Home :: Hakuba Private Chef and Catering

Is to provide an unforgettable in-house dining experience. From fine dining degustation menus, weddings, to tailor-designed buffet menus.

Hakuba Private Chef and Catering is led by Chef Jamie Clements, bringing his culinary knowledge from Australia to Japan. Jamie's meals have been created with an East meets West fusion flare to tantalize your taste buds.

The seasonal produce has been sourced from the farmers in the Hakuba Area to ensure the finest quality whilst supporting the local community.

Degustation: to taste or savor carefully and relish appreciatively

With tailored menus for 4 course, 6 course and 8 course. Can cater for small and large groups.

What we provide is that elegant restaurant feel using as much produce from the local farmers as possible.

Tailored Buffets Hakuba Private Chef and Catering

crafted by us, for you to enjoy Hakuba Private Chef and Catering

Ideal for large groups or the budget conscious travellers. Have hearty healthy meals delivered to your door step!

Catering delivery eliminates the need to shop, cook and clean up. Our top quality caterers will provide you with exceptional meals ready to go!

Seminars and conferences Hakuba Private Chef and Catering

Take advantage of the all-day coffee and tea station and fuel your mind & body with wholesome sandwiches, wraps and perhaps a sweet treat in the afternoon!

Weddings and special occasions Hakuba Private Chef and Catering

Our professional and dedicated chefs will work together with you to create a menu for your wedding day that is everything you have ever dreamed of and more ...

play hard, eat well Hakuba Private Chef and Catering

Just like the school's mission of skills for life, we can provide school groups with the fuel to keep them riding and hiking all day.

We provide healthy and nutritious meals that keep the mind and body focused.

4 Course
¥5800 per person

Course 1 (Pick One)	Baked Brie wrapped in pastry filled with 3 onion and served on mizuna and pecan salad drizzled with honey Tempura cabbage and mizuna nest with egg rice and ginger infused miso GF Chicken and Corn soup with vermicelli beans and shredded coconut GF
Course 2 (Pick One)	Seared Scallops with Cauliflower skordalia and maple glazed cured sausage GF DF Salmon ceviche with shiso, chilli, cuccmber, yuzu gel and candy orange GF DF Open Chicken and Shitake Spring roll with wasabi aioli and puffed wild rice DF
Course 3 (Pick One)	Pressed shredded Duck with cucumber, shallot, shiso and mizuna and mint salad, plum sauce and Indonesian pancake DF Crispy skin white fish with chermoula spices, harissa roasted squash and cold pressed lemon oil Chicken Chasseur style, slow cooked with Red Wine, pancetta, onions, parsley and lemon salsa served with paris potato GF Harissa Baked Pumpkin with Israeli cous cous and currant salad with fresh soy ricotta DF
Course 4 (Pick One)	Spiced rum brulee with chocolate and cinnamon soil and vanilla ice cream GF Victorian Sponge Cake with whipped cream, macerated strawberries and strawberry roll up Soft Baked warm cookie smoure with toasted marshmallow and ice cream Chocolate brownie with toffee ice cream, salted chocolate sticks and braised figs in cherry sauce GF Butter Scotch waffles with salted caramel dolce deluce and caramel Popcorn

6 Course
¥8500 per person

Course 1 (Pick One)	Sautéed Baby Squid with confit tomato, edaname preserved chilli and and pickled seaweed salad GF Chicken and Corn soup with vermicelli beans and shredded coconut GF Slow braised spiced Octopus with blistered olives, okra and zucchini salad DF
Course 2 (Pick One)	Seared Scallops with Cauliflower skordalia and maple glazed cured sausage GF DF Salmon ceviche with shiso, chilli, cuccmber, yuzu gel and candy orange GF DF Twice cooked char sui pork neck with pickled carrots, shallots and wolf berry sauce DF
Course 3 (Pick One)	Tempura cabbage and mizuna nest with egg rice and ginger infused miso GF Mussels steamed in chardonnay, parsley, tomatoes and peppers with fresh baked bread. DF Open Chicken and Shitake Spring roll with wasabi aioli and puffed wild rice DF
Course 4 (Pick One)	Pressed shredded Duck with cucumber, shallot, shiso and mizuna and mint salad, plum sauce and Indonesian pancake DF Roasted Smoked Duck Breast with caper colcannon and buttered beans GF
Course 5 (Pick One)	Australian MSA Sirloin with grilled eggplant, layonnaise potatoes, mushroom chutney and gremolata GF Chicken wrapped in streaky bacon stuffed with herb butter, tomato consommé and brocolinni
Course 6 (Pick One)	Spiced rum brulee with chocolate and cinnamon soil and vanilla ice cream GF Victorian Sponge Cake with whipped cream, macerated strawberries and strawberry roll up Soft Baked warm cookie smoure with toasted marshmallow and ice cream Chocolate brownie with toffee ice cream, salted chocolate sticks and braised figs in cherry sauce GF Butter Scotch waffles with salted caramel dolce deluce and caramel Popcorn

8 Course
¥9000 per person

Course 1 (Pick One)	Seared Scallops with Cauliflower skordalia and maple glazed cured sausage GF DF Salmon ceviche with shiso, chilli, cucumber, yuzu gel and candy orange GF DF
Course 2 (Pick One)	Twice cooked char sui pork neck with pickled carrots, shallots and wolf berry sauce DF Open Chicken and Shitake Spring roll with wasabi aioli and puffed wild rice DF
Course 3 (Pick One)	Pressed shredded Duck with cucumber, shallot, shiso and mizuna and mint salad, plum sauce and Indonesian pancake DF Roasted Smoked Duck Breast with caper colcannon and buttered beans GF
Course 4 (Pick One)	Mussels steamed in chardonnay, parsley, tomatoes and peppers with fresh baked bread. DF Sautéed Baby Squid with confit tomato, edamame preserved chilli and pickled seaweed salad GF

Course 5 (Pick One)	Twice cooked char sui pork neck with pickled carrots, shallots and wolf berry sauce DF Baked Brie wrapped in pastry filled with 3 onion and served on mizuna and pecan salad drizzled with honey
Course 6 (Pick One)	Australian MSA Sirloin with grilled eggplant, Lyonnaise potatoes, mushroom chutney and gremolata GF Chicken wrapped in streaky bacon stuffed with herb butter, tomato consommé and brocolinni GF
Course 7 (Pick One)	Spiced rum brulee with chocolate and cinnamon soil and vanilla ice cream GF
Course 8 (Pick One)	Victorian Sponge Cake with whipped cream, macerated strawberries and strawberry roll up

For all enquiries and bookings :

	hakubachefandcatering@gmail.com
	0703 945 1377

You can also find us at :

	hakubachefandcatering
	/hakubachefandcatering