The protein decision is where most people stall when they’re booking a hibachi party, and honestly, that’s fair. It’s the part of the meal everybody remembers. The good news is there’s no wrong answer here — every guest gets to pick two proteins, both included in the base price, so you’re really just deciding what makes your particular crowd happy. I’ve watched these proteins come off the flat-top grill at hundreds of backyard birthdays and anniversary dinners across New York and New Jersey, so let me walk you through what each one is actually like, which pairings land best, and how we handle the curveballs — picky eaters, vegetarians, the cousin with a shellfish allergy.
What proteins come with hibachi catering?
Here’s the part that surprises first-time hosts: you’re not paying per protein. Adults (13+) are $60, children under 12 are $30, there’s a $600 minimum per party, and inside that price every single guest chooses two proteins from the standard menu. Each one gets cooked fresh in front of you on the flat-top, seasoned with the house blend of butter and garlic, and finished with a drizzle of yum-yum or ginger sauce. You can see the full lineup on the hibachi menu, but here’s how each protein actually behaves on the grill.
- Chicken — The crowd-pleaser, full stop. Diced chicken breast seared on high heat until the edges caramelize and it soaks up all that garlic butter. Best for kids, anyone who likes mild flavors, and guests who can’t do shellfish.
- Steak — Sliced sirloin cooked to a juicy medium with a real char on the outside. It’s the step-up-from-standard pick that doesn’t cost a thing extra. The reliable choice for most adults.
- Shrimp — Plump, fast-cooking, and the protein the chef usually turns into the opening act — this is the one that gets tossed for guests to catch. Sweet, a little smoky, gone in two bites.
- Salmon — Skin-off fillet portions cooked to medium with gorgeous caramelization on the flat top. The move for guests who’d rather have fish than shellfish, or just want something lighter.
- Tofu — Firm tofu cubed and seared golden on every side. It drinks up the hibachi seasoning better than people expect. Fully plant-based prep is available on request, so your vegan guests aren’t an afterthought.
Is the filet mignon upgrade worth it?
Short answer: for the right occasion, yes — and you don’t have to upgrade the whole table to make it count. Filet mignon runs +$5 per person, and it’s medallions of center-cut tenderloin, the most tender beef we serve. The flat-top sear gives it a proper crust while the inside stays butter-soft. The thing most hosts don’t realize is that you can upgrade some guests and not others. A milestone birthday? Bump just the guest of honor to filet and let everyone else ride with steak and chicken. Nobody feels shorted, and the person who matters gets the showpiece cut.
If you want to go further, the lobster tail upgrade is +$10 per person — cold-water tail, butterflied and cooked right on the grill. It’s the visual showstopper, the one that makes the whole dinner feel like an event. We pair it with filet for what we call “the full show,” and it’s the natural pick for bachelorettes, big anniversaries, and corporate dinners where you’re trying to impress. And it’s always worth asking about seasonal options like scallops when you book — availability shifts through the year, so we’ll tell you what’s looking good for your date.
What’s the best two-protein combo for a mixed crowd?
This is the question I get most, because almost no group is all one thing. The trick is that since every guest picks their own two, you don’t actually have to find one combo that pleases everyone — you let the menu do the work. That said, here’s what tends to work by event type:
| Event | Combo that works |
|---|---|
| Family birthday | Chicken + steak for the kids; shrimp + steak (or filet for the adults who want it) |
| Surf-and-turf lovers | Steak + shrimp as the base, then upgrade to filet + lobster for the full experience |
| Bachelorette party | Shrimp + filet mignon, with a lobster tail upgrade if you’re going all out |
| Corporate event | Steak + shrimp across the board; offer the filet upgrade to team leads or as a group treat |
| Anniversary dinner | Filet mignon + lobster tail — full upgrade, full experience |
| Big mixed group | Let everyone self-select; tofu for plant-based, salmon for pescatarians, chicken for the picky ones |
For a crowd that genuinely can’t agree, my honest advice is steak + shrimp as your “house default” and let the upgrades sort out the people who want more. If you’re still mapping out the headcount and how the night runs, here’s how hibachi catering works start to finish.
Can you handle vegetarians and allergies?
Yes, and we do it at the same table, in the same service — nobody gets sidelined to a sad side plate. For vegetarian and vegan guests, the tofu is cooked plant-based on request, and it shares the grill with the hibachi vegetables, so it eats like a full meal rather than a consolation. For allergies, here’s the honest version: our grill is a shared cooking surface. If someone has a serious shellfish, soy, or gluten allergy, tell us at booking so we can talk through it. We can cook their protein first, on a clean section of the grill, before any shellfish touches it. We can’t promise a 100% allergen-free environment — nobody cooking on one flat-top can — but we take it seriously and have managed plenty of allergy situations cleanly at NY and NJ events. The earlier you flag it, the smoother it goes.
What comes besides the protein?
A lot, and none of it is filler. Every booking includes hibachi fried rice, hibachi vegetables (zucchini, onions, mushrooms), and both the yum-yum and ginger sauces, made fresh. I’ll be straight with you: the fried rice is not an afterthought. It’s cooked on the same grill, catches all the rendered flavor from the proteins, and it’s the thing guests text us about afterward asking for the recipe. The vegetables get a hard sear so they stay sweet with a little bite. On top of the food, setup and cleanup are included — the chef brings the grill, runs the show, and leaves your space the way they found it. Travel is free within roughly 20 miles, then about $1–2 per mile beyond that. You can see how it all adds up for your party size on the hibachi catering cost breakdown, or check the live numbers with a free instant estimate.
Wherever you’re hosting — out on Long Island, down the New Jersey shore, or anywhere across New York — the protein lineup is the same and the chef brings the whole experience to you. If you’re in Jersey specifically, the New Jersey hibachi catering guide covers the local details worth knowing.
Frequently asked questions
How many proteins does each guest get?
Two, and both are included in the base price. Adults are $60 and kids under 12 are $30, with a $600 party minimum. Guests pick independently, so a table can have six different protein combinations and the chef handles them all at once.
How much are the protein upgrades?
Filet mignon is +$5 per person and lobster tail is +$10 per person. You can upgrade individual guests rather than the whole table — a popular move is upgrading just the guest of honor while everyone else keeps standard proteins.
Do you have vegetarian or vegan options?
Yes. Firm tofu is on the standard menu and can be prepared fully plant-based on request, cooked alongside the hibachi vegetables and rice so plant-based guests get a complete meal.
Can you accommodate a shellfish or gluten allergy?
We can cook the affected guest’s protein first on a clean section of the grill before any shellfish touches it. The grill is a shared surface, so we can’t guarantee a fully allergen-free cook, but flag it at booking and we’ll plan around it.
What’s included besides the protein?
Hibachi fried rice, hibachi vegetables, yum-yum and ginger sauces, plus full setup and cleanup. Travel is free within about 20 miles, then roughly $1–2 per mile beyond.
How do I get an exact price for my group?
Run your headcount and any upgrades through the free hibachi estimate for an instant total, no obligation.
