Nicksan Cabo on Postcard

"An underrated part about visiting Baja is trying the Japanese-Mexican food scene, and Nicksan is the place to do that. Don’t let its comparatively modest downtown exterior and bare-bones dining room fool you: Nicksan makes the best sushi in Cabo and has been a local favorite since it first opened in 1994. Order a spread of plates, like the minced tuna tostadas topped with slices of avocado and pickled red onion, and some yellowtail and black and white tuna sashimi. " - nili blanck

The 14 Best Restaurants In Cabo San Lucas & San Jose Del Cabo

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@infatuation

"An underrated part about visiting Baja is trying the Japanese-Mexican food scene, and Nicksan is the place to do that. Don’t let its comparatively modest downtown exterior and bare-bones dining room fool you: Nicksan makes the best sushi in Cabo and has been a local favorite since it first opened in 1994. Order a spread of plates, like the minced tuna tostadas topped with slices of avocado and pickled red onion, and some yellowtail and black and white tuna sashimi." - Nili Blanck

Nicksan - Review - Downtown - Cabo - The Infatuation

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@afar

"Few cuisines marry as well as Japanese and Mexican, a fusion that’s masterfully explored at Nick-San in Cabo San Lucas and San José del Cabo. Founding chefs Ángel Carabajal and Masayuri Niikura blend centuries-old Japanese recipes (including but not limited to sushi) with locally sourced ingredients to create exceptional bursts of flavor and a menu that has inspired additional locations around Mexico . The black and white tuna sashimi and tuna tostada are two of the most popular dishes, especially when paired with Nick-San’s own label of wines and sake. The original location is in downtown Cabo San Lucas, near the marina. A second Nick-San, in the Shoppes at Palmilla at the southern border of San José del Cabo, is a slightly more elegant space (gilding the lily, you might say) and includes a champagne bar."

The Best Restaurants in Los Cabos

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@afar

"Few cuisines marry as well as Japanese and Mexican, a fusion that’s masterfully explored at Nick-San in Cabo San Lucas and San José del Cabo. Founding chefs Ángel Carabajal and Masayuri Niikura blend centuries-old Japanese recipes (including but not limited to sushi) with locally sourced ingredients to create exceptional bursts of flavor and a menu that has inspired additional locations around Mexico . The black and white tuna sashimi and tuna tostada are two of the most popular dishes, especially when paired with Nick-San’s own label of wines and sake. The original location is in downtown Cabo San Lucas, near the marina. A second Nick-San, in the Shoppes at Palmilla at the southern border of San José del Cabo, is a slightly more elegant space (gilding the lily, you might say) and includes a champagne bar."

The Perfect Week in Los Cabos

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Irene C

Google

If you’ve never had sushi or Japanese, then maybe this is considered great to you. I genuinely wanted to like this place. Yes, August is low season, but it’s pretty disappointing when a restaurant that is not busy but is fully staffed fails to provide even decent service. The servers didn’t bother to check to see if the food was ok or if I wanted another drink. Instead, we spent 5 min on the credit cards machine since they clearly expected a tip. I have worked in hospitality in NYC so know what tips mean for servers. If you’re looking for quality food or welcoming service, don’t bother. Go elsewhere.

Natalie Caldwell

Google

It has been ten years since the last time I dined here, and last night did not disappoint. The wait staff is incredibly helpful and attentive, with a number of people working on a single table. The restaurant has recently received a decor facelift with more Asian inspired look and feel. The food was absolutely fantastic, and you can see it being freshly made in front of you. The tuna tostada had a ton of melt in your mouth tuna. The gyozas were the unsung hero of the night. They were massive and absolutely delicious. While the lobster roll wasn’t on the menu, many folks still enjoyed it with a little different take on the dish but just as good. The sea bass teriyaki was flakey and fantastic - highly recommend. The special roll of the night was a tuna topped with yellowtail, avocado, Serrano chile, and fried garlic with oil and ponzu sauce and that was to die for. Pleasantly refreshing evening and cannot wait to come back.

Brandon Roth

Google

Service was great and ambiance was really traditional Japanese, although our server took a while to come take our order. The sushi rolls were very sub par for the price. The special rolls were drowning in sauce to the point where they fell apart as you went to pick them up. I had to drain the sauce from the plate. The menu also was not descriptive so we had a hard time picking which rolls we wanted. I did have some nigiri which was really fresh and quality fish. Highly recommend the basic rolls and nigiri, stay away from special rolls, they tried to do too much as the simpler the better with high quality sushi. I’d go back but just for the nigiri and the appetizers.

Aidan K

Google

A very nice dinner while on vacation in Cabo. Started with a bottle of Pinot Noir & the vegetable/shrimp tempura ( delicious, sorry no pictures of the tempura ) and followed up with a lot of sushi ( everything was outstanding ). Price is on the higher side ( USD or Pesos ) but you get what you pay for. Only very minor complaint was servers were slow to check in.

Terra Agueda

Google

Absolutely the best sushi I have ever had, not just in Cabo while on vacation, but ever. Chef Abel is knowledgeable about combining flavors, excellent at bringing out the true flavors. We just let him create what he wanted, and it was incredible. Make a reservation. Especially if you have more than 2 in your party. Call in advance if you have a large party to reserve the sushi bar section. The drink menu is large. Many selections of sake, cocktails, lots of wines. I had the Sangria.

Terry Lui

Google

Overall, you can expect high end level pricing for average level Japanese cuisine. Nicksan creates a Mexican-Japanese fusion which is interesting but their chefs (sushi & kitchen) are too heavy handed in their work. I would not recommend. Experience: 1) Gyozas - good flavour but the dumpling wrappers were soggy and disintegrating plus they were not adequately sealed closed, so the stuffing would fall out onto the plate when you picked it up or tried to put it in your mouth. 2) California roll - Fake crab. For a high end Japanese restaurant situated on a peninsula bordered by TWO major bodies of water...one would expect real crab to be used and not imitation material typically found in low-end restaurants (especially when they promote that they fly fish in all the way from Japan...). On the plus side, the overall size of the roll is good (not some enormous hockey puck) but the amount of rice on the outside of the roll is too thick. 3) Nigiri - fish quality, temperature, and freshness are good. Compliments there. However, the formation of the rice was sloppy and loose, the fish was not sticking to the rice and fell off easily, making it difficult to dip into soya sauce. Also, the meat on one of the scallops was falling apart and made for poor presentation. Not a big deal if I'm paying low or mid range prices but at high end prices, my expectations are expecting high end product and skill. The chef should have either used this broken piece of scallop for a different dish (chop-chop roll?) or just thrown it away and presented a whole scallop. One knows the price I paid covers for this kind of food wastage typical of the restaurant industry.

Marilyn Okita

Google

Nick-san is a well known sushi restaurant in the heart of Cabo San Lucas known for quality. The design is nice with sushi chefs entertaining diners with their skills in the kitchen. Enjoyable!

Ralph Infanti

Google

This was by far the best Sushi I have ever had. We caught Mahi Mahi and brought it here. The chef Nick then prepared for us a 13 course meal with it. We will be going back.

Irene C

Google

If you’ve never had sushi or Japanese, then maybe this is considered great to you. I genuinely wanted to like this place. Yes, August is low season, but it’s pretty disappointing when a restaurant that is not busy but is fully staffed fails to provide even decent service. The servers didn’t bother to check to see if the food was ok or if I wanted another drink. Instead, we spent 5 min on the credit cards machine since they clearly expected a tip. I have worked in hospitality in NYC so know what tips mean for servers. If you’re looking for quality food or welcoming service, don’t bother. Go elsewhere.

Natalie Caldwell

Google

It has been ten years since the last time I dined here, and last night did not disappoint. The wait staff is incredibly helpful and attentive, with a number of people working on a single table. The restaurant has recently received a decor facelift with more Asian inspired look and feel. The food was absolutely fantastic, and you can see it being freshly made in front of you. The tuna tostada had a ton of melt in your mouth tuna. The gyozas were the unsung hero of the night. They were massive and absolutely delicious. While the lobster roll wasn’t on the menu, many folks still enjoyed it with a little different take on the dish but just as good. The sea bass teriyaki was flakey and fantastic - highly recommend. The special roll of the night was a tuna topped with yellowtail, avocado, Serrano chile, and fried garlic with oil and ponzu sauce and that was to die for. Pleasantly refreshing evening and cannot wait to come back.

Brandon Roth

Google

Service was great and ambiance was really traditional Japanese, although our server took a while to come take our order. The sushi rolls were very sub par for the price. The special rolls were drowning in sauce to the point where they fell apart as you went to pick them up. I had to drain the sauce from the plate. The menu also was not descriptive so we had a hard time picking which rolls we wanted. I did have some nigiri which was really fresh and quality fish. Highly recommend the basic rolls and nigiri, stay away from special rolls, they tried to do too much as the simpler the better with high quality sushi. I’d go back but just for the nigiri and the appetizers.

Aidan K

Google

A very nice dinner while on vacation in Cabo. Started with a bottle of Pinot Noir & the vegetable/shrimp tempura ( delicious, sorry no pictures of the tempura ) and followed up with a lot of sushi ( everything was outstanding ). Price is on the higher side ( USD or Pesos ) but you get what you pay for. Only very minor complaint was servers were slow to check in.

Terra Agueda

Google

Absolutely the best sushi I have ever had, not just in Cabo while on vacation, but ever. Chef Abel is knowledgeable about combining flavors, excellent at bringing out the true flavors. We just let him create what he wanted, and it was incredible. Make a reservation. Especially if you have more than 2 in your party. Call in advance if you have a large party to reserve the sushi bar section. The drink menu is large. Many selections of sake, cocktails, lots of wines. I had the Sangria.

Terry Lui

Google

Overall, you can expect high end level pricing for average level Japanese cuisine. Nicksan creates a Mexican-Japanese fusion which is interesting but their chefs (sushi & kitchen) are too heavy handed in their work. I would not recommend. Experience: 1) Gyozas - good flavour but the dumpling wrappers were soggy and disintegrating plus they were not adequately sealed closed, so the stuffing would fall out onto the plate when you picked it up or tried to put it in your mouth. 2) California roll - Fake crab. For a high end Japanese restaurant situated on a peninsula bordered by TWO major bodies of water...one would expect real crab to be used and not imitation material typically found in low-end restaurants (especially when they promote that they fly fish in all the way from Japan...). On the plus side, the overall size of the roll is good (not some enormous hockey puck) but the amount of rice on the outside of the roll is too thick. 3) Nigiri - fish quality, temperature, and freshness are good. Compliments there. However, the formation of the rice was sloppy and loose, the fish was not sticking to the rice and fell off easily, making it difficult to dip into soya sauce. Also, the meat on one of the scallops was falling apart and made for poor presentation. Not a big deal if I'm paying low or mid range prices but at high end prices, my expectations are expecting high end product and skill. The chef should have either used this broken piece of scallop for a different dish (chop-chop roll?) or just thrown it away and presented a whole scallop. One knows the price I paid covers for this kind of food wastage typical of the restaurant industry.

Marilyn Okita

Google

Nick-san is a well known sushi restaurant in the heart of Cabo San Lucas known for quality. The design is nice with sushi chefs entertaining diners with their skills in the kitchen. Enjoyable!

Ralph Infanti

Google

This was by far the best Sushi I have ever had. We caught Mahi Mahi and brought it here. The chef Nick then prepared for us a 13 course meal with it. We will be going back.

Nicksan Cabo

Nicksan Cabo

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