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Los Cabos Magazine 41 Summer 2015

Nick-San’s signature Japanese sushi with Mexican ingredients is offered at both Los Cabos locations. From left: Nick-San’s popular Black and White sashimi; the dining room at Nick-San Palmilla boasts refined decor and an upscale experience for guests. Los Cabos Magazine | Summer 2015 89 sion, we ended up spending the night under the stars while live jazz music played and we enjoyed the most delicious creations from chef-owner Angel Carbajal and his team. Since last November, Nick-San and its Garden—a special area with a charming and warm ambience—have hosted several themed nights with live music. As usual, we let ourselves be guided by the chef, trying several of the most recent creations as well as some of the classics. We started with a cocktail made out of rosé wine and seasonal fruits from their special cocktails list, which offers many refreshing and original blends of fruits, spices, and alcohols from Japan and the world. The chef sent us an amuse bouche of salmon sashimi with ikura and a yuzu sauce to pair with our rosé wine cocktail. This was only the beginning of a prom- courtesy Nick-san (2)


Los Cabos Magazine 41 Summer 2015
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