Interview
Business Regards croisés – Tokyo Catering Club : Reinventing Catering in Japan
In this new episode of Business – Cross Perspectives, we meet Antréas Garabedian, Co-Founder & CEO of Tokyo Catering Club Co. Ltd. Based in Tokyo for the past two years, he represents a new generation of entrepreneurs choosing Japan as a testing ground, developing a catering model that is flexible, international, and deeply rooted in local realities.
“We’re not just here to deliver food. We’re here to create an experience people remember.”
From Real Estate in France to Entrepreneurship in Japan: A Leap Guided by Intuition
Antréas Garabedian’s journey began in France in the real estate sector, where he led a stable life. Long attracted to Japanese culture and gastronomy, he gradually developed the idea of moving there. After several stays, the plan took shape—only to be put on hold by the global health crisis for nearly three years. When borders reopened, he finally moved to Tokyo with his partner and chose to pursue entrepreneurship. This decision marked a true shift in both geography and career.
Establishing a Business in Japan: A Demanding Market Built on Trust
The Japanese catering market is defined by high standards, where quality, precision, and reliability are essential. Long-term relationships and trusted networks play a key role. For a foreign company, integration takes time. Tokyo Catering Club had to adapt to local codes, overcome language barriers, and gradually gain access to supplier networks—often through recommendations. At the same time, growing demand from large international companies has created opportunities for providers able to operate in English and meet global standards.
A Hybrid Model to Meet International Demand
The company goes beyond traditional catering by developing a hybrid approach that combines catering services with event production. It operates across the entire value chain: food, staff, furniture, and logistics. This positioning, still relatively uncommon in Japan—allows it to act as a single point of contact for international clients seeking efficiency. At the same time, Tokyo Catering Club has adapted its original model. Initially designed as an aggregator of producers and artisans, it has evolved into a structure combining in-house production with a network of local partners. This hybridization ensures both consistent quality and the ability to scale quickly.
The company can manage events of widely varying sizes, including operations for up to 2,500 people. It also adapts to tight deadlines, extended hours, and complex requirements. Its operations rely on a dedicated kitchen, in-house logistics with its own refrigerated vehicles, and equipment capable of handling large volumes and multiple events simultaneously. This operational control strengthens its ability to deliver reliable, high-quality services under any constraints.
Expertise in Under-Served Specific Needs
Certain segments of the Japanese catering market remain underdeveloped, particularly when it comes to specific dietary requirements. Tokyo Catering Club has positioned itself to meet needs such as halal-friendly, vegan, and gluten-free options, while also incorporating diverse cultural expectations. This expertise allows the company to work with embassies, Middle Eastern clients, and foreign cultural institutions organizing events in Tokyo. Although this demand remains niche, it represents a strong lever for differentiation and growth.
