San Diego Restaurant Week Menu 40 Dollars Per Person for 4-Course, Family-Style Dinner September 24th - October 1st, 2017 Please make a selection from each of the first 3 courses for the entire table as well as an individual dessert selection for each guest

First Course Yellowtail with Jalapeno Thinly sliced fresh hamachi, soy, serrano chili, garlic, cilantro Salmon Tataki Yuzu Arugula Seared salmon sashimi, yuzu arugula dressing Tuna Aji Amarillo Blanched yellowfin tuna sashimi, Aji Amarillo sauce

Second Course Truffled Baby Spinach Salad Yuzu dressing, truffle oil, parmesan, dry , crispy leek (add fluke sashimi +$10) Warm Asparagus Eryngii Salad Crispy potato, sesame ginger dressing (add ribeye tataki +$10) Summer Vegetable Ceviche Tomato, grilled corn, Japanese cucumber (add lobster +$10)

Third Course Arctic Char Charbroiled arctic char, heirloom cherry tomato, tosazu, served with a side of white rice "Fish and Chips" Nobu Style Chilean Sea Bass , hand-cut fries, green chili and ponzu sauce Assorted Chef's choice nigiri and rolls

Third course can be substituted with the following items with an additional charge of $12 per guest Beef Tenderloin with Anticucho Sauce Lobster Pepper Sauce Chef's Choice Premium Sushi or Sashimi

Dessert Miso Macchiato Mocha custard with espresso soil, miso kuromitsu ice cream, topped with milk foam Coconut Haupia Spongecake soaked in coconut pudding, passion fruit reduction, toasted coconut, pineapple sorbet Cheesecake cheesecake, graham cracker crust, kuromitsu yogurt

Menu items are subject to availability. We regret we cannot provide separate checks.