Executive Dinners/VIP Dinners/Corporate Receptions
Private chef & catering,
with the chef in person.
Hiromi Koshimizu Gastronomie
The Bespoke Chef
Chef
Hiromi Koshimizu
Chef de Cuisine, Founder
That chef is Hiromi Koshimizu.
CAREER | THE GROUNDS FOR ENTRUSTING THE CUISINE AND ON-SITE JUDGEMENT
- Ginza — Executive ChefExecutive Chef of L’Art et la Manière, Ginza (appointed 2015). Responsible for the menu and the whole kitchen
- Tokyo Baycourt ClubSous Chef at Mal d’Amour, Tokyo Bay Court Club (from 2010). Banquets and hospitality at a members-only hotel
- France — Michelin-starred RestaurantsFour years at one-star La Poularde and two-star La Table St-Crescent (2004–2008). The foundations and standard of French cuisine
- Third-party RecognitionGault&Millau 14 / Tabelog Award BronzeGault & Millau 14/20 (2018); Tabelog Award Bronze (2019, 2020)
After serving as Executive Chef of a restaurant in Ginza, Hiromi Koshimizu founded Hiromi Koshimizu Gastronomie in 2021. Today, for corporate executive dinners and receptions, weddings and private dining, the chef personally takes charge of everything from confirming the venue conditions and conceiving the menu to cooking and service on the day. The standard of the cuisine has held in meeting rooms without a kitchen and in villas where open flame is not permitted, because the decision of how to rebuild the plan around each venue is made by the chef, on site.
More about Hiromi KoshimizuServices
Services
Three services
Choose by the form of the cuisine and the occasion.
In every case, Chef Koshimizu comes to your venue in person and is responsible for the cuisine. You are welcome to consult us before the guest count, venue or date is settled.
Executive / Private Dining
Seated full-course dinners for small groups
- Executive dinners
- Dinners with VIPs and key guests
- Dinners at private homes and villas
We come to offices and meeting rooms, private residences and villas. Venues without full kitchen facilities are welcome.
WorksClosing dinner for a foreign CEO (10 guests) / Full course at a villa without open flame (6 guests)
Corporate Catering / Reception
Receptions, buffets and finger food
- Receptions for executives, VIPs and key guests
- Corporate events and gatherings
- Brand events and post-conference receptions
For receptions welcoming executives, VIPs and key guests, and for company gatherings alike. Chef Koshimizu oversees everything from the composition of the menu to service on the day, at offices, event spaces, halls and other venues without a kitchen.
WorksInvestor reception (80 guests, Minato, Tokyo) / Pharmaceutical company gathering (30 guests)
Wedding
Full course or buffet
- Wedding ceremonies and receptions
- Weddings at venues with constraints
Private estates, university guesthouses, private-hire villas and similar venues. Limited kitchen conditions are welcome.
WorksFull-course wedding banquet at a university guesthouse (70 guests)
Prices are a guide to the cuisine per guest. Travel, service, equipment and tableware are quoted separately according to the venue and the content of the occasion.
Signature
A single dish can change the air at the table.
Monument de Foie Gras
The dish that most represents Hiromi Koshimizu’s French cuisine. The moment it is served, every eye turns to the plate and the energy at the table rises.
How each dish comes to be →Works
Works & Cases
Selected engagements
See whether conditions close to your own occasion are here.
Guest count, venue, form of cuisine, venue conditions and what Chef Koshimizu was responsible for, within the scope each client has permitted us to publish.
Representative image
Featured Case
Executive / Private Dining
A six-guest full course at a villa without open flame
- Private dinner
- 6 guests
- Villa, Kanagawa
- Seated full course
- No open flame
A seated full-course dinner for six at a villa where the use of open flame was restricted. Chef Koshimizu personally confirmed the venue conditions, prepared, cooked and served on the day. This client continues to entrust us with dinners for their most important guests.
- Purpose
- Private dinner
- Guests
- 6
- Location
- Villa, Kanagawa
- Cuisine
- French full course (seated)
- Venue conditions
- No open flame
- Role
- Menu concept, preparation, cooking and service by Chef Koshimizu in person
“In a setting where open flame was not possible, I honestly did not expect food of this calibre. The taste, quality and composition all felt beyond a restaurant.”
Voice — Listed IT company, leadership
Representative image
Executive / Private Dining
Closing dinner for a foreign CEO
- Executive / VIP dinner
- 10 guests
- Tokyo venue
- Seated full course
A dinner to close a confidential negotiation. From the menu concept to the timing of each course, so that nothing interrupted the conversation, Chef Koshimizu was responsible throughout.
Representative image
Corporate Catering / Reception
Investor reception
- Corporate reception
- 80 guests
- Minato, Tokyo
- Standing buffet
- Timed to the presentations
A reception for invited investors. The timing of each course was adjusted to the flow of the presentations, with Chef Koshimizu directing service on site.
Representative image
Wedding
Full-course wedding banquet at a university guesthouse
- Wedding banquet
- 70 guests
- University guesthouse
- Seated full course
- No banquet kitchen
A wedding banquet held by alumni at their university’s guesthouse. The cooking and service flow was built around a venue that was never designed for banquets.
Other engagements
- Full-course dinner for an ambassador at an embassy in TokyoTokyo · 12 guests
- Gathering of physicians for a pharmaceutical companyTokyo venue · 30 guests
- VIP private anniversary for a Ginza luxury watch boutiqueGinza · 16 guests
- Private dining at private-hire villasPartner villas in Kawaguchiko and Hakone
Client names, company names and venue photographs are never published without consent. For confidentiality, the photographs of catering and private dining are representative images. The facts are stated in the conditions of each case.
Voice
Voice
Client voices
Executive / Private Dining
“When we entertain here, I can no longer imagine anyone else.”
We received important guests in the dining room of our new headquarters. Our guests were genuinely delighted, and I am truly glad we held the dinner.
“We asked for an awards ceremony held in our company meeting room. The food was served in a space with no kitchen facilities, and the finish gave no hint of it.”
Corporate Catering — Company director
The Bespoke Chef
A shared meal brings us closer to those who matter most.
I take on each occasion myself, from the concept to the kitchen on the day. The number I can accept in the same period is therefore limited, and depending on the nature of the request, there are occasions I am unable to take on.
Process
Process
From enquiry to the day
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01
Consultation
From your first enquiry, the same concierge is your point of contact. We ask about your wishes, the guest count, the venue conditions, the programme and any concerns.
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02
Proposal
The concierge shares your wishes and the venue conditions with Chef Koshimizu. Points that call for professional judgement, such as the cuisine, the style of service and the venue conditions, are confirmed on our side and returned to you as a proposal with a clear direction.
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03
Preparation
We confirm the programme for the day, the equipment needed, the style of service and the venue conditions, and make the necessary preparations. What you told us at the consultation is carried through, as it is, to the team on the day.
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04
The Day
Chef Koshimizu in person takes charge on site. Your concierge remains the same point of contact, unchanged, through to the day.
If needed, the same contact remains available to you after the day.
Contact
Begin with a conversation.
The guest count, venue, date and budget need not be settled. Tell us the purpose of the occasion and whatever conditions are known so far.
- Guest count or venue not yet fixedA rough scale or candidate venues are enough. We adjust the content as things are decided
- Unsure about kitchen facilitiesWe confirm the venue conditions together during the consultation. Venues without a kitchen are welcome
- Confidentiality or an NDA requiredCompany names, names and venues are never disclosed. Non-disclosure agreements can be arranged
As a rule, your concierge replies within two business days.
Topics
Topics
Activities, results, announcements and cases
What we are working on now, the record we have built, and our official announcements and cases, kept here as they accumulate.
- News
- Press Release
- Case