Photo.- page 64 | Francisco Estrada – Caption: the Sashimi Cilantro at Nick-San provides the perfect example of the restaurant’s marriage of Mexican and Japanese flavors
Photo.- page 90 | Francisco Estrada – Caption: : tartare with jicama (fresh fish and jicama chips with a citrus vinaigrette)
Photo.- page p0 | Francisco Estrada – caption: the Shiromi cake (smoked rice, fresh fish, avocado, and spicy sauce)
Los Cabos Magazine Issue #42- Winter 2015 – 2016
Photo.- page 92 | Francisco Estrada – caption: The salmon at Nick-San Cabo San Lucas is always a good choice
Photo.- page 92 | Miguel ventura – Caption: for an especially refined experience, opt for the Shoppes at Palmilla Nick-San location
Los Cabos Magazine Issue #41 – Summer 2015
Photo.- page 58 | Francisco Estrada – Caption: Nick-San serves its own house wine.
Photo.- page 89 |Courtesy Nick-San – Caption: Nick-San's signature Japonese sushi with Mexican ingredients is offered at both Los Cabo locations. Nick-San's popular Black and White sashimi.
Photo.- page 89 | Courtesy Nick-San – Caption: The dining room at Nick-San Palmilla boasts refined decor and an upscale experience for guests.
Los Cabos Magazine Issue #40 – Spring 2015
Photo.- page 90 | Francisco Estrada – Caption: The sushi at Nick-San can be paired with wine from its own label.
Photo.- page 90 | Miguel Ventura – Caption: Recent renovations have taken the experience at Nick-San Palmilla to a new level.
Photo: - page 86 | Francisco Estrada – Caption: The Nick-San restaurants—with locations in Cabo San Lucas and San José del Cabo—serve large selections of wine and tequila, including house brands.
Photo: - page 87 | Francisco Estrada – Caption: The Nick-San resturants are known for blending traditional Japanese flavors with locally sourced ingredients.
Los Cabos Magazine Issue #38 – Fall 2014
Photo: 68 | Francisco Estrada
Photo: - page 86 | Francisco Estrada Caption: The sashimi at Nick-San blends traditional Japanese techniques with Mexican flavor
Los Cabos Magazine Issue #37 – Summer 2014
Photo: - page 58 | Francisco Estrada – Caption: Nick-San has branched out, creating its own labels of tequila and wine, as well as a champagne bar.
Photo: - page 59 | Francisco Estrada – Caption: Nick-San offers three varieties of tequila: silver, aged, and extra aged.
Photo: - page 59 | Francisco Estrada – Caption: Nick-San's wines can be enjoyed straight or as part of a cocktail. the Isayaki is made with white wine, mineral water, Controy, and fresh basil.
Photo: - page 60 | Francisco Estrada – Caption: Nick-San's private label white wine is a fresh and fruity blend of sauvignon blanc, chenin blanc, and Colombard grapes.
Photo: - page 60 | Francisco Estrada – Caption: A look at some of Nick-San's many cocktails, from left: strawberry sangria, Jin-Shoga, blackberry margarita garnished with red raspberries, Velvet, and the Isayaki.
Photo: - page 60 | Francisco Estrada – Caption: The house blackberry margarita is made with NIck-San's own aged tequila and garnished with raspberries.
Photo: - page 61 | Francisco Estrada – Caption: Privé Cabo's champagne bar serves many options, including Louis Roederer's brut premier (pictured with the Velvet cocktail)
Photo: - page 88 | Francisco Estrada Caption: pair Nick-San's Dynamite Scallops (baked Sea of Córtes scallops, mushrooms, masago, and spicy cream sauce) with the house red wine or tequila.
Los Cabos Magazine Issue #36 – Spring 2014
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.
