FAQ
Everything hosts ask us.
Food quantities, setup, payment and where we travel. If yours isn't here, ask us directly and we'll answer it.
01
Ordering & the menu
- How much food should I order?
- Three to four hand rolls a guest is what we plan every event to. It keeps the bar moving and everyone fed across the full two hours.
- What's the minimum?
- 150 items, which covers two hours of live service.
- Do you have vegan options?
- Not on the standard menu, but tell us who's coming when you book and we'll work out what we can build for them. It's a conversation, not a no.
- What happens to food left at the end?
- It gets packed up for you — it's your food. Keep it cold and eat it within a couple of days. And if it all goes before the two hours are up, that's a good night; service just wraps early.
- Do you offer tastings?
- We're a live event bar rather than a restaurant, so there's no tasting room. Follow us for pop-ups; that's the closest thing to a free sample.
02
Booking & payment
- How far ahead do I need to book?
- At least 7 days (14 in NYC, NJ & Philly). Sooner is always better, especially for a weekend date.
- What's the deposit?
- A 40% deposit holds your date. The rest is due by the end of service, and the quote you see is the quote you pay.
- Is the service fee a tip?
- No. The 18% service fee is part of your quote, and it pays for the two chefs who set up the bar, roll for your guests through the whole service and pack everything down afterwards. A tip is never expected. If you'd like to thank the team, you can add one when you pay your balance, and every cent of it goes to them.
- Can I change my order later?
- Yes, as long as you're still over the item minimum. Earlier is easier, but we'll always try to make a late change work.
- Can you provide a Certificate of Insurance?
- Yes, on request once your deposit is in. Note that once a COI is issued the deposit becomes non-refundable, because the coverage is bought for your specific event.
03
On the day
- When do you arrive?
- Thirty to sixty minutes before your service time. Tables, linens, serviceware and both signature sauces are built out and ready before your first guest walks in.
- Who's behind the bar?
- Two of our chefs, and which two depends on the date. Every one of them is trained by Chef Ngoc Le, who has spent more than 35 years behind a sushi bar and curates every roll on the menu — so the roll you get is the roll he would hand you himself. If you want him on your date specifically, ask when you book.
04
Where we go
- What area do you serve?
- Two areas, each with its own team and kitchen. Northern Virginia, D.C. and Maryland: anywhere within 50 driving miles of Herndon, VA. New Jersey, New York City and Philadelphia: anywhere within 70 driving miles of Sayreville, NJ. Travel is $3 a mile from whichever kitchen is closer. Hosting further out? We take on custom multi-day and destination events on request.
Still have questions
Ask us before you book.
Tell us what you're planning and we'll come back with a straight answer, no deposit needed.