Oodles of Noodles - Booking Deposit

Dashimaki Tamago

• Japanese rolled egg omelet

'Dashi' is basically the soup base used for Soba/Udon noodles. A little of that's mixed into the egg, then rolled up to make this tasty omelet typically offered at noodle houses.

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.

Japanese Potato Salad

• Potatoes

• Cucumber

• Carrots

• Onion

• Ham

• Hard Boiled Eggs

• Mayonnaise

• A few additional flavoring

The mix-ins can be adjusted to match your preference.

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