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Cannonball at Belmont Park Announces New Summer Menu

Cannonball, the renowned rooftop Japanese restaurant at Belmont Park in San Diego, welcomes the summer season with a new menu. This menu refresh includes over 30 sushi rolls, an expanded selection of sashimi and nigiri, a variety of Japanese-inspired cocktails and more.

Known for its innovative Asian-inspired cuisine, Cannonball combines locally sourced ingredients with authentic Japanese flavors. As a part of this revamp, Cannonball is committed to supporting local San Diego fishermen at the Tuna Harbor Dockside Market to offer guests the freshest seasonal fish available.

“Since making a splash in 2015, Cannonball has solidified its position as one of the top waterfront and rooftop restaurants in San Diego,” says Jarrod Moiles, corporate executive chef of Cannonball, in a recent press release. “This relaunch and menu revamp comes as we begin to look ahead to Cannonball’s 10th anniversary next year, along with Belmont Park’s 100th in 2025. Our team continues to be committed to creating unforgettable experiences, and cannot wait for the community to join us.”

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The new menu is a collaborative creation by the culinary team, including Jarrod Moiles, Belmont Park’s Executive Chef Luis Romero, Cannonball’s Sushi Chef Caleb Henigman (formerly of Nobu) and Director of Hospitality Dave Adams. The menu features over 30 different sushi rolls, plus traditional maki, sashimi and nigiri. Highlights include the Oishi Roll with fried oyster, avocado, tuna, cilantro aioli, red tobiko and cilantro, in addition to the Shiromi Roll with crispy calamari, avocado, shiromi, yuzu oil, shishito pepper and marinated salmon roe. For a unique experience, guests can opt for the omakase experience, where the chef crafts off-the-menu specialties tailored to the guest’s preferences.

Appetizers on the new menu feature the Baked Blue Crab Dip with snow crab, blue lump crab, cream cheese, green onion, sesame seeds, tobiko and sriracha honey served with wontons, and the chicken karaage with crispy soy-marinated chicken, bonito flakes, ginger, green onions and kimchi aioli, in addition to Korean beef bao buns.

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The entrees showcase dishes like whole fried snapper topped with black garlic sauce and cucumber salad; steak tataki featuring Brandt Beef New York Sirloin, ponzu, furikake, garlic chips, green onions, radish and yuzu oil; steamed mussels with green curry, coconut milk, crispy rice cake, Chinese sausage, bamboo shoots, lemongrass, Thai basil and cilantro; and crispy octopus served with cauliflower-fennel puree, Japanese yam, grilled baby fennel, Okinawa potato chip and a sriracha-honey glaze.

Beverage Manager Alvaro Cruz has curated a new selection of Japanese-inspired cocktails, non-alcoholic drinks and dessert beverages. Notable cocktails include the Coral Dragon made with aged Japanese rum, jalapeno tequila, lemon, cinnamon, mango and rhubarb; the Smoke & Mirrors with mezcal, tequila, orange, yuzu and togarashi; and the Forever Young featuring California gin, lime lemongrass, melon and sparkling water. Dessert drinks include the Hot Matcha Gotcha with miso, matcha and whiskey alongside the Mt. Fuji made with vodka, coconut, coffee liqueur and topped with nori flakes.

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Cannonball is open daily from 11 a.m. to 9 p.m.

For more information, visit

3146 Mission Blvd.
San Diego, CA 92109

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