The Story Behind The Festival
Renowned Sushi Chef Jeff Roberto, owner of Sushi on a Roll, has been at the forefront of the sushi industry in San Diego. After over two decades of mastering the art of sushi, his next crazy goal was to gather his friends in the industry and set the FIRST-EVER World Record for most sushi pieces made in a 48-hour span - 100,000 sushi pieces! History was made to say the least.
28,576 Sushi Pieces Made in 24-Hour Span (Setting the Sushi World Record!)
250lbs of Whole Fish Cut & Served (Including: 15lb Bluefin Tuna, 20lb Yellowtail, & 25lb New Zealand Salmon)
Event Attended by 240+ Guests
3 Personalized Chef Omakase Experiences for 30+ Guests
1,080lbs of Rice Made & Rolled
Specialty Tsukiji Japan Fish Flown-in for Sushi Festival
9lbs of Specialty Japan Beef Flown-in
Over 20 Local Industry Chefs Brought Together Over 48-Hour Span
All Sushi Pieces Made for Sushi Festival were distributed to Attendees, Staff Members, & Local Supporters
At the 24-hour mark, Sushi Chef Jeff Roberto made the call to set the 24-hour record for Most Sushi Pieces Made in 24 Hours and enjoy the rest of the experience with the guests, chefs, and sushi lovers! The well-being of his colleagues meant more than pushing to the 48-hour mark and instead everyone got to enjoy coming together for delicious sushi next to the gorgeous San Diego waters.
The documented Sushi World Record for Most Sushi Pieces Made in 24-Hours is: 28,576 Pieces
Meet Chef Jeff Roberto
Check out the participating chefs - including specialty omakase experiences!
SCHEDULE OF EVENTS
SUSHI MARATHON BEGINS
The 48-hour marathon begins!
October 26, 2019
October 27, 2019
2 PM - 10PM
A limited amount of VIP tickets will be available to attend this history-making experience with unlimited all-you-can-eat sushi!
SPECIAL OMAKASE EXPERIENCES
Add to your unique experience with exclusive omakase experiences within the festival.
The quest for setting the Most Sushi Pieces Made in 48 Hours concludes at 8PM in an epic countdown!
October 28, 2019
For all inquiries, please email our team at: