Always sashimi grade fish for everyone to enjoy Since 2015
Fresh fish, every day Since 2015
Sushi works for a working lunch because it needs no reheating, no serving line and no cleanup beyond the tray. Tell us the time and the headcount.
It arrives ready. There is no chafing dish, no reheating, no line forming while someone spoons rice. People take a plate between meetings and get back to work, which is what an office lunch is actually for.
It also portions honestly. Piece counts mean you can plan for twenty two people without pretending a tray of pasta will stretch.
Variety matters less than coverage. Two or three platters across raw, cooked and California, plus a handful of bento boxes if some people prefer their own box, covers nearly every office.
For recurring orders, tell us the pattern in the request and we will tell you what is available.
Real platters at real menu prices. Change anything when you send the request.
A family dinner or a small office team, with cooked options covered
One raw platter, one fully cooked. The combination almost never goes wrong with a mixed group.
Estimate only, based on 9 pieces a person for a meal and 5 when sushi is one of several dishes. We confirm real quantities with you before anything is final.
A conference room or a team lunch where people graze between meetings
The Mixed Combo brings the piece count up with hosomaki and cooked items, so the spread reads generous without doubling the price.
Estimate only, based on 9 pieces a person for a meal and 5 when sushi is one of several dishes. We confirm real quantities with you before anything is final.
Forty pieces of ahi and salmon nigiri, half of it torched garlic, with eight California roll.
Forty six pieces: ebi, local ahi, salmon and unagi nigiri, California roll and assorted hosomaki.
Misoyaki butterfish with two aburi garlic ahi nigiri, edamame, rice, a side salad and miso soup.
Thirty two pieces of California roll, so a table that skips raw fish is covered.
Written from the questions people ask at the counter. All guides.
A starting number for 10, 20, 30 or 50 people, worked through with real platter piece counts, plus the adjustments that actually change the answer.
A decision guide to Domo's sushi platters, sorted by group makeup, raw versus cooked, piece count and price, with real names and a live comparison table.
There's no fixed lead time for catering. Here's how to plan, what fills up first, and why booking the date matters more than guessing a number of days.
It depends on what is already booked for that day. Send your date and time in the request and you will get a straight answer.
Online orders are paid in the ordering portal. For invoicing, note it in the request and we will tell you what is possible.
Every order can be picked up from Kahala or Pearl Kai. For anything else, ask in the request.
Tell us the pattern you want and we will confirm what the store can commit to.
Note them in the request. The vegetarian and inari set and the cooked platters cover the most common cases.
Also useful: the full catering FAQ and how much sushi do I need.
