San Jose, CA · ZIP 95008

Michi Catering

Wedding Caterer

+1 408-786-6684

Call kitchen Open site View on map

Standalone profile

The Menuevents on the kitchen's roster

I. Corporate events on their site
II. Wedding catering on their site
III. Cuisine-specific menus on their site
IV. Staffed events on their site
V. Drop-off catering not verified
VI. Menu planning not verified

Standing Servicepractice overview

Michi Catering serves the San Francisco Bay Area with full-service catering for weddings, corporate functions, and private events. Its offerings feature Asian cuisine alongside California ingredients and can accommodate gatherings ranging from intimate groups of five to events of up to 5,000 guests. The business is located at 1340 White Oaks Rd in Campbell, California.

Michi Catering brings San Francisco Bay Area catering to weddings, corporate functions, and private events, with a focus on Asian cuisine and California ingredients.

Its website describes a full-service approach designed for special events, including staffed service and support from the Michi team.

The company notes that it can serve gatherings ranging from intimate events of five guests to large occasions with as many as 5,000 attendees.

For weddings, Michi Catering presents its service as a way to create a polished guest experience.

Corporate offerings include interactive food stations and team-building activities such as sushi-making classes, while private events can receive an inclusive dining experience in a home setting.

The business is located at 1340 White Oaks Rd, Campbell, CA 95008, and lists phone contact at +1 408-786-6684.

Event organizers can discuss menu direction, guest count, staffing, and the specific format needed for their occasion.

Mise en Placebooking facts

Phone+1 408-786-6684
Sitemichilife.com
Kitchen base1340 White Oaks Rd, Campbell, CA 95008, United States
SpecialtyWedding Caterer

Regional Planningdetails to verify for this event

Local requirements and venue rules can vary in San Jose, CA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.

Consider Before You Callfive questions to bring to the booking

What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
How far in advance do weddings book up, and is a tasting offered before the contract is signed?
What's the server-to-guest ratio you staff at, and is bar service an additional package?
What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
Do you carry a current health-department permit and a certificate of insurance the venue can request?

Table Questionsfrequent asks at the booking

How is catering priced — per head or per dish?: Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
How far ahead should the kitchen be booked?: Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
Drop-off versus full-service — what is the practical difference?: Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
How is the menu tasting handled?: Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
What is the difference between a wedding caterer and a regular caterer?: Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
Tipping and service charges — how do they work?: Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.