Before Morimoto came to America to bring us Iron Chef there was Masayuki Niikura.  It is Niikura  who invented spicy tuna – a bit of tuna, a few simple condiments – providing the perfect mix for those lucky Los Angeles residents in 1977.  Niikura started his Los Angeles restaurant after seven successful years in Tokyo.

The original spicy tuna

But our story is at Nick-San, in Cabo where with his protege and then partner Angel Carajal they started restaurants in Mexico and ultimately Cabo San Lucas. The original fusion of Mexican-Japanese started here- with the fresh ingredients from Mexico and importing the rice, oils, vinegars and soy sauce (even the chop sticks are imported from Japan). It is quite the trick- you use the local, fresh seafood and import the staples that won’t deteriorate with travel. In doing such you end up with tastes that you will not have imagined, even if you think you have had great Japanese food before.

It is here, where off the coasts you can still obtain blue fin tuna – Toro- the rarest, and most prized of all tuna.  If you are going to eat that dish, then there is one place to have it- and that would be Nick-Sans. But do not limit yourself- my suggestion for eating here is simple– give the menu to the waiter, and tell them to feed you – and enjoy a sample of the best, freshest seafood that the Sea of Cortez and Pacific have to offer, with the steady hand of the chefs.

A simple fry on macral provides a texture change that proves heaven is on earth

Nick-San stands as a restaurant that continues to define great seafood, ever changing as techniques and food sources change, the only thing that doesn’t change is the demand for fresh seafood and the perfectly balanced taste.

Nick-San is the perfect restaurant to bring someone who says they don’t like seafood, or they don’t like sushi. It will be here that their lives and tastes will be elevated – transformed. It will also mean that they will never settle for second best.

Happened to pick a day when the owners were in town

While sushi can be found everywhere from corner stands to grocery stores – there is one mecca in North America, and with respect to Morimoto, this is the place.

For years Cabo was only known as a great fishing town- but Nick-Sans has made Cabo San Lucas into a great fish-eating town. People own time-shares here to spend vacations to golf, to fish, to smoke fine Cuban Cigars- and for those who know- to enjoy the ultimate seafood fest.

One the top ten things to do in Cabo, eating at Nick-Sans occupies three places.