RYOTEI WEDDING

KINSUI, our ryotei (traditional Japanese restaurant) set inside a garden
Walk to the restaurant through the garden, enjoying the nuances of the season along the way.
Enjoy authentic kaiseki (delicate multi-course) cuisine in a Japanese-style space, treating your guests to a premium hospitality experience.
Our Ryotei Wedding is perfect for an immersive experience of Japanese culture.

A wedding that offers an immersive Japanese experience in the large hall of a ryotei (traditional Japanese restaurant).

A wedding reception in the large hall of our traditional Japanese restaurant (ryotei) offers a gorgeous setting to showcase the beauty of not just the traditional Japanese wedding attire but also the Western wedding dress.

Hospitality that reflects the seasons

Stroll through the garden, appreciating the nuances of the seasons, and delight in the beautiful space of a ryotei (traditional Japanese restaurant), where you will be greeted by the fragrance of incense and seasonal flower arrangements.

A seating arrangement of chairs on tatami mats ensures that even elderly guests are comfortable.

There is no need to kneel in the traditional seiza position, so even elderly guests with leg issues and children can sit without difficulty.

A kaiseki (delicate multi-course) meal highlighting seasonal ingredients and flavors perfectly suited to your celebration.

Our seasonal kaiseki cuisine, made using water and vegetables from Kyoto, is enhanced by color and luxurious touches befitting a wedding. Exquisite tableware and food presentation also help to ensure an extraordinary experience of Japanese hospitality.

BANQUET HALL

YACHIYO

Capacity: 2 to 56 people

YACHIYO, the large hall at Ryotei KINSUI
Equipped with audiovisual facilities and service staff dressed in kimonos, this venue is recommended for Japanese-style wedding receptions.

KASUGA & OTOWA

Capacity: 2 to 12 people

Our private rooms at Ryotei KINSUI are ideal for family banquets. The seasonal color of the garden will heighten the elegance of your celebration.

Head Chef, KINSUI

Hitoshi Biwasaka

After training at Ryotei KINSUI, I worked in various settings, including a tempura restaurant, business entertainment, a restaurant overseas, and a traditional Japanese inn (ryokan). In our kaiseki (delicate multi-course) cuisine, we use water and vegetables from Kyoto, allowing you to experience the seasonal character of each dish. I wish you a wonderful time at KINSUI.

PROFILE

Mr. Biwasaka joined the company in 1995, learning kaiseki cuisine from scratch at Ryotei KINSUI at Chinzanso (now Hotel Chinzanso Tokyo). After gaining experience in entertaining VIPs at the tempura restaurant Shoan in 2004 and at a facility operated by a group company in 2005, he returned to work at Ryotei KINSUI to further refine his skills.
In 2016, he was appointed head chef of KINSUI Taipei, and in 2017, he became the head chef of Ito Kowakien and Ito Ryokuyu.
In January 2020, he was appointed head chef of Ryotei KINSUI.

Hostess (okami), Ryotei KINSUI

Mutsumi Sinmori

Ryotei KINSUI opened in 1987, after the restaurant was built beside Unkinchi Pond in the traditional sukiya (teahouse) style of Japanese residences.
For over 35 years since then, we have hosted gatherings for all kinds of special occasions, including corporate receptions, family celebrations, and weddings, always striving to ensure our guests feel at ease and relaxed.
Our entire staff looks forward to welcoming you in the same spirit of hospitality we have always maintained.

PROFILE

Ms. Sinmori joined the company in 1993. After working in various service roles at Taikoen in Osaka, including banquet service, a French restaurant, a bar, and a traditional Japanese restaurant (ryotei), she was appointed hostess of the ishiyaki (stone grill) and Japanese restaurants at Hotel Chinzanso Tokyo in 2013. In 2017, she was appointed hostess of Ryotei KINSUI. She also teaches etiquette classes.