A chef, your kitchen, a week of food.
You book a visit. A Japanese chef comes to your home, cooks two or three dishes into portions for the week, and leaves the kitchen exactly as they found it. No table to book, no meal kit, no washing up.
Book
Postcode, dishes, a date and a time window. Two minutes.
Confirm
We match you with a chef and confirm everything within 24 hours.
Cook
Your chef cooks 8–12 portions in your kitchen, then cleans up.
Eat
Portioned, labelled meals in your fridge for the week.
What actually happens
From booking to a full fridge, in order.
You choose the dishes and the date
Two dishes or three, from the eight on the menu, plus a day and the time your chef arrives. You only see times when a chef is free for the whole visit. You also choose who buys the ingredients, which is the only thing that changes the price.
We confirm your chef
We match you with the chef closest to you who's free on your date, and confirm the booking. Payment is taken at this point, so there's nothing to sort out on the day.
Your chef cooks
Let them in, and get on with your day; you don't need to hover. Two dishes (8 portions) takes about three hours, three dishes (12 portions) about four. They cook, portion everything into four servings per dish, and label them.
The kitchen goes back to normal
Everything is washed up and the kitchen is left clean. Your food is portioned and in the fridge. You just need to be around when they go.
What you provide, and what we bring
Short lists, both of them.
We bring
- The chef, their time and their travel
- The Japanese pantry: rice, cooking sake, miso, soy sauce, mirin, dashi, sesame, curry roux, tonkatsu sauce and toban djan
- The fresh produce too, if you've chosen fully hands-off or delivery
You provide
- Your kitchen, and whatever pots and pans you already have
- Four to six decent-sized containers for the food
- The fresh produce, if you're on the hybrid or you-shop option, and we send you the exact list
Who buys the ingredients
Four ways to do it. It's the only thing that changes what a visit costs.
Fully hands-off
We source everything, pantry and fresh, and your chef brings it with them. Nothing for you to do but let them in.
You shop
We send the full list and you buy everything. The lowest price we do.
Hybrid
We bring the Japanese pantry, you pick up the fresh produce from a list we send you.
Delivered
We cook at ours and deliver the same day, in containers we provide.
Visits run from £100 to £170 depending on the option and how many dishes. See the full prices.
Who's cooking
Every chef is Japanese and grew up cooking this food. Each one 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. If they ever can't make a visit, we tell you who's coming well before the day. Meet the chefs.
After the visit
Most dishes keep three to four days in the fridge. Miso glazed salmon is best within two to three, because it's fish. Most of the menu freezes well, Japanese curry and gyudon especially. Anything fried is better brought back in a hot pan than a microwave, which steams the panko. Each dish page says exactly how its dish keeps and how to reheat it.
Changes and cancellations are free up to 48 hours before a visit. Food is prepared in your kitchen, which may handle other allergens, so we can't guarantee a dish is free from traces. Tell us about any allergies when you book. More in the FAQ.
Ready for a different kind of dinner?
Pick your dishes and a date. Takes about two minutes.
Book a chef