Teriyaki Tonight - 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 including the side dishes.
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 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