Private dinners
Your guests come to the sushi counter.
Wedding, milestone birthday, dinner at home. Your guests watch it being made: they come to the counter and enjoy what appears in front of them. An evening built around your guests in quantity, menu and timing, for 8 to 200 guests.
At home
The kitchen island becomes a sushi bar
In your living room, your office or your garden: the kitchen island is usually the pride of the house, and that is where we work. The chef brings knives, rice, fish and the refrigeration. You provide power. Your guests stand at the counter and get whatever is being made.
Up to about 40 guests we take every request individually: more tuna, no wasabi, that roll once more. That is the difference from a buffet.
Weddings and anniversaries
For larger celebrations the display counter joins as a sushi bar, with the teppanyaki as a hot station and a second chef on request. Indoors beats outdoors; if outdoors, then out of direct sun and out of the draught.
The opening
How the evening starts
To start together we serve sashimi of Label Rouge salmon and of tuna, on a hand-cut bed of fine daikon tsuma, sprouts and kaisou seaweed. With it, wasabi grated fresh from the Japanese root and a fine light soy sauce. And a classic miso soup.
We prepare the sashimi deliberately so that all the guests can begin together. After that it goes into flow: small, changing portions for as long as people are eating.
Japanese concepts
With partners from Düsseldorf's Japanese quarter
moSushi is the specialist for Japanese concepts. With partners from the Japanese restaurant trade, from the Japanese heart of Düsseldorf, we build creative events of your own. Anyone who wants more than sushi gets it: teppanyaki, donburi, our partner's mobile yatai trailer. Smaller quantities of donburi we make ourselves; for larger orders Dontak of Düsseldorf runs the donburi station. We plan the concept with you. Inspire us with your ideas.
Frequently asked
Before the celebration
What does an evening cost?
From 1,200 euros plus VAT. The price depends on the number of guests, the quantity per guest and the extras.
Do we need a particular kitchen?
No. Two to three square metres of work surface and power. A kitchen island is ideal.
What is the minimum number of guests?
From 8 guests. Up to 20 we look after everyone individually at the counter. Above that, up to 200 guests, we work with portions planned in advance, which keeps the serving quick.
Can guests watch and join in?
Watching yes, that is the point. Joining in is a class: we run dates for groups, in English on request.
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 travel further afield?
Yes. We are based in Meerbusch near Düsseldorf, the city with the largest Japanese community in Germany, and we go where you are celebrating. Mostly within Europe, but no place is ruled out.
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.
