Nick-San Cabo San Lucas – LCM 42 Winter 2016

NICK SAN_78On a recent visit to Nick-San in downtown Cabo San Lucas, we were surprised to learn it was celebrating its 21st anniversary. The now iconic restaurant owes much of its success to the constant innovation of chef Angel Carbaja, who on our visit prepared us special dishes caviar and Toro served with a fresh wasabi and yuzu oil, as well as a mirugai (Japanese clam) served sashimi style with arugula, mustard, and wasabi. The next dish was a mirugai sautéed with miso and butter, smoked soy sauce, and sesame oil:The flavors were extraordinary. The perfect partnering for this was the Dassai Junmai Dai Ginjyo sake, with a delicate fruity aroma and refined flavor.  This was definitely a culinary experience to remember. We went back three days later, and we ordered the usual dishes that we love so much: maguro lime roll, hamachi curry sashimi, fresh oysters from Baja, and the new roll made with calamari and shrimp, avocado, and soy paper and served with a mustard and ume sauce. For our main dish, we had a tasteful sambal lobster. As on most previous visits, we had the house wines that go great with all of these dishes: the Sauvignon Blanc and the Nick-San red blend(cabernet, merlot, and cabernet franc), which are as usual great with all the dishes we ordered. This time we finished our dinner in a different way, with sparklingsake, which had a subtle sweet flavor, a perfect to substitute to dessert when you eat as much as we did this time. We continue to highly recommend you to visit Nick- San Cabo, which was named one of the best 120 restaurants in México by the 2015 Pellegrino Guide. Boulevard Marina L10–L2, Plaza de la Danza, Cabo San Lucas, (624) 143-2491, Daily 11:30 a.m.–10:30 p.m. (One hour free parking available at adjacent Wyndham resort.) Discover, MasterCard, Visa, and vouchers accepted. $$–$$$$