David Snyder says skip the Japanese food at Sakura and focus on the Chinese portion of the menu for some winning fare.
Sakura’s authentic regional Chinese cuisine â€” spanning Shanghai, Szechuan and Mandarin traditions â€” is already a winner. The ginger and plum I detected in a secret sauce granted a cold Shanghai marinated duck appetizer a deep, resonant intensity. Elemental sweet and tangy flavors helped rice wine chicken shine. It took only a few seconds for the moist, buttery pork of the “Lion’s Head” meatballs to melt on my tongue. Thick, chewy, pan-fried udon noodles swam in a simple yet comforting brown sauce.
Temple of Bloom [City Paper]