Nick-San – Photos and Ads Published in Los Cabos Magazine

Los Cabos Magazine Issue #38 – Fall 2014

Advertisement: Nck-San 1 full page – LCM 38		Photo: – page 86 | Francisco Estrada

Caption: The sashimi at Nick-San blends traditional
Japanese techniques with Mexican flavor

Options for Publish in Issue #37

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Los Cabos Magazine Issue #36 – Spring 2014

Advertisement: Nck-San 1 full page – LCM 36		Photo:  – page 52 | Francisco Estrada Caption:Nick-San
Photo:  – page 53 | Francisco Estrada Caption: When Japanese chef Masayuki Niikura came to Los Cabos on vacation, a chance encounter led to an unexpected friendship and a fusion food revolution.		Photo:  – page 53 | Francisco Estrada Caption: Angel Carbajal has been instrumental in introducing Japanese food to Los Cabos.
Photo:  – page 53 | Francisco Estrada Caption: Black and white sashimi.		Photo:  – page 53 | Francisco Estrada Caption:Spicy hand roll.
Photo:  – page 54 | Francisco Estrada Caption: The Cilantro Sashimi comes with your choice of fish, seared with olive oil and green tea salts. It’s served with a special cilantro sauce and a ribbon of spicy chile oil and sliced avocado.		Photo:  – page 54 | Francisco Estrada Caption: Nicksan Sauvignon blanc is produced in the Guadalupe Valley in Baja California, México.
Photo:  – page 54 | Francisco Estrada Caption: Nick-San’s Sushi Cake small bites are a hit.		Photo:  – page 55 | Francisco Estrada Caption:Just as its menu fuses Japanese and Mexican ingredients, so to does Nick-San’s beverage list, with 100 percent agave tequilas produced in Jalisco.
Photo:  – page 55 | Francisco Estrada Caption: The sleek design of the downtown Cabo San Lucas Nick-San is as attractive as the restaurant’s masterful sushi dishes.		Photo:  – page 55 | Francisco Estrada Caption: The friendship between Carbajal and Niikura has  forever changed the Los Cabos dining scene.