Los Cabos Magazine | Winter 2017 87 D I N I N G and turn your focus to the menu, which includes chicken in mole, a mountainous shrimp cocktail, and perfectly cooked carnitas. Whatever you get, you will want to pair it with fresh, handmade tortillas and a jalapeño margarita. Avenida Cabo San Lucas S/N (across from Plaza Amelia Wilkes), Cabo San Lucas, (624) 143-1933, www.micasa restaurant.com.mx. Mon.–Sun. 11:30 a.m.–3 p.m., 5:30 p.m.–10:30 p.m.; Sun. 5:30 p.m.–10:30 p.m. MasterCard and Visa accepted. $–$$$ F.R. Nick-San Cabo San Lucas You have to try Nick-San more than once. This is not only the best sushi and sake that Los Cabos has to offer, but you get to enjoy it in a beautiful setting right here in México. This is your chance to taste and explore the vastness and richness of Japanese cuisine and to appreciate the uniqueness of what Nick-San brings to Japanese food—Mexican ingredients and innovative twists. For more than two decades, Nick-San has introduced people to just these flavors. Guests are invited to discover Nick-San’s delicious recipes and be surprised by its extensive menu. The best known culinary contribution from Japan is, of course, sushi. But you may be surprised to know that Nick- San does not take its cues from what’s trending but rather in the ancient traditions. Here you’ll find dishes that are fried, boiled, and boiling over. Some are marinated. Some are raw. There are a variety of seafoods—mackerel, sierra, wahoo, snapper, tuna, lobster—as well as chicken and steak; and the food is expertly executed with great technique under the guidance of experienced chef and Nick-San founder Angel Carbajal. Nick-San owners invite you to taste its menu not just once but many times. The surprises here never end, with dishes’ flavors, textures, and presentations. Celebrate your special occasions here. There’s a reason so many visitors come back time and again. Japanese cuisine is more than sushi, and the Nick-San ex-
Los Cabos Magazine Issue 45 Winter 2017
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