Corporate events
Small footprint, large effect.
Summer party, client evening, anniversary. One or two chefs at chilled sushi counters, with a hot station on request. Simple planning, one contact, and a point in the programme nobody has to announce.
In a steady flow
How it is served
We serve small, changing portions for as long as people are eating. From about 20 guests upwards that is three pieces a portion, so it moves quickly. With ten guests it can be up to six.
Up to around 40 or 50 guests we take every request individually at the counter. Above that, two things set the pace. The queue forms, inevitably, but it keeps moving. And the number of chefs facing it. Your guests take the finished portions straight from the counter. Anyone who does not care for raw fish gets a seared or fried version.
Something hot
Teppanyaki or gyoza as a second station: it takes pressure off the flow of guests and gives the evening a second direction. We plan a further chef for each additional station as a rule. Our uncomplicated Japanese concepts of sushi, teppanyaki and Japanese bowls are the frame for setting quality against quality.
A class as a team event
Our sushi class runs entirely on its own resources: in our training sushi bar, at your company, or alongside your event. As training, as an incentive, or as an evening for the team. In English for groups, on request.
Quantities
What we plan for
Up to about 20 guests we count a menu per guest. For larger groups portions of three run in flow and we count per piece.
- A snack, there is other food
- 6 pieces per guest. A reception, standing tables, an hour.
- A course alongside other food
- 11 pieces per guest. A buffet with a sushi station.
- The main meal, essentially sushi
- 20 pieces per guest. The evening is sushi.
- Worked example
- 100 guests, 12 pieces per guest, 1,200 pieces in two to three hours.
Frequently asked
Before the event
Do we need a kitchen?
No. Two to three square metres of work surface, 80 to 100 centimetres high, ideally 90. Water within reach and an ordinary 230 volt socket. Add about a square metre for each further station. Refrigeration is not your problem: the Hoshizaki display counter and everything else comes with us.
Does this work outdoors?
Indoors is clearly the recommendation: no draught, no direct sun. For outdoors we plan a workstation sheltered from wind and sun.
How long do you serve?
For as long as people are eating. Two to three hours is usual; longer by arrangement.
What about allergies?
Allergens: fish, crustaceans, soy, and gluten in the soy sauce. We bring gluten-free soy sauce to every event. If it should be the only one on the table, please tell us beforehand. We always plan around ten percent vegetarian and vegan portions; a higher share is best announced in advance as well.
What happens to the food that is left?
We pack it into take-away boxes or arrange it on your platters. Chilled from the end of the event it keeps for 24 hours.
Do you deliver without live cooking?
Yes. Where time or space does not allow the counter and the chefs on site, we deliver platters and plated portions above a certain order size, for collection or delivered by arrangement. They are made shortly beforehand, so they stand for as little time as possible, from the same ingredients as the live cooking. Two things cannot be delivered: the taste of the first few minutes, and the show at the counter.
Request a quote
One contact, an answer the way you prefer
Tell us what you are planning. Two minutes is enough. We answer the way you ask us to, and the first proposal already has quantities, a running order and a price in it.
Tell us what part the sushi should play in the evening. A snack at the reception. A course alongside other food. Or the meal itself, carrying the whole evening. That is what decides how much we plan per guest.
