Propane tanks and all cooking fuel
- All ingredients: proteins, vegetables, rice, eggs
- All sauces: yum yum, ginger, teriyaki, soy sauce
- Cooking utensils and equipment
- Serving trays and chopsticks
- Cleaning supplies for post-event cleanup
What you provide: Tables and chairs for your guests, plus space for the grill.
Step 4: The Show
Once guests are seated, the chef begins the show. A typical hibachi experience runs 90 minutes to 2 hours and includes:
- The flaming onion volcano (the crowd-pleaser)
- Live protein and vegetable cooking with tricks and showmanship
- Fried rice and vegetable preparation
- Custom sauce service
- Optional appetizers (Gyoza, Edamame)
Guests eat as items come off the grill — it's a communal, continuous experience, not a sit-down plated meal.
Step 5: Cleanup
After the last guest is served, the chef cleans the grill, packs all equipment, and leaves your space in the condition they found it. Most cleanups take 20–30 minutes.
Payment
Payment is due the day of the event, before service begins. We accept Cash or Zelle only. No credit cards.
Tips for the Best Experience
- Seat guests in a horseshoe or U-shape around the grill for the best viewing angles
- Order appetizers (Gyoza, Edamame) to keep guests happy while the chef sets up
- Keep kids at a safe distance from the active grill area
- Have your protein selections ready before the chef arrives — it speeds things up
- Tip your chef — they work hard to put on a great show
Frequently Asked Questions
Can we do this indoors? Yes, but you need at least 10×10 ft of space and good ventilation. Covered patios, open garages, and commercial banquet spaces work well.
What if it rains? A covered outdoor space (patio, gazebo, pavilion) works great. If severe weather is a concern, reach out and we'll work with you on rescheduling.
How early should I book? Weekend events during summer and holidays book 3–4 weeks out. Weekday events can often be booked 1 week ahead.
Is gratuity included? No — tip is entirely at your discretion and goes directly to your chef.
Ready for your first hibachi experience? Book your date →