Mikasa AVL Catering
Wedding Caterer
+1 786-487-9826
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Mikasa AVL Catering provides Peruvian fusion catering in Asheville for weddings, rehearsals, corporate events, and private celebrations. The business offers custom meal planning and cuisine shaped by Peruvian influences from African, Chinese, Japanese, Spanish, and Italian traditions. It is located at 1636 Hendersonville Rd, Suite 192, and accepts event inquiries by phone or online.
Mikasa AVL Catering specializes in Peruvian fusion cuisine for weddings, rehearsals, corporate events, and private celebrations in and around Asheville.
The business describes itself as a locally established, full-service caterer and highlights menus influenced by African, Chinese, Japanese, Spanish, and Italian culinary traditions.
Its offerings include wedding catering, cuisine-specific event menus, and meal planning tailored to an event’s style, guest count, dietary needs, date, and location.
The company’s website invites clients to discuss weddings, rehearsals, or private events and request a custom quote.
Mikasa AVL Catering is located at 1636 Hendersonville Rd, Suite 192, Asheville, NC 28803.
To begin planning, contact the team at +1 786-487-9826 or through mikasa-avl.com with the event type, number of guests, preferred date, venue location, and dietary considerations.
Confirm the current menu, tasting options, service format, pricing, scheduling terms, and any event-specific requirements before booking.
Mise en Placebooking facts
- Phone+1 786-487-9826
- Sitemikasa-avl.com
- Kitchen base1636 Hendersonville Rd suite 192, Asheville, NC 28803, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Asheville, NC. 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?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- 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.