A long garden table laid with white flowers and glassware

VERDE PRIVATE CATERING STUDIO — TOKYO & BEYOND

Dinner for two hundred,
cooked like dinner for two.

Dinner for two hundred,
cooked like dinner for two.

Dinner for two hundred,
cooked like dinner for two.

One traveling kitchen, five seasonal courses, full service — for weddings, companies, and tables of every size.

One traveling kitchen, five seasonal courses, full service — for weddings, companies, and tables of every size.

BEGIN AN ENQUIRY

Read this season’s menu

SET THE TABLE FOR

12

60

150

300+

The long table — sixty guests, linen and candlelight.

The long table — sixty guests, linen and candlelight.

I THE HOUSE

A restaurant kitchen

without the restaurant.

A restaurant kitchen

without the restaurant.

Verde began as a five-table supper club and kept the habit: short menus, long prep, and a brigade that travels. We bring the kitchen to your venue — or find you one — and cook the season, not a catalogue.

Verde began as a five-table supper club and kept the habit: short menus, long prep, and a brigade that travels. We bring the kitchen to your venue — or find you one — and cook the season, not a catalogue.

KITCHEN

Chefs, ovens and the pass — built on site, gone by midnight

SERVICE

Waiters, linen, glassware, rentals — one booking, not five

PAPERWORK

Venue scouting, permits and timings, handled for you

SOURCING

Market-morning produce, fish from named boats, no single-use plastic

14

YEARS AT THE STOVE

620

TABLES SET LAST SEASON

5

COURSES, REWRITTEN QUARTERLY

Meet the house →

Chef finishing a plate at the pass

II THE MENU — EARLY AUTUMN

Early autumn produce — artichokes and figs

Whipped ricotta crostini

TO BEGIN

Whipped ricotta crostini

Charred fig, mint, preserved lemon

14

Seared scallop & yuzu

Yuzu kosho, shiso, crispy shallot

24

Heirloom tomato & burrata

Basil oil, grilled stone fruit, sourdough crisp

18

THE TABLE

Miso-glazed black cod

Autumn greens, ginger, charred lemon

32

Charred chicken & smoked jus

Grilled leek, herb butter

28

Dry-aged duck breast

Cherry gastrique, farro, wilted chard

36

TO FINISH

Burnt honey panna cotta

Bee pollen, olive oil, sea salt

12

Matcha basque cheesecake

Uji matcha, brown butter crumb

13

A taste of the season. See the full menu & per-head packages →

III THE TABLE

A wedding table dressed with flowers and candlelight

WEDDINGS

The long table

From the tasting to the last dance — one menu, written for two.

Trays of canapés ready for a company reception

COMPANIES

The working room

Launches, offsites, dinners that end in better meetings.

A private dining room laid for an evening at home

AT HOME

The borrowed kitchen

A chef in your kitchen, a waiter at your door, no dishes after.

A candlelit banquet table in a dark room

THE ROOMS

The Glasshouse, Aoyama · Kanda Paper Mill · The Ivy Ballroom · Villa Karuizawa · Pier 7, Tokyo Bay · and once, a ferry.

The Glasshouse, Aoyama · Kanda Paper Mill · The Ivy Ballroom · Villa Karuizawa · Pier 7, Tokyo Bay · and once, a ferry.

The Glasshouse, Aoyama · Kanda Paper Mill · The Ivy Ballroom · Villa Karuizawa · Pier 7, Tokyo Bay · and once, a ferry.

A FEW OF THE ROOMS WE’VE COOKED IN — YOURS IS NEXT

THE EVIDENCE

Bon appétit

Bon appétit

Sauce being poured over a plated dish

IV THE EVENING

They didn’t cater our wedding.

They cooked it.”

They didn’t cater our wedding.

They cooked it.”

They didn’t cater our wedding.

They cooked it.”

MIKA & JUN — JUNE, LONG TABLE FOR 120

“Eighty covers, plated hot, in a room with no kitchen. We still don’t understand how.”

M. ITO — PRODUCT LAUNCH, KANDA PAPER MILL

“The tasting sold us in one bite. The evening sold every guest we had.”

A. & K. — WEDDING, VILLA KARUIZAWA

FROM THE PASS

Portrait of the chef de cuisine

“We never wanted the biggest kitchen in the city. Just the one people remember eating from.”

“We never wanted the biggest kitchen in the city. Just the one people remember eating from.”

“We never wanted the biggest kitchen in the city. Just the one people remember eating from.”

Aya Mori

CHEF DE CUISINE & FOUNDER

Meet the whole brigade →

AS WRITTEN UP IN

TABLE Magazine

The Morning Edition

Kitchen & Company

City Quarterly

A seared scallop plated with herbs

VERDE

V THE ENQUIRY

NOW BOOKING — WINTER 2026 & SPRING 2027

NOW BOOKING — WINTER 2026 & SPRING 2027

The kitchen is yours for an evening.

The kitchen is yours for an evening.

The kitchen is yours for an evening.

Tell us the date, the place, and how many chairs. We’ll answer within two working days with a first menu and a quote.

BEGIN AN ENQUIRY

CALL THE STUDIO

01 A FIRST MENU & QUOTE, WITHIN TWO DAYS

01 A FIRST MENU & QUOTE, WITHIN TWO DAYS

02 THE TASTING

03 THE EVENING