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Three Years of Tokyo Catering Club: From First Clients to Trusted Partnerships

Finger Food Tokyo Catering Club

In 2023, when we founded Tokyo Catering Club, our first challenge was to introduce ourselves. Every conversation began with the same questions: who were we, what could we deliver, and why should an established company entrust an important event to a new catering business in Tokyo?

Three years later, the most meaningful change is not simply the number or scale of events we have delivered. It is the nature of our relationships. We have moved from seeking opportunities to being invited into projects as a trusted hospitality partner. Increasingly, clients and institutions also choose to name Tokyo Catering Club publicly when communicating about their events.

That willingness to associate their own name with ours matters. For a brand, institution or event organizer, identifying its partners in public is a visible expression of confidence. It does not happen because of a proposal or a portfolio alone. It follows work delivered consistently, often under demanding conditions.

Trust is earned in the details

Catering in Tokyo is a combination of culinary quality, preparation, timing, people and logistics. A menu can be carefully designed, but the experience is only successful if the team can deliver it as intended, within the realities of the venue and the schedule. Our clients work in environments where their own reputations are on display: luxury showrooms, corporate headquarters, diplomatic receptions, industry conferences and private client events.

Over time, our role has expanded beyond supplying food and beverages. We contribute to the planning of the guest experience, coordinate across teams, adapt to the requirements of the space, and take responsibility for the parts of hospitality that should feel effortless to everyone attending.

When a client’s communication includes its catering partner

For Porsche Center Takanawa’s Sakura Night Lounge, the official event announcement explicitly identified Tokyo Catering Club as the team producing the finger-food buffet. The program included live A5 Wagyu carving and a signature cocktail developed around the Porsche colour Provence. Seeing our name included in a client’s own event communication is meaningful because it connects the culinary program to the wider brand experience.

The CCI France Japon’s account of its special evening with Jean Reno likewise identified TCC as the caterer behind a reception with a menu inspired by the actor’s films. Other institutional communications have acknowledged our contribution to the Women in Business Committee event and the Mobility 2026 conference. These acknowledgements illustrate the trust placed in us to support events whose primary purpose is business, culture or dialogue — not catering itself.

Our collaboration with Pieroth Japan offers another example of the relationship we seek to build. For its September 2026 wine-pairing program, our team created three seasonal culinary pairings presented alongside wines selected by Pieroth Japan. The concept was introduced in a video featuring Pieroth Japan CEO Anthony Gourmel and Tokyo Catering Club CEO Antreas Garabedian. It was a collaboration built around a shared idea, with culinary direction becoming part of the partner’s own editorial content.

Recognition beyond an individual event

External publications have also helped establish what Tokyo Catering Club does and how it operates. In April 2026, CCI France Japon interviewed co-founder and CEO Antreas Garabedian about the transition from entrepreneurship in France to building a catering and event hospitality business in Japan. Earlier, KitchenBASE published an account of our development and the production infrastructure behind our work.

Event professionals looking for catering in Tokyo can also encounter TCC through third-party selection guides. Eventflare’s guide to catering services in Tokyo, Catering Japan’s 2026 selection of catering companies, and Pearl Club’s Tokyo private chefs and caterers directory all include the company. These references are distinct from client acknowledgements, but they make our work easier to discover and evaluate.

There is also a personal dimension to this progression. Antreas Garabedian has been invited to join the CCI France Japon’s November 2026 F&B leadership panel, alongside executives from established food, beverage and hospitality companies. For a business founded only three years earlier, being invited to contribute to an industry conversation is an important responsibility.

What has changed — and what has not

We have become more experienced, our operational scope has grown, and our partnerships have deepened. What has not changed is the attention we give to the food itself, to our clients’ objectives, and to the practical details that make an event work.

Public recognition is valuable, but it is not the objective. Our objective remains to be the kind of team a client is confident to introduce, recommend and work with again. Every time an organization names Tokyo Catering Club in its own communication, we see it as a responsibility to continue earning that confidence.

The references below document this journey through independent editorial features, event announcements, institutional acknowledgements and professional listings. They are not all the same kind of endorsement, nor do they carry equal weight. Together, they provide a public record of Tokyo Catering Club’s development since 2023. For selected work and current services, visit Tokyo Catering Club, or explore our Media & Publications page.

External coverage and public references

The principal publications are linked in the article above. The following additional sources are provided for readers who wish to explore the wider public record.

Editorial features, official announcements and videos

Institutional and social publications

Japanese company and regulatory listings

The following are factual or administrative listings rather than editorial recommendations.