mmm-yoso!!! is the name of this food blog. Cathy is writing today while Kirk is enjoying some time off with His Missus.
Following Kirk's post in June, I realized The Mister and I had not been regularly going to Sakura for years (darn Covid!) and we've made an effort to enjoy some summertime lunches here. 
Having signage over the building still seems so odd, even though it was put up in 2015; still used to no signage and needing to explain the location on the blog since 2005.
Step inside, the sign in sheet is at the door, sushi bar is to your right. There is outdoor seating.
As always, we start with hot tea.
The paper menu is in English and Japanese. If you are early enough (and there are still some of the limited number of bento lunch specials available), you'll be given the daily Special Bento Box menu. You can also read the menus online.
This Bento Special ($15) included Pot au feu, steamed chicken, fish miso, deep fried Spanish mackerel, deep fried meatloaf, spaghetti and rolled omelet (in addition to miso soup and salad). Pot au feu is steamed beef with vegetables; tender, rich flavored. The steamed chicken was also nicely flavored (no condiments/soy sauce is needed for any of this meal); every bite was well balanced.
Sara Udon ($18) is a crispy noodle based dish. Stir fried seafood (shrimp, fish, scallops) and vegetables with a smooth sauce surrounded by crisp, fried udon. Textures, flavors and comfort-food.
Homemade gyoza ($7.50) are filled with a juicy pork mix,. The gyoza skins are thin with a light fry.
Chicken Katsu Bowl ($16). Served as a 'Set" (as are all the main dishes), the Katsu chicken on top of rice is light crisp-fried and juicy. 
Ebi Kakiage Udon ($14)- Shrimp with shredded vegetable. This tempura-type dish has the shrimp (ebi) coated with bits of seafood and vegetable fried into a sort of fritter. Pieces can be dipped in the udon, but the crispiness is what was craved this day.
Grouper Hot Pot ($15) (listed as 'Hataki Noko' instead of 'Nabe' on the handwritten receipt).
Arriving like this- with hidden fish and a luxurious topping of mixed vegetables and many types of mushroom in an excellent (not too salty) dashi based broth. Each component of this tray was filled with flavor. The fried grouper did manage to stay crisp for a good part of the meal.
One hot day, I ordered my favorite, Tempura Zaru Soba ($14). Chilled soba noodles with a tasty dipping sauce and tempura shrimp on the side. Soba does not affect my blood sugar levels, making this dish even more satisfying.
Consistently great food.
Izakaya Sakura 3904 Convoy Street, #121 San Diego Open Daily 11:30-2:30, 5 p.m.-10 p.m. (858) 569-6151
One day, we were seated at the back wall and were able to stop to read the display along that adjoining corner wall. Professional golfer, Xander Schauffele has a signed poster and other news items on this portion of the wall. This San Diego native must be a 'regular' here!
That's what things looked like when I opened up the boxes back at the office. I did a quick taste of the tomato topping which was super bland, you couldn't even really taste tomato. The version of Mul Kimchi provided was weird as it had a real strong anise/clove flavor that wasn't very pleasant.
And not a hint of truffle flavor to be found.
The wings had held up better this time. I tried the sides first. The corn slaw was terrible, the "dressing" was really watery and this lacked flavor. Very little corn, you might as well just give me raw coleslaw mix.
The batter had peeled away from two of the pieces, which had been turned face down in the box. The sauce was not overly sweet, but I still would have preferred a bit more saltiness, this was much milder than the versions at other places. The chunks of chicken were on the dry and tough side.
I'm not going to beat a dead horse about that Mul Kimchi. I just don't care for the flavor.
Really friendly folks, a nice selection. I got the Missus a French Press and I got an Americano before we hit the road.
The Entry for Rotary International, "Clean Water, The Music of Life" was being tested with weight (people) onboard. You can see a rectangular slot at the front end of the 'keyboard'-that is where the 'Spotter' for the float will be watching for traffic and hazards during the parade. He or she will be communicating with the driver, who only looks down and follows the 'Rose Colored Line' painted on the street.
The entry by the City of Alhambra, "Celebrating the Year of the Dragon"was tested in its full open position. 
But every float has a maximum height and width it must be able to collapse down to so it can proceed along the Parade Route. The doorway of the decorating barn is that maximum size. 
"Chimes of Liberty Protecting Our Future" is the 2024 entry by the Fraternal Order of Elks, a Service Organization.
This detailed float will certainly be an eye catcher! You might notice the hands are missing from the Fife and Drum Corps- the faces as well as the hand flesh tones are being decorated with various spice blends/mixes by professionals (not us volunteers).
Lutheran Hour Ministries entry, "Make A Joyful Noise Unto The Lord" passed its third mechanics and maneuverability test and is ready to be decorated beginning on December 2. You can see the rectangular slot for the 'Spotter' in this photo.
Step inside, order and pay. We were directed to a table and soon enough, our orders were delivered. 
Pretty much a standard first time order for us: Har Gow ($3.99), Shumai ($3.99), Crescent dumplings ($3.59) and egg tarts ($3.59) were brought out first. Fresh and warm, great flavors.
The soup dumplings ($7.99) took a little longer and were steaming hot. (I took the photo before asking for a spoon, but there was no leakage) quite a bit of soup and a thin dumpling skin). Tasty.
There were utensils in the drawer under the tabletop-but no spoons. 
Tea was $1 each (so, one green and one oolong) and you could get more hot (as well as chilled) water at the counter.
Of course we're talking about good pork XLB. This was basically, meh…. The wrappers were too thick, there wasn't enough "soup" in the dumplings, and the pork filling was tough.
It was good. I liked the wrapper, which was tender, with a bit of heft, and a nice al dente pull to it. The filling was also nicely seasoned, more of a course chop with large pieces of tender, briny-sweet shrimp. There were perhaps a bit too much Chinese chives in this, but overall no complaints. I did not care for the dipping sauce that came with the jiaozi, it had sweet tones I didn't care for. I just ended up using the black vinegar provided on the table.
Here’s another fairly quick name change! The place just opened in January. Based on my 
The broth was a bit richer than what we had on our previous visit here which was nice. The tamago a bit over-cooked but nicely flavored. For some reason, I like the savory-sweet flavor that the black garlic oil adds to this bowl. The noodles were perfectly cooked on this visit as well.
The plate was quite heavy on the proteins. Personally, I liked having only one scoop rice as I will often tell the folks at turo-turo places to give me "half rice" these days. 
I've yet to find decent Huli Huli Chicken outside of Hawaii and versions I've had 
The mac salad, though a bit over-mayo'd was nicely seasoned this time around. I could make out hints of vinegar which really elevated it. 
I liked the kalua pork, it was moist and tender, not overly salty, with a decent smokiness to it. In fact, the Missus tried the leftovers and said it 