Hosting at home is pleasant — until the moment you have to cook for twelve people, set the plates, and do the dishes. The principle of a private chef is simple: you stay at the table with your guests, someone else takes care of the rest.
At Banzaï, this "rest" is fusion cuisine: Japanese techniques and flavors, local products, and the freedom to draw from elsewhere when a dish calls for it. It’s not a traditional Japanese menu — it’s my cooking, and it embraces its influences.
How it works, concretely
1. We talk about your evening. Number of guests, occasion, allergies, what you like, what you definitely don’t want. The menu is built from there — there is no fixed menu.
2. I arrive with everything. Groceries, preparations, specific equipment. Your kitchen serves as a workshop for a few hours.
3. You don’t leave the table. Service is at the pace of the evening. When I leave, the kitchen is returned to the state I found it in.
What changes compared to a restaurant
In a restaurant, you are on a two-hour slot, at a table for a maximum of eight, and you speak loudly to cover the room. At home, the evening lasts as long as it lasts.
And compared to a traditional caterer: nothing is delivered cold and then reheated. The bites come straight from the pan, the fish is sliced on-site, the fried items arrive crispy at the table. It’s the whole difference between delivered food and food made at your home.
Possible formats
• The set menu — 3 or 4 courses, for 10 to 20 guests. The most popular format for a birthday, a dinner with friends, or a family gathering.
• The dinner cocktail — hot and cold bites, standing, starting from 20 people. Ideal for a wedding or an inauguration.
• The izakaya format — the spirit of the Japanese bistro: shared dishes in the center of the table, friendly and relaxed.
• The buffet — a generous buffet, hot and/or cold, set up on-site. Your guests serve themselves at their own pace, the table remains beautiful from start to finish. Starting from 20 people.
How much does it cost
For a seated dinner with 3 or 4 courses, expect to pay from €80 per person, all inclusive: menu design, product purchase, preparation, service, and kitchen restoration. Wines are offered separately if you wish.
The price varies according to the chosen products, the number of guests, and the complexity of the service. Each quote is established after discussion — no unpleasant surprises on the day.
Frequently asked questions
Do you need a large kitchen?
No. A classic Brussels apartment kitchen is sufficient: a few burners, an oven, a fridge, a work surface, a sink. I bring the specific equipment.
In which municipalities do you travel?
Bruxelles et sa périphérie. Au-delà, c’est possible — parlons-en
.
.
How far in advance should you book?
Ideally three to four weeks.
And if a guest is vegetarian or allergic?
This style of cuisine lends itself very well. Let me know at the briefing, the menu adapts without becoming a separate menu.
Want to organize your evening?
Tell me the date, the number of people, and the atmosphere you envision — I will get back to you with a menu proposal and a quote.
[Request a quote] · [See catering options] · [Discover Japanese cooking workshops]