Hibachi at Home in
Phoenix & ScottsdaleCooked to Order · Your Patio · Your Guests
A private chef sets up on your patio and cooks steak, chicken, shrimp, fried rice and vegetables to order in front of your guests, with dumplings to start and dessert to finish. Groceries, cooking and cleanup in one number across Phoenix, Scottsdale and the Valley. 24-hour proposals.
Hibachi at Home in Phoenix & Scottsdale
Hibachi at home with MileHighCook is a private chef dinner cooked hibachi style: the chef cooks to order in front of your guests on your patio or deck, or runs a hibachi-style buffet for bigger groups. It costs $150 to $250 per guest, all-inclusive, with groceries, cooking and cleanup in one number and a suggested 20% gratuity on top. Best for six to twenty guests. The written proposal comes back within 24 hours.
What Hibachi Night Looks Like
Dumplings and edamame go out while everyone gathers and finds a drink. Then the chef fires the grill and cooks each round to order: steak, chicken and shrimp with garlic butter and soy, egg fried rice, and a pile of vegetables, with yum yum and ginger sauce on the table. Dessert comes out when the table is ready for it.
The chef shops for everything, sets up before your guests arrive, cooks in front of them all night, and leaves the patio and the kitchen clean. Nobody is standing at a stove except us.
Birthdays, Bachelorettes, Big Families
Bachelorette weekends in Old Town rentals, spring training groups, milestone birthdays, a family in from out of state. Here it is the pool deck most of the year, and on summer nights a start after sunset.
We cook across Scottsdale, Old Town, Paradise Valley, Arcadia, the Biltmore and the rest of Phoenix. Tell us the address and the space and we plan the setup around it.
A Hibachi Menu Written for Your Group
This is what a typical night looks like. Every menu is written for the people at the table, so swap anything.
While Everyone Gathers
Pan-seared pork dumplings with a soy chili dipping sauce, and edamame with sea salt and garlic chili oil. A sushi course can go here too.
Out as guests arriveOff the Grill
Steak, chicken and shrimp with garlic butter and soy, egg fried rice with scallions, and zucchini, onions and mushrooms, cooked to order in rounds.
Cooked in front of your guestsSauces and Dessert
Yum yum sauce and ginger sauce on the table all night, and mochi ice cream to finish. Kids get their own plates on the same schedule.
Every guest, every allergyAllergies and gluten-free. A celiac guest gets a fully gluten-free station, not a modified plate. Shellfish, nut and other allergies are planned into the menu from the first call, not handled at the grill.
Two Ways to Do Hibachi at Home
Same chefs, same menu, two ways to serve it. Both are all-inclusive and come back as one written number within 24 hours.
| Format | Best for | How it is served | Per guest |
|---|---|---|---|
| Cooked to order | 6 to 20 guests | The chef cooks each round in front of the table | $150 to $250 |
| Hibachi-style buffet | 20 and up, or no patio | Cooked in your kitchen, guests line up and pick | $150 to $250 |
One Number, Everything In
The menu, every grocery, the chef cooking all night, and cleanup in one written number. A 20% gratuity is suggested and never added automatically, and an event minimum applies. Most mobile hibachi companies sell one set menu for less per plate. Ours is a private chef dinner done hibachi style, with the menu written for your group. Full pricing by party size is in the private chef pricing guide.
From the First Call to the Last Round
Tell us the date, the headcount and the space. We handle the rest.
Tell us the night
Date, address, guest count, allergies, and where the chef will cook.
Menu and proposal
A written menu and one all-inclusive number within 24 hours.
The week before
Final headcount, allergies confirmed, and the setup planned around your space.
The night
The chef sets up before guests arrive, cooks all night, and leaves it clean.
More From MileHighCook in Phoenix & Scottsdale
Not set on hibachi? The same chefs cook every other kind of dinner, party and class.
Asked Before Every Booking
Two Ways to Start
We respond within 24 hours, every time.
Most clients prefer a 15-minute conversation. Chef Steve calls back.
For full proposals or detailed inquiries.
"Whether you start with a form, an email, or a call — every inquiry comes directly to me. I'd love to hear about your event."