Questions, answered.

Use the booking form. You put in your postcode, choose how many dishes and which ones, pick a date and a time window, and we confirm your chef within 24 hours.

You'll need to let the chef in at the start and be around when they leave, but you don't need to hover. Most customers use the time to get on with other things.

About three hours for two dishes (8 portions) and four hours for three dishes (12 portions). That covers the cooking, portioning everything into containers and cleaning the kitchen down.

You choose the exact start time when you book. We only offer times when a chef is free for the whole visit, and your chef arrives at that time.

Changes and cancellations are free up to 48 hours before the visit, so we have time to let your chef know. Message us on WhatsApp to change or cancel a visit, and check what's left on a pack from Manage booking.

We cook across most of London: north, south, east and west. That currently includes Kensington, Chelsea, Notting Hill, Hampstead, Islington, Shoreditch, Hackney, Stoke Newington, Finsbury Park, Walthamstow, Camden, Clapham, Fulham and Wandsworth. The full list is on our areas page.

We often cook just outside the areas listed, and we add new ones as we bring on more chefs. Put your postcode into the booking form and it'll tell you in one click. If we don't reach you yet, you can leave your email and be first to know when we do.

No. The chef's travel is included wherever we cook, so an address in Walthamstow costs exactly the same as one in Chelsea.

Between £100 and £170, depending on how many dishes you want and who buys the ingredients. Every price includes the chef's time, their travel and a kitchen left clean. The full breakdown is on our pricing page.

On two of the four options, yes. If you shop, or choose the hybrid option, you buy the fresh produce yourself from a list we send you, so the price is the chef, not the food. On fully hands-off and delivered visits we buy everything and it's included.

Because we provide the containers. On an in-home visit you leave out your own tupperware; when we cook at ours and deliver, the containers come from us.

Yes. A 4-visit pack is 5% off and an 8-visit pack 10% off, for whichever option and size you choose. You book each visit whenever suits you, within 6 months of buying the pack.

Before the visit, once your chef and slot are confirmed. Nothing to sort out on the day.

Eight core dishes: chicken teriyaki, tonkatsu, chicken katsu, agedashi tofu, Japanese curry, miso glazed salmon, gyudon and veggie mapo tofu. Each has its own page with calories, protein, allergens and how it keeps.

Those eight are our staples rather than our limits. Mention what you'd like when you book and we'll tell you honestly whether we can do it well.

Four portions of each dish. Two dishes gives you eight portions, three dishes gives you twelve.

Most dishes keep 3–4 days in the fridge. Miso glazed salmon is best within 2–3 days, because it's fish. Most of the menu freezes well, Japanese curry and gyudon particularly.

Depends on the dish. Curry, gyudon, teriyaki and mapo tofu are happy in a pan or a microwave. Anything fried, meaning tonkatsu and chicken katsu, should go in a hot dry pan or an air fryer instead, because a microwave steams the panko and leaves it soft. Each dish page says which.

Tell us when you book and we'll adapt where we can. Two things to know: most dishes contain soya and gluten from soy sauce, and food is prepared in your kitchen, which may handle other allergens, so we can't guarantee a dish is free from traces.

Two: agedashi tofu and veggie mapo tofu. Our agedashi is made with kombu dashi rather than the bonito-based dashi many restaurants use, so it's genuinely vegetarian. If you need fully vegan, say so when you book so your chef can check every component.

For an in-home visit, yes. Four to six decent-sized tupperwares covers a full visit, and we'll remind you when we confirm. If you've chosen delivery, you don't need to: the containers are included, which is what the extra £5 covers.

Yes: your kitchen, your equipment. If there's anything specific they'll need we'll let you know when confirming the booking. Everything is washed up and left clean before they go.

On the hybrid and you-shop options you buy the fresh ingredients. We bring the Japanese pantry: rice, cooking sake, miso, soy sauce, mirin, dashi, sugar, sesame seeds, potato starch, curry roux, tonkatsu sauce and toban djan. Per dish, for four portions:

Chicken teriyaki + green beans: chicken thigh fillets (approx 750g), green beans (approx 440g), cooking oil, sesame oil.

Tonkatsu + cabbage: 4 pork loin chops (approx 700g), 1 white cabbage (approx 360g), 2 eggs, plain flour, panko breadcrumbs, oil for deep frying (approx 1 litre).

Chicken katsu + cabbage: chicken thigh fillets (approx 640g), 1 white cabbage (approx 360g), 2 eggs, plain flour, panko breadcrumbs, oil for deep frying (approx 1 litre).

Agedashi tofu + enoki: deep-fried tofu (approx 500g), enoki mushrooms (approx 400g).

Japanese curry: chicken thigh fillets (approx 450g, or 650g bone-in), 3 onions, 1 carrot, 1 large potato, cooking oil.

Miso-glazed salmon + broccoli: 4 salmon fillets (approx 400g), tenderstem broccoli (1 pack, approx 200g), 1 garlic clove, cooking oil, sesame oil.

Gyudon: thinly sliced beef (approx 400-500g), 3 onions.

Veggie mapo tofu: firm tofu (approx 450g), 2 aubergines, 8 white mushrooms, 1 onion, 2 carrots, 1 bunch spring onions, garlic, ginger, sesame oil, sesame paste (tahini).

We send you the exact list for your chosen dishes when we confirm your booking.

Japanese chefs who grew up cooking this food. Every chef is interviewed in person, holds a Level 2 Food Hygiene certificate, and has cooked our core dishes for us before setting foot in your kitchen.

With a pack, we send the same chef for your visits wherever we possibly can. On the rare occasion they can't make a visit, we'll tell you who's coming instead well before the day.

People use both terms. A private chef is usually employed full time by one household; a personal chef visits regularly and cooks a batch of meals to leave behind. We work the second way: a chef comes to your London home for one visit, meal preps for the week, and cleans up before they go.

Meal prep. Your chef spends the visit batch cooking 8–12 portions and leaving them portioned in your fridge for the week ahead, rather than plating a single dinner.