CORPORATE CATERING ｜ AUTUMN
We bring a standing buffet to your meeting room or seminar space, so you can give your full attention to the guests you have invited.
SCENES
At the start of the second half, or to mark the close of a project.
Your seminar room becomes the venue.
An evening to welcome partners and visitors from overseas.
PLANS
For team socials
Essence
¥7,000per guest, excl. tax
12 dishes
Cuisine for 30 guests¥210,000
When clients are joining
Signature
¥10,000per guest, excl. tax
16 dishes: caviar, foie gras, A5 wagyu
Cuisine for 30 guests¥300,000
For executives and distinguished guests
Édition
¥15,000per guest, excl. tax
16 dishes: Oscietra caviar, lobster, A5 sirloin
Cuisine for 30 guests¥450,000
Transport and load-in/out are charged in addition to the cuisine. For venues in Tokyo with up to 50 guests, this is ¥20,000 (excl. tax). As a rule, we ask for payment in advance by bank transfer, no later than three days before the event. If you would prefer to pay by invoice (closing at the end of each month, with payment by the end of the following month), we are happy to discuss this from your second order onwards.
CHEF
We ask about your guests and the purpose of the event before composing the menu. In meeting rooms where open flame is not permitted, we adapt how each dish is finished and served.
FLOW
01
Tell us the date, number of guests and venue. It is fine if some details are still open.
02
We send a menu suited to your event, with the full cost.
03
We confirm the load-in route and the facilities available.
04
We take care of setup, service and clearing.
WORKS
80guests
We were entrusted with the cuisine for a reception for investors.
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YEAR-END
We also cater year-end parties, holiday receptions and festive gatherings. Get in touch once you have a few candidate dates.
Plan a year-end eventFOR COMPANIES
Yes. We compose a menu that can be served without open flame, and check the venue's facilities when we first talk.
We will quote on an approximate number and adjust once it is confirmed. The final guest count is fixed at 12:00 noon three days before the event; please let us know of any increase or decrease by then. As a rule, the number can be reduced by up to 10% of the guests ordered (fractions of a guest are rounded down); if it falls further, we charge, as a rule, for the minimum billable number. For example, for an order of 35 guests, you can as a rule reduce by up to 3 (we charge for at least 32). If you have particular circumstances, please talk to us. We will confirm whether we can accommodate them and any cost, and where HKG has agreed specific terms with you, those terms apply.
Please ask together with the cuisine. We will suggest an approach that suits your venue.
Yes, including receptions for over 100 guests. For events above 50 guests, transport and load-in/out are quoted individually.
CONTACT
Share the date, number of guests and venue, and we will send you a menu and quotation. If anything is still undecided, you may write "not yet decided".