Blossoming Street Food

Every spring, San Francisco’s Japantown undergoes a beautiful transformation. The streets are blanketed in pink as the cherry blossoms fall, while thousands of people flock to this small, vibrant district to enjoy a taste of Japan.

Now in its 59th year, the Northern California Cherry Blossom Festival – known in Japanese as Sakura Matsuri — is run by nonprofits dedicated to preserving and promoting the traditions and culture of Japan and the Japanese-American community. 

But besides taiko drumming, lively parades, and the sea of pink cherry blossoms, there is another crucial reason to show up. Along Webster Street, food stalls stretch out in tempting rows showcasing numerous Japanese cuisines. 

Going from April 11 to April 19, the festival not only brings exquisite foods, cultures, and views, but most importantly, memories. If you ever find yourself near San Francisco during this time period, we highly recommend attending. 

In this review, we dig into the vendor food scene at the festival – what’s worth the wait, what stands out, and what you absolutely need to try before leaving Japantown.

FOOD

GYOZA: Found at the Hokka Nichibei Kai vendor, the gyoza, served in a set of six, arrived coated in soy sauce, with each piece having a crisp bottom and a thin wrapper encasing the pork filling. While the gyoza came out warm, it came just short of the ideal burning temperature that makes the first bite both memorable and satisfying. The pork was a little bland, and though the soy sauce helped bring out more flavor, it couldn’t fully make up for what the filling lacked on its own. A solid festival bite, but not enough to make us order it again. 6.7 out of 10

TAKOYAKI: Sold at the Soto Mission of San Francisco vendor, the takoyaki arrived fresh off the cast-iron molded griddle, the octopus inside was perfectly cooked, and the temperature was just right. What really elevated the dish was the spicy mayo drizzled on top, a creamy, flavourful kick that didn’t overpower the octopus. For just a dollar extra, the sauce was a worthwhile addition. The red pickled ginger pieces served alongside also added a sharp, tangy snap that cut through the richness of the sauce. Together, those details created a balance that felt refined and captured what makes Japanese street food so appealing. 8.3 out of 10

KAKE UDON: Offered by Soko Taru Mikoshi Rend, the kake udon noodles arrived steaming in a broth with a strong scent of herbs and vegetables. When digging in, the broth was sweet while the udon noodles were chewy. Overall, this created a filling and comfortable sensation. The green onions scattered across the dish created a savory flavor that contrasted the broth’s sweetness, creating a balanced taste. Kimchi on top added a bright tang and layer of spice that carried more depth without taking over. With all of its unique traits combined, this kake udon felt slightly beyond the standard udon; familiar enough to feel comforting while being distinct enough to last in your mind after the festival. 8 out of 10