Cozy Curry Night - Booking Deposit
This deposit will cover part of the service fee ($199~). See Client Agreement for Details.
$50.003 h
At your home
Estimated Grocery Cost: $30–$60, approx. $5~$10 per serving.
In Japan, curry is one of the ultimate comfort foods — a childhood favorite for many kids and a nostalgic, cozy meal for adults.
Growing up, winter evenings often meant coming home from school and smelling a pot of curry simmering in the kitchen. That aroma alone told me it was going to be a warm, happy night.
Cozy Curry Night brings that same simple comfort into your home.
What's in the curry dish?
Japanese Brown Curry Sauce (Choose your spice level)
Mild - あまくち（Amakuchi）
Medium Hot - 中辛（Chuukara）
Hot - 辛口（Karakuchi）
If you never had it before, I suggest trying Mild or Medium Hot. I know a few tricks to adjust the spiciness so don't worry too much.
Base ingredient (Vegetables)
Potatoes
Carrots
Onions
They are the classic combination. I can recommend other vegetables based on the choice of your protein.
Choice of protein
Chicken thigh or breast (classic)
Pork (tonkatsu topping or simmered pork)
Beef (stew cut)
We do love tofu in Japan — but almost no one puts it in curry.
If you insist, I can absolutely make “Tofu Curry” for you… just know that your Japanese friends and colleagues may gently wonder what inspired such a bold life choice.
Steamed Rice
4 cups dry rice (≈ 8 cups cooked)
Enough for dinner + leftovers
I supply rice on per cup basis so you don't have to buy a big bag of rice only to use just a portion of it
A typical bowl of steamed rice is about ½ cup (cooked) however, everyone tends to eat more rice with curry. So 1 cup per person is how I calculate the amount needed.
The 'Katsu' Craze
Katsu choices
Pork
Chicken
Beef
Shrimp (We call it Ebi fry)
Thanks to some famous Japanese and Asian restaurants, 'Katsu (cutlet)' has become the go-to topping for Japanese curry rice. So, I will gladly turn the protein into shallow pan-fried katsu for you. If you are practicing gluten reduced diet, I can replace panko bread crumbs with a different approach to accommodate your needs.
Dietary Considerations
Japanese curry roux contains wheat flour (gluten).
I use sesame oil in some salad dishes (easily substituted)
Drink Considerations (BYOB)
Beer
Red wine
Tea and Coffee
Cabbage Slaw
Napa or regular cabbage
Carrots and cucumbers
Raw onion and pressed garlic (optional)
Can be made with or without mayonnaise
A typical side dish accompanying a steamy bowl of curry and rice. If you are choosing hot curry sauce, you may want mayonnaise in your slaw to counter the spiciness.
Sunomono (rice vinegar marinated salad)
Cucumber (Classic choice)
Napa Cabbage and Carrot (Also popular)
Adding wakame or konbu seaweed
Roasted sesame seeds sprinkled on top
They are the all classic combinations. If you've never had it, flavoring is mild and slightly sweet. I recommend the combination of cucumber and wakame seaweed.
Fukujinzuke (Japanese pickles)
Store-bought, made of daikon radishes.
If you've ever visited a Japanese curry house, you'd find a jar full of this topping to add to your serving of Japanese brown curry.
This Agreement is between Ikigai Japanese Home Cooking (“Chef”) and the undersigned client (“Client”) for in-home meal preparation services.
1. Scope of Service
The Chef will prepare fresh Japanese home-style meals inside the Client’s home kitchen for the Client’s household, using ingredients purchased for that day’s service.
The Chef does not operate from a commercial kitchen and does not deliver pre-made food.
All cooking is performed on-site for the Client’s private use.
2. Pricing
Service fees are based on the Client’s distance zone:
Zone 1 (0–20 miles): $199
Zone 2 (20–40 miles): $249
Zone 3 (40–60 miles): $299
Ingredient costs are billed separately at actual cost with receipts provided.
Seasonal or holiday surcharges may apply with prior notice.
3. Deposit & Payment
A $50 non-refundable deposit is required to secure a booking.
This deposit will be applied to the service fee on the day of service.
The remaining balance is due on the day of service.
Ingredients are billed after completion of the service.
Payments may be made by credit card, debit card, or other approved methods.
4. Cancellation & Rescheduling
72+ hours before service: Deposit may be applied once to a rescheduled date.
48–72 hours before service: Deposit is forfeited.
Less than 48 hours: Deposit is forfeited; a late cancellation fee of $50 may be charged at the Chef’s discretion.
If grocery shopping has already been completed prior to cancellation, the Client is responsible for reimbursement of ingredient costs. The Chef reserves the right to decline rescheduling requests based on availability.
5. Kitchen Readiness
Client agrees to provide:
A clean and safe kitchen workspace
A functioning stove, oven, refrigerator, and sink
Clear counter space
Access to basic utilities (hot water, electricity)
If the kitchen is not in suitable condition for safe food preparation, the Chef may cancel the appointment on arrival. In such cases, the deposit is forfeited.
6. Allergies & Dietary Restrictions
Client must inform the Chef in writing of any food allergies, sensitivities, or dietary restrictions before the service date.
The Client understands that:
The Chef will take reasonable steps to avoid cross-contamination
The Client’s home kitchen is not a certified allergen-free facility
The Chef cannot guarantee zero exposure to allergens
The Client assumes responsibility for informing household members and guests of potential risks.
7. Food Safety & Leftovers
The Chef will follow ServSafe and Massachusetts food-safety practices.
Once the food is prepared, the Client is responsible for:
Proper storage
Reheating
Consumption of leftovers
The Chef is not liable for foodborne illness resulting from improper storage, reheating, or consumption after the service is complete.
8. Damage & Liability
The Chef will use reasonable care when handling the Client’s equipment and property.
However, the Chef is not responsible for:
Pre-existing damage
Normal wear on cookware
Malfunctions of appliances
Accidents caused by unsafe kitchen conditions
The Client agrees to indemnify and hold the Chef harmless from claims, damages, or losses arising from:
Unsafe kitchen environment
Client-supplied equipment
Household members or guests
Animals in the kitchen during service
The Chef carries general liability insurance.
9. Photo & Media Consent
With the Client’s permission, the Chef may take photos of the prepared food or kitchen setup for marketing purposes. The Client may decline simply by informing the Chef in writing.
10. Governing Law
This Agreement is governed by the laws of the Commonwealth of Massachusetts.
Any disputes shall be resolved first through good-faith discussion, then mediation if needed.
11. Acceptance
By placing a booking request and the $50 deposit, the Client acknowledges and agrees to the terms of this Agreement.
Thank you.
Chef (Ikigai Japanese Home Cooking):
Kei Tsuda