After a very brief ceremony, we headed off to the reception area: at a resort backing onto lovely & serene park & garden, that we as guests, could wander around before we got down to the business of the reception. I could've stayed there forever: it was such a lovely garden (great gift shop there too).
Before we got to the meal, there was a ceremonial breaking of the sake barrel: the bride & groom had to break the lid off a barrel containing 18 litres of pretty good quality sake.
The meal was a sit down affair consisting of the following:
Seasonal Japanese delacacies with sea urchin
Five assorted seasonal temptations
Velvety savoury steamed egg custard with shark fin
Decorative freshly caught snapper, fatty tuna & squid
Fancy lightly crumbed fried lobster with herb infused amadai, complmented by a duo of seasonal spices & sudachi citrus dressing
Quality sirloin wagyu with fram fresh veges complemented by "shisuien" original sauce
Steamed mochi rice with red beans covered by yoshino sticky sauce & a side of Japanese pickled veges
Wedding cake with a selection of fresh fruit jelly served with coffee.
I've included some photos of the courses for your drooling pleasure: