Owner Angel Carbajal is an artist behind the sushi counter (and also has his own fishing boats that collect fish each day). A creative fusion of Japanese and Mexican cuisines truly sets his masterpieces apart. The sauce on the cilantro sashimi is so divine that diners sneak in bread to sop up the sauce with (rice isn't the same). You can run up a stiff tab ordering sushi. The mahogany bar and minimalist dining room are packed most nights, but the vibe is upbeat, and many diners eat here so frequently they've become friends. There's a branch in the Corridor at Central Gourmet. Reservations are recommended.
Posted by GeorgeHonduras from San Pedro Sula, Honduras on 2/18/07
It was a suprise to find such an delicious and imaginative Japanese Fusion experience in Cabo. The plates were spetacular, and imaginative. The combination of Japanese and Mexican flavors is a great experience.
I would even go as far as to compare the quality of its food to NOBU, which I have had in New York, London and Las Vegas.
This should be the next up and coming competitor for Nobu. Just as Nobu mixes Japanese and Peruvian cuisine, Nick San does a great job in using Mexican and Japanese cuisine.
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