top of page

Pricing

(The following information applies to Live Chef Services, Date Nights, & Sushi 101 Classes only)

Service Fee + Event Costs

Food costs will vary based on group size & menu preferences.

(see below estimate chart)

​

Event Cost Estimate Chart

The following table is intended to represent general costs for any given event.

Booking Process

Before booking, it's important to review both... 

(1) The specific service tab you're interested in reserving, along with

(2) Reviewing the online menu, in order to form your custom menu

 

We will be able to discuss menu structure, once your reservation is received, via email.

​

Step-By-Step Process:

​

(1) Book Your Event  

Use the Booking tab to reserve your event date.

Review the Availability Calender to ensure your desired date is available.

​

(2) Send Your Deposit (Non-Refundable)

Deposits are due within 3 days (72 hours) of your booking date.

Your reservation will be cancelled if your deposit isn't received within the given timeline.

​

Deposits Amount: (deducted from total)

$200 - 15 or less guests

$300 - 16+ guests​

​

Payment Methods:

Venmo(404) 484-7486  Zelle: (404) 484-7486 CashApp: $myninjabd 

​

​

(3) Email Discussion

Once your booking info is received, you will be sent further details, via email (within 24 hrs).​

Consuming raw or under cooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness. Some sushi dishes may contain these ingredients.

​

Please advise of any dietary restrictions before food items are purchased/prepared.

Subscribe to be notified of any new business updates!

Thanks for subscribing!

Contact Information:

Email: my.ninja.bd@gmail.com
Address: PO Box 311024

2260 Fairburn RD SW
Atlanta, GA 30331

Mobile Service: Event Based Located

Follow My Ninja On All Platforms:

  • instagram
  • Facebook Social Icon
  • YouTube

Book Your Event Today!

white_logo_transparent_background.png

Sushi Chef Bryan Daniels

©2023 My Ninja, LLC. Proudly created by Bryan Daniels

bottom of page