Hibachi At Home
Every May and June the same backyard party happens on every street: folding tables, a deli platter, guests who leave in 40 minutes. A hibachi grill in the yard is how you throw the grad party people stay for.
Graduation parties are the hardest crowd in catering: teenagers who want to hang with their friends, grandparents who want a real dinner, parents juggling three other parties the same afternoon. Hibachi fixes all three at once. The show pulls the teenagers off their phones, the grandparents get a hot cooked-to-order meal instead of lukewarm trays, and your party becomes the one everyone actually remembers from that weekend.
The graduate gets the spotlight, too — chefs call them up for the sake-bottle trick (juice for the under-21 crowd), the egg catch, and a fried-rice send-off. Whether it's high school, college, med school, or a PhD finally done, the moment photographs better than any cake table.
May and June weekends are our busiest stretch of the year, and grad parties stack on the same few Saturdays and Sundays after ceremonies. Book two to four weeks out if you can — and remember we cook seven days a week, so a Friday evening or Sunday afternoon party can save you from the weekend rush.
Pricing stays simple for a family crowd: $55 per adult, $30 per kid, 10-guest / $500 minimum with chef, grill, and setup included. Mixed headcounts of adults and kids are normal for grad parties, and quotes take about two minutes by phone or chat.
Earlier than any other party — May and June weekends fill fastest. Two to four weeks ahead is the safe window; we book seven days a week, so off-Saturday slots are often open later.
That's the sweet spot: chicken, steak, and shrimp cooked to order, fried rice and vegetables for picky eaters, and kid pricing at $30. Everyone eats hot food from the same grill.
Chefs make them the star — called up for tricks, the juice or sake pour, and a fried-rice finale in their honor. Tell us their name and school when you book.
Joint parties are common and cost-effective — one grill, one show, two families splitting one bill. Just give us the combined headcount.
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Dates go fast in peak season and we book seven days a week. Lock yours in online, or check whether we cook in your town — with 1,000+ cities served, we probably do.
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