Events & Japanese catering in Paris
Since 2021, Haikara has been cooking beyond its own walls: store openings, brand dinners, pop-ups, private parties. From Paris to Cannes, London and New York, chef Sho Miyashita and his team travel with their kitchen, izakaya, agemono, sando, omakase, and shape it to the room, the format and the number.
WHAT WE DO
Food stands and Japanese street food
For an opening, a launch, a private view. Sando, onigiri, karaage, tempura, food made to be eaten standing, drink in hand. Continuous service, self-sufficient, with our own equipment.
Seated dinners and long tables À la carte, or a single menu served to the whole table. From ten to sixty covers depending on the venue. Omakase
Chef’s carte blanche, built the same day around what comes in. Four courses, served to the whole table. Private hire
The Izakaya, Deep Fried or Kissa Coffee, exclusively yours, lunch or evening.
Selected work
We Are Ona x Alexandre de Betak | We Are Ona, Pop-up at 180 Maiden Lane with culinary collective We Are Ona and producer Alexandre de Betak.
CAROUSSEL LONDON, Two week-long residencies at Carousel. Small plates built for the occasion: “24-carat” karaage, silken tofu under hot crispy chilli oil, bacon okonomiyaki, whole steamed fish with ponzu. For the second, an entirely new menu, scallop sashimi, ‘nduja-stuffed chicken wings, tonkatsu
ASICS, Athletes’ dinner on the eve of the Paris Marathon, with agency Joyeux Repas. Long table, plated in series, a menu built around the race.
EDWIN SUPPLY, Opening of the rue de Charonne store. Continuous food service through the evening, tamago sando and yukari onigiri for several hundred guests, co-branded packaging.
PRIVATE DINNERS, Kitchen, sourcing, natural wine selection and front-of-house staff, for confidential formats in Paris.
We have also worked with Nike, Carhartt, New Balance, Hennessy, Cartier, New Era and Hôtel Amour.
How it works
We talk about your project. Venue, date, number of guests, format. A standing stand and a seated dinner are not the same job.
We build the menu. From our classics or from scratch, following the season and the occasion. Dietary requirements and allergies are accounted for.
We send you a quote. Itemised: food, staff, equipment, drinks if you want them.
We handle the rest. Sourcing, prep in our kitchens, transport, service on site, clean-up.
Frequently asked
Do you travel outside Paris?
Yes. We have cooked in Cannes, London and New York. Tell us where, we’ll look at it.
How many people can you serve?
From ten to several hundred, depending on format. A street food stand absorbs far more people than a seated dinner.
How far in advance should we book?
Three weeks minimum for a built event. We sometimes take shorter notice, depending on availability.
Do you handle drinks?
Yes. Sake, natural wine, Japanese beer, soft drinks, specialty coffee. We can also work alongside your own drinks partner.
Are there vegetarian and vegan options? Yes. Our tempura is fully vegan, and much of our cooking works without animal products. Let’s talk
Tell us about your project, date, venue, number of guests, format in mind. We come back to you within 48 hours.