Events and trade fairs
A mobile sushi bar, one chef or several, one contact. We arrive with everything we need and serve for as long as your guests are eating. Messe Düsseldorf, Cologne, Hanover, Frankfurt, Munich, and across Europe.
Who we cook for
A chef on the stand gives visitors a reason to stay. Every piece is made in the moment, in front of your guests, and that gets around the hall. We plan the counter early with your stand builder. One chef or several, depending on the flow of visitors.
More on trade fair stands
Summer party, client evening, anniversary. Small footprint, simple planning, one contact. Chefs at chilled counters serve a steady stream of small portions, right among your guests. A hot station on request. We need floor space and power from you and bring the rest. And the schedule holds even when the speech runs long.
More on corporate events
Wedding, milestone birthday, dinner at home. Your guests watch it being made: they come to the counter and eat what appears in front of them. In a small group we put every portion together individually, take requests at the counter and explain what is happening. An evening built around your guests in quantity, menu and timing. We set up on a few square metres and take it all away again: your kitchen stays as it was.
More on private dinnersFive steps, one contact
The practical side
How we serve, and why it has a name
Omakase means: I leave it to you. The chef knows the market of the day and knows what is best right now. The guests trust that decision and are rewarded for it.
Classically it applies to two to six guests at the counter, served a sequence of single pieces over twenty or thirty minutes. With us it means the same quality with the selection condensed, so that many guests are served quickly. A menu in flow, agreed in advance against the number of guests and the budget.
Omakase is not one product on a list, then. It is how we serve, and it underlies every live cooking we propose, from a small dinner to a large event. Anything beyond it, from a sashimi opening to a teppanyaki station, is booked on top.
The contrast is what makes sushi
Sushi lives on contrast: hand-warm rice, fish from the chiller, crisp nori. Volatile aromas, textures that change within minutes. That is why every portion here is made when it is eaten.
We serve in a steady flow for as long as people are eating, put together to the guests' wishes or as small fixed menus.
Quality is what we care about. Freshness goes without saying, and provenance follows the same standard: the fish comes straight from the Rungis market outside Paris, the Scottish salmon carries the Label Rouge. Treating food with care is worth showing, so we make a cooking show out of it.
This way of serving has a name: omakase. The guests leave the choice to the chef and get the market of the day in return, condensed into a sequence of single pieces.
We grate real wasabi fresh from the root. Its aroma lasts only minutes, which is why it is made à la minute.
Trade fairs and events since 2006, every picture from a real job.
Around 500 guests, one long counter full of portions, one evening.
Seven days, two chefs, a round sushi bar inside the pavilion's à la carte restaurant. Courses, and portions the guests put together themselves. The bar became the meeting point of the stand.
Four years of the Japan Day reception, rolling mats set up high above the rooftops, through to the fireworks at the end.
The stand, and the reception for the Japanese under-19 squad in Willich, Kassel and at the Nürburgring.
The get-together of the laboratory medicine congress at the Rosengarten in Mannheim: 150 portions in three hours, with Kirin. And the trade fair stands, for several years now. Their words are below.
Three years running at Electronica, five at Ambiente. Ceramic knives in constant use in front of an audience, and the QVC broadcasts for Kyocera alongside.
At EMO and AMB since 2011. Short sushi crash courses on the stand, so guests do not only eat but roll their own. Tool making and sushi get along.
Crew catering for the mostly Japanese colleagues on build-up day, then 150 guests a day with one chef. The display counter sets the pace.
Messe-Pro built a sushi bar in Japanese style around our 1.8 metre counter, open to the guests on every side. Five days, 100 portions of 10 pieces a day, served fresh while the talking went on.
Five years running, up to 40 guests on a private floor, 120 portions a day. With Kirberg Catering also events of 1,000 guests and more.
At Messe Düsseldorf, Cologne, Hanover, Stuttgart, Frankfurt and Munich, and across Europe.
Before you enquire
No. Two to three square metres of work surface, 80 to 100 centimetres high, ideally 90. An ordinary 230 volt socket and water nearby. Add about a square metre for each further station. Refrigeration is not your problem: the Hoshizaki display counter and everything else comes with us.
Not for a single-day event. Only on multi-day fairs do we need chilling overnight, on the stand or in the fair's cold store.
Yes. We plan about ten percent vegetarian by default so nobody goes without. Any other share on request, up to a fully vegetarian or vegan evening. Anyone who does not eat raw fish gets a seared or fried version.
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.
Yes. We are based in Meerbusch near Düsseldorf, the city with the largest Japanese community in Germany. We go where you are celebrating, mostly in Germany and across Europe. Further afield, just ask.
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 as little time as possible passes between making and eating, 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.
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.
