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EAT | A Premier Restaurant Wedding to Delight Discerning Guests
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EAT | A Premier Restaurant Wedding to Delight Discerning Guests

What constitutes an ideal wedding reception? For discerning guests with sophisticated palates, the keywords must be "delicious" and "exquisite." To cater to such discerning adults, a new website, "RESTAURANT WEDDING," has been launched.
The site offers an insider's look at chefs, cuisine, and hospitality, expanding the range of choices beyond mere listings and catalogs of venue information.
Naturally, the venues introduced here fulfill every desire, whether by having an attached "ceremony hall" where one can don a wedding dress, or by having affiliated ceremony halls or shrines nearby.
<strong>Restaurant 1: KEISUKE MATSUSHIMA</strong><br />Owner Chef Keisuke Matsushima
<strong>Restaurant 1: KEISUKE MATSUSHIMA</strong><br />"I cook with the intention of conveying the meaning of the dish more effectively in each plate," he says.
<strong>Restaurant 1: KEISUKE MATSUSHIMA</strong><br />"Kamakura autumn vegetable 'Cui et Cru' with lemongrass-infused anchovy sauce."
<strong>Restaurant 1: KEISUKE MATSUSHIMA</strong><br />"Seasonal mushrooms fricasséed with shallots and butter."
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />Head Chef Rokuro Ito
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />Recommended for couples considering a traditional Japanese wedding or banquet.
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />Japan's first three-Michelin-starred traditional Japanese restaurant, still favored by politicians and business leaders for its delicate cuisine created by Head Chef Ito and its timeless hospitality.
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />"Yakimono Hachin" (Grilled Eight Delicacies)
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />Chrysanthemum pot filled with Kisu (Japanese whiting) marinated in kelp, served with grated yam and 'shuto' (fermented fish guts) sauce, alongside tonburi (land caviar) and hairy crab dressed in chrysanthemum vinegar.
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />The meticulously and swiftly moving chefs silently absorb the techniques by intently watching Head Chef Ito's masterful knife skills and plating.
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />"Apricot Leaf Skewer"
<strong>Restaurant 2: Genyadana Hamadaya</strong><br />"Suimono" (Clear Soup)
<strong>Restaurant 3: Cuisine[s] Michel Troisgros</strong><br />Executive Chef Guillaume Brahimi
<strong>Restaurant 3: Cuisine[s] Michel Troisgros</strong><br />Boldly presents cuisine infused with the spirit of Michel Troisgros, while focusing on Japanese ingredients, in Tokyo.
<strong>Restaurant 3: Cuisine[s] Michel Troisgros</strong><br />"Écrevisse, Watermelon and Bell Pepper Gazpacho"
<strong>Restaurant 3: Cuisine[s] Michel Troisgros</strong><br />A cold appetizer in the style of gazpacho, using Hokkaido-sourced écrevisse (crayfish), served with soup poured over the top.
<strong>Restaurant 3: Cuisine[s] Michel Troisgros</strong><br />"Suckling Lamb Brûlée with Tomato"
<strong>Restaurant 3: Cuisine[s] Michel Troisgros</strong><br />A photo from a staff member's wedding reception. It shows the bride and groom, warmly watched over by the staff, conversing with the chef, their smiles priceless and filled with happiness.
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EAT | The Ultimate Restaurant Wedding for Discerning Guests

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