I'll be straight with you. San Francisco's restaurant scene is incredible, but getting 15 people together for teppanyaki on a Saturday night? You're looking at a three-week wait, hoping the restaurant can squeeze your group in, probably splitting you across two grills where half your party can't see the other half. Then there's parking in SF—we both know that nightmare.
There's a better way. Love Hibachi brings authentic teppanyaki catering to San Francisco homes, condos, rooftops, and backyards. Same trained chefs. Same premium ingredients. Same knife skills and entertainment. Zero restaurant hassles.
I'm Rumla, and I've coordinated teppanyaki events across San Francisco for three years. From Pacific Heights Victorians to SOMA lofts, Mission District backyards to Marina condos, I've seen what works and what doesn't. Let me give you the real story.
Here's what you need to know upfront. This isn't complicated, but there are details that matter.
Professional teppanyaki catering means we bring everything. The flat-top grill, propane, utensils, serving equipment, ingredients—you don't provide anything except space and guests. Our chefs trained in traditional Japanese teppanyaki techniques, not just "hibachi-style" flipping tricks. You'll see the difference in their knife work, timing, and how they develop flavors.
We set up in about 30 minutes. The performance and meal take roughly 90 minutes depending on your guest count. Then we break down, clean everything, and leave your space exactly as we found it. That's the complete service.
San Francisco's diverse food culture means your guests have high expectations. They've been to Boulevard, Zuni, State Bird. They know good food. That's fine—our ingredient sourcing matches what top SF restaurants use. We're talking Harris Ranch beef, wild-caught Pacific seafood, organic produce from the same suppliers that serve Michelin-starred kitchens. This isn't corner-cutting catering.
Let's talk about SF real estate because this comes up constantly. You're probably in one of three situations: a compact urban apartment, a classic San Francisco home with that typical railroad layout, or you've got outdoor space—a backyard, deck, or rooftop.
All three work. I've done events in 800-square-foot SOMA lofts using the living area. The key is about 100 square feet of space—roughly 10x10 feet. We've set up in Noe Valley living rooms, Richmond District garages (with the door open for ventilation), even North Beach apartments where we positioned the grill near the kitchen area.
San Francisco's famous for those multi-story Victorians and Edwardians with challenging layouts. Narrow hallways, steep stairs, split levels. We've navigated all of it. Our equipment breaks down into manageable pieces specifically because we work in urban environments like SF. If we can get to your space, we can make it work.
Here's the outdoor advantage in San Francisco: If you've got a backyard, patio, or rooftop access, you've got the perfect setup. Our chefs actually prefer outdoor events because the grill heat dissipates naturally, and there's something special about teppanyaki under string lights with the Bay Area evening cooling down around you. Late summer through early October? Those are the golden months for SF outdoor teppanyaki events.
Indoor events work year-round. We've perfected the ventilation approach for San Francisco apartments and homes. The grill produces heat and some smoke—it's part of authentic teppanyaki cooking. We position equipment near windows or doors, use the natural airflow San Francisco homes have, and coordinate with you on the best setup for your specific space.
Love Hibachi eliminates the chaos of restaurant dining in San Francisco—no reservations, no splitting checks, no parking nightmares. You're hosting at home, which in SF means you've already solved the two biggest problems: getting there and finding parking.
But here's what really matters. San Francisco's population skews young, professional, and food-savvy. Your friends work in tech, biotech, finance, creative industries. They've traveled. They've eaten at Nopa and Rich Table and Liholiho. A standard catered buffet won't impress them.
Teppanyaki delivers because it's experiential. It's not just food—it's watching a culinary artist work, learning techniques, asking questions about knife angles and temperature control. SF audiences appreciate craftsmanship, and that's what our chefs deliver for 90 minutes straight.
I've noticed something specific about San Francisco events over three years: guests actually engage. In other cities, people might watch politely. In SF, they're asking about ingredients, discussing cooking methods, wanting to know the chef's background. Your food-conscious SF crowd expects this level of quality and interaction. We're ready for it.
Traditional San Francisco restaurants can't give your entire group the chef's undivided attention. You're competing with three other grills, background noise, and time pressure. We adapt to your pace, your dietary needs, and your group dynamics.
First, we coordinate timing around San Francisco's reality. Traffic crossing the Bay Bridge or coming from Peninsula matters. We build in buffer time so your event starts when you want it to start, regardless of whether we're coming from East Bay or South Bay.
Our team arrives 30-45 minutes before your event. We find parking (we handle that, not you), bring equipment up, and transform your space. If you're in a building with an elevator, great. If we're dealing with those classic SF stairs, we've done it hundreds of times.
Setup happens while you're getting ready or greeting early arrivals. We're professionals—we work efficiently and don't need hand-holding. By the time your guests arrive, the grill is positioned, equipment is arranged, and we're ready to start.
The chef introduces themselves, explains the menu, and the show begins. Vegetables go on first—onion volcanos, zucchini tricks, those classic teppanyaki moves that get everyone laughing. Then proteins: chicken, steak, shrimp, scallops, or your customized menu. Everything's cooked to order in front of your guests.
This is interactive entertainment. The chef talks through techniques, takes requests, adjusts seasoning based on preferences. Your guests aren't sitting passively—they're part of the experience. Dietary restrictions? We adapt in real-time. Someone wants their steak more well-done? No problem. A guest wants extra vegetables? We've got it.
Timing runs about 90 minutes for most groups. Larger groups or multi-course custom menus might extend to two hours. You decide the pace. Want a relaxed, leisurely experience? We slow down. Need to keep things moving because you've got after-dinner plans? We adjust.
When the meal wraps, we break down equipment, clean your space thoroughly, and pack out. You're left with satisfied guests and zero cleanup responsibilities.
The booking process is straightforward. Contact Love Hibachi with your event date, location, and approximate guest count. We'll confirm availability and send you detailed pricing based on your specific needs.
Love Hibachi's San Francisco pricing includes everything: chef service, premium ingredients, all equipment, setup, cleanup, and entertainment. No hidden fees, no surprise gratuity calculations, no ambiguous "market price" charges like many SF restaurants. You get complete transparency upfront.
We book San Francisco events typically 3-4 weeks in advance, though we've accommodated last-minute requests when our schedule allows. Popular dates (weekends, holidays) fill faster, so earlier booking helps. Weeknight events often have more flexibility.
Menu customization happens during booking. We accommodate dietary restrictions (vegetarian, vegan, gluten-free, allergies), portion preferences, and protein selections. San Francisco's diverse dietary needs are something we navigate constantly—it's built into how we work.
Payment and logistics get finalized about a week before your event. We reconfirm timing, discuss any last-minute adjustments, and make sure we have parking information and building access details if you're in a managed property.
Love Hibachi covers the entire San Francisco area. We regularly serve Pacific Heights, Marina District, Russian Hill, Nob Hill, Telegraph Hill, North Beach, SOMA, Mission District, Castro, Noe Valley, Inner Sunset, Outer Sunset, Richmond District, Haight-Ashbury, Cole Valley, and everywhere in between.
We also serve close Peninsula cities (Daly City, South San Francisco, San Bruno) and easy East Bay locations (Oakland, Berkeley, Alameda) when scheduling permits. If you're within reasonable distance of SF, we can likely accommodate you.
What's the actual cost for teppanyaki catering in San Francisco?
Our San Francisco pricing typically ranges from $80-120 per person depending on menu selections, guest count, and event specifics. Larger groups and weeknight events often fall on the lower end. Premium protein selections (wagyu, lobster tail) or smaller intimate groups might reach the higher range. This is all-inclusive pricing—chef, ingredients, equipment, entertainment, setup, and cleanup included.
Do you really need outdoor space, or can this work in a San Francisco apartment?
About 60% of our San Francisco events happen indoors—apartments, condos, townhomes. You need approximately 100 square feet of space (roughly 10x10 feet) and access to standard outlets. We position equipment for proper ventilation. If you've got a living room or dining area that can fit your guests around the grill with comfortable viewing, we can make it work.
How far in advance should I book?
We recommend 3-4 weeks advance booking for San Francisco events, particularly for weekend dates. Weeknight availability is often more flexible. We've accommodated requests with just one week's notice when our schedule permits, but earlier booking gives you better date selection and menu planning time.
Can you handle dietary restrictions for San Francisco's diverse dietary needs?
Yes, completely. We regularly accommodate vegetarian, vegan, gluten-free, kosher-style, halal-style, and various allergy restrictions. San Francisco clients often have mixed dietary needs within one group—that's normal for us. We prepare customized portions for guests with restrictions while serving the standard menu to others. See our menu options for the flexibility we offer.
What's included in your service?
Everything. Chef service, all ingredients (premium proteins, fresh vegetables, rice, seasonings), cooking equipment (commercial flat-top grill, propane, utensils), serving dishes, setup, entertainment, and complete cleanup. You provide space and guests—we handle everything else. No hidden costs, no surprise fees, no equipment rentals, no cleanup responsibilities.
Ready to experience Love Hibachi's teppanyaki catering service at your San Francisco event? We're bringing restaurant-quality teppanyaki to SF homes where you control the space, the timing, and the atmosphere. Contact our team to check availability and discuss your event details.
