Planning a Fall or Holiday Private Sushi Event? Start Here

Fall and the holidays are, hands down, my busiest stretch of the year — and also the one where planning ahead makes the biggest difference. A few things I'd tell anyone starting to plan a private sushi event for this season:

Book earlier than feels necessary. Weekend dates especially — the two weekends around Thanksgiving and the two before Christmas — tend to go first. If you have a date in mind, even a rough one, it's worth reaching out now rather than waiting until the invitations go out.

Know your rough headcount before you call. You don't need an exact number, but knowing whether you're planning for 6 people or 20 changes which service makes sense and how I plan the menu and setup.

Decide what kind of night you want. A Signature Omakase dinner reads more like a relaxed, interactive dinner party. Omakase Premium leans more special-occasion. A Sushi Making Class is a genuinely different format — more participatory, great for a smaller group who wants to do something together rather than just be served.

Flag dietary needs early, not day-of. Allergies, shellfish preferences, anything like that — the earlier I know, the more naturally I can build it into the menu instead of working around it last minute.

Think about the setup, not just the food. I bring the tools and do the prep, but it helps to know ahead of time whether we're working in a kitchen, on a patio, or somewhere in between, especially for larger groups.

If you're weighing a private sushi night against a restaurant reservation this season, the honest pitch is this: no wait, no crowd, and a menu that's actually built around your table. Reach out at (323) 405-9249 to check available dates — they're moving fast.