Susuru / Juju Chef Lewis Lin Introduces Hayashi Taro — An ‘Orizume House’  Concept to Orlando’s Mills 50 District 

Chef Lewis Lin of JUJU and SUSURU is teaming up with former Norigami Executive Chef David Tsan to open Hayashi Taro, a new Japanese Orizume House soft opening in late October at the former Royal Tea location on Mills Avenue in Orlando.

The concept will feature $25–$75 seasonal omakase bento boxes with seafood flown in from Tokyo’s Toyosu Market, traditional matcha tea ceremonies led by Mai Mitarai, and handcrafted Japanese ceramics available for purchase.

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ORLANDO, FL — October 2026 — Hayashi Taro, a new ‘Orizume House’  concept from Chef-Owner Lewis Lin (behind Orlando’s JUJU and SUSURU), will soft open soon on Mills Avenue, bringing together Tea, Food, and Vessel (Cha to Shoku to  Utsuwa).

Former Norigami Executive Chef David Tsan will join Lewis Lin at Hayashi Taro. Rooted in the Japanese art of Orizume—the practice of composing a seasonal  meal within a delicately folded wooden ori-bako box—the space offers limited indoor seating where guests can watch the ceremonial preparation of hand-harvested matcha  from Uji while waiting to bring an omakase ori-bento into their own homes. 

Hayashi Taro introduces three distinct elements under one roof: 

• An Omakase Ori-Bento Experience ($25 – $75): Presenting an alternative to  traditional dine-in sushi counters, each seasonal ori-bento is composed within a folded  wooden box. Offerings range from premium mosaic-style kaisen donburi to traditional  nigiri, with cooked kaiseki-style bento available on select days. Each box features  seafood flown in directly from Tokyo’s Toyosu Market, local produce from Orlando’s 4  Roots Farm, and seasonal garnishes harvested directly from JUJU’s garden. The chef  counter will host seasonal events throughout the year.  
• Matcha & Tea Ceremony: Moving beyond standard matcha counters, the house  incorporates subtle elements of traditional tea preparation chado, led by Tea and Sake  Sommelier Mai Mitarai—who trained under Yoshiko Hardick, a certified instructor of the  Omote Senke School of Tea in Kyoto, Japan. Featuring first-harvest matcha ground on  traditional stone mills at Tsuji (a 160-year-old estate in Uji, Kyoto), each serving is  measured with a bamboo chashaku scoop, combined with hot water warmed in a  traditional cast-iron kama kettle, and whisked to order in handcrafted chawan tea bowls. 
• Artisanal Ceramics: Completing the experience, the house will showcase collectible  ceramic chawan matcha bowls and plates created through collaborations between  master ceramicists in Japan and local Orlando artists, available for purchase. 

“Our goal with Hayashi Taro is to create an immersive space around our Orizume  House concept, where guests can experience the craftsmanship behind tea and food  preparation,” says Chef-Owner Lewis Lin. “We wanted to make high-level omakase and  Japanese cultural experiences far more approachable and unpretentious—offering a  refined meal that guests can easily share and enjoy at home.”

Hayashi Taro will soft open toward the end of October at the former Royal Tea location  on Mills Avenue. For upcoming preview details, follow @hayashitaro.fl