STAFF

VMG DESTINATION
WEDDING

Wedding Planners and Staff

Please feel free to contact us even if the venue’s availability or your plan hasn’t been finalized.
We offer consultations in Japan or online.
Our bilingual staff can assist you with online meetings or when you visit Japan,
ensuring you can prepare with confidence.

  • Bilingual Staff

    Kawabata Yurika

    At Value Management, we have hosted many international weddings in Kyoto and other unique venues. Our approach combines respect for your cultures with the beauty of Japanese traditions, offering an experience and a performance such as “Kagami Opening,” “Geiko-Maiko,” and “Koto Performance” that both you and your guests will treasure. From online meetings to in-person support during your stay in Japan, our bilingual staff are here to ensure that every detail is handled with care. We look forward to crafting a wedding that is both memorable and uniquely yours.

  • Destination Wedding Specialist

    Kenta Suzuki

    Kenta Suzuki is a dedicated Destination Wedding Specialist at VMG, focusing primarily on the Kansai region, including Kyoto, Osaka, and Kobe.

    He possesses a profound knowledge of Japanese history, culture, and architecture, specializing in transforming globally recognized cultural properties and historic buildings into unique wedding venues. Kenta expertly shares the story behind each location, from the G20 dinner venue (OSAKA GEIHINKAN) to the Tadao Ando-designed space (THE HILLSIDE KOBE).

    With deep expertise and passion, he guides international couples through the planning process, ensuring they find the perfect venue that captures the “essence of Japan” and achieves their dream wedding in the ancient heart of the country.

  • Grand Chef

    Masayuki Bungo

    Born in Hyogo Prefecture in 1969.

    Chef Bungo established his foundation in French cuisine at hotels in Osaka and Kobe. After gaining extensive experience as a chef at various hotels, he was appointed the Executive Chef of the Kobe Geihinkan in 2007.

    He joined Value Management Co., Ltd. in 2012, where he was instrumental in launching AKAGANE RESORT KYOTO HIGASHIYAMA 1925 and went on to serve as the chef for numerous restaurants within the group. Driven by the philosophy of “local production for local consumption,” he continuously creates distinctive menus that showcase the best of regional ingredients, always approaching his craft with a sense of childlike wonder and creativity.

    He was appointed our Group Grand Chef in January 2025.

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