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CABO SAN LUCAS, LOS CABOS RESTAURANT REVIEWS - BEST RESTAURANTS IN CABO
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NICK SAN JAPANESESPECTACULAR SUSHI
SOUTH OF THE BORDER
Six thousand miles separate Japan and Cabo San Lucas. The two countries and cultures could not be more different. Yet, here in the coastal desert at the tip of Baja you'll find a little piece of Japan that even the Japanese would envy... Nick San Japanese restaurant.
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ALEXANDER RESTAURANTSWISS INFLUENCED CUISINE PLUS
LOCATION, LOCATION, LOCATION!
A marina front location complimented by the culinary sensiblities of a Swiss born and trained owner and chef, Alex Brulhart, make this restaurant one of our "must visit" tables whenever we're in Cabo San Lucas. Try it for yourself and it will be one of your favorites too.
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MAMA'S & FELIXFIRST RATE BREAKFAST PICK IS ALSO AN "A" LIST DINNER SPOT
Take a Northern California chef, transport him to Cabo and what do you get? Some of the best food you can find anywhere in the Los Cabos region. Called Mama's by day, Felix by night... Spencer Moore’s restaurant is a split-personality institution of good cooking!
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REVIEW OF NICK SAN JAPANESE RESTAURANT IN CABO SAN LUCAS
SPECTACULAR SUSHI SOUTH OF THE BORDER
Six thousand miles separate Japan and Cabo San Lucas. The two countries and cultures could not be more different. Yet, here in the coastal desert at the tip of Baja you'll find a little piece of Japan that even the Japanese would envy... Nick San Japanese restaurant.
Eleven years after it's opening, Nick San still remains the most popular Japanese restaurant in Los Cabos, with good reason. Owned by Angel Carbajal and Masayuki Nikura, the restaurant produces one of the most creative menus you're likely to find anywhere. From Sushi to Tempura, this place has it all when it comes to Japanese cuisine. But it's the special touches influenced by Angel's devotion to traditional Mexican cooking that make it unique. When was the last time you saw a Jalapeno Chile at a Japanese restaurant?
Located in Cabo San Lucas, Nick San faces Marina Blvd. from Plaza Bonita. The décor is light and bright yet elegant. The walls are adorned with numerous photos from famed Cabo photographer, Thomas Spangler. The focal point of most Japanese restaurants is the Sushi Bar and the rule carries through at Nick San. Long and lively, Nick San's Sushi bar reinforces part of the allure of Sushi - the art of its preparation. Razor sharp knives meet butter soft fresh seafood and when the two come together in Angel's masterful creations, taste buds cheer. Angel has spent the majority of his life either catching fish or finding new ways to prepare and present it to hungry diners. If you're looking for Angel during daylight hours, look to the sea. Angel spends his days aboard his boat - aptly named "Spicy Tuna" - chasing down fresh catch for use in the restaurant that night. The hallmark of great Sushi is freshness and it doesn't get any fresher than just caught.
While an accomplished chef, Angel didn't start out as a Sushi master. The journey from Sushi novice to his present status as Sushimeister started with a chance meeting with his partner, Masayuki Niikura. Masayuki ventured down to Cabo in 1986 with his wife Kasue and some friends. Angel was then working as chef at Senor Sushi; a then popular seafood restaurant in Cabo that was often so busy that finding an open table was difficult. Such was the situation that night in 1986. Masayuki asked Angel if he could return the following night and use the kitchen to prepare dinner for his wife and friends. Angel accommodated the unusual request.
The following evening found Masayuki in the kitchen prepping the ingredients for a variety of Sushi he planned on serving his group. Soon, early diners began to show up and before you could say "Mas Sake" he was serving his creations to guests at the bar. After finally serving his wife and friends, Masayuki and Angel had the opportunity to escape and have a drink together. The conversation turned to Masayuki's Sushi and with little formality, Angel was invited to Los Angeles to learn how to create the Japanese delicacies at Masayuki's restaurant, Kushiyu in Tarzana, California.
What began as a casual relationship became a close friendship and new business partnership. Several trips to visit with and learn from Masayuki led to a much longer journey... Japan. Twelve years after their first meeting, Angel made his way to the island nation where his education in all things Japanese continued. The two visited many fine restaurants where more concepts of Japanese cuisine formed in Angel's already creative mind. Trips to Japan's many fish markets exposed him to the great possibilities that spawn from the oceans. Perhaps most influential was a dinner held at the home of Masayuki's brother, a commercial fisherman whose passion for the sea also extended to the dinner table. Angel was overwhelmed by the site of a table set for fourteen loaded with myriad seafood dishes, most caught by Masayuki's brother the previous night. Great food, great Sake and lots of cerveza made for an impressive meal and left a lasting impression on Angel. Armed with new ideas, Angel returned to Cabo where Nick San benefited from his experiences.
Nick San's started as a pet project by two new friends but has become a true family affair. Angel's sister Carmen is the manager of the restaurant handling the daily business of running a restaurant. His brothers also joined the show. George is in charge of creating the wide variety of tantalizing sauces, Edy runs the kitchen and Sam handles the suppliers. Angel fishes nearly everyday and in the evening, he develops and prepares the many specials featured at Nick San. There is no mistaking the pride he takes in creating unique dishes for his guests and we have firsthand experience of just how special his specials are.
One hot and humid night in September found us sitting with Angel for a few moments before he advised that menus would not be necessary, he would prepare our dinner for us personally. While group after group entered the restaurant, we had the pleasure of watching Angel at work. For starters, Negi Maguro - fresh caught Pacific Yellowfin Tuna seared in a mixture of chives, garlic and miso butter sauce. Stacked high on a stark white plate, it is as beautiful as it is delicious. Next, Sashimi Serranito - half moon bay scallops from San Carlos in Baja served with Serrano Chile oil, soy sauce and drops of lemon. Spicy, sweet and presented with paper thin slices of Chile the dish is perfectly accompanied by Jyunmai Ginjo Sake served ice-cold as opposed to hot. Connoisseur grade Sake is always served cold, lower grade Sake's are served hot to improve the taste. Although I truly enjoy hot Sake, the flavor and finish of the Jyunmai was outstanding.
Dish after dish appeared including a version of Spring Rolls created by Angel and a wonderful Clear Lobster Roll – tempura lobster with sliced avocado, green mango, cilantro, sprouts, mixed organic greens, Tobico roe and a spicy Japanese mayonnaise sauce all wrapped in Soy paper and served atop Yuzu curry oil. A masterpiece to look at and a true gastronomic marvel, the melding of typical Japanese flavors with the fresh, aromatic qualities of cilantro and the sweetness of the mango was one of our personal favorites. A soft shell crab dish finished off the dinner as we had no room left in our very satisfied bellies.
After dinner, a trip to the bar is always in order and who are we to fight traditions. Nick San's bartenders are excellent mixoligists who have a flare for dressing up drinks with cosmopolitan style. Try one of many martinis served in truly unique stemmed glasses or ask the bartender to surprise you. Between their outgoing stage-like personalities and the lively libations poured, ending the night at the bar was just what the doctor ordered.
The success of Nick San has not gone unnoticed by the major players in the Cabo's resort business. Since we first wrote this review, Angel has opened a new location and now brings his talents to the Tiendas de Palmilla Plaza off the corridor across from the One and Only Palmilla. But Angel isn't done yet. He has established two more Nick San's in Mexico City and has also taken on a new restaurant in San Jose del Cabo called Alegria by Nick San – a restaurant that Angel describes as Alternative Eat-ertainment. The restaurant is located in the Alegranza Resort.
Make sure to checkout Nick San Japanese Restaurant on the web and if you stop in to sample some of Angel's incredible creations, tell him Cabo's Best sent ya!
REVIEW OF ALEXANDER'S RESTAURANT, CABO SAN LUCAS
A LITTLE SWISS, A LITTLE MEDITERRANEAN & A WHOLE LOT MORE
Situated on the marina in Cabo San Lucas, nestled amongst the many restaurants and bars at Plaza Bonita, sits a lively little restaurant where flaming pans light up the night. Fire leaps high releasing the pungent aroma of herbs and spices while oohs and aahs escape from the mouths of diners. Passersby stop to take in the show, some walk on but many are drawn in by the culinary exhibition. Like us, they are soon to be fans of Chef Alex Brulhart, owner of Alexander’s Restaurant.
Alex hails from Switzerland and brings a unique culinary style – crafted in his homeland’s alpine heights – to sea level here in Cabo San Lucas. Combining French-influenced cuisine of Swiss origin with hints of the tropics and Mediterranean, the menu offers something for just about any palate and craving. Twenty years as a chef have honed Alex’s skills and the proof is in the tasting. Couple his talents with a well-trained staff and you have the makings of a memorable dinner with friends or that special someone.
For starters, try the Escargot Chablisienne - Snails sautéed with white wine, butter, garlic and herbs and apple. For a salad, Alexander's Caesar Salad prepared tableside with only fresh ingredients and under Alex’s watchful eyes is a must. Both paired well with a Cassilero del Diablo Merlot recommended by our waiter.
Entrée selections are diverse, and while we heard great things about Alexander’s Shrimp Tempura with a Thai coconut-chile sauce, we opted for the Chateaubriand for Two. One of many entrées prepared tableside the show is not to be missed; in fact, passersbys often stop to take in part of the show.
The chef expertly prepared our entrée with a showman’s style coaxing flavor from the spices sprinkled from high above the pan and controlling the dance of fire that seared those flavors into the premium cut of Sonoran beef. Soon we cut into butter-soft beef tenderloin with a rich but subtle Béarnaise sauce. Accompanied by mashed garlic potatoes and tender-crisp fresh vegetables we were nothing but delighted with the dish.
Seafood lovers will most certainly enjoy the catch of the day as it is a fresh as fresh can be. Caught locally, the time from catch to pan is very short. In addition to the fresh catch, Alexander’s also offers a succulent Surf and Turf combination featuring Shrimp and Filet Mignon, Shrimp Stuffed Chicken Breast, Whole Lobster and Shrimp Capice - fresh local shrimp sautéed with capers and cognac.
For the meat eater, Alexander’s offers a variety of steaks as well as lamb chops in a red wine and rosemary reduction. In addition the menu also features a Seafood Platter for Two that includes the catch of the day, lobster tail, filet mignon and scallops. House specialties include fondue dinners for a minimum of two people featuring cheese, seafood, beef or Fondue Bourguignon. Homemade pastas complete the selection of entrees.
No meal is complete without dessert and Alexander’s is the only restaurant we know of in Cabo San Lucas that features the longtime Swiss favorite, fondue. Dipping fresh fruits into a decadent chocolate fondue is an experience not to be missed. Other desserts include Bananas Foster and a variety of crepes all prepared tableside with more fire and flare.
For those who look for the finer things in life and believe that great food is one of life’s greatest gifts, Alexander’s Restaurant is not to be missed. Whenever you venture south of the border to the tip of the Baja peninsula, do yourself and your taste buds a favor, stop in for a wonderful meal by the sea.
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The exterior of Nick San, Cabo San Lucas. Photo:Nick San
Masayuki Niikura (left) and Angel Carbaja. Photo:Nick San.
Nick San's Clear Lobster Roll.... delicious! Photo:Nick San
The Tuna Tostada – our favorite starter. Photo:Nick San
Angel putting the finishing touches on his Black & White Tuna Sashimi. Photo:Nick San
NICK SAN JAPANESE RESTAURANT
Reservations are highly recommended.
Cabo San Lucas: 624-143-2491
Los Cabos/Pamilla: 624-144-6262
WEBSITE
Alex Brulhart (left) with a guest and chef.
Tableside preparation of a Ceasar Salad.
ALEXANDER'S RESTAURANT
Open for Breakfast, Lunch and Dinner
624-143-2022
WEBSITE
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