Airbnb Services

Chefs in Setagaya City

Find a unique service hosted by local professionals on Airbnb.

Savour a Private Chef Delight in Setagaya-ku

1 of 1 pages

Chef in Shinjuku City

Wagyu and sake pairing by an Expert

I pair premium wagyu and craft sake for an unforgettable dining experience.

Chef in Tokyo

French and Japanese cuisine by Koji

I've worked as a chef to the Ambassador of Japan.

Chef in Tokyo

Authentic off-premises sushi made with red vinegar by FoodLaboOttimo

Delivering inspiration, wonder and comfort: FoodLabo Ottimo. As a general rule, we cook the rice on site, using rice in prime condition, and serve freshly made sushi right in front of our customers. Please be sure to inform us in advance if the venue does not have kitchen facilities, crockery, etc. In such cases, there may be dishes that we are unable to serve. In addition to the areas listed, we can also travel to more distant locations such as Karuizawa and Izu. In such cases, there may be additional travel costs, which we will discuss with you at the time of booking.

Chef in Tokyo

Chef’s table with Renzo Rodriguez

Always let the fresh ingredients be the protagonist in my food and share my knowledge and experience that I have learned in my journey with my customers to make an amazing meal experience.

Chef in Tokyo

Wagyu Beef and Homemade Fresh Cheese Course by Chef Ryuta Sasaki / Private Chef

We specialise in homemade fresh cheese, and our dishes, which draw on our many years of experience in Italian cuisine, are popular with many customers, who return time and again.

Chef in Tokyo

Hiro's fusion cuisine: French, Japanese, and global influences

I have experience as a section chef in a three-star restaurant, and I am currently a travelling chef, serving food to well-known individuals.

All Chef services

Private Chef federico

Italian, traditional, family recipes, private dining, intentional simplicity.

By Sushi Kitajima Authentic Edomae sushi

Taking advantage of the strengths of a business trip without a store, we provide sushi that meets the customer's wishes.

Special French course by Chef Hosoi

We specialise in cuisine that makes the most of seasonal ingredients and is not confined to any particular genre

Seasonal full-course meal by Takeshige

Drawing on the many years of experience, knowledge and expertise gained at our Michelin 3-star restaurant, we will help you bring vibrancy to your dining table.

Authentic Wagyu Teppanyaki Cuisine Authentic teppanyaki cuisine featuring Wagyu beef as the main ingredient

Even at venues without teppanyaki facilities, we can provide a professional-grade teppanyaki grill and gas hob to offer authentic teppanyaki cuisine. * This will involve travel from Osaka. For business trips within the Tokyo Metropolitan Area, an additional business trip fee of ¥40,000 is required. (Payment to be made on site)

Taste the seasons of Japan with private Thai cuisine by Rie

Having learned to cook locally, mainly on Koh Samui in southern Thailand, I currently work as a travelling chef and provide catering services in Tokyo. You can enjoy authentic Thai cuisine, handmade from paste and using herbs and fermented seasonings, together with seasonal Japanese dishes.

Authentic French and Italian cuisine by nomade kitchen

We launched our pop-up kitchen business, nomade kitchen, in 2017. Under the theme of 'Creating Deliciousness and Fun', we offer cuisine and experiences that are not only delicious but also truly inspiring.

Yuto's luxury sushi course

We bring carefully selected fresh fish from the market, choosing the best seasonal produce of the day, to your home or office. Enjoy the delicate craftsmanship unfolding before your eyes and the meticulously calculated Edomae flavour to your heart's content.

A full-course meal prepared by a Michelin-starred chef | Standard

I have cooked for prominent figures from various fields, including the management of well-known listed companies and professors from renowned universities.

Authentic Edomae Sushi – Haru-no-Sushi –

Specialising in sushi, we have prepared it for numerous celebrities using ingredients delivered direct from the production area.

French kaiseki by Toshima

I have gained experience at hotels and restaurants in Tokyo, including Michelin-starred restaurants, for approximately 15 years, and have pursued cuisine based on French cuisine. I am particularly skilled at making terrine, with a focus on colour and the beauty of the cross-section, and it has garnered over 5 million views on social media. I made it to the final selection for the RED U-35 Dream Kitchen Award. Currently, I promote the appeal of Japanese food culture and producers through catering, cooking classes, menu development for restaurants, and technical guidance.