Sashimi Serranito (hamachi fish with serranito sauce)
Cilantro Sashimi – 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.
Sashimi Hamachi Curry – Tasty thin slices of japanese hamachi with citrus flavors and fragrant curry Pairing great with Sauvignon Blanc Nick-San.
Nick-San’s Sushi Cake – small bites are a hit.
Dynamite Scallops – Baked Sea of Cortes Scallops, Stone crab and mushrooms, masago and creamy spicy sauce. A good pairing is Nick-San Red wine
Spicy hand roll
Sashimi Keipa (white fish and capers)
Futami Age (seafood and corn)
Ebi Miso (shrimp in a miso sauce and rice paper)
Black and White sashimi
Nick-San Tequila – Reposado, Blanco, Añejo
All Nick-San images from the Photo Shoot.
Futami Age (seafood and corn)
Black and White sashimi
Ebi Miso (shrimp in a miso sauce and rice paper)
Nick-San Tequila – Reposado, Blanco, Añejo
Sashimi Keipa (white fish and capers)
Spicy hand roll
Dynamite Scallops – Baked Sea of Cortes Scallops, Stone crab and mushrooms, masago and creamy spicy sauce. A good pairing is Nick-San Red wine
Nick-San’s Sushi Cake – small bites are a hit.
Sashimi Hamachi Curry – Tasty thin slices of japanese hamachi with citrus flavors and fragrant curry Pairing great with Sauvignon Blanc Nick-San.
Cilantro Sashimi – 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.
Sashimi Serranito (hamachi fish with serranito sauce)
Futami Age (seafood and corn)
Nick-San – Photo Shoot – 21 february 2014 Cabo San Lucas, Los Cabos, Mexico Photographer: Francisco Estrada
