On October 27th, GO ON, a group of young successors of Kyoto's traditional crafts, held a talk event entitled "A Feast of Food and Crafts: Discussing the Future of Tradition." The event took place at Naoraiden Hall on the grounds of Shimogamo Shrine in Kyoto's Sakyo Ward. The latter half of the event featured cuisine from Shimogamo Saryo, a long-established restaurant founded in 1856, further enhancing the traditional appeal of Kyoto. This event was organized for sophisticated men invited by the fictional character "Charlie Weiss." Charlie Weiss, whose diverse hobbies include music, cooking, and photography, is a master of leisure, expanding his circle of friends while traveling around the world. On the 8th floor of the Isetan Shinjuku Men's Building, there is a shop and gallery selling products selected by Charlie Weiss from his travels around the world. He has also hosted various events with friends he has met on his travels, including calligraphers and chefs. Charlie's chosen guests for this episode are six members of "GO ON." The members are Masataka Hosoo of Nishijin weaving company Hosoo, founded in 1688; Tatsuyuki Kosuge of Kochosai Kosuge, which has expanded bamboo crafts into fashion and interior design; Shuji Nakagawa of Nakagawa Woodcraft Hira Kobo, a woodworking company known worldwide for its Dom Pérignon-approved cypress champagne coolers; Takahiro Yagi of Kaikado, Japan's oldest tea canister maker (Ryosuke Ishiba attended on his behalf); Toru Tsuji of Kanaami Tsuji, a wire mesh craftsmanship company that continues a tradition dating back to the Heian period; and Yusuke Matsubayashi, the 16th generation owner of Asahi Pottery, a company with a history of nearly 400 years. All are young, talented individuals who will carry the future of Kyoto's traditional crafts. During the talk session, Kundo Koyama, creator of Charlie Weiss and owner of Shimogamo Saryo, and Akemi Koyama, concierge at The Ritz-Carlton Kyoto, served as facilitators. The "GO ON" members exchanged opinions from their respective perspectives on the future of Kyoto's traditions. One particularly important keyword was "customers with good taste and discerning taste." Looking back at the development of Kyoto's traditional crafts, the skills of artisans have been honed by customers who have a deep love for the craft and make demands on them. To preserve traditions in the future, the presence of customers who drive this culture is essential. Koyama commented, "The biggest challenge is how to cultivate customers with good taste." Afterward, the "GO ON" members sat separately at the participants' tables, enjoying a meal and exchanging opinions and deepening their friendships. One participant, a business owner in his 60s, commented with delight, "The best thing about the event was hearing directly about the activities, thoughts, and perspectives of young traditional craftsmen. I was inspired by the rise of the younger generation." The fulfillment of the event was also evident from the sight of "GO ON" members and participants chatting with one another after the event concluded.

The participants on this day were 30 men, all of whom, like Charlie Weiss, were stylish and playful. Having deepened their friendships through the event, they will likely continue to be "customers with good taste and discerning eyes" who will help preserve Kyoto's traditions.