On 2017/12/10, I attended my company subordinate's wedding and was deeply moved by the splendid ceremony. The staff's service, the cuisine, and the hosting were all top-notch, almost like that of a luxury hotel. The service was attentive and the cuisine was a delicate blend of Japanese and French flavors. The dish that stood out was the poached sea bream, baked in a pie with a beet ratatouille-style, which looked French but tasted like a traditional Japanese dish with the sweetness of the beets. The menu included: Appetizers - Lotus root mousse, Red snapper salad, Lobster and paprika mousse, Consomme jelly; Grilled dish - Red rice onigiri and foie gras sauté with au jus sauce; Soup - Kyoto turnip soup in cappuccino style with yuzu fragrance; Simmered dish - Poached sea bream, baked in a pie with a beet ratatouille-style; Roasted dish - Roasted fillet of French Brittany veal with Okumura sauce; Dessert - Chocolate and caramel mousse, Raspberry sorbet, Wedding cake, Coffee; Drinks - Champagne, Tartan T Series Limited Edition LE MAZET 2010, Red and white wines.

During the COVID-19 pandemic, the wedding had been postponed multiple times. Finally, one week before the wedding, the state of emergency was lifted, and we were able to celebrate my daughter's wedding. The day before the wedding, there was an unexpected storm with heavy rain. I was worried if everyone would be able to make it and if the bride's procession could go as planned. But on the actual day, the sky was clear and blue. The wedding venue in Kyoto offered a solemn atmosphere with a view of Yasaka Pagoda. The ceremony went smoothly, and we moved on to the reception. Before the bride and groom made their entrance, the food was served. There was confusion about whether we could eat the appetizers, but it turned out we could. The dishes included luxurious ingredients like foie gras, shark fin, sea urchin, and red snapper, all beautifully presented and delicious. However, I was so focused on my daughter in her wedding dress and going around for greetings that I couldn't fully enjoy the food. Thank you to the staff for creating such a wonderful wedding experience!

On October 2nd, "Kyoto Yuugen" opened near Yasaka Tower in Higashiyama, Kyoto. "Kyoto Yuugen" encompasses three brands: Japanese cuisine "Kyoto Yuugen," wedding venue "Kyoto Shugen," and lessons "Kyoto Nyumon." I was invited to the reception party before the opening, and the number of congratulatory flowers was incredible, with a warm and unified arrangement of Kate flowers. The space was meticulously designed with susuki grass and a warm atmosphere. The party took place on the 1st floor in the banquet room called JUGA, which was a renovated 300-year-old building previously owned by the Mitsui family. The CEO of DD Holdings, Mr. Matsumura, gave a speech, expressing the challenges and emotions that went into creating this unique space. We toasted to the opening and enjoyed a variety of delicious foods and desserts. The buffet restaurant JUGEN on weekdays seems promising, with a variety of sweets and pastries. The 2nd floor has a banquet room MU:GEN, and the 3rd floor features a chapel GO:EN with a view of Yasaka Tower. It was a wonderful blend of old and new, creating a fantastic atmosphere. I will write a separate article about the main Japanese restaurant "Kyoto Yuugen."