Teriyaki Tonight - 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
Teriyaki I knew growing up and the teriyaki I find at restaurants in the U.S. are… not the same.
In Japan, teriyaki isn’t a heavy, syrupy sauce poured over everything. It’s lighter, gentler, and somehow both savory and comforting at the same time. When I was a kid, teriyaki night meant my mother searing chicken in a pan while the house filled with the aroma of soy sauce and just a touch of sweetness. It wasn’t a “big event” - it was simple home cooking, the kind that makes you reach for one more bite without thinking.
Teriyaki Tonight brings that home-style Japanese flavor to your kitchen: familiar, comforting, and just a little different from what you’ve tasted before.
Exploring teriyaki options
Pick Your Protein
Chicken
Pork
Salmon
Do you like Garlic, Ginger, or Neither?
Garlic works well with Chicken
Ginger works well with Pork
Salmon, I usually make it without
When cooking pork this way, we call it Pork Ginger or Shougayaki. That's why you don't see 'Pork Teriyaki' on Japanese restaurant menu.
Steamed white rice is the best friend
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.
About the teriyaki sauce
It's basically a mixture of Soy sauce, Sake, and Mirin
I can make it Gluten Free by choosing the GF Soy Sauce
When to make it syrupy and when not to...
This is based on preference.. I like syrupy sauce for salmon but not for the others.
Make your own teriyaki sauce
Good-by pre-mixed teriyaki sauce!
A bottle of teriyaki sauce never had a chance in my fridge or cupboard because it's so easy to make. A good start point is to mix equal parts of the 3 ingredients (Soy Sauce, Mirin, and Sake), then add sugar.
If you like the syrupy texture, that can be introduced when you are cooking by adding corn starch or potato starch. A tea spoon mixed with same amount of water is a good start point.
Dietary Considerations
Teriyaki can be made Gluten Free upon request.
The amount of salt used in the dishes can also be adjusted.
Drink Considerations (BYOB)
Beer
White or Red Wine
Sake
Green tea
Miso Soup
The type of Miso will be dictated by what the local supermarket offers
There are Red Miso, White Miso and Awase (Blend) Miso. The red tends to be higher in sodium content but not always the case. I can reduce the amount of miso used in cooking if you are on low sodium diet.
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