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Nobu at the Hard Rock Hotel San Diego Restaurant Review: Dinner at Nobu will engage all your senses. Take your time and savor the aromas of miso and saké; the unusual flavor combinations of jalapeños, yuzu (Japanese citrus) and sea salt; the visual delight of ruby ahi, emerald cilantro and pearly abalone; the silky mouth-feel of raw scallops and the crunch of pickled vegetables; and, of course, listen to the ubiquitous pumping dance music of the Hard Rock Hotel. Yes, it may be swank, but it also can get a little rowdy in here. Nobu Matsuhisa’s San Diego outpost does not disappoint. Service is efficient and informative, yet friendly and relaxed. In other words, you’re in good hands and never need to feel intimidated or insecure about your knowledge of obscure ingredients or pronunciations. We suggest substituting the de rigueur edamame with the baby corn drizzled in yuzu butter and the subtly spicy roasted shishito peppers. The complexity of the yellowtail sashimi with jalapeño is disguised by its simplicity: yellowtail, yuzu, chilies and cilantro combine for a powerful bite. Ditto the scallop tiradito, served in a similar flower-like presentation with black sea salt. A decadent dish without any guilt is the black cod with miso. Cooked to a delicate tenderness, this buttery, caramelized fish is the epitome of umami flavors. The vast dessert menu ranges from traditional (fresh fruit, mochi ice cream) to rich (warm Valrhona chocolate cake with shiso syrup) to adventurous (the yuziscle, with white chocolate saké cream with yuzu gelée and toffee crunch). The wine list offers a wide selection, but focuses on lighter-bodied wines better suited to seafood, as well as interesting sakés.