Six thousand miles separate Japan and Cabo San Lucas. The two countries and cultures couldn’t be more different. Yet here, in the coastal desert at the tip of Baja, you’ll find a little piece of Japan that even the Japanese would envy … Nick San’s Japanese restaurant.
Eleven years after its opening, Nick San is still the most popular Japanese
restaurant in Los Cabos, and with good reason. Property of Angel Carbajal and
Masayuki Nikura, the restaurant produces one of the most creative menus you are
likely to find anywhere. From sushi to tempura, this place has it all when it comes to it.
to Japanese cuisine. But it’s the special touches influenced by Angel’s devotion to
traditional Mexican cuisine that makes it unique. When was the last time you saw a
Jalapeño pepper in a Japanese restaurant?
Located in Cabo San Lucas, Nick San faces Marina Blvd. from Plaza de la Danza next
to the Hotel Costa Real Cabo. The decoration is light and bright but elegant. The walls are
adorned with numerous photos by famous Cabo photographer Thomas Spangler.
The focal point of most Japanese restaurants is the Sushi Bar and the rule leads
via Nick San. Long and lively, Nick San’s sushi bar reinforces some of the
charm of sushi: the art of its preparation. Razor-sharp knives with fresh soft butter
seafood and when the two come together in Angel’s masterful creations, the taste buds
joy.
Angel has spent most of his life fishing or finding new ways to
prepare it and present it to the hungry diners. If you look for Angel during the day
hours, look at the sea. Angel spends his days aboard his ship, aptly named “Spicy
Tuna “- chasing fresh catch for use in the restaurant. The great stamp
Sushi is freshness and there is nothing fresher than freshly caught. While a
An accomplished chef, Angel didn’t start out as a sushi master. The journey from sushi
rookie to his current state as Sushimeister began with a chance encounter with his
partner, Masayuki Nikura. Masayuki ventured to Cabo in 1986 with his wife.
Kasue and some friends. Angel worked as a chef at Senor Sushi; a then popular
Seafood restaurant in Cabo that was often so busy that finding an open table was
hard. That was the situation that night in 1986. Masayuki asked Angel if he could
Come back the next night and use the kitchen to make dinner for his wife and
friends. Angel accommodated the unusual request.
The next night he found Masayuki in the kitchen preparing the ingredients for a
variety of sushi that he planned to serve his group. Soon, the first diners began to show
and before you could say “More Sake”, he was serving his creations to guests at
the bar. After finally serving his wife and friends, Masayuki and Angel had the
chance to escape and have a drink together. The conversation centered on
Masayuki’s Sushi and with little formality, Angel was invited to Los Angeles to learn
how to create Japanese delicacies at Masayuki’s restaurant, Kushiyu.
What started as a casual relationship turned into a close friendship and new business.
camaraderie. Several trips to visit and learn from Masayuki led to a
travel … Japan. Twelve years after their first meeting, Angel went to the
island nation where he continued his education in all things Japanese. The two visited
many good restaurants where more concepts of Japanese cuisine were formed at Angel’s
already creative mind. Trips to Japan’s many fish markets exposed him to the great
possibilities arising from the oceans. Perhaps the most influential was a dinner celebrated
at the home of Masayuki’s brother, a commercial fisherman whose passion for
the sea also spread to the dinner table.
Angel was overwhelmed by the site of a table set for fourteen loaded with thousands of
seafood dishes, most caught by Masayuki’s brother the night before. Good food,
great sake and lots of beer made an awesome meal and left a lasting
print on Angel. Armed with new ideas, Angel returned to Cabo where Nick San
benefited from their experiences.
Nick San, started as a pet project by two new friends, but has become a real family.
business. Carmen, Angel’s sister, is the manager of the restaurant that runs the newspaper.
business. His brothers also joined the show. George is in charge of creating the
wide variety of tempting sauces, Edy is in charge of the kitchen and Sam is in charge of the
suppliers. The angel fishes almost every day and at night, it develops and
prepare the many specials featured at Nick San. There is no doubt of the pride that
takes on creating unique dishes for your guests and we have first-hand experience of
how special your specials are.
One hot and humid August night found us sitting with Angel for a few moments.
Before realizing that the menus would not be necessary, he would prepare dinner for
us personally. As group after group entered the restaurant, we had the pleasure
to see Angel at work. For starters, Negi Maguro – freshly caught Pacific yellowfin
Tuna seared in a mixture of chives, garlic and miso butter sauce. Stacked on top of a
stiff white plate, it is as beautiful as it is delicious. Next, Sashimi Serranito – half
scallops from the bay of the moon from San Carlos in Baja, served with serrano pepper oil, soy sauce
and lemon drops. Spicy, sweet and presented with thin slices of Chile el
dish is perfectly paired with Jyunmai Ginjo Sake served ice cream instead of
hot. Expert grade sake is always served cold, lower grade sake is served
hot to improve flavor. Although I really enjoy the spicy sake, the taste and finish of the
Jyunmai was outstanding.
Plate after plate appeared including a version of Spring Rolls created by Angel and a
wonderful lobster roll. Lobster in tempura with avocado slices, green mango, coriander,
Sprouts, Mixed Organic Greens, Tobico Roe, and a Spicy Japanese Mayonnaise Sauce
all wrapped in soy paper and served over Yuzu curry oil. A masterpiece to look at
and a true gastronomic wonder, the fusion of typical Japanese flavors with the
The fresh and aromatic qualities of the coriander and the sweetness of the mango was one of our
personal favorites. A plate of soft shell crab finished the dinner as we had no space
left in our very satisfied bellies.
After dinner, a trip to the bar is always in order and against who we are.
tradition. Nick San’s bartenders are excellent mixoligists who have a taste for
dress drinks with cosmopolitan style. Try one of the many martinis served at
Single stem glasses or ask the bartender to surprise you. Between his
Outgoing stage personalities and the spirited libations poured out, ending the night in
the bar was just what the doctor ordered.
The success of Nick San has not gone unnoticed by the great protagonists of the Cape
tourist business. A new Nick San will open very soon in none other than the
ultra exclusive One and Only Palmilla. Tentatively scheduled for October 2005
opening, we have no doubt that Angel has more success and rave reviews.
and Masayuki.
For more information, visit Nick San online at http://www.NickSan.com
For more information about Cabo, visit http://www.CabosBest.com
