THE STORY
In 2012, Verde was a Tuesday-night supper club in a borrowed izakaya: five tables, one seasonal menu, no substitutions except for guests who needed them. The rule was simple — cook every plate like it’s the only one leaving the kitchen.
Weddings found us first. Then companies. The kitchen learned to travel: ovens on wheels, a pass that assembles anywhere, a brigade that treats a marquee like a Michelin room. Fourteen years later the rule hasn’t changed. Only the table got longer.
14
YEARS AT THE STOVE
620
TABLES SET LAST SEASON
96
% OF ENQUIRIES ANSWERED IN TWO DAYS
THE YEARS
2012
The supper club
Five tables in a borrowed izakaya. One menu, cooked twice a week, sold out by word of mouth.
2015
The first wedding
A guest asked us to cook for eighty. We said yes, then learned everything that yes required.
2019
The kitchen learns to travel
Custom ovens, a collapsible pass, and a van that smells permanently of rosemary. Any venue became our venue.
2023
The hundredth long table
One hundred family-style weddings. The format we’re known for — three courses, served to the middle.
2026
Five courses, four seasons
The menu now rewrites itself quarterly, and the tasting room finally has a fixed address.
THE BRIGADE
CHEF DE CUISINE
Aya Mori
Writes the seasonal menu. Tastes everything twice.
HEAD OF THE PASS
Ken Watabe
Two hundred plates, ninety minutes, zero shortcuts.
SERVICE LEAD
Sofia Tan
Runs the room so smoothly you’ll forget it’s rented.
THE PROMISE
Your venue comes back cleaner than we found it — and the only evidence we were there is how people talk about the food.
THE EVENING
THE ENQUIRY
Tastings run Tuesday to Thursday evenings, and the cost is credited when you book.
VERDE