Catering & Beverage

Where there’s no kitchen and no bar counter, we bring both. THE BASE is a catering team based in Karuizawa: our chefs and bartenders come to your venue and finish the food and drinks on site. We bring the cooking equipment and tableware to forests, villas, gardens and museums. From private villa parties to weddings and brand or corporate events, for small groups up to 1,000 guests.

  • Up to 1,000 guests. Even in museums where open flames aren’t allowed, or outdoors with no power, our chefs finish a full course on site. We draw on local ingredients, history and the stories of the people gathering, and turn them into a one-day-only signature dish.

  • We bring the counter and the glassware and set up a proper bar wherever you are, in a forest or at a villa. Reading the land, its ingredients and the story of the day, we create cocktails you can only drink here, from the welcome drink to the last glass.

  • Tents for up to 500 guests, plus tables, chairs, tableware and a kitchen: we build a pop-up restaurant on an empty site, even in a forest. One team handles set-up, service on the day and breakdown, so you can choose a place regardless of its facilities.

  • A white tent pitched in the forest, with guests gathered

    Step 01

    ① Select the Location

    No venue yet? No problem. Tell us how many guests and how you’d like to spend the day, and we’ll look for a place together: forests, villas, gardens, museums, with or without a kitchen or power.

  • A plate of meat with sauce and bread

    Step 02

    ② Hearing

    We ask who is gathering and what the day celebrates. From the history of the place and the faces of your guests, we find the story to tell through the food and drinks.

  • An outdoor bar counter set on rocks, with a night mountain behind

    Step 03

    ③ Proposal & Estimate

    We bring food, drinks and styling together in one plan: the day's signature dish and cocktail, the tables and decoration, with the full picture and the cost in one proposal.

  • At an outdoor table, the couple taste drinks with a staff member holding a bottle

    Step 04

    ④ Food Tasting

    Taste the proposed food and drinks before the day. Flavour, portion, plating, even the strength of a cocktail: we finish each plate and glass based on your feedback.

  • A large tent venue lit up on the lawn at dusk

    Step 05

    ⑤ On-site Check

    We check power, water, access routes and weather plans at the venue. Outdoors, we can provide tents for up to 500 guests, so even an empty site is ready for the day.

  • Wooden tables and chairs set in a long row on the lawn, ready for guests

    Step 06

    ⑥ On the Day

    One team handles set-up, service and breakdown. All you need to do is welcome your guests.

  • A grazing table of fruit and cheese laid out across a long outdoor table

    Grazing Table

    Cheese, cured ham, seasonal fruit and baked goods, laid out across one big table. Guests walk, talk and help themselves to as much as they like. The food becomes the decoration, and the party starts before the toast. Best for welcome parties, brand receptions, wedding-eve and after-parties — standing events where people mingle.

    • Minimum guests | 10+

    • Minimum price | From ¥100,000

    • (Staff, travel, equipment rental and service charge extra) *All prices exclude tax.

  • Plated starters lined up along a long table, ready to serve

    Full Course

    A restaurant course in a place with no kitchen.

    From starter to dessert, our chefs finish each plate on site and serve it at the table. Even in museums with no open flames, or outdoors with no power, we bring the kitchen and service equipment. From local ingredients and stories, we create one dish for that day only.

    Best for wedding receptions, brand VIP dinners and corporate dinners. From small groups up to 1,000 guests.

    • Minimum guests | 10+

    • Price | From ¥15,000 per person

    • (Staff, travel, equipment rental and service charge extra) *All prices exclude tax.

  • Two bartenders making cocktails at a wooden bar counter

    Mobile Bar

    The drink of a place, made in that place.

    Our bartenders bring the counter, glassware and decoration, and turn your venue into a bar for the day. We put the terroir and story of the land into a glass. With alcohol-free drinks distilled from the land, guests who don't drink can join the same toast.

    Best for brand receptions, press events, shop openings, golf events and wedding after-parties.

    • Minimum guests | 15+

    • Price | From ¥6,000 per person

    • (Staff, travel, equipment rental and service charge extra) *All prices exclude tax.

  • Original sweets made for an event, including logo candy and cookies

    Original Product

    Your brand, in one bite.

    Logo cookies and candy, sweets in your brand colours: original products made only for your event. They decorate the table and go home as gifts, so the brand stays with guests after the party.

    Best for brand VIP parties, press events, pop-up giveaways and wedding favours.

    • Price | On request

Portfolio

Journal (EN)
New Rice, Served as the Finest Dish: Lunch After a Classic Car Drive
New Rice, Served as the Finest Dish: Lunch After a Classic Car Drive

For a Japanese classic car event, we placed new-harvest rice, cooked over a wood fire in a hagama, on the same level as the finest dishes. Mushrooms foraged the day before, and dashi chazuke to finish. Most guests went back for seconds twice, and every dish ran out.

さらに読む →
Food as the Destination: Lunch for 80 Supercar Owners
Food as the Destination: Lunch for 80 Supercar Owners

For 80 owners who drove to Karuizawa: tents, food and alcohol-free drinks. From a grazing table to salmon finished with a sauce guests whisked themselves, a lunch that made eating outdoors part of the meal.

さらに読む →

 FAQs

 

  • A. Yes. Tell us the number of guests and how you'd like to spend the day, and we'll find venue options together — forests, villas, gardens, museums, with or without a kitchen or power.

  • A. Yes. We bring cooking and service equipment, a bar counter, glassware and tableware. We serve full courses even in museums with no open flames and outdoors with no power.

  • A. Grazing tables and full courses from 10 guests, the mobile bar from 15. We handle events of up to 1,000 guests.

  • A. All listed prices exclude tax. Staff, travel, equipment rental and service charges are extra. We quote based on guest numbers, venue and content.

  • A. For 50 guests or more, we hold a tasting of the proposed food and drinks before the day, and finish each plate and glass based on your feedback.

  • A. Yes. Based in Karuizawa, we go anywhere in Japan and abroad. Travel costs are quoted separately depending on distance.

  • A. Yes. We prepare food for allergies, vegan and other dietary needs. Please tell us the numbers and details in advance.

  • A. We need time to prepare, so we take bookings at least three months before the event. Even without a fixed date, the earlier you contact us, the more room we have for venues and preparation.

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