Perched on the edge of land that divides the Sea of Cortez and the Pacific Ocean is the culinary jewel of Los Cabos. Nick-San has been shedding a new light on the definition of sushi since its opening, nine years ago.
Owners Angel Carbajal and Masayuki Niikura have combined skills to mesh all that is sacred in Japanese cuisine with local Mexican elements at their finest. The only thing fresher than fish off the dock daily is fish that is hand-caught by the chef himself. Giving new meaning to the saying. “Location is everything”, Angel Carbajal has an advantage unlike most sushi chefs worldwide as he couples French and Japanese culinary expertise with fishing mastery, controlling all aspects of quality from the waters to the table.
French technique is reflected in truly unique signature sauces with the use of local spices and produce. Though wassabi and ginger are always available, many dishes present variations on these flavor elements of heat and pungent using traditional Mexican forms such as minced habanero and red onion, fresh fruits and herbs. You’ll see the local influence in the lobster roll, balanced with crunchy Lobster, mango and avocado. Large sea scallops are graced with lemon olive oil and thin slices of fried garlic. Oysters are marinated in sweet sake ponzu. Anything from delicate cilantro citrus sauce to Serrano chilies and spicy oils perfectly punctuate yellowtail and toro. With many insistent inquiries, some sauces are available for sale in quantity but secrets are never shared. It’s the unparallel freshness and global riffs on this Japanese art that set nicksan apart from the rest.
Soft lighting, sleek white walls and a long hardwood bar create a calm, casual energy. One can come in from the beach or dress for a special occasion and feel comfortable. The decor is subtle, even minimalist, allowing the spotlight of elegance to be on the plate. Warm service also contributes to the unpretentious vibe. The music is hardly noticed, stifled by the rumble of the dining room, full almost nightly. The dining room and bar have both been recently expanded to continue to meet the demands. Not only do the locals know exactly where to go for the finest sushi, the word spreads fast to visitors. Reservations are recommended, particularly surrounding holidays.
For the purist, a printed menu offers choices to suit everyone from the amateur to the aficionado. You will find classic Japanese dishes such as teriyaki, tempura and curries, many varieties of kushiyaki, Japanese barbecue, including vegetarian options of all categories. But the true adventure lies beyond the boundaries of the basics. Dare to place the destiny of your dining experience in the hands of the Chefs and prepare to be blown away. Daily creations vary.
The wine list definitely covers essential ground, but focuses on a variety of specialty sake; hot, cold and unfiltered. There is also a full bar, with a varied selection of martinis, at which you may experience a wait, well worth it. Sit near the door and catch an earful of praise as the chef greets new and long time guest on their way out, pleasantly stunned.
www.nicksan.com
Los Cabos/Palmilla (624)144-6262
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