01
The Arrival
Your chef arrives 45 minutes before service with a portable teppanyaki station, ingredients pre-prepped, and a full mise en place. We set up wherever the moment lives — porch, patio, poolside, dockside, ballroom.
The Experience
Four movements.
One evening.
A Sun & Moon service is choreographed like a performance. Here’s how the night unfolds, from first arrival to final farewell.
02
The First Pour
Guests gather. Miso soup and ginger salad open the evening. The grill comes to temperature. The room shifts — this is where the night begins.
03
The Fire
Onion volcanoes, sake toss, the shrimp flip, the flame. Every guest is served in sequence, protein by protein, straight from the grill to the plate.
04
The Farewell
Stations are broken down, surfaces wiped, everything packed out. You’re left with a clean space and a room full of guests who will remember this night.
A note on scale
“We’ve served ten guests on a private dock and two hundred at a black-tie reception. The fire is the same. The care is the same. Only the choreography changes.”
— Chef, Sun & Moon
Sourcing
Center-cut filet, jumbo Gulf shrimp, cold-water lobster, sushi-grade tuna. We source like a restaurant.
Plating
Matte black stoneware, gold flatware, garnish that reads. The evening looks the way it tastes.
Service
Uniformed, gracious, quiet when it should be, theatrical when it counts.
Ready to plan yours?