Terms & Conditions

ONE SUSHI INC.

BOOKING, PAYMENT & SERVICE TERMS

Effective September 1, 2026  ·  Version 2.0

1. DEFINITIONS

“One Sushi” means One Sushi Inc., a California corporation. “Client” means the person or entity booking services. “Event” means the catering engagement described in the accompanying proposal or invoice (the “Proposal”). “Agreement” means the Proposal together with these Terms. “Days” means calendar days unless stated otherwise, measured in Pacific Time from the scheduled Event start time; where a deadline falls on a weekend or holiday, it does not extend. “Business Day” means Monday through Friday, excluding federal and California state holidays, 9:00 a.m. to 5:00 p.m. Pacific Time. “One Sushi Personnel” means each chef and each other staff member assigned by One Sushi to the Event.

“Business Day” is a deadline term only — it does not describe One Sushi’s operating hours. One Sushi is an event catering business and performs Events on weekends, evenings, and holidays. The term “Business Day” is used in this Agreement solely to measure deadlines, notices, change requests, invoicing, and other administrative processing, because One Sushi’s suppliers and vendors operate only on weekdays. The fact that One Sushi may be serving an Event on a Saturday, Sunday, evening, or holiday does not make that day a Business Day, and does not extend or satisfy any deadline under this Agreement.

2. BOOKING & ACCEPTANCE

A date is held only upon One Sushi’s written confirmation and receipt of the Booking Retainer. Client’s electronic acceptance or submission of any payment constitutes full acknowledgment and acceptance of this Agreement. The version of these Terms in effect on the booking confirmation date governs that Event.

3. PAYMENT

(a) A Booking Retainer (also referred to as the “Deposit”) of fifty percent (50%) of the estimated total is due at booking. The Booking Retainer is earned upon receipt and secures the date; it is non-refundable except as provided in Section 14.

(b) The remaining balance is due no later than seven (7) days prior to the Event. Failure to pay by that deadline entitles One Sushi to treat the Event as cancelled by Client under Section 14.

(c) All prices are exclusive of applicable California sales tax, which will be added to the invoice.

(d) Accepted payment methods.

• Zelle — accepted for all clients. No processing fee. Preferred method.

• Credit card — accepted for all clients. A 3.6% processing fee applies per transaction.

• ACH / bank transfer — available only to corporate accounts, business entities, and third-party planners. Not available to individual clients. No processing fee.

Debit cards, personal checks, and money orders are not accepted. Payment method availability is determined by account type at One Sushi’s sole discretion.

(e) Client authorizes One Sushi to retain a credit card on file and to charge it for approved increases, on-site additions, Extended Service, Overtime, damages, and unpaid balances.

(f) Past-due amounts accrue interest at 1.5% per month (or the maximum permitted by law, if lower). Client is responsible for collection costs and reasonable attorneys’ fees. Initiating a chargeback for services rendered constitutes a material breach of this Agreement.

4. ADJUSTMENTS TO GUEST COUNT, MENU & SERVICE DETAILS — INCREASES ONLY

(a) Deadline. All Event details — including final guest count, menu selections, ingredients, portion counts, serving time, and any other element of the services One Sushi provides — must be confirmed in writing no later than seven (7) days prior to the Event.

(b) How and when requests must be submitted. All change requests must be submitted in writing to event@onesushiinc.com and received during a Business Day. One Sushi’s suppliers and vendors operate only on weekdays; requests received on a Saturday, Sunday, or holiday are deemed received on the next Business Day. Client is responsible for timing requests so that they are received on a Business Day on or before the applicable deadline. Verbal, voicemail, and text-message requests are not binding until confirmed in writing by One Sushi.

(c) Increases. Up to the seven (7) day deadline, Client may increase guest count, portions, menu items, or service scope, subject to availability, and will be invoiced for the increase.

(d) Decreases. Client may not unilaterally decrease any confirmed guest count, portion count, menu item, or service element. A decrease may be made only with One Sushi’s express written agreement, which One Sushi may grant or withhold in its sole discretion and is under no obligation to provide. Any accommodation granted in one instance does not create an obligation to grant another. Once a guest count, portion count, menu selection, or service time has been confirmed, it establishes the minimum billable amount for the Event unless One Sushi agrees in writing to reduce it.

Where One Sushi does agree to a reduction, the reduction may not exceed the following limits, measured against the guest count, menu selections, and total price stated in the Proposal:

 

(e) After the deadline. Requests to increase any element within seven (7) days of the Event may be accommodated at One Sushi’s sole discretion, subject to ingredient availability and staffing, and will incur a rush surcharge of 20% on the added amount in addition to the cost of the addition itself. Requests received within seventy-two (72) hours of the Event will generally not be accommodated.

(f) No refunds or credits will be issued for guests who do not attend, portions not consumed, menu items declined, or service time not used.

(g) Change of venue or location. The Event address stated in the Proposal is a confirmed Event detail under subsection (a). Client may not change the venue or service location without One Sushi’s express written agreement.

A request to change the location must be received in writing at least fourteen (14) days prior to the Event, consistent with the rescheduling notice required under Section 14(d). A change of location may affect travel pricing under Section 12, permit and insurance requirements under Section 11(f), staffing, equipment, and menu feasibility, and will be repriced accordingly.

One Sushi may decline a location change in its sole discretion, including where the new location is outside its service area, cannot meet the site requirements in Section 11, or cannot be re-staffed or re-provisioned in the time remaining. A request received fewer than fourteen (14) days prior to the Event may be accommodated at One Sushi’s sole discretion and is subject to the rush surcharge in subsection (e).

Where One Sushi declines a location change and Client does not proceed at the original location, the Event is treated as cancelled by Client under Section 14(b) as of the date the change request was received.

5. ARRIVAL, SERVICE PERIOD, EXTENDED SERVICE & OVERTIME

(a) Arrival and setup. One Sushi’s team typically arrives approximately 2 to 3 hours prior to the confirmed serving time. The actual arrival time varies with the size, menu, venue, and setup requirements of each Event, and will be confirmed with Client in advance. Client must guarantee unobstructed access to the preparation and service areas by the confirmed arrival time. Delayed venue access does not extend the service period and may result in reduced menu execution, for which One Sushi is not responsible.

(b) Service period. Standard service for all food offerings provided by One Sushi — including sushi, sashimi, hot items, appetizers, and any other menu category — is two (2) hours, measured from the confirmed serving time, not from guest arrival. This duration is set to preserve food quality and safety across all items served. The confirmed serving time, and the resulting end of the service period, are stated in the Proposal.

(c) Included time — one continuous block. The Event price includes a single, continuous and uninterrupted period on site, performed in this order:

1. Setup — up to three (3) hours immediately prior to the confirmed serving time;

2. Service — two (2) hours, as provided in subsection (b); and

3. Breakdown and load-out — up to one (1) hour immediately following the service period.

These three phases must run consecutively, with no pause, hold, wait, or gap between them. Total included on-site time does not exceed six (6) hours. Time within these limits, performed in this sequence, is included in the Event price and is not billed separately.

(d) Extended Service — agreed and pre-paid in advance. “Extended Service” means additional service time that Client and One Sushi agree to in advance of the Event. The request must be submitted in writing by Client and confirmed in writing by One Sushi before the seven (7) day deadline in Section 4(a), and is subject to staff availability and menu feasibility. Extended Service is billed at the Extended Service Rate in subsection (f), is added to the invoice, and must be paid in full prior to the Event date together with the balance due under Section 3(b). One Sushi is obligated to provide only Extended Service that has been agreed and paid for in this manner.

(e) Overtime — unplanned time on site. “Overtime” means any time One Sushi Personnel are required to be on site, on hold, or working that falls outside the continuous block described in subsection (c) and that was not agreed and pre-paid as Extended Service. Overtime arises on site, without prior agreement or prepayment, for a reason not attributable to One Sushi. It includes, without limitation:

1. any pause, hold, or wait between setup, service, and breakdown requested by or caused by Client — for example, a schedule in which the team sets up, waits, prepares, serves, waits again, and only then breaks down and departs. Every such interval is Overtime;

2. a serving time delayed at Client’s request, or by the venue, guests, or other vendors;

3. setup required to begin more than three (3) hours before the confirmed serving time;

4. continued food preparation, plating, service, or replenishment after the service period ends;

5. additional plating or service requested on site after the service period ends, including a request to extend service that was not agreed and pre-paid under subsection (d); and

6. any period One Sushi Personnel are prevented from beginning or completing breakdown and load-out, or from departing the site, by Client, venue restrictions, guests, or other vendors.

How Overtime is measured. Overtime is the total elapsed time One Sushi Personnel are on site, from the confirmed arrival time until they are released, less the included time in subsection (c) and less any Extended Service purchased under subsection (d). Because the included time is a single continuous block, any interruption, hold, or extension necessarily increases total time on site and is captured by this measurement.

Grace period. The first thirty (30) minutes of Overtime at each Event are provided at no charge. Overtime is billable from the thirty-first (31st) minute onward.

Billing. Overtime is billed at the On-Site Rate in subsection (f), per person of One Sushi Personnel, in thirty (30) minute increments, rounded up, and is charged to the credit card on file without further authorization.

Invoicing and payment. One Sushi will issue an itemized Overtime invoice on the business day following the Event. The invoice is due on receipt.

Past due. If the Overtime invoice is not paid in full — or if the credit card on file is declined and is not cured — within one (1) business day of issuance, the amount becomes past due and is subject to Section 3(f), including interest, collection costs, and reasonable attorneys’ fees. One Sushi may refer the past due amount to a third-party collection agency and may pursue any legal remedy available to it.

Who is responsible. The following parties are jointly and severally liable for all amounts due under this Agreement, including Overtime: (i) Client; (ii) any individual who signed, submitted, or confirmed the booking; (iii) any individual whose payment method is on file with One Sushi for the Event; and (iv) any third-party planner, agency, catering partner, or business entity that booked the Event on Client’s behalf. One Sushi may pursue payment from any one or more of them, in any order, until the amount is paid in full.

(f) Rates. Both rates below are charged per hour, for each person of One Sushi Personnel assigned to the Event — each chef and each other staff member.

 

(g) No obligation to remain. One Sushi is under no obligation to provide service time that was not agreed and pre-paid as Extended Service, or to remain on site beyond the included time in subsection (c). Where One Sushi does remain or continue serving, it does so in its sole discretion, and the time is billed as Overtime.

(h) Quality during delayed or unplanned time. Where service begins late, is interrupted, or continues into Overtime, One Sushi does not warrant food quality, presentation, or menu completeness for the affected period.

6. SERVICE CHARGE

(a) A mandatory twenty percent (20%) service charge applies to: all private events of fifty (50) or more guests; all weddings; and all bookings made through third-party planners, catering partners, or corporate/business-entity accounts, regardless of guest count.

(b) The service charge is calculated on the food and beverage subtotal, before tax and before travel, Operation Fee, or rental fees.

(c) This is a service charge, not a gratuity. It is charged on the invoice, is subject to applicable California sales tax, and must be paid in full prior to the Event date. It is not paid to the chefs or service staff.

(d) Guest count verified on site. Where the actual number of guests present at the Event is fifty (50) or more, the twenty percent (20%) Service Charge applies to the Event and is added to the invoice, even if the guest count confirmed under Section 4 was fewer than fifty (50).

One Sushi’s count taken at the Event governs. One Sushi’s lead chef or on-site staff will inform Client of the count and of the resulting Service Charge before the team departs the site. The Service Charge is then charged to the credit card on file and invoiced in the same manner as Overtime under Section 5(e). This subsection applies in addition to, and not instead of, any charge for guests in excess of the confirmed count under Section 4(e).

7. GRATUITY

(a) What gratuity is. A gratuity is a voluntary, discretionary payment made directly by Client or guests to the chefs and service staff in personal recognition of their service. It is separate and distinct from the Service Charge in Section 6, is never invoiced or collected by One Sushi, and is never required.

(b) Events with no Service Charge. Where no Service Charge applies under Section 6, One Sushi highly recommends — but does not require — that Client tip the chefs and service staff directly, in cash or by direct transfer, at the Event.

Gratuity should be performance-based, reflecting the quality of the service Client actually received. As a guideline, One Sushi suggests 18% to 20% of the total invoice amount. That figure is the total gratuity for the entire team — it is not an amount per chef or per staff member.

Gratuity remains entirely voluntary and is never an obligation. It is simply a way to show appreciation for the hard work of One Sushi’s chefs and staff. One Sushi encourages Client to provide any gratuity directly to the chef rather than through One Sushi, so that it reaches the team in full.

(c) Events with a Service Charge already applied. Where a Service Charge has been applied and prepaid under Section 6 — including events of fifty (50) or more guests, weddings, and all bookings made through third-party planners, catering partners, or corporate/business-entity accounts — no additional gratuity is expected, requested, or necessary, and Client should not tip the chefs or service staff. The Service Charge already accounts for the team’s service in full.

(d) Satisfaction check and on-site gratuity. At or near the conclusion of service, One Sushi’s staff may ask Client whether the service provided was satisfactory. For Events to which no Service Charge applies under Section 6, where Client indicates that the service was satisfactory, staff may invite Client to recognize the chefs and service staff with a gratuity on site.

Any gratuity given is entirely voluntary and is never required. One Sushi’s staff will not pressure Client for a gratuity, will not repeat the request, and will not condition any part of the service on whether a gratuity is given. Where a Service Charge applies under Section 6, One Sushi’s staff will not invite a gratuity.

8. FOOD SAFETY, ALLERGENS & CONSUMPTION

(a) Consumer advisory. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. One Sushi serves raw fish and raw shellfish. Client is responsible for communicating this advisory to all guests.

(b) Allergens. One Sushi prepares food in a shared environment. Ingredients commonly present include fish, shellfish, soy, wheat/gluten, sesame, egg, and tree nuts. One Sushi cannot guarantee that any item is free of any allergen and does not offer allergen-free preparation. Client must disclose all known allergies and dietary restrictions in writing at least seven (7) days prior. One Sushi will make reasonable accommodations where feasible but assumes no liability for allergic reactions.

(c) Consumption window. Food is prepared for immediate consumption and must be consumed during the service period. Any item displayed or held for more than two (2) hours is recommended to be discarded.

(d) Leftovers. At the end of the service period, One Sushi’s lead chef or on-site staff will ask Client how Client wishes to handle any food remaining. One Sushi recommends that all remaining perishable items be discarded, and will discard them unless Client directs otherwise.

One Sushi does not package, store, refrigerate, or transport leftover food, and does not provide containers. Where Client elects to retain any remaining food, Client assumes full responsibility for it from the moment it is retained, including its handling, storage, temperature, and consumption. One Sushi disclaims all liability for any illness, injury, or loss arising from food consumed after the service period. Subsection (c) continues to apply to any food Client retains.

(e) Alcohol. One Sushi does not hold an ABC license and does not sell, serve, or pour alcoholic beverages. Any alcohol at the Event is provided and supervised solely by Client.

(f) Reporting a suspected food-related illness. If Client or any guest believes they have become ill from food served at the Event, Client must notify One Sushi in writing at event@onesushiinc.com, or by text message to 818‑276‑6665, within forty-eight (48) hours of the Event or of the onset of symptoms, whichever is later.

Client must, to the extent within Client’s control: (i) preserve and refrigerate any food retained from the Event and make it available to One Sushi, its insurer, or a public health authority for inspection or testing; (ii) provide the name and contact information of each affected person, together with a description of the symptoms and when they began; (iii) preserve any containers, packaging, or remaining food; and (iv) cooperate reasonably with One Sushi’s investigation and with any inquiry by its insurer or a public health authority.

Failure to give timely notice or to preserve evidence limits One Sushi’s ability to investigate and respond, and One Sushi reserves all rights and defenses arising from that failure. Nothing in this subsection prevents any person from reporting a suspected foodborne illness to a public health authority at any time, and nothing in this subsection waives any right that cannot be waived under applicable law.

9. MENU & PRODUCT AVAILABILITY

Seafood availability, quality, and pricing are market-dependent. One Sushi reserves the right to substitute items of equal or greater value and comparable character without prior notice where a confirmed item is unavailable or fails One Sushi’s quality standards. Substitution is not grounds for refund or discount.

10. FOOD QUALITY, TASTE & ACCEPTANCE OF SERVICE

(a) Standard of performance. One Sushi prepares every item to a single, consistent professional standard, using the same recipes, techniques, ingredient grades, and seasoning profiles applied across all of its events. One Sushi warrants that food will be prepared with reasonable care and skill, from ingredients of the quality described in the Proposal, and in compliance with applicable food safety regulations. That is the entirety of One Sushi’s warranty as to food, and it is made in lieu of all other warranties, express or implied.

(b) No warranty of individual taste preference. Taste is subjective and varies by individual. One Sushi makes no representation or warranty that any item will match any person’s personal preference as to saltiness, sweetness, spice level, acidity, richness, texture, temperature, portion size, or presentation. A difference between One Sushi’s consistent standard preparation and an individual’s personal palate is not a defect, is not a failure to perform, and is not a basis for any refund, credit, or discount.

(c) Preferences must be stated in advance. Any seasoning, spice level, dietary, or preparation preference must be submitted in writing and confirmed under Section 4 before the seven (7) day deadline. One Sushi cannot accommodate preferences first raised at or after the Event.

(d) Concerns must be raised at the Event, in writing. Any concern regarding food quality, taste, seasoning, portion, presentation, or service must be raised by Client while One Sushi Personnel are on site and delivered to One Sushi in writing — by email to event@onesushiinc.com or by text message to 818‑276‑6665 — no later than the conclusion of the service period. This gives One Sushi a fair opportunity to inspect and remedy the concern on the spot. One Sushi’s right to inspect and cure is a material term of this Agreement, and Client’s failure to give that opportunity deprives One Sushi of the ability to perform.

(e) Authorized representative. Client shall designate an on-site representative with authority to raise concerns and accept service on Client’s behalf. Absent a designation, any adult member of Client’s party directing the Event is deemed authorized.

(f) Acceptance. If no written concern is delivered under subsection (d) by the conclusion of the service period, the food and services are deemed fully accepted by Client as conforming to this Agreement, and the Event is deemed to have been performed to Client’s satisfaction. Consumption of the food served is further evidence of acceptance. No signature or acknowledgment form is required for this Section to take effect.

(g) Waiver of post-event claims. Client waives any claim, refund, credit, discount, chargeback, or set-off based on food quality, taste, seasoning, portion, presentation, or service that was not delivered in writing under subsection (d). Concerns first raised after the service period has concluded will not be a basis for any refund or price reduction. Where One Sushi elects, in its sole discretion, to offer any accommodation after an Event, that accommodation is a discretionary gesture of goodwill, is not an admission of any deficiency, and does not waive this Section as to that Event or any future Event.

(h) Nothing in this Section limits any right Client may have with respect to food safety or foodborne illness.

11. CLIENT RESPONSIBILITIES & SITE REQUIREMENTS

Client shall provide, at no cost to One Sushi:

(a) A kitchen, or a minimum of one (1) eight-foot (8′) level preparation table per assigned chef plus one (1) additional table for service, located within fifty (50) feet of the serving area on a stable, non-sand, non-soft surface.

(b) Access to clean running water, adequate lighting (for service beginning after dusk), trash receptacles, and restroom access for staff.

(c) At least one (1) dedicated 110V/15-amp outlet within twenty-five (25) feet of the preparation area.

(d) Serving ware for guests — plates, utensils, napkins — and any kitchenware specified in the Proposal as Client-supplied.

(e) Parking for One Sushi vehicles within a reasonable distance, and payment of any parking, valet, toll, or venue access fees.

(f) Permits, insurance certificates and endorsements. Any venue-required permits, health department approvals, or certificates of insurance. One Sushi maintains general liability coverage and will furnish a standard certificate of insurance upon written request made at least fourteen (14) days prior.

Where the venue or Client requires an additional insured endorsement, a specialized certificate, a specific coverage type, or a permit, Client is responsible for a $200 documentation fee plus the actual cost of the required endorsement, coverage, certificate, or permit. The total therefore varies with the type of insurance, endorsement, or permit requested, and will be quoted to Client in writing before it is incurred.

(g) Outdoor events: shade or covered structure over the entire preparation and service area, and a viable indoor or covered contingency plan.

One Sushi’s reliable outdoor service range is an ambient temperature of 55°F to 80°F. Where the ambient temperature at the service area is expected to fall below 55°F or exceed 80°F, One Sushi may require supplemental heating, cooling, or shade at Client’s expense; may shorten the menu or the service period to protect food safety; or may decline to perform outdoor service. One Sushi may also decline to perform outdoor service in rain, high wind, poor air quality, or any condition it reasonably deems unsafe or incompatible with food safety. If no covered or indoor alternative is available, service may be shortened or cancelled with no refund.

(h) A safe working environment. One Sushi’s staff work with sharp knives and open flame; Client is responsible for supervising children and pets away from the preparation area.

(i) Cleaning and waste. One Sushi is responsible only for cleaning the preparation and service area it occupies and for consolidating its own food waste and packaging into the receptacles Client provides. One Sushi is not a cleaning service. One Sushi is committed to leaving its work area as clean as reasonably possible at the conclusion of the Event.

All other cleanup is Client’s sole responsibility, including guest tables and seating areas, guest dishware and serving ware, floors, removal of trash from the premises, and any post-event cleaning required by the venue. Client is solely responsible for any venue cleaning fees, damage deposits, or penalties assessed by the venue.

(j) One Sushi’s equipment, props and display materials. All display pieces, props, serving vessels, tableware, tools, linens, and equipment brought to the Event remain the property of One Sushi. Client is responsible for loss of, or damage to, any such item caused by Client, Client’s guests, the venue or its staff, or any other vendor at the Event — other than ordinary wear, or damage caused by One Sushi Personnel.

Loss or damage is billed at replacement cost, together with any expedited replacement or shipping cost required to service One Sushi’s next scheduled event, and is charged to the credit card on file and invoiced in the same manner as Overtime under Section 5(e). Where reasonably practicable, One Sushi will notify Client of the loss or damage and the amount before invoicing.

(k) Authorization to serve at the location. Client represents and warrants that the Event location permits on-site food preparation and catering service by One Sushi, and that Client has obtained every permit, license, approval, and consent required by any city, county, health authority, property owner, landlord, building or property management, homeowners association, venue operator, or event host.

If, on the day of the Event, One Sushi is prevented from setting up, preparing, or serving — or is required to stop — because the location does not permit the service, or because any authority, owner, manager, association, venue, or host withholds or revokes permission, One Sushi may decline to perform or may discontinue service, and:

(i) the Event is treated as cancelled by Client under Section 14(b) as of the Event date, and the full Event price is due;

(ii) travel under Section 12, the Operation Fee under Section 13, and all time on site under Section 5(e) remain due in full; and

(iii) no refund, credit, or rescheduling is owed.

Fines and penalties. Client is solely responsible for, and shall reimburse One Sushi for, any fine, penalty, citation, assessment, stop-work order, or enforcement cost imposed on One Sushi or its personnel arising from the absence of a required permit, license, approval, or consent at the Event location, together with the reasonable cost of responding to or contesting it. Amounts under this subsection are charged to the credit card on file and invoiced in the same manner as Overtime under Section 5(e). This subsection is in addition to Section 17.

One Sushi may decline to set up or serve where it reasonably believes the required authorization is absent, without any obligation to verify or investigate.

Client’s failure to meet these requirements may result in delayed, reduced, or cancelled service without refund.

12. TRAVEL

Travel within fifty (50) miles of Beverly Hills, California is included. Beyond fifty (50) miles, travel is billed as a flat zone fee as stated in the Proposal. Client is responsible for all parking, valet, toll, and venue access charges.

13. OPERATION FEE

(a) An Operation Fee applies to all events and starts at $200 per event. The exact amount is stated in the Proposal and varies with the scale, location, and setup requirements of the Event.

(b) What it covers. The Operation Fee covers One Sushi’s display and presentation materials, props, serving vessels, tools and equipment, and the transportation and logistics of bringing those items to and from the Event.

(c) What it is not. The Operation Fee is a cost of service. It is not a Service Charge under Section 6 and it is not a gratuity under Section 7. It is not distributed to chefs or staff as a tip, and it does not reduce or replace either.

(d) The Operation Fee is subject to applicable California sales tax and is excluded from the base on which the Service Charge in Section 6 is calculated.

(e) The Operation Fee is non-refundable once One Sushi has begun procuring, preparing, or staging materials for the Event.

14. CANCELLATION, POSTPONEMENT & RESCHEDULING

(a) All cancellation requests must be submitted in writing to event@onesushiinc.com. The effective date is the date One Sushi receives the written notice; notice received outside a Business Day is deemed received on the next Business Day.

(b) Cancellation by Client — liquidated damages:

 

(c) Acknowledgment. The parties agree that One Sushi’s actual damages from a cancellation are difficult or impossible to determine with precision, as they include the lost opportunity to book the date, declined inquiries, committed staffing, and procured perishable inventory. The amounts in subsection (b) are a reasonable estimate of those damages agreed in advance, and are not a penalty.

(d) Rescheduling. One Sushi will make reasonable efforts to reschedule where written notice is received at least fourteen (14) days prior (twenty-eight (28) days for events falling on or within three days of a recognized holiday). Rescheduling is subject to availability, limited to one (1) occurrence, must be to a date within six (6) months of the original, and will be repriced at then-current rates. The Booking Retainer transfers once; a rescheduling fee of $200 applies. A request to reschedule that does not result in a confirmed new date within thirty (30) days is treated as a cancellation as of the original request date.

(e) Cancellation by One Sushi. If One Sushi cancels for any reason other than Client’s breach or a Force Majeure Event, its sole obligation and Client’s sole remedy is a full refund of all amounts paid.

15. FORCE MAJEURE

Neither party is liable for failure to perform due to causes beyond its reasonable control, including fire, wildfire, evacuation or emergency orders, earthquake, flood, severe weather, public utility or power shutoff, epidemic or public health order, government action, civil unrest, or transportation failure. If a Force Majeure Event prevents the Event, One Sushi will offer a credit valid for six (6) months toward a rescheduled event, less documented non-recoverable costs already incurred (including procured perishables and committed labor). Force Majeure does not excuse Client’s obligation to pay for services already rendered. 

A failure to obtain or maintain any permit, license, approval, or consent that is Client’s responsibility under Section 11 is not a Force Majeure Event.

16. LIMITATION OF LIABILITY

To the maximum extent permitted by law, One Sushi’s total aggregate liability arising out of or relating to this Agreement or the Event shall not exceed the total amount actually paid by Client to One Sushi for that Event. One Sushi shall not be liable for indirect, incidental, special, consequential, or punitive damages, or for lost profits, lost business, or venue penalties, regardless of the theory of liability. Nothing in this Section limits liability for gross negligence, willful misconduct, or any liability that cannot be limited under California law.

17. INDEMNIFICATION

Client agrees to indemnify, defend, and hold harmless One Sushi, its officers, employees, and contractors from any claims, liabilities, damages, losses, or expenses, including reasonable attorneys’ fees, arising from or relating to the Event, including injury to or loss or damage suffered by any person or property, except to the extent caused by One Sushi’s gross negligence or willful misconduct. This Section survives completion or termination of the Agreement.

18. PERSONNEL

One Sushi reserves the right to substitute chefs or staff of comparable skill at any time. For twelve (12) months following the Event, Client shall not directly engage, solicit, or hire any chef or staff member introduced by One Sushi without One Sushi’s written consent.

19. INTELLECTUAL PROPERTY, PHOTOGRAPHY & MARKETING

(a) Proposals, menus and designs. All proposals, menus, recipes, pricing, plating and presentation designs, display concepts, photographs, and other materials created or provided by One Sushi remain the property of One Sushi. They are provided to Client solely to evaluate and plan the Event.

Client may not reproduce, publish, distribute, or disclose those materials to any third party — including any competing catering or private chef business — or use them to solicit or obtain competing services. Client may share them with Client’s own planner, venue, or household staff to the extent necessary to plan the Event.

(b) Photography and marketing. One Sushi may photograph or record its food, presentation, and setup and may use those images for marketing purposes. One Sushi will not identify Client or photograph guests without consent. Client may opt out by written notice at least seven (7) days prior.

20. RIGHT TO REFUSE OR DISCONTINUE SERVICE

One Sushi may refuse or discontinue service where it reasonably believes that continued service would compromise the safety of any person, violate any law or regulation, or expose staff to harassment, intoxicated or threatening conduct, or unsafe site conditions — except where such refusal would be prohibited by law. This right is exercised without regard to any characteristic protected under federal or California law. Where service is refused or discontinued under this Section, no refund is due.

21. THIRD-PARTY DOCUMENTS, NDAs, WAIVERS & SIGNATURE AUTHORITY

(a) What this covers. “Third-Party Document” means any document, form, agreement, acknowledgment, attestation, portal registration, or click-through term that Client, Client’s planner or agency, the venue, the property owner or manager, a homeowners association, a security or building contractor, a guest, or any other person presents to One Sushi or One Sushi Personnel for signature, acceptance, or acknowledgment in connection with the Event. It includes, without limitation: non-disclosure and confidentiality agreements; waivers, releases, and hold-harmless or indemnity agreements; vendor, facility-use, venue, service, or master service agreements; purchase orders and vendor onboarding or registration forms, including online vendor portals and click-through terms; venue rules, site-safety, orientation, or code-of-conduct acknowledgments; badge, credential, parking, loading-dock, or access agreements; insurance, additional-insured, or certificate requirements; background-check, fingerprinting, or screening consents; photography, media, publicity, and social-media restrictions; exclusivity, non-compete, or non-solicitation terms; labor, prevailing-wage, or union-harmony agreements; compliance, anti-bribery, or data-protection attestations; arbitration agreements; lien waivers; and any amendment, change order, or other document that purports to modify, supplement, or supersede this Agreement. Routine tax and payment forms such as an IRS Form W-9 are not Third-Party Documents.

(b) Deadline. Client must deliver every Third-Party Document to One Sushi in writing at event@onesushiinc.com no later than fourteen (14) days prior to the Event, so that One Sushi’s management and legal counsel can review it. Client must also disclose at booking whether any third party is expected to require a Third-Party Document.

(c) Signature authority. Only an authorized officer of One Sushi may review, negotiate, accept, or sign a Third-Party Document. No chef, server, driver, contractor, or other One Sushi Personnel has any authority to sign, accept, acknowledge, initial, or otherwise bind One Sushi, and none will do so on site. Any signature or acceptance given by a person without that authority is void and of no effect, and does not bind One Sushi, regardless of the circumstances in which it was obtained.

(d) No agreement by conduct. One Sushi’s arrival, setup, performance, or continued service at the Event does not constitute agreement to, acceptance of, or acknowledgment of any Third-Party Document, venue rule, or posted term. No Third-Party Document modifies this Agreement unless it expressly says so and is signed by an authorized officer of One Sushi.

(e) Late or on-site requests. One Sushi is under no obligation to review, consider, or sign a Third-Party Document delivered fewer than fourteen (14) days prior to the Event, and will not sign one presented on site. Where any person conditions One Sushi’s access, setup, or service on signing a Third-Party Document that was not delivered and approved under this Section, One Sushi may decline to perform or may discontinue service, and Section 11(k)(i)—(iii) applies: the Event is treated as cancelled by Client, the full Event price is due, travel, the Operation Fee and time on site remain due, and no refund, credit, or rescheduling is owed.

(f) Costs. Where a Third-Party Document requires insurance, endorsements, permits, screening, or other measures beyond One Sushi’s standard coverage and practice, Section 11(f) applies and Client bears the cost. Where review requires outside counsel, Client is responsible for the reasonable cost of that review, quoted in writing before it is incurred.

(g) Confidentiality and marketing. Where One Sushi agrees to a confidentiality or non-disclosure agreement, that agreement may limit or remove One Sushi’s rights under Section 19. Client should request confidentiality in advance rather than on site. One Sushi’s agreement to any such terms is at its sole discretion.

(h) Indemnity. Client shall indemnify One Sushi under Section 17 for any claim, liability, or expense arising from a Third-Party Document presented in connection with the Event, including any purported agreement signed by One Sushi Personnel without authority.

22. MODIFICATION OF TERMS

One Sushi may revise these Terms at any time. Revisions do not apply retroactively to Events already confirmed; each Event is governed by the version in effect on its booking confirmation date. The current version is available at https://onesushiinc.com/terms-conditions/.

23. GENERAL

(a) Governing law and venue. This Agreement is governed by the laws of the State of California. The parties consent to exclusive jurisdiction and venue in the state or federal courts located in Los Angeles County, California.

(b) Dispute resolution. The parties will attempt in good faith to resolve any dispute through direct negotiation, and then through mediation in Los Angeles County, before filing suit.

(c) Attorneys’ fees. In any action to enforce this Agreement, the prevailing party is entitled to recover reasonable attorneys’ fees and costs.

(d) Time limit for claims. Any claim or action arising out of or relating to this Agreement or the Event must be brought within one (1) year after the date of the Event. Any claim not brought within that period is permanently barred. This subsection does not apply to any claim for which the limitations period cannot be shortened by agreement under applicable law.

(e) Notices. All notices must be in writing and sent to event@onesushiinc.com for One Sushi and to the email on the Proposal for Client. Notice is effective upon confirmed receipt.

(f) Phone and text communications. Client consents to receive telephone calls and text messages from One Sushi at the phone number Client provides, in connection with the Event — including scheduling, arrival and setup, on-site coordination, notices required or permitted under this Agreement, and invoicing. Message and data rates may apply. Client may withdraw consent to text messages by replying STOP or by notifying One Sushi in writing, in which case Client remains responsible for receiving notices by email under subsection (e).

(g) Entire agreement and order of precedence. This Agreement constitutes the entire understanding between the parties and supersedes all prior discussions, proposals, and representations. Where the Proposal and these Terms conflict, these Terms control, except where the Proposal expressly states that it modifies a specific provision of these Terms and is confirmed in writing by One Sushi.

(h) Severability. If any provision is held unenforceable, the remainder stays in full force, and the unenforceable provision is modified to the minimum extent necessary to make it enforceable.

(i) No waiver. Failure to enforce any provision is not a waiver of that or any other provision.

(j) Assignment. Client may not assign this Agreement without One Sushi’s written consent.

(k) Survival. Sections 8, 10, 16, 17, 18, 19, 21, and 23 survive completion or termination.

One Sushi Inc.  ·  event@onesushiinc.com  ·  818‑276‑6665  ·  onesushiinc.com