Japanese Catering

Sushi is sold to offices by platter name, small, medium, party, and none of those tell you whether the room gets fed. Convert to pieces per head before you compare quotes:

• Sushi as the meal: 10 to 12 pieces each.
• Sushi alongside other food at a reception: 4 to 6 pieces each.
• Vegetable rolls: about a quarter of the total piece count.

Rolls should dominate the platter, since they survive the drive and give a cautious eater somewhere to start. Hold nigiri and sashimi to roughly a third of the pieces.

Vegetable rolls are the line everyone under-orders. Avocado, cucumber, and sweet potato arrive as a token corner row and empty first, because they feed the vegetarians, the skeptics, and anyone who just likes them. Ask for the full quarter in writing.

A sushi-only order feeds the sushi fans and hands everyone else a bowl of edamame. The cooked half is what makes a Japanese order work for a whole office: chicken teriyaki, pork or chicken katsu, yakisoba or udon, gyoza, steamed rice, and a cabbage salad.

Treat it as a second spread of equal size, not a side. Roughly half the room builds a plate with no raw fish on it, and cooked dishes forgive the colleague who walks in twenty minutes late. Korean catering answers the same problem with bulgogi and bibimbap.

A bento is a finished meal under one lid: a protein, rice, a vegetable, often a few pieces of sushi. Nothing to portion, nothing to plate, no line across the doorway. For a meeting that starts on time, that beats variety.

Labels do the rest. Each box carries a name or a menu card, so gluten-free and vegetarian orders sit in the same stack and nobody stands over a buffet asking which tray is safe. Order two or three spare dietary boxes, because they get taken by people who never filled in the form. That format has its own page: boxed meal catering.

Sushi is the one office order where timing is part of the food. Rice hardens, nori turns soft, and raw fish sits under a two hour limit at room temperature, closer to one hour in a warm room. At 30 minutes nobody notices. At 90 everybody does.

So schedule backwards from when people eat, not from when the meeting starts. Ask for delivery 15 to 30 minutes ahead of service, and keep the platters covered and refrigerated through any gap. Give the caterer the serving time, not only the drop time.

CaterAi builds both halves of the order against that serving time and prices them before you commit. Every other kitchen the office can rotate through sits on the office catering cuisines page.