For hosts of executive dinners, VIP dining and corporate receptions
Welcome your guests in a place that matters to you. With 26 years of experience in French cuisine, Hiromi Koshimizu personally assesses the venue, plans the menu and cooks on the day. His experience includes villas where open flames are prohibited and wedding venues without a dedicated kitchen. This leaves you free to spend time with your guests.
Details still undecided? Discuss your menu and quotation
“When we entertain here, I can no longer imagine anyone else.”President, manufacturing company
We come to your venue in Tokyo, Kanagawa, Saitama, Chiba or Yamanashi.
Services
We design your menu around your guests and the purpose of the occasion. Chef Koshimizu is your direct contact, from the initial consultation to cooking on the day. If you are unsure which service to choose, tell us about your event.
01
A French multi-course dinner, cooked on site by a private chef
Executive dinners / VIP dinners / Dinners at home or a holiday house
Minimum order ¥110,000 (incl. tax)
02
French buffet and finger food
Corporate receptions / Brand events / Staff parties and award ceremonies
Events with an estimated total under ¥100,000 (excl. tax) are outside our automatic estimate. Please contact us.
03
Wedding ceremonies and receptions / Wedding parties / Weddings at private residences and villas
Starting prices shown are for food per person, including tax. The chef service fee or transport costs, selected services and venue-related expenses are additional. Please see each service page for details.
Signature
These signature dishes offer an introduction to the cuisine. Your menu is proposed after we discuss the occasion, the season and your guests’ preferences.
Wrapped on the outside with Nanko-ume plum jam, with layers of foie gras cream, brown-sugar biscuit and lavender no-bake cheesecake inside.
Foie gras paired with the sweetness and acidity of fruit is a classic combination in French cuisine. I kept that classic principle intact and rebuilt it with Japanese ingredients and sensibility.
It took about a year of testing to complete. The textures were adjusted so that the foie gras and Nanko-ume soften at the same moment in the mouth. Even the moment when the form begins to collapse as the knife goes in is considered part of the experience of the dish.
Paper-thin slices of daikon are layered one by one like flower petals. Inside are celeriac, prepared to bring out its aroma, and lobster. The dish is eaten by scooping them up together with the daikon.
Because it is the first dish, I want guests to begin by enjoying the food with their eyes. It is arranged like a bouquet so that, from the moment it reaches the table, guests look forward to what will follow.
The meat itself carries the seasoning, so with every bite, flavour comes out together with the juices.
As you continue eating, the mouth fills more and more with those juices — a sensation you do not often encounter in a meat course.
The condition of meat varies even within the same cut, depending on the individual animal and the distribution of fat. The cooking is therefore adjusted after assessing the meat that day.
Chef
Meet the chef who will prepare and finish your dishes on the day. His background is provided here so you can introduce him to your guests.
小清水 寛美
Hiromi Koshimizu
Chef de Cuisine / Founder
Awards
Restaurant recognition received by l’art et la manière in Ginza during Hiromi Koshimizu’s tenure as Executive Chef.
Works
Each of the featured engagements lists the venue conditions and how we responded on the day, so you can compare them with your own occasion.
Executive / Private Dining
A multi-course dinner for six guests at a villa where the use of open flame was restricted. Hiromi Koshimizu personally handled the process from reviewing the venue conditions and preparation through to cooking and service on the day.
Corporate Catering / Reception
A reception for 80 invited investors. Food service was managed on site in line with the timing and progress of the presentations.
Wedding
A wedding reception held at a university guest house. The cooking and service plan was built around a venue that had not been designed with wedding catering in mind.
If one of these is close to your occasion, please get in touch, even if details are still undecided.Enquire →
Testimonials
Private Dining
“In a setting where open flame was not possible, I honestly did not expect food of this calibre.”
Listed IT company, leadership
Corporate Dining
“When we entertain here, I can no longer imagine anyone else.”
President, manufacturing company
Wedding
“It was a wedding reception with a very limited kitchen space, yet the quality made us forget those constraints entirely.”
Mr and Mrs I.
Names and venues are withheld to protect our clients’ privacy.
Read all testimonials
Contact
All of these are fine at the enquiry stage.
Tell us the purpose of the occasion and what you know so far. The date, number of guests and dining format do not need to be final. We usually reply within two business days.
Hosting guests in your own space takes care and preparation.
Hiromi Koshimizu plans your menu and personally finishes the dishes at your venue, leaving you free to welcome your guests.Chef Hiromi Koshimizu
We do not publish the details of your enquiry, company name, your name or the venue without permission. If a non-disclosure agreement (NDA) is required, please let us know.
Details still undecided? Discuss your menu and quotation
We travel to your chosen venue in Tokyo, Kanagawa, Saitama, Chiba or Yamanashi. Travel beyond these five prefectures is also available on request.
Prices and details last updated:
