The union of two experimented chefs, Angel Carbajal and Masayuki Niikura, gave birth to a chain of restaurants under the name of Nick-San, a fusion of two cultures (Mexican and Japanese), that combining talent and creativity have accomplished a development and expansion in Mexico since 1994, originating a menu not only attractive but unique in many ways.

Chef Angel Carbajal’s experiment has turned Japanese cuisine into an interesting fusion and very well accepted by demanding palates, with the fine mixture of some Mexican ingredients (like different kinds of pepper, tropical fruits, coriander and other fine herbs), searching to innovate and make true works of art out of every dish, qualified this way by German painter Peter Mussfeldt, client and friend.

The quality of its ingredients, most of them brought from Japan (eel, hamachi, octopus, squid, rice, oils, sakes, beers, etc.) as well as the flavor of its cuisine, have provoked that Nick-San can be one of the most known and exclusive places in Los Cabos that you shouldn’t miss out.

 

 

Internationally known and visited by celebrities like Orlando Bloom, George Clooney, Enrique Iglesias, Gwyneth Paltrow and Christina Aguilera among others, to sports athletes like Lance Armstrong, Oscar de la Hoya and Mark Maguire just to name a few but without loosing track of its clients, that year after year keep having the Nick-San among their preferences.

It is in Los Cabos where new features are originated from this great cuisine, since chef Angel Carbajal is constantly found creating new dishes according to the products on the zone, to then take them to its unit in Mexico City.

 

 

 

 

From its menu, you can start with a tomato and arugula salad with fresh wasabe, a Hamachi Curry Sashimi to go on with a Maguro Lime Roll or a Shiromi Coriander. For the main course maybe a grilled fish with Miyosaki sauce or even a Miso Black Cod, and to finish up one of its original ice creams like the Five Spice ice Cream. All of them accompanied by selected wines, or even better, with one of its sakes.

Up to this day there are four Nick-San restaurants, two in Los Cabos and two in Mexico City. The first one opened in 1994 in Cabo San Lucas, in 2000 the one in Bosques de las Lomas is born, the third one in the Stores of Palmilla (in the San Jose del Cabo area), and the most recent in 2006, located in Palmas no. 100 in the Polanco area.

But the projects and expansion keep going and for 2009 they are planning the opening of another first class touristic destination in Nuevo Vallarta; for 2011 they will take all their experience and gastronomic quality to the American city of Sand

Diego to finally jump across the old continent, to the Spanish city of Barcelona.

This is a socially committed and responsible company, and wherever it goes it is a part of not just an economic environment and new job generation but also social, such is the case of its participation in the Taste Festival in Cabo, to promote the destination and its gastronomy, that takes place every year where all of the collected funds are donated to the Firefighters and Red Cross.

This is how a company is created in Mexico to forge values like honor, integrity, quality and pride that feature in the union and harmony of the two cultures of its leaders, Antonio Carbajal y Masayuki Niikura, which is reflected in the clients recognition, well being and permanence of its collaborators.

 

Alegria by Nick-San

The newest feature is that by invitation from Enrique Iglesias and friends, the owners decided to open the Alegria by Nick-San Restaurant in Los Cabos.

Nick-San Group opened the doors of its new project, Alegria by Nick-San, located inside the Alegranza Residential Resort in San Jose del Cabo.

The menus have a great dish variety for al tastes and it is called “Alternative Eat-Entertainment” which was designed to be fresh and fun food.

 

 

 

 

 

Text: Fabiola Galván Campos ± Photo: Matthieu Fiol.