99 Cater At Home is not just a catering service; it is an expression of quality, creativity, and commitment to culinary excellence, designed to provide a unique experience for Japanese cuisine enthusiasts in Madrid.
Quality and excellence
The high quality of our ingredients, preparation methods, and presentation leads us to excellence, precision, and a commitment to delivering a superior catering experience.
Culinary experience
Several awards and certifications back and differentiate us in this industry.
Exclusive menu offerings
Our exclusive menu offerings cannot be found in the market. We emphasize the creativity, exclusivity, and gourmet nature of our dishes.
Customized services
We are capable and pleased to provide personalized and tailored catering services adapted to the specific needs and preferences of our clients. Our flexibility to create menus and personalized experiences for our clients is part of our values.
Exceptional presentation
We are unique due to our meticulous attention to detail in the presentation of our dishes and the sophisticated setup of our offerings.
Interactive culinary experiences
We offer interactive culinary experiences, such as live cooking stations or chef demonstrations—unique elements that engage and delight our clients.
OUR MENUS
Menu 1
Toro tartare with caviar
Salmon sashimi
Tuna sashimi
Tempura of chopped tiger prawn and tempurized, bathed in a slightly spicy sauce
Carabinero and kimchi croquette with creamy carabinero bechamel and a slight spicy touch
Dragon maki tempura prawn in panko, crab, and covered with avocado slices
Lobster maki lobster roll in sake with wakame seaweed, cucumber, yuzu, and cilantro oil
Eel and brie cheese roll with avocado and tare sauce
Flambéed salmon nigiri with lime
Butterfish nigiri with truffle
Wagyu rib slow-cooked for 20 hours at low temperature with roasted eggplants
Zen garden creamy dark chocolate and hazelnut praline crispy wafer
€100 VAT included
Menu 2
Toro tartare with caviar
Tuna sashimi
Tempura of chopped tiger prawn and tempurized, bathed in a slightly spicy sauce
Wild boar gyoza with caramelized onion, Arzúa cheese, and pilonga chestnut infusion
Carabinero and kimchi croquette with creamy carabinero bechamel and a slight spicy touch
Crunchy rice spicy una nigiri with thin gold leaf
Lobster maki lobster roll in sake with wakame seaweed, cucumber, yuzu, and cilantro oil
Warm scallop nigiri with yuzu mayonnaise
Fatty tuna flambé with truffle, tare sauce and lime
Flambéed salmon nigiri with lime
Wagyu rib slow-cooked for 20 hours at low temperature with roasted eggplants
Zen garden creamy dark chocolate and hazelnut praline crispy wafer
€120 VAT included
Menu 3
Toro tartare with caviar
Salmon sashimi
Tuna sashimi
Tempura of chopped tiger prawn and tempurized, bathed in a slightly spicy sauce
Eel from the Ebro Delta finished on the grill
Carabinero and kimchi croquette with creamy carabinero bechamel and a slight spicy touch
Lobster maki lobster roll in sake with wakame seaweed, cucumber, yuzu, and cilantro oil
Gunkan 99 Sushi Bar with sea urchin, toro tartare, and caviar
Warm scallop nigiri with yuzu mayonnaise
Flambéed salmon nigiri with lime
Wild boar gyoza with caramelized onion, Arzúa cheese, and pilonga chestnut infusion
Fatty tuna flambé with truffle, tare sauce and lime
Wagyu rib slow-cooked for 20 hours at low temperature with roasted eggplants
Zen garden creamy dark chocolate and hazelnut praline crispy wafer
€140 VAT included
The menu price includes:
- Menu production
- Table setup according to our standard restaurant setup
- Necessary Japanese tableware for the event
Event logistics (€800 + 21% VAT) includes:
- Supervisor/Maître
- Front-of-house staff
- Kitchen staff
- Kitchen equipment
- Show cooking truck
- Live preparation
- Transportation
Booking conditions:
- Maximum capacity 15 people
- Service duration 3 hours
- 50% payment as an advance, remaining amount upon completion of the event
Cancellation policy:
- 50% payment of the event if cancellation occurs within less than 72 hours of the event
Service available only in Madrid.
