16th Annual SBC Golf Tournament Honors Richard Kai

The 16th Annual Sacramento Buddhist Church Golf Tournament was held on a record-hot Wednesday, July 15, at Teal Bend Golf Course in Sacramento. This year’s tournament was dedicated in memory of Richard Kai, whose devoted leadership, generous spirit, and enduring commitment helped shape the Tournament into one of the Buddhist Church of Sacramento’s major fundraising events.

Members of the Church Golf Committee were honored to dedicate this year’s event in memory of Richard. His influence was felt throughout the day—from the careful planning and warm fellowship to the many thoughtful details that have become hallmarks of this annual gathering.

The Golf Committee extends its sincere appreciation to the sponsors, donors, and players whose generosity made this year’s tournament possible. Their continued support and contributions help sustain the temple and ensure the success of this important fundraising tradition.

Successful events depend on detailed planning, timely coordination, and the quiet dedication of many hands. Special thanks are extended to Ellen Ishimoto, Sheryl Kajioka, Myra Okasaki, and Diane Shimosaka, and their volunteer teams for their stewardship, leadership, and behind-the-scenes efforts.

At the temple, master chefs Marty Sakata and Gordon Nitta rolled out their barbecue pits and prepared a memorable, smokin’ hot prime rib lunch. With the help of their able-bodied crew, they prepped, served, and welcomed 200 guests who enjoyed a delicious meal in the kaikan.

Countless tasks were completed by committee members and volunteers before, during, and after the tournament. These efforts included coordinating with Teal Bend Golf Course, preparing the tournament program, notifying players of starting hole assignments, organizing the raffle, acknowledging donors and sponsors, developing tournament rules, recruiting players and supporters, printing tee box sponsor signs, arranging morning pastries and coffee, verifying scores, posting blind team results, announcing winners, photographing the event, preparing goodie bags, distributing the commemorative Yeti Cooler tee prize given in memory of Richard Kai, providing the on-course refreshments including water and beverages to properly hydrate in the 104 degree record-setting heat, supporting and hosting the luncheon, and setting up and cleaning the kaikan.