CATARING
EXPERIENCE

CITABRIA CATERING is a means of expression that is not bound by the limitations of seating, hours, location, and menu. CITABRIA's unique philosophy, which is a cross between persistence and freedom, will go beyond your dreams and expectations.

Creative catering that goes
beyond customers'
dreams and expectations

CITABRIA

Catering Mission

The CITABRIA Way

Our style is to create a special time with our cuisine and hospitality, taking into account the reasons for gathering, the context of the place, and the flow of time, as well as the thoughts and expectations of those who are in attendance.

We quietly accentuate the focal points, paying attention to the air and timing, and add depth and shading to moments that will become lifelong memories.

STORY

CATERING EXPERIENCE

EXCEPTIONAL .
REFINED .
MASTERFUL .

The pride and passion
we put into
each dish delivers
a jolt to the senses.

Cataring Experience

Beyond Fine Dining.
The Experience.

Culinary Styles

Canapés & Bites /
Fine Dining Course /
espoke Creations

Occasions We Serve

Prestige /
Corporate /
Private

OUR TEAM

CATERING EXPERIENCE

The Creative Collective.

Our cuisine, blending attention to detail and freedom, creation and destruction, is not limited to the restaurant, but transforms the space in front of our customers into something “extraordinary.” This is the essence of CITABRIA CATERING, which is operated by restaurant chefs.

Grand Chef

Shinichiro Aoki

February 2005 Joined Villa D’Est Gardenfarm and Winery
April 2006 Joined Le Gavroche Limited
August 2008 Joined Hilton Japan Inc.
July 2012 Joined Stella Maris Japon Inc.
March 2016 Joined Suntory Spirits Limited
August 2020 Joined Brigade Co., Ltd.
September 2023 Joined CITABRIA Co., Ltd. (to present)

Joined Villa D’Est Gardenfarm and Winery in February 2005.Assigned to the kitchen of the café-restaurant annex, which inspired him to learn the techniques of Western cuisine. Studied French cuisine at Le Gavroche (French cuisine, London) and Gordon Ramsay (French cuisine, Tokyo).Later worked as Head Chef at Hilton Hotel, Le Pergolèse (French cuisine, Tokyo); Head Chef and Manager at Bistro La Tortue (French cuisine, Tokyo) and Stella Maris (French cuisine, Paris), where he was in charge of a wide range of restaurant operations and restaurant weddings.Supervised the restaurant business, product development, and chef training instructors at Suntory Spirits Limited.Launched Brigade Co., Ltd. and worked in restaurant planning, management, product development, and consulting as a director.