Actividades: The taste for Japanese Today's trend of providing healthy and fresh produce make way for Japanese cuisine. Apart from sushi-which is easy to eat and give an exotic presentation to the food spread, Japanese cuisine gives more than just raw fish. Try "robata", which is meat and fish skewered and grilled over traditional Bincho-tan charcoal and grills; which can be served from the grill or tray-passed. Popular varieties include the sea bass, chicken with scallions, and filet mignon-wrapped foie gras and asparagus, all of which are served with dipping sauces. Both sushi bars and tray-passed sushi are still in demand at events. While standard items such as spicy tuna rolls and California rolls remain the top favourite food, you can also other delicious items such as shrimp tempura with jalapenos, baked lobster roll with cream sauce, and, for vegetarians, marinated shiitake mushrooms with avocado and plum paste. Food presentation Good food is great but presentation is just as important. Food presentation and service are also going through a makeover. People like different textures and different looks, instead of just passing things around on silver trays. They don't want to just see the same thing on silver trays and paper doilies. Instead, complement the food with the "right tray" which take inspiration from the hors d'oeuvre themselves. For example, serving dim sums ("mini hearts" which are little chinese delicacies) in bamboo steamers lined with banana leaves or He also does what filled spring roll wrappers that are rolled thin, deep fried in peanut oil and sliced on an angle, then served in large martini glasses along with dipping sauces. One of the most common presentations these days are having small portions of food served on Chinese soup spoons passed on black lacquered trays. Trays take forms in different shapes, textures and colours. Companies have also decorated trays with logos, images and texts to tie in with the event theme. Give varieties One of the advantage of doing hors d'oeuvre, no matter what the group size is, is that you can do a large variation. A good offer should provide from 10 to 20 different varieties. Visual varieties is also important formed with different shapes, colours and textures. With the variety of hors d'oeuvre, you can also "mix and blend" different tastes and styles in an event. You don't have to strict stick to an all Japanese favour, but can also add in some Spanish, French or even American appetisers. It's all about catering the right taste to the right group, something for everyone present. Bon appetit!