I'd been craving some Tonkatsu from EE Nami for a while. And even though they they reopened at the beginning of June, I just couldn't find a good time to do takeout.
Finally, I had waited long enough and I decided to order the Pork Loin Katsu for dinner. Previously, at least when I last ordered at the end of 2020, prices didn't seem too crazy. But this time, when I looked at the online choices for pick-up the Pork Loin Katsu Combo the prices ranged from $26 to $31.50!!! What the heck? I took a look at EE Nami's website and the PDF takeout menu and the combo is now priced at $22….. Now the online prices do not include tip either. It's getting pretty crazy these days. Heck, I'd rather have EE Nami get that extra money as a tip….so I went and called in my order. Which, by the way was a fairly hefty $23.71 anyway.
I drove on over and I gotta say, the place is doing some good business as folks were waiting for tables outside so I didn't take any photos. My order was waiting when I arrived, I paid, added in cash to make it a straight $27…….let me quickly ask, are you tipping for takeout?
This is what I unpacked at home.
So, first off, let me say that the former "weak link" in the combo, the miso soup, while still being kind of weak overall, was much better, less watery. The rice however was hard and very dry. So, perhaps it's not worth the extra three bucks for that? I can probably do better with what I have at home.
There was a smaller portion of the shredded cabbage and they've replaced the tofu with edamame; which wasn't a favorite of mine.
But of course, I didn't order this for the edamame, right?
Man, the tonkatsu is the best I've had in a while, even better than on my previous takeout visits. Notice that the breading isn't falling off the pork loin, this tells me that it's been fried at a good temperature and time. The panko breading was crisp and light. The pork was so tender and moist. It was just so good. I've gotten used to the sweeter katsu sauce form EE Nami and use it sparingly.
I guess it's really worth the prices these days?
EE Nami Tonkatsu Izakaya
4706 Clairemont Mesa Blvd.
San Diego, CA 92117
Phone: (858) 246-6903
Hours:
Wed – Sun 1130 – 2pm, 530pm – 10pm
Closed Monday and Tuesday
I'm sure you've noticed all the signage and artwork with ostriches in the University Heights area.
The shrimp was rubbery, the tortilla didn't hold up and fell to pieces after my second bite, even with a protective layer of cheese. This was just so very bland, I didn't expect the sweet-richness of wild caught shrimp, but this just had so little "shrimpiness"….take a look at what the shrimp taco 
was dry…..though the crema and the avocado sauce helped things out a bit; the sliver of fish made this more a cabbage taco with a garnish of fish.
A wonderful green space, which is fairly peaceful in the morning, but gets more lively as the days passes and is really buzzing at night.
Which was quite striking in its own right.
This came with some really tasty black beans. Surprisingly, at least for us, we really enjoyed the parsley rub more! It had nice garlic tones; some cumin, and you could really taste the mild, almost sweet flavor of the snapper, which was grilled perfectly! Don't get me wrong; that adobo rub had some nice smokiness and spice; but you really couldn't enjoy the great quality of the fish as much.
Panadería Almuerzos
While some of the pieces of zucchini were under cooked and too hard for my taste, there were a couple that were nice and creamy. These were nicely seasoned and not overly salty.
As we strolled on over to our car, the Missus and I remarked about how much we enjoyed the vibe of Los Olivos. We just wished there were better accommodations (like under $400/night) and perhaps a nice destination restaurant.
Take a look at the color of the ginger-scallion sauce to the right and compare it to 
On occasion I would take either my or the Missus's car to Victor's next door for a hand carwash, especially after roadtrips. So, during one of those sessions I decided to have some tacos while waiting for the Missus's car.
Again I was the only customer and even though it was just 1045 in the morning I was the only customer, which made me a bit concerned about sustaining business.
I should have known better, but perhaps I was 
I enjoyed the textural contrast of the Chorizo with Nopales….but of course I enjoy the supposed "mucilaginous" texture. I do think I'd enjoy a more assertive flavor component.
I'm used to toothsome beef in yum neua, but this was particularly tough. It also hadn't spend enough time in the sauce. Yes, this was spicy; but where were all the other flavors that make a good beef salad……lemongrass, shallot, enough fish sauce? Maybe I should have gone with the duck larb or nahm tok, but my strategy on this day was to start with the basics.
Man, my tolerance is getting low in my old age. Like the beef salad, we felt this was off in terms of flavor. It lacked the funky fermented tones of a good Lao Papaya Salad. It wasn't bad, but it wasn't what we recalled was made by the Sab E Lee of our memory.
Except I'm wondering what the deal is with the Sriracha? No way I'd add that to the sausage; it would ruin the flavor. This was solid and we enjoyed it. It had always been a favorite in the "old days" and even though this version 