Cozy Curry Night - Booking Deposit
This deposit will cover part of the service fee. See Client Agreement for Details.
$50.003 h
At your home
Estimated Grocery Cost: $30–$60
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 Home Cooking (“Chef”) and the undersigned client (“Client”) for a curated Japanese dining experience prepared in the Client’s home.
1. Scope of Service
The Chef provides a curated Japanese dining experience prepared on-site in the Client’s home kitchen for private gatherings of up to six (6) guests.
All menus are designed specifically for the occasion and prepared on the day of service using ingredients purchased for that event.
The Chef does not operate from a commercial kitchen and does not deliver pre-prepared food. All cooking is performed on-site for the Client’s private use.
Services are available on weekends only, subject to availability.
2. Pricing
The service fee is $80 per guest, based on the confirmed number of attendees.
For locations beyond 20 miles from the Chef’s base location, a 10% travel surcharge applies to the per-guest service fee.
Ingredient costs are billed separately at actual cost, with receipts provided after service.
Seasonal or specialty ingredient requests may affect ingredient costs and will be discussed in advance.
3. Deposit & Payment
A $50 non-refundable deposit is required to secure a booking date.
The deposit will be applied toward the final service fee.
The remaining service fee is due on the day of service.
Ingredient costs will be invoiced following completion of the event.
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 before service:
Deposit is forfeited, and a $75 late cancellation fee may be charged at the Chef’s discretion.
If grocery purchases have already been made prior to cancellation, the Client is responsible for reimbursement of ingredient costs.
Rescheduling is subject to availability.
5. Kitchen Readiness
Client agrees to provide:
• A clean and safe kitchen workspace
• Functioning stove, oven, refrigerator, and sink
• Clear counter space
• Access to hot water and electricity
If the kitchen is not in suitable condition for safe preparation, the Chef may cancel the service upon arrival. In such cases, the deposit is forfeited.
6. Allergies & Dietary Considerations
Client must inform the Chef in writing of any food allergies, sensitivities, or dietary restrictions prior to menu confirmation.
The Chef will take reasonable steps to accommodate dietary needs; however:
• The Client’s home kitchen is not a certified allergen-free facility
• Cross-contact cannot be fully guaranteed
The Client assumes responsibility for informing household members and guests of potential risks.
7. Food Safety & Leftovers
The Chef follows ServSafe and Massachusetts food-safety practices.
Once service is complete, the Client assumes responsibility for:
• Proper storage
• Reheating
• Timely consumption of leftovers
The Chef is not liable for issues resulting from improper storage or handling after service concludes.
8. Damage & Liability
The Chef will use reasonable care when handling the Client’s equipment and property.
The Chef is not responsible for:
• Pre-existing damage
• Normal wear of cookware
• Appliance malfunction
• Accidents resulting from unsafe kitchen conditions
The Client agrees to indemnify and hold the Chef harmless from claims arising from:
• Unsafe kitchen environment
• Client-supplied equipment
• Household members or guests
• Animals present in the kitchen during service
The Chef carries general liability insurance.
9. Photo & Media Consent
With the Client’s permission, the Chef may photograph prepared dishes or table settings for marketing purposes.
The Client may decline in writing prior to service.
10. Governing Law
This Agreement is governed by the laws of the Commonwealth of Massachusetts.
Disputes shall first be addressed through good-faith discussion, and if necessary, mediation.
11. Acceptance
By submitting a booking request and the required deposit, the Client acknowledges and agrees to the terms of this Agreement.
Chef
Ikigai Home Cooking
Kei Tsuda