| Six thousand miles separate Japan and Cabo San | | | | to the greatpossibilities that spawn from the |
| Lucas. The two countries and cultures could not | | | | oceans. Perhaps most influential was a dinner |
| be more different. Yet, here in the coastal desert | | | | heldat the home of Masayuki's brother, a |
| at the tip of Baja you'll find a little piece of Japan | | | | commercial fisherman whose passion for thesea |
| that even the Japanese would envy... Nick San | | | | also extended to the dinner table. |
| Japanese restaurant. | | | | Angel was overwhelmed by the site of a table |
| Eleven years after it's opening, Nick San still | | | | set for fourteen loaded with myriadseafood |
| remains the most popular Japaneserestaurant in | | | | dishes, most caught by Masayuki's brother the |
| Los Cabos, and with good reason. Owned by | | | | previous night. Great food,great Sake and lots of |
| Angel Carbajal and | | | | cerveza made for an impressive meal and left a |
| Masayuki Nikura, the restaurant produces one of | | | | lastingimpression on Angel. Armed with new ideas, |
| the most creative menus you'relikely to find | | | | Angel returned to Cabo where Nick Sanbenefited |
| anywhere. From Sushi to Tempura, this place has | | | | from his experiences. |
| it all when it comesto Japanese cuisine. But it's the | | | | Nick San, started as a pet project by two new |
| special touches influenced by Angel's devotion | | | | friends, but has become a true familyaffair. |
| totraditional Mexican cooking that make it unique. | | | | Angel's sister Carmen is the manager of the |
| When was the last time you saw a | | | | restaurant handling the dailybusiness. His brothers |
| Jalapeno Chile at a Japanese restaurant? | | | | also joined the show. George is in charge of |
| Located in Cabo San Lucas, Nick San faces Marina | | | | creating thewide variety of tantalizing sauces, Edy |
| Blvd. from Plaza de la Danza nextto Costa Real | | | | runs the kitchen and Sam handles thesuppliers. |
| Cabo Hotel. The décor is light and bright yet | | | | Angel fishes nearly everyday and in the evening, |
| elegant. The walls areadorned with numerous | | | | he develops andprepares the many specials |
| photos from famed Cabo photographer, Thomas | | | | featured at Nick San. There is no mistaking the |
| Spangler. | | | | pride hetakes in creating unique dishes for his |
| The focal point of most Japanese restaurants is | | | | guests and we have firsthand experience ofjust |
| the Sushi Bar and the rule carriesthrough at Nick | | | | how special his specials are. |
| San. Long and lively, Nick San's Sushi bar | | | | One hot and humid August night found us sitting |
| reinforces part of theallure of Sushi - the art of | | | | with Angel for a few momentsbefore he advised |
| its preparation. Razor sharp knives meet butter | | | | that menus would not be necessary, he would |
| soft freshseafood and when the two come | | | | prepare dinner forus personally. While group after |
| together in Angel's masterful creations, taste | | | | group entered the restaurant, we had the |
| budscheer. | | | | pleasureof watching Angel at work. For starters, |
| Angel has spent the majority of his life either | | | | Negi Maguro - fresh caught Pacific Yellowfin |
| catching fish or finding new ways toprepare and | | | | Tuna seared in a mixture of chives, garlic and |
| present it to hungry diners. If you're looking for | | | | miso butter sauce. Stacked high on astark white |
| Angel during daylighthours, look to the sea. Angel | | | | plate, it is as beautiful as it is delicious. Next, |
| spends his days aboard his boat - aptly named | | | | Sashimi Serranito - halfmoon bay scallops from |
| "Spicy | | | | San Carlos in Baja served with Serrano Chile oil, |
| Tuna" - chasing down fresh catch for use in the | | | | soy sauceand drops of lemon. Spicy, sweet and |
| restaurant. The hallmark of great | | | | presented with paper thin slices of Chile thedish is |
| Sushi is freshness and it doesn't get any fresher | | | | perfectly accompanied by Jyunmai Ginjo Sake |
| than just caught. While anaccomplished chef, Angel | | | | served ice-cold as opposed tohot. Connoisseur |
| didn't start out as a Sushi master. The journey | | | | grade Sake is always served cold, lower grade |
| from Sushinovice to his present status as | | | | Sake's are servedhot to improve the taste. |
| Sushimeister started with a chance meeting with | | | | Although I truly enjoy hot Sake, the flavor and |
| hispartner, Masayuki Nikura. Masayuki ventured | | | | finish of the |
| down to Cabo in 1986 with his wife | | | | Jyunmai was outstanding. |
| Kasue and some friends. Angel was working as | | | | Dish after dish appeared including a version of |
| chef at Senor Sushi; a then popularseafood | | | | Spring Rolls created by Angel and awonderful |
| restaurant in Cabo that was often so busy that | | | | Lobster roll. Tempura lobster with sliced avocado, |
| finding an open table wasdifficult. Such was the | | | | green mango, cilantro,sprouts, mixed organic |
| situation that night in 1986. Masayuki asked Angel | | | | greens, Tobico roe and a spicy Japanese |
| if he couldreturn the following night and use the | | | | mayonnaise sauceall wrapped in Soy paper and |
| kitchen to prepare dinner for his wife andfriends. | | | | served atop Yuzu curry oil. A masterpiece to look |
| Angel accommodated the unusual request. | | | | atand a true gastronomic marvel, the melding of |
| The following evening found Masayuki in the | | | | typical Japanese flavors with thefresh, aromatic |
| kitchen prepping the ingredients for avariety of | | | | qualities of cilantro and the sweetness of the |
| Sushi he planned on serving his group. Soon, early | | | | mango was one of ourpersonal favorites. A soft |
| diners began to showup and before you could say | | | | shell crab dish finished off the dinner as we had |
| "Mas Sake" he was serving his creations to | | | | no roomleft in our very satisfied bellies. |
| guests atthe bar. After finally serving his wife and | | | | After dinner, a trip to the bar is always in order |
| friends, Masayuki and Angel had theopportunity to | | | | and who are we to go againsttradition. Nick San's |
| escape and have a drink together. The | | | | bartenders are excellent mixoligists who have a |
| conversation turned to | | | | flare fordressing up drinks with cosmopolitan style. |
| Masayuki's Sushi and with little formality, Angel | | | | Try one of many martinis served in trulyunique |
| was invited to Los Angeles to learnhow to create | | | | stemmed glasses or ask the bartender to |
| the Japanese delicacies at Masayuki's restaurant, | | | | surprise you. Between theiroutgoing stage-like |
| Kushiyu. | | | | personalities and the lively libations poured, ending |
| What began as a casual relationship became a | | | | the night atthe bar was just what the doctor |
| close friendship and new businesspartnership. | | | | ordered. |
| Several trips to visit with and learn from Masayuki | | | | The success of Nick San has not gone unnoticed |
| led to a much longerjourney... Japan. Twelve years | | | | by the major players in the Caboresort business. |
| after their first meeting, Angel made his way to | | | | A new Nick San is due to open very soon at |
| theisland nation where his education in all things | | | | none other than theultra-exclusive One and Only |
| Japanese continued. The two visitedmany fine | | | | Palmilla. Tentatively scheduled for an October |
| restaurants where more concepts of Japanese | | | | 2005opening, we have no doubt that more |
| cuisine formed in Angel'salready creative mind. | | | | success and rave reviews are on tap for |
| Trips to Japan's many fish markets exposed him | | | | Angeland Masayuki. |