Corporate Catering
For those organizing receptions, from small gatherings up to 150 guests
Corporate Catering & Receptions
French buffet and finger food
For important receptions, Chef Koshimizu plans the menu and finishes the dishes at your venue.
A chef with 26 years in French cuisine plans the menu, prepares it and finishes it at the venue on the day. Costs beyond the food are broken down item by item, so you can use them when explaining the budget inside your company.
- Food
- French buffet and finger food12 or 16 dishes
- Guests
- 2–150 guestsLarger events are welcome too
- Duration
- 2 hoursLonger events are quoted separately
- Venue
- Lounges, showrooms, offices, private-hire venues and moreVenues without a kitchen are fine too
- Area
- Tokyo, Kanagawa, Saitama, Chiba and YamanashiWithin Tokyo (excluding the islands), transport and load-in are charged at a flat rate. For venues outside Tokyo, a distance charge based on the road distance from Kunitachi is added. For other areas, please get in touch.
- Food price
- From ¥7,700 per person (incl. tax)From ¥7,000 before tax
For the day you invite important guests to your own premises.
In your lounge or showroom, you want guests to enjoy the food while you talk about your company and its products. For that kind of invitation, Chef Koshimizu comes to you and prepares French cuisine.
From choosing the food to the day itself, the chef is there in person.
- 01A menu thought out for that event. The dishes are chosen around the purpose of the event and the guests you are inviting.
- 02From preparation to the finishing touches on the day. Meat is cooked at the venue, and pasta and risotto are finished on the spot.
- 03Getting the venue ready to serve. We check the kitchen equipment, use of flame, power supply and access conditions, and confirm the staff, equipment, tableware and glasses needed in advance.
Overall event management, such as the MC, sound and running order, is not included. We take care of everything to do with serving the food and drinks.
Past events
- Investor reception: standing buffet80 guests, Minato, Tokyo
- Pharmaceutical company: get-together for doctors30 guests, venue in Tokyo
“We use different people depending on the occasion, but for the events that absolutely have to go right, we ask Mr Koshimizu.”General Affairs Manager, IT company
Company and venue names are kept confidential.
Plans
Choose the food by the event you want.
You do not need to have chosen a plan when you first get in touch. The three plans differ not only in price but in the number of dishes, the ingredients and the food itself.
Essence12 dishes
¥7,700per person, incl. tax (before tax ¥7,000)
For corporate receptions and gatherings.
Highlights: Milk-fed veal pie, braised for eight hours / Marinated aged ikejime fish / Ginger-marinated roast heritage pork
Signature16 dishes
¥11,000per person, incl. tax (before tax ¥10,000)
For events welcoming dignitaries and important guests.
Highlights: A5 Kuroge Wagyu round, sukiyaki-marinated and roasted / Monaka of foie gras, white beans and truffle / Potato galette with caviar
Édition16 dishes
¥16,500per person, incl. tax (before tax ¥15,000)
When you want the food itself to be what guests remember.
Highlights: A5 Kuroge Wagyu sirloin, sukiyaki-marinated and roasted / Live lobster and sea bream à l’américaine / Oscietra caviar with crêpe vonnassienne
Pricing
Costs beyond the food, broken down item by item.
Costs are shown item by item, so you can use them when checking the budget inside your company.
Estimated total = food (plan price × guests) + transport and load-in + distance charge (venues outside Tokyo) + service staff (travel extra) + tableware and glasses + drinks + cooking and serving equipment and setup + parking (at cost)
Service staff, tableware, glasses and drinks are charged according to your selection. Distance charges, equipment, setup and parking depend on the venue. Without service staff, drinks are self-service.
| Item | Price (incl. tax) | Details |
|---|---|---|
| Food price | Plan price × guests | Essence ¥7,700, Signature ¥11,000, Édition ¥16,500 (per person) |
| Transport and load-in | ¥22,000Before tax ¥20,000 | Up to 50 guests, per event |
| Transport and load-in | ¥55,000Before tax ¥50,000 | 51–100 guests. Includes a hired vehicle |
| Transport and load-in | ¥82,500+Before tax ¥75,000+ | 101–150 guests |
| Transport and load-in | ¥110,000+Before tax ¥100,000+ | Guide price if a refrigerated truck is needed |
| Distance charge | ¥330 / kmBefore tax ¥300 / km | Added once per event for venues outside Tokyo. The distance charge applies to the road distance (one way) from our kitchen in Kunitachi beyond 30 km, at ¥330 per km (incl. tax). It covers return tolls, fuel and travel time. No charge within Tokyo (excluding the outlying islands). Venues more than 200 km away by road are quoted individually |
| Service staff | ¥33,000 / staff memberBefore tax ¥30,000 / staff member | Up to 2 hours of event time and 4 hours on site, including setup and breakdown. Travel is extra. The guide of one staff member per 17 guests applies to drinks and floor service. Drinks-only service uses a separate staffing guide. The required team is confirmed in the formal quote after reviewing the duties and venue. |
| Service staff | ¥5,500 / staff member, 30 minBefore tax ¥5,000 / staff member, 30 min | Overtime, when the event exceeds 2 h or on-site time exceeds 4 h (the same time is never counted twice) |
| Full tableware and glassware | ¥2,420 / personBefore tax ¥2,200 / person | Ceramic plates, silver cutlery and glasses (champagne flute, two wine glasses, water goblet). Includes delivery, collection and a set delivery time. Tokyo outside the 23 wards, Kanagawa, Saitama and Chiba: +¥5,500 (incl. tax) |
| Plates and cutlery only | ¥1,100 / personBefore tax ¥1,000 / person | Ceramic plates and silver cutlery, when you use the venue’s glasses. Delivery as for the full set |
| Glasses only | ¥1,320 / personBefore tax ¥1,200 / person | When you use the venue’s plates and cutlery |
| Premium disposable tableware | ¥1,100 / personBefore tax ¥1,000 / person | Disposable plates, bowls and wine cups of far better quality than paper, with bamboo cutlery. No extra delivery charge |
| Paper plates and wooden cutlery | Free | With Essence, if you do not order plates and cutlery (paper plates, wooden forks, spoons and chopsticks). Not offered with Signature or Édition |
| Drinks | ¥3,300+ / personBefore tax ¥3,000+ / person | Three plans: STANDARD, RECEPTION and FRENCH WINE |
| Cooking and serving equipment, setup | Quoted according to the venue | |
| Parking | At cost |
Additional costs may apply depending on the venue and how the day runs. If so, they will be shown in the quote.
If the estimated total is less than ¥100,000 (excl. tax), we are unable to prepare a quote. Please contact us separately.
Example costs (50 guests, Signature, Tokyo 23 wards)
| Item | Calculation | Price (incl. tax) |
|---|---|---|
| Food: Signature | ¥11,000 × 50 guests | ¥550,000 |
| Full tableware and glassware | Plates, cutlery and glasses · ¥2,420 × 50 guests | ¥121,000 |
| Service staff: drinks and floor | ¥33,000 × 3 (up to 2 h event / 4 h on site) | ¥99,000 |
| Transport and load-in | Up to 50 guests · per event | ¥22,000 |
| Total (incl. tax) | ¥792,000 | |
| Total (before tax) | ¥720,000 |
Service staff are calculated at the suggested 3 for 50 guests, with no overtime. Drinks, parking and staff travel costs (set in the formal quote) are not included.
On the day
- Events run 2 hours as standard. If service runs longer, it is quoted separately.
- The base fee for service staff covers up to 2 h of event time and 4 h on site, including setup and breakdown. Beyond that, overtime is ¥5,500 (incl. tax) per staff member for every 30 minutes. Travel costs are extra.
- For a venue new to us, the chef aims to arrive about two hours before the start. Service-staff arrival and departure are arranged separately; their total time on site is confirmed in the formal quote.
- We check the kitchen equipment, use of flame, power supply and access route in advance.
Estimate
See the cost
Choose the number of guests and a plan, then what you would like us to handle, to see an estimate of the total. You can send your choices with your enquiry as selected.
The chef finishing a dishRepresentative image
Guests. How many guests are you expecting?
From 2 to 150 guests. If you are not sure yet, an approximate number is fine.
Food. Choose one of three plans.
Tableware & glasses. Does the venue have its own?
If you do not order plates and cutlery, we provide paper plates with wooden forks, spoons and chopsticks free of charge.
Service. Would you like staff to serve drinks and clear?
Staff hours
No overtime Calculated at the base fee, which covers up to 2 h of event time and 4 h on site.
Service staff: ¥33,000 per staff member (incl. tax)Covers up to 2 h of event time and 4 h on site, including setup and breakdown. Travel costs are extra.Beyond that, overtime is ¥5,500 (incl. tax) per staff member for every 30 minutes.The number of staff and their travel costs are set out in the formal quote, once we have checked the venue, the guest count and the service.
Drinks. How would you like to handle them?
Venue. Where will it take place?
Transport and load-in covers the vehicle carrying the food and equipment, and loading in and out. Up to 50 guests: ¥22,000 per event (incl. tax). Venues outside Tokyo carry a distance charge based on the road distance.
Enter a Japanese postcode, or the city, town and chōme in Japanese, to see the road distance from our Kunitachi kitchen and the distance charge. No street number or building name needed. The address is only used to calculate the distance and is not sent anywhere until you send your enquiry.
About your event. Tell us what you can.
We ask so that we can put together a formal quote and the menu. Everything is optional, so skip anything you are not sure about. Your answers are sent along with your enquiry.
Your estimate. We send a formal quote once we have checked the venue and the date.
Your estimate appears once you have selected food, tableware, service staff, drinks and venue status. The questions about your event are optional.
Flow
How it works
We usually reply within two business days of receiving your email. Depending on the date, we can sometimes take on an event with only three days’ notice.
- 01Enquiry Tell us the purpose of the event and whatever you know so far. It is fine if the date, numbers or food format are not set yet.
- 02Checking the venue and details We check the kitchen equipment, use of flame, power supply and access conditions, and list the staff, equipment, tableware and glasses needed.
- 03Quote We show the costs item by item. Your order and date are confirmed once you accept.
- 04On the day The chef who planned the menu finishes the food at the venue.
What you can check before ordering
- We never disclose your enquiry, the venue or information about participants without permission.
- If you need a non-disclosure agreement (NDA), just ask.
- We carry liability insurance.
- We hold licences for restaurant operation, prepared-food production and confectionery production.
- We issue qualified invoices under Japan’s invoice system.
- 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.
Cancellation policy
Cancellation fees are charged as a percentage of the confirmed order, depending on when you cancel.
| When you cancel | Corporate clients | Private clients |
|---|---|---|
| From confirmation to 8 days before | 30% | Free |
| 7–4 days before | 50% | 30% |
| 3–2 days before | 80% | 50% |
| The day before | 100% | 75% |
| On the day | 100% | 100% |
FAQ
Frequently asked questions
These are the questions organizers ask us most. Anything not covered here, just ask when you get in touch.
Can you cater at a venue with no kitchen?
Yes. All we need from you is whatever you know about the venue, such as the power supply, water and access route. Once we have checked the facilities, we plan the equipment, the way we bring it in and the service team. As the power, water, use of flame and access all affect how we work, please get in touch even before the venue is decided.
Can we also order drinks, service staff, tableware and equipment?
Yes, you can leave it all to us. Alongside the food, we propose drinks, service staff, tableware and glasses, the cooking and serving equipment, delivery and setup to suit the event. We check what the venue already has, sort out what we bring and what we handle, and then send a quote. Unit prices are in the Pricing table above.
Can you cater for allergies and religious dietary requirements?
We ask about them in advance and accommodate them as far as we can. If any guests have allergies, are vegetarian or vegan, or have religious dietary requirements, please tell us how many guests and the specific conditions.
For severe allergies, safety comes first: we check case by case whether the cooking environment allows us to cater for them. As the approach depends on the details and the kitchen, please let us know as early as possible.
Is there a guide to the number of guests?
We mainly take events of about 2 to 150 guests. For larger events, tell us about it and we will discuss it with you.
Does the price on screen confirm my order?
The price on screen is an estimate of the total. Once we have checked the venue and the details, we send a formal quote broken down item by item, as an online document you can view on the web. Your order is confirmed when you accept it.
What if the programme or the number of guests changes?
Let us know as soon as you know, and we will tell you how it affects the food, drinks, staff and equipment. Depending on the timing and the change, extra costs or cancellation fees may apply, so please get in touch early. Cancellation fees depend on the client type and timing. Please refer to the cancellation table above.
Can you handle highly confidential events and NDAs?
Yes. We regularly serve events where confidential matters are discussed, such as executive dinners, internal events and gatherings around projects not yet announced. We never disclose what we learn at the venue or any information about your guests without permission. Where needed, we also brief our staff in advance on what may be shared and how to conduct themselves on the day. If you need a non-disclosure agreement, please let us know in advance.
Can we work in English, and can you host events with overseas guests?
Yes. We handle enquiries in English, projects for overseas companies and receptions welcoming guests from abroad. For international events, we confirm the requirements in advance before we start preparing. You can send your enquiry in English through this form.
Nothing decided yet? Get in touch anyway.
You can get in touch with just what you know, before the numbers, venue, kitchen or plan are set. Events that need confidentiality or an NDA are welcome too.
Seated dinners for 2 to 16: Executive & Private Dining
For assistants, general affairs and event organizersFor organizers →
Prices and details last updated: