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 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