Guide

Hibachi Party Planning Checklist

Everything to sort out before the chef arrives: which package fits, the space you need, stairs, weather, allergies and how payments work.

Published October 14, 2026 5 min read

A hibachi party at home is easy to host when a few things are settled ahead of time. Use this checklist from the day you start planning to the day of the party. It follows the same rules we use for every booking, so there are no surprises when the chef arrives.

1. Pick the package that fits your party

The package decides what we bring and what you need to have ready. Compare all three on our menu and packages page.

What each package includes
Package	We bring	You have ready	Guests
Basic Hibachi Experience	The chef, the grill and the food: 2 proteins per guest with hibachi vegetables, rice and sauces.	Tables, chairs, plates and utensils.	2–300
Hibachi Table Experience	Chefs, grills and propane, tables, chairs, linens, plates, utensils and dinners from the full menu.	A flat space with access for the crew.	2–300
Hibachi Buffet Style	Freshly cooked entrées, sides and sauces in chafing dishes, with disposable plates, utensils and napkins.	Tables and seating for your guests: setup isn’t included.	50–1,000

2. Book early

Book at least 2 weeks before your event.
Your date is reserved with a 35% deposit. Once we confirm your request, we send a secure deposit link by text or email.
Need to add guests at the last minute? It’s possible with at least 24 hours’ notice, subject to availability.
Changes in the last 48 hours before the event (start time, guest count, menu, table colors) can carry a change fee. See our Terms & Conditions.

Ready to pick a date? Start on the reservation page.

3. Confirm your guest count

Basic and Table serve 2 to 300 guests; the buffet serves 50 to 1,000.
On Basic and Table, the minimum depends on the day: 2 guests Monday to Thursday and 10 guests Friday to Sunday.
Basic has a $600 food minimum per event.
Count adults and kids separately: on Basic, ages 4–12 are $30 and 3 and under eat free. Table has kids meals from $45.
Large group? Additional chefs are available ($220 each on Table).

4. Prepare the space

Each hibachi station needs a flat area of about 12 × 8 ft. A backyard, patio or driveway works, as long as the ground is flat and the crew can get there with the equipment.

A flat, level area of 12 × 8 ft for each station.
Safe access and parking for the crew and the equipment.
No water or electricity needed: we bring everything to cook.
The team arrives about 1 hour before service to set up.
Plan for about 3 hours in total: roughly 1 hour of setup, 1 hour of cooking and 1 hour of cleanup.
With Basic, have your tables, chairs, plates and utensils ready before the chef arrives. With Buffet, have tables and seating ready for your guests.

Backyard Hibachi Table setup with black tablecloths, red napkins and chair sashes around several hibachi grills — A Hibachi Table setup in a backyard. Grills, tables, chairs, linens and plates come with the Table package.

5. Tell us about stairs and access

Grills, tables and propane tanks are heavy, so the booking form asks: “Do we need to carry equipment up or down stairs?” Answer it carefully: stairs change how we plan the load-in, and stair handling can add a charge (see our Terms).

Count the steps between where we park and where we will cook.
Use the “Notes, allergies or special requests” field for anything else about access: a gate, a long walk from parking, a narrow side yard or an elevator.

6. Plan for weather and fire safety

Outdoors is preferred. Cooking indoors needs proper ventilation and a backup plan for weather.
We don’t cancel for weather. If rain or wind is possible, arrange a covered patio or a tent for your guests.
Open-flame cooking isn’t allowed inside tents. A garage or carport can work if there is enough space and ventilation.
Parks and public areas: you secure any permits required. You also secure the venue’s approval and any permits your local fire code requires for propane or tents.
The small fire show during cooking happens only if ventilation allows.
Cool evening? Add a patio heater with propane ($90).

7. Share allergies and dietary needs

Tell us about allergies at least 5 business days before the event. Write them in the “Notes, allergies or special requests” field when you book.
We cook on shared grills, so cross-contact can happen and we can’t guarantee an allergen-free meal.
Vegetarian guests: the Table menu has the Hibachi Vegetarian dinner ($58), and Basic includes tofu as a vegetarian and vegan protein.
You’re welcome to bring your own cake and drinks.

8. Know how payments work

Deposit: 35% of the estimated total reserves your date. It’s non-refundable.
Balance: due one day before the event.
Gratuity and service fee: 18% chef gratuity on every package (Basic, Table and Buffet), plus a 10% service fee on Buffet.
Tax and travel: 10.25% sales tax and a travel fee of $3 per mile, one way, from Murrieta, CA. Check yours with the travel fee calculator.
Credit cards: a 3% processing fee applies only to payments made with a credit card.

See full price examples in How much does hibachi catering cost?

9. Decide on extras early

Extras are easier to plan when they’re on your estimate from the start.

Table package: a fire show performance ($380), an extra chef ($220), a server ($175), Chiavari chairs ($7 each) or a 24-hour setup ($320).
Buffet package: a server ($180) or a fire show ($450).

Quick checklist

Package chosen and compared on the menu page
Date booked at least 2 weeks ahead
Guest count confirmed, adults and kids
A flat 12 × 8 ft area per station, with access and parking
Stairs question answered in the booking form
Weather plan: covered patio or tent (no cooking inside tents)
Permits for parks or public areas, if needed
Allergies shared at least 5 business days before
Basic: tables, chairs and plates ready. Buffet: tables and seating ready
Deposit paid; balance due the day before the event

Questions not covered here? Check our FAQs or contact us.