Stop the passing traffic
A chef working with precision in front of an audience is a reason to stop walking. Whoever eats stays longer and talks. Your team gets the conversation a flyer often does not.
Trade fair stand
A chef on the stand. Visitors stay.
Can the passing traffic of a trade fair stand really be fed with fresh sushi? With Japanese bowls and something hot from the teppanyaki as well? We make it work. Stop the people walking past, invite VIP customers to a sushi bar of your own for the conversation that matters, and run the stand party in the evening. We bring the counter and serve four to eight hours a day, with one chef or several.
4 to 8 hrsof service a day
day beforeset up with the stand builder
7 daysin a row, K fair Düsseldorf
Three reasons for sushi on the stand
What a chef on the stand does
Entertain VIP customers
A sushi bar of your own on the stand, fresh, with a sashimi opening on request. The place for the conversation that decides the day. Also available as a day rate for a customer team.
The stand party
In the evening, as the halls empty, the bar happily runs as long as the music does. Small hot things from the teppanyaki, Japanese bowls, sushi in flow.
Planning with your stand builder
The earlier the better
At a trade fair your stand builder is responsible for the stand. We join that planning early: power, walkways, refrigeration across several days, the space for the display counter. Two to three square metres are enough, and everything above the table edge we bring ourselves.
Set-up the day before. On the fair day we are on the stand in good time before the hall opens. The cold chain is documented, with deep-freezing on multi-day fairs.
We grate wasabi on the stand on request. Its aroma lasts minutes, so only the people watching get it. For a stand that is meant to hold passing visitors, that is the right order of things.
Messe Düsseldorf, Cologne, Hanover, across Europe
Where we have been
We sit next door to Messe Düsseldorf. K, wire, drupa, Medica: short distances for us, short set-up times for you. Photokina and IDS in Cologne, Hannover Messe and EMO in Hanover, AMB in Stuttgart, Ambiente in Frankfurt, Electronica in Munich. And across Europe.
Frequently asked
Before the fair
Who plans power and water on the stand?
Your stand builder, with us. We say early what we need: power for the display counter and the rice cooker, two to three square metres, and a water connection where one is possible.
How does refrigeration work across several fair days?
Overnight we need chilling on the stand or in the fair's cold store; on long fairs we bring deep-freezing with us. During the day our counter is enough.
Is there hygiene documentation for the fair?
Yes. Documented cold chain, an allergen list per variety, health certificates. Sent to your stand builder in advance on request.
Can we use the stand exclusively for a customer appointment?
Yes. A VIP sushi bar for one customer team is a format of its own, with service at the counter.
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.
