Real Wedding: Asian Fusion

Photo Gallery Photography: Robert Holley Photography/robholley.net

For Kayo Nakamura, a designer at an architecture firm, and Mark Libiano, a general contractor, choosing the grand Walt Disney Concert Hall in downtown Los Angeles for their wedding location was fitting: Not only was it designed by renowned architect Frank Gehry as the new home of the L.A. Philharmonic, but its curved, stainless steel exterior has made it a bona fide landmark.

Once the venue was set, the pair began planning the details, keeping their own personalities in mind. “We wanted to show our guests who we are as a couple,” says Kayo. They began with a simple color scheme of purple, Mark’s favorite color, and green, Kayo’s favorite. Then they added traditional Japanese touches, like the crane, to showcase Kayo’s heritage. She even had her dress custom-made by Anna Niponica, a company that creates contemporary-style gowns from traditional kimono fabric; hers, bought at a Japanese market, had a crane design. “I didn’t hire a wedding coordinator, so we did almost everything ourselves,” says Kayo. “I have a Type A personality, so I had to have my hands on every single detail!”

All her work paid off in April 2007 when the couple’s 175 guests arrived at the concert hall’s Blue Ribbon Garden for the nuptials. Everything about the ceremony was lighthearted and personal, starting with the officiant, their good friend, Nate. In a traditional San-San-Kudo ritual, Kayo and Mark each drank three sips from three cups of sake three times, symbolizing their union. Then friends gave some personal readings, including a passage from a book and a tribute written just for them. Several loved ones also bestowed their well wishes on the bride and groom.

For the cocktail hour on the terrace, guests enjoyed passed hors d’oeuvres of crab cakes with yuzu aioli and tuna tartare cornets with avocado and wasabi. As a special treat, they were entertained by Japanese Taiko drummers from the Taiko Center of Los Angeles.

After the performance, everyone headed inside to BP Hall, a concert room with wood-paneled walls and soaring ceilings. “The location speaks for itself,” says Kayo. “We didn’t have to go overboard on decorating.” Centerpieces consisted of tall vases with branches accented with purple orchids and low, orchid-filled wooden boxes. Once guests were seated, the bridal party made their entrance, descending from a grand staircase. Everyone dined on surf and turf, after which guests could choose from four flavors of wedding cake and a dessert buffet. A reception highlight was the bride and groom’s first dance, to “True Companion” by Marc Cohn. “We always knew that would be our song,” says Kayo. “No dance classes—we just winged it!” Guests stayed on the floor for the rest of the night, dancing to a variety of favorite tunes.

After the formal festivities were over, everyone hopped on a charter bus back to Redondo Beach, where most of the guests were staying. “Mark and I changed our clothes, then met our guests on the beach and partied all night,” says Kayo. “It was one of the most memorable days of our lives, being surrounded by all of our favorite people. We couldn’t have been more happy to finally become husband and wife.”

Our Favorite Memories

• “My bridesmaids and I got ready together. The funniest moments occurred when we blew the fuse in the hotel suite—twice!—because of all the curling irons we had plugged in.”
• “We loved our ceremony. Our friend who officiated got his license and worked with us to get everything right. It was a surprise for our guests: His wife didn’t even know he was leading the ceremony until he stood up and took the mike!”
• “Many of my family members flew in from Japan for the occasion, so I wanted them to experience American traditions like the bouquet and garter tosses. They loved them all!”
• “We had a station where guests could choose a fortune from a box, and tie it on a fortune tree.’ The Japanese custom ensures you have good luck throughout the year.”

The Feast

First Course
Terrine of Eggplant, Roasted Pepper and Goat Cheese with Parsley Sauce

Entrée
Petite Tenderloin and Lobster Tail with Asparagus and Three Types of Potato

Dessert
Wedding Cake: Carrot; White Chocolate Banana; Black and White; Orange Pound with Lemon Curd Filling

Assorted Sweets: Butterscotch Blondies, Lemon Bars, Raspberry Cheesecake and Seasonal Fruit Tarts

Menu by Patina Catering