One vendor, one flat rate per guest, and a team dinner that runs itself. A private hibachi chef brings the grill, the full meal, and the interactive chef entertainment to your office, rooftop, or venue — insured, in 35 cities across the country.
Tell us the headcount — we’ll suggest the right format and number of chefs.
Booking a vendor for a company event usually means questions from facilities, HR, and finance. Here’s what we can provide during booking.
We’re licensed and insured, and if your building or venue needs documentation before the event, we’ll get them what they need during booking.
Every chef is trained on strict safety protocols and cooks cleanly indoors or out — offices, patios, and rooftops. We confirm the exact space and setup your venue needs during booking.
One flat rate per guest with no hidden fees — a single line item that’s easy to get approved and easy to expense.
Vegetarian, vegan, and allergy-aware options at the same rate — collect dietary notes with your RSVPs and we handle the rest.
Every photo on this page is from a real Let’s Hibachi event.
One flat rate per guest — food and the full show included. Easy to budget, easy to get approved.
| Adults ages 13 and up | $60 | Choice of 2 proteins · fried rice · vegetables · salad · sauces |
| Children ages 5–12 | $30 | Same menu, kid-sized |
| Buffet groups of 50+ · 3 proteins, tofu, fried rice, cooked vegetables & side salad | On request | 3 proteins · tofu · fried rice · cooked vegetables · side saladAsk for buffet pricing |
| Upgrades optional | +$5–10 | Filet mignon (+$5) · lobster tail (+$10) · third protein (+$10) · garlic noodles (+$5) |
First 20 miles of chef travel are complimentary ($2/mile after). Sales tax and chef gratuity (guests typically tip 18–25%) are additional. You set tables and chairs — we can recommend trusted rental partners in every city.
Planning a budget? Headcount × $60 gets you to a working number in one line — a 75-person team event is $4,500 plus tax and gratuity, with the show, food, and cleanup all included. There’s no venue fee and nothing to rent from us.
Date, city, and rough headcount — by phone, text, email, or online. Firm it up as RSVPs land.
Menu, dietary notes, timing, and venue logistics — locked in with your event contact before the day.
Insurance documentation and venue requirements handled during booking, not the week of the event.
Chefs arrive ahead of the reservation and handle setup, cooking, entertainment, and cleanup.
5,000+ five-star reviews across the country.
“Great food, his sauces are amazing and has so much fun with the crowd. He is great to have for a party. I highly recommend.”
“Chef Carter and Chef Gabe were genuinely so cool. They kept my crew of 46 people entertained and well fed. The food was phenomenal and their vibes were somehow better.”
“Brian was great. He mixed A+ humor with 5 star cooking. We would book him for any event as he was first class. Get him while you can because this man has a future in stand up.”
“Shawn was fantastic! What an amazing experience.”
The answers your ops, HR, and facilities teams will ask for.
Fill out the form and we’ll get back to you within 24 hours with availability and a custom quote for your team.
Deeper reading on formats, budgets, and logistics before you send the request.
Menus, dietary planning, headcount math, pricing, and how the booking process actually runs.
Read the guide At the officeLoading docks, ventilation, HR dietary forms, and the per-head number finance will ask for.
Read the guide OffsitesLocking headcount and budget, checking the venue, and getting a quote with your numbers on it.
Read the guide Compare formatsAn honest cost-and-effort comparison against every other format teams usually consider.
Read the guide Holiday seasonWhat to look for, what to avoid, and why December dates need the earliest lead time.
Read the guide Team moraleFitting a real event inside a 45-minute lunch window without booking an offsite venue.
Read the guide