Private Dining
Executive & Private Dining
A French multi-course dinner, cooked where you are
For executive dinners, international guests and private occasions at home or in a holiday residence. Chef Hiromi Koshimizu is your direct contact, plans the French multi-course menu and cooks at your chosen venue. The cooking assistant brings the dishes to the table; additional service staff are optional.
- Food
- French multi-course dinnerServed seated
- Guests
- 2–16 guestsFor 17–19 guests, please ask
- Duration
- 3 hoursLonger events are quoted separately
- Venue
- Offices, private homes, holiday houses, private-hire spacesVenues 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 ¥22,000 per person (incl. tax)From ¥20,000 before tax. Food and chef service fee for 6 guests: from ¥171,600 incl. tax
The occasions clients choose us for
- Executive dinners and important negotiations In your office or a private-hire space, each course arrives without interrupting the conversation.
- Embassies and overseas guests We ask in advance about dietary requirements and the customs of your guests’ countries, and reflect them in the menu.
- Dinners at home or a holiday house We have served multi-course dinners even in holiday houses where open flames are not allowed.
- Anniversary dinners For milestones with family or friends, a multi-course dinner served in your own home.
What Chef Koshimizu takes on
- 01A menu built for each occasion The structure, ingredients and order of the courses are built around the number of guests, the purpose, the season and your guests’ tastes.
- 02Adjusting on the spot The timing of each course is adjusted on the spot, following the conversation and the pace of your guests.
- 03One person, from start to finish Chef Koshimizu deals with you directly, from the first meeting to the day itself.
Past dinners
- A multi-course dinner for six in a holiday house where open flames were not allowedKanagawa, holiday house
- An embassy in Japan: multi-course dinner hosted by the ambassador12 guests, Tokyo
- Closing dinner for the CEO of a global company10 guests, venue in Tokyo
- Ginza watch boutique: a private anniversary for VIP clients16 guests, Ginza
“We had to serve without any open flame, and honestly, we never expected food of this level.”Executive, listed IT company
Company and venue names are kept confidential.
Courses
Three menus, each tailored to you.
Each menu is built around the number of guests, your wishes, the season and what the market brings in. We go through the details at our meeting.
Découvrir
¥22,000+per person, incl. tax (before tax ¥20,000+)
An introduction to the chef’s cuisine.
Photo: Flower Crown Bouquet
Esprit
¥33,000+per person, incl. tax (before tax ¥30,000+)
A refined multi-course menu with depth and balance.
Photo: Representative image
La Classe
¥38,500+per person, incl. tax (before tax ¥35,000+)
A menu centred on exceptional ingredients, tailored to your occasion.
Photo: Foie Gras Monument
Pricing
The base price is the food plus the chef service fee.
Tableware and glasses, service staff and drinks are added as you wish.
Estimated total = food (menu price × guests) + chef service fee (30% of food) + tableware and glasses, service staff (travel extra) and drinks as you wish + distance charge (venues outside Tokyo) + parking (at cost)
| Item | Price (incl. tax) | Details |
|---|---|---|
| Food price | Menu price × guests | Découvrir ¥22,000+, Esprit ¥33,000+, La Classe ¥38,500+ (per person) |
| Chef service fee | Food × 30% | Covers transport and load-in within Tokyo, a cooking assistant, and clearing up and breakdown after cooking. Service staff are not included. |
| Tableware and cutlery | ¥1,100 / personBefore tax ¥1,000 / person | Ceramic tableware and silver cutlery. Can be ordered on its own |
| Glasses | ¥1,320 / personBefore tax ¥1,200 / person | Champagne flute, two wine glasses and a water goblet. Delivery and collection included. Can be ordered on their own |
| Service staff | ¥33,000 / staff memberBefore tax ¥30,000 / staff member | Serving the food and drinks. Up to 2 h of event time and 4 h on site, including setup and breakdown. Travel extra. Optional |
| 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). For a 3-hour dinner, one hour per staff member, ¥11,000, is added |
| Drinks | ¥5,500+ / personBefore tax ¥5,000+ / person | Three drink plans, available when service staff are booked |
| 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. Venues more than 200 km away by road, or needing an overnight stay, are quoted individually |
| Parking | At cost | For venues that need parking |
For six guests choosing Découvrir, the base cost is ¥132,000 for food plus a ¥39,600 chef service fee: from ¥171,600 incl. tax. Tableware, glasses, service staff, drinks and venue-related costs are additional.
The minimum order is ¥110,000 incl. tax (¥100,000 before tax). The six-guest base cost above exceeds this minimum.
Example costs (within Tokyo)
| Guests and menu | Food price | Chef service fee | Total (incl. tax) |
|---|---|---|---|
| 6 guests · Découvrir | ¥132,000¥22,000 × 6 guests | ¥39,600 | ¥171,600+Before tax ¥156,000+ |
| 8 guests · Esprit | ¥264,000¥33,000 × 8 guests | ¥79,200 | ¥343,200+Before tax ¥312,000+ |
| 12 guests · Esprit | ¥396,000¥33,000 × 12 guests | ¥118,800 | ¥514,800+Before tax ¥468,000+ |
| 16 guests · La Classe | ¥616,000¥38,500 × 16 guests | ¥184,800 | ¥800,800+Before tax ¥728,000+ |
Tableware and glasses, service staff, drinks and the distance charge are not included. Menus are calculated at their starting price.
On the day
- Dinners run 3 hours. If service runs longer, it is quoted separately.
- Service staff are ¥33,000 per person (incl. tax) for 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. As dinners run 3 hours, one hour of overtime per staff member is added. 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 menu, 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.
A table exampleRepresentative image
Guests. How many guests will be dining?
From 2 to 16 guests. For larger dinners, please get in touch.
Menu. Choose one of three menus.
Tableware & glasses. Will you use the venue’s tableware?
Service. Would you like staff to serve the food and drinks?
Staff hours
Overtime 1 h (30 min × 2) +¥11,000 per staff member (incl. tax)As the event runs 1 h over 2 h and on-site time runs 1 h over 4 h, only the longer 1 h is counted as overtime (the two are never added together).
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?
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.
- 01Enquiry Tell us the date, number of guests, place and purpose. You can send the choices you made above as selected.
- 02Meeting We ask about your guests, allergies and the purpose of the dinner, and propose a menu structure.
- 03Menu and quote We send the menu and the price. Your order and date are confirmed once you accept.
- 04On the day Chef Koshimizu leads the preparation, cooking and on-site coordination, with service arranged as agreed in your quotation.
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
Where is the food prepared?
Chef Koshimizu plans the menu, completes the advance preparation and cooks at your venue. The cooking assistant brings the dishes to the table. Optional service staff serve food and drinks as agreed in your quote.
Can you cook at a venue without a kitchen?
Yes. We have served dinners in holiday houses where open flames are not allowed and at venues with no kitchen at all. Tell us what you can about the venue, such as the power supply, water and access, and we will plan the equipment and the arrangements.
What is the minimum number of guests?
We take seated multi-course dinners for 2 to 16 guests. For 17 to 19 guests, please ask. For parties and receptions of 20 or more, please see Corporate Catering & Receptions.
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 as an online document you can view on the web. Your order is confirmed when you accept it.
Can you come outside Tokyo?
Yes, including resort and holiday-house areas. For venues outside Tokyo, a distance charge applies to the road distance (approx.) from Kunitachi beyond 30 km, at ¥330 per km (incl. tax). Enter the venue’s address or postcode in the estimate above to see the amount. Venues more than 200 km away by road, or needing an overnight stay, are quoted individually.
How can I check availability?
Availability is not shown on the site. Once we receive your enquiry, we check the dates and get back to you.
Can you cater for allergies and dietary restrictions?
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. Please let us know as early as possible.
Should we book service staff?
It is up to you. Without service staff, the cooking assistant brings the food to the table, and we ask you to prepare and serve the drinks yourselves. The drink plans are available when you book service staff.
Will you keep what is said at the dinner confidential?
Yes. We regularly serve dinners, such as executive dinners, where confidential matters are discussed. We never disclose what we learn at the venue or any information about your guests without permission. If you need a non-disclosure agreement, please let us know in advance.
Planning an important dinner? Let’s talk first.
It is fine if the date or number of guests is not set yet.
Parties and receptions of 20 or more: Corporate Catering & Receptions
For assistants, general affairs and event organizersFor organizers →
Prices and details last updated: