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Private chef at your home

Bring the hibachi grill to Moro

Dinner cooked outside, and the chef packs out what came in.

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Long table with white chairs set for dinner at duskGuests watching the flame go up behind the grillFlames on the grill in front of a table of guests

How it works in Moro

Booking in Moro takes a date, an address and a rough headcount. Each guest picks two or three proteins, tofu included, and the chef cooks it all out back. Moro is on our Oregon map, and so are Wasco, Grass Valley and Rufus.

With a 97039 address you're in Moro, and it's covered.

Hibachi prices for Moro hosts

Two proteins for 14 adults and 3 kids in Moro works out to $860, roughly $51 per plate before travel.

AdultsTwo proteinsThree proteins
10$550$650
15$825$975
20$1,100$1,300
25$1,375$1,625
30$1,650$1,950

The setup at a Moro home

Coastal rentals and mountain cabins near Moro work well. Ground level, a carport or a level clearing makes the best spot.

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Food total before travel and tax

Moro hibachi FAQ

What does hibachi at home cost in Moro?

Adults are $55 and children under 12 are $30 with two proteins; $65 and $40 with three. Food has a $500 minimum.

Who handles booking?

US Hibachi handles calls, texts and online bookings for Oregon Hibachi and assigns your chef.

Is there a travel fee for Moro?

Yes: $50 within 50 miles, then $1 per mile. The booking page shows the figure for your Moro address.

Can you come to a vacation rental near Moro?

Yes. Send the rental address and confirm the property allows an outside chef with a propane grill.

What do we need to provide?

Seating, tables, plates and utensils, plus a level outdoor spot roughly ten feet square. The chef brings the rest.

Do children get the same dinner?

Yes, with the same rice, vegetables and salad, at $30 for kids under 12 on two proteins.

Near Moro

The chef also drives to these spots by Moro:

Call or text

(888) 695-7955

Email

hibachi@shuilink.com

Pick your evening

Dry-season weekends from July through September are spoken for early. Send a date.

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