Friday September 20th 2024
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We are the best Teppanyaki in town, we master the art of turning simple ingredients into culinary masterpieces! We believe in creating an experience, not just a meal. Our chefs flip, toss, and juggle their way through your dining experience, turning every bite into a spectacle!
Each bowl is a symphony of sizzling flavors, perfectly seared on the Teppanyaki grill. With us, you don’t just get food, you get a performance. So, call us for your next catering event and let us show you why we’re the #1 Teppanyaki in town!
Food/Drink
Authentic Mexican Food Book us for your next event!
Gourmet on the Go
Our truck is more than just a place to grab lunch. It is a place to try out new dishes created by great chefs from local fresh ingredients.
Birria Pizza-Dilla
In a Spot Near You
We bring great food to locations all over our city. Our calendar below shows our scheduled stops, but be sure to follow our social media for surprise visits!
Available for Events
Do you have a company picnic or other special event where you would like us to show up? Our weekends book up fast, so contact us soon.
The Mission Bay High School Boys’ and Girls’ Rugby Teams will be serving up tasty Musubi and refreshing Boba Tea at the Otsukimi event to raise funds for their Rugby Samurai Tour of Japan next March. These talented athletes are gearing up to represent San Diego on an international stage, building strong connections between our community and Japan through the shared passion for rugby. By supporting their booth, you’re not only enjoying delicious treats but also helping these students achieve their dreams of global competition and cultural exchange. Come by and support their exciting journey to Japan!
Food/Drink
Lisa Mandel
The San Diego High School International Student Ambassadors will be selling delicious cake pops and refreshing Ramune at the Otsukimi event to raise funds for their upcoming Japan 2025 trip. These dedicated students work closely with San Diego’s 24 sister and friendship cities, embodying the spirit of global citizenship. By supporting their booth, you’re helping to empower the next generation of leaders committed to fostering international understanding and cultural exchange. Join us in supporting their mission to build bridges across cultures and create a more connected world!
Food/Drink
Cheryl Gillette-Lunsford
Cool down and enjoy a refreshing treat with Snowie! Our snow cones are made with finely shaved ice and a variety of delicious, colorful syrups that everyone will love. Whether you prefer classic flavors or something more adventurous, Snowie offers the perfect sweet, icy treat to enhance your Otsukimi experience. Come find us at the festival and taste the joy of Snowie!
Food/Drink
Jose Marrero
With 25 years of dedicated study in Chado, the Japanese Way of Tea, Florizel brings a deep and authentic understanding of this ancient practice to San Diego. A native of the city, Florizel’s journey into the world of Tea began during her college years in Northern California. Her passion led her to Kyoto, Japan, where she was honored with a one-year scholarship for immersive study under the Urasenke Grand Tea Master. Alongside her training, she earned an Associate’s Degree in Japanese, enriching her connection to the culture.
Since returning from Kyoto, Florizel has been sharing her expertise at the Japanese Friendship Garden in Balboa Park and through private lessons. Join us at Otsukimi to experience the serenity and mindfulness of Chado firsthand. Come see how a simple bowl of tea can bring peace and reflection into your life, as Florizel shares the Grandmaster’s timeless motto: “Peacefulness Through a Bowl of Tea.”
Cultural Booth
Food/Drink
Florizel Yasuhara (Soryu 宗留)
5:00PM – 6:00PM – 7:30PM
The roots of Chadō (the Japanese Way of Tea) can be traced back several centuries. Tea was consumed for pleasure in China during the Tang Dynasty (618-907). The first introduction of tea plants into Japan is believed to have occurred in the early 800s when Japanese scholar-monks studying in China returned to Japan bringing tea seeds with them. It is reported that in 815, during a journey to Karasaki, the Japanese Emperor Saga was served tea by the Buddhist Abbott Eichu (742-816) at Bonshakuji Temple. The Emperor later promoted the cultivation of tea plants including in the capital.
The most well-known figure in the history of the Japanese Chadō, however, is Sen no Rikyu (1522-1591) who perfected the tea practice we currently enjoy. Although many tea practitioners in the 1500s valued expensive, imported tea utensils, Rikyū is said to have been the first to use common Japanese and/or “found objects” as simple utensils for tea. He taught that it was important to concentrate on the processes of boiling water and preparations to make delicious tea. Sen no Rikyu introduced the four principles of the Way of Tea: wa, kei, sei, and jaku, or harmony, respect, purity, and tranquility. He also promoted the idea of ichi-go ichi-e, a philosophy that each meeting happens only once in a lifetime and so should be treasured.
Sen no Rikyu’s grandson, Genpaku Sotan (1578-1658), split the family estate among his three sons, forming three houses (or schools). These are the Urasenke, Omotesenke, and Mushakojisenke traditions of tea. Over the centuries the Urasenke tradition has spread worldwide largely due to the efforts of the 15th Grand Master, Dr. Soshitsu Sen XV (since retirement called Hounsai Daisosho) who travels prolifically advocating “Peacefulness through a Bowl of Tea”.