San Diego Metropolitan Magazine

Nobu’s head chef David Meade

Featuring classic sushi bar fare and nouveau Japanese cuisine, Nobu Matsuhisa’s 16th restaurant and first in San Diego is strategically placed on the Fifth Avenue side of Downtown’s new Hard Rock Hotel. The hotel’s clientele fit Nobu’s dining demographics to a T. By that I mean trendy, sophisticated, well-heeled locals and tourists who like to gawk and be gawked at, and don’t mind dropping a couple hundred bucks on a dinner out.

Lets face it, the Hard Rock Hotel is not for everybody. It’s big and loud and friends who’ve stayed there say guests often take the partying to their rooms once the bars close. But this is the same chichi clientele that keeps a dining room full well past 9 each night, every restaurateur’s dream.

Such was the case on the recent occasion I dined at Nobu San Diego. Working within the time restraints of a weeknight babysitter, I had no problem getting a table at my preferred time of (pause) …six o’clock. The room was empty when I arrived, half-full by seven and downright rocking as I was tipping my waiter at 8 p.m.

The expansive open dining room features several large round tables that accommodate up to eight people. Natural wood tables set with napkins and chopsticks are accented with dark wood chairs and dark hardwood floors. Windows that overlook the street, trolley and San Diego Convention Center comprise the dining room’s back wall. Shiny red fabric banners draped from the ceiling combined with natural jute cocoon-shaped lights add softness and an organic layer to the room.

Every once in a while you’ll hear the staff spontaneously sing out a Japanese phrase, “Irasshaimase” meaning, “Welcome!” which creates a convivial atmosphere.

The menu, which includes mostly core corporate selections along with a variety of unique regional dishes, is extensive. For starters, a full sushi menu is available at the table as well as sashimi, tartars, cold dishes and salads. Many dishes are served family style to encourage sharing.

Head chef David Meade comes from Nobu 57 in New York and has been with the company more than seven years.

I started with a round of sushi and a couple pieces of nigiri. Fish is of the highest quality, shiny, fresh and the presentations are straightforward and traditional.

Salad selections can be daunting; there are over a dozen to choose from and they range from the simple “Edamame” ($6) to the sublime “Lobster Salad with Spicy Lemon Dressing” ($38).

One of the most popular hot dishes, and also a “Nobu Signature Dish,” is the “Fish n’ Chips Nobu Style” ($20). Ethereal chunks of tempura Chilean Sea Bass are served with housemade “chips” made from Idaho potatoes, first blanched then deep-fried. The dish is accompanied with wasabi aioli, ponzu and a variety of salts.

Chef Meade takes a 1 1/2 pound Maine lobster, blanches it, then roasts it to order for the “Lobster Wasabi Pepper Sauce” ($39). Another favorite is the “King Crab Tempura with Amazu Ponzu Sauce” ($26). I’m sure the Amazu is short for “amazing.” Oh, and meat-eaters, no worries, the “Ribeye Anticucho” ($36) roasted in a brick oven is a wonderful option.

While the bill may break the bank, the dining experience at Nobu is certainly one that’s worth the splurge. Don’t forget to powder your nose.