Umami Hibachi
Wedding Caterer
+1 201-630-1090
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Umami Hibachi brings an at-home hibachi experience to events in Jersey City, with corporate events, weddings, birthdays, graduations, and family gatherings among the documented occasions. The service includes on-site grill setup, cooking, ingredients, utensils, entertainment, and cooking-area cleanup. Its Jersey City address is 35 Journal Square Plaza, and booking questions can be directed by phone or through the website.
Planning an event in Jersey City?
Umami Hibachi provides mobile, at-home hibachi catering for birthdays, graduations, weddings, family gatherings, corporate parties, and other special occasions.
The team brings the hibachi grill, equipment, ingredients, utensils, sauces, and live cooking to a backyard, driveway, patio, or rooftop.
The documented experience includes interactive chef performances, fire-show elements, sake sprays, and an onion-volcano trick, giving guests a meal and an on-site presentation.
The booking flow calls for a date, location, and guest count, followed by availability and travel-fee confirmation.
A deposit of $50–$100 is stated as required to secure a reservation, with the remaining balance paid on the event day.
After the meal, the cooking area is cleaned and the equipment is packed up.
Umami Hibachi lists its business office at 35 Journal Square Plaza, Jersey City, NJ 07306, and can be reached at +1 201-630-1090 or via its website.
Confirm the current menu and event details when requesting a booking.
Mise en Placebooking facts
- Phone+1 201-630-1090
- Sitehibachiumami.com
- Kitchen base35 Journal Square Plaza, Jersey City, NJ 07306, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Jersey City, NJ. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.