The oceanfront JRDN at Tower 23 has officially reopened in San Diego's Pacicic Beach after more than two months of renovations, offering an updated look, sushi bar and a new menu.
JRDN’s premier beachfront location has updated its look with new indoor/outdoor furnishings, the addition of a glass enclosed sushi kitchen as well as other aesthetic and kitchen enhancements. Diners can expect an elevated beach chic vibe in the dining room while the culinary team will enjoy an enhanced space from which to create the celebrated new menu.
“Whether guests come to JRDN as a local or a tourist, with our beachside location, you feel like you are on vacation” said David Warner, Executive Chef of JRDN Restaurant. “I wanted to reinforce that feeling by creating a sense of discovery with the new menu. The dishes blend California cuisine, with its focus on seasonal ingredients, with Japanese and Baja flavors in surprising ways”.
JRDN’s new sushi bar offers a casual dining experience with a more traditional Japanese element. Innovative sushi roll creations include the JRDN Two Point "Oh" - with spicy tuna, yellowtail, cucumber, cilantro, serrano pepper, onion, yamagobo, seared tuna, and charred lemon ponzu. Another soon to be favorite is the Surf + Turf with wagyu beef carpaccio, spicy scallop, masago, cucumber, yuzo-miso, and sesame-kale crumble. Adding to the experience, Build Your Own Poke Bowl allow guests to choose from a variety of fresh options to create their own signature poke bowl. To compliment the cuisine, JRDN will feature Japanese beers, sake and craft cocktails. JRDN’s reinvented menu encourages guests to eat family style with their new shareable items. Small and large plates are available and features California cuisine, with a focus on seasonal ingredients, complimented by Japanese and Baja influence.
Entrees are divided into plated dishes, butchers cut and large plates that serve 2-3 people. Must-trys include the Miso Glazed Halibut, with shrimp dumplings, bok choy, shiitake mushrooms, candied leeks, and brown butter dashi; the 6 oz. Wagyu New York Strip with a choice of two sides and a sauce; or the 40 oz. Beef Tomahawk Steak, that is perfect to share, with flatbread, lettuce cups, sushi rice, pickles, and sauces.
For the final course, Chef David Warner created decadent desserts that tie in Japanese influence with the Chocolate Futomaki, made with chocolate date cake, candied kumquats, hazelnut, Asian pear, and green tea and is presented as a “sushi roll”. The Mango Poptart is another standout made with coconut ice cream, curried cashews, praline, caramelized rum, and toasted coconut.
Located within Tower23 Hotel at 723 Felspar Street in San Diego's Pacific Beach neighborhood, JRDN is open daily for breakfast from 9-11am, lunch 11am-4pm, dinner, Sunday-Thursday 5-9pm, and Friday and Saturday from 5-9:30pm. Brunch will be available Saturday and Sunday from 9am-3:30pm starting on March 24.
For reservations and more information, visit t23hotel.com/dine and check out JRDN's new dinner menu below.
