Nick-San Cabo San Lucas – LCM 43 Spring 2016

 

Nick San_21oct2015_FE_45_1On a recent visit to Nick-San in downtown Cabo San Lucas, we were surprised to learn it was celebrating its 21st 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 of 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 with all of these dishes: the Sauvignon Blanc and the Nick-San red blend (cabernet, merlot, and cabernet franc), These are the perfect pairings for what we ordered. This time we finished our dinner in a different way, with sparkling sake, which had a subtle sweet flavor, a perfect 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. $$–$$$$

 

LCG: https://www.loscabosguide.com/nicksan/