Nick-San Cabo San Lucas – LCM 42 Winter 2016

On a recent visit to Nick-San in downtown Cabo San Lucas, we were surprised to learn it was celebrating its 21^st 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, www.nicksan.com. Daily 11:30 a.m.–10:30 p.m. (One hour free parking available at adjacent Wyndham resort.) Discover, MasterCard, Visa, and vouchers accepted. $$–$$$$