Page 92 - OBW Spring Ed 2019

¨Nick-San
BEHIND THE SCENES embodies an
innovative
movement melding
two rich cultures
into one.¨
- Angel Carbajal

NICK-SAN

THE MAKING OF INNOVATIVE CUISINE

n a personal interview, forces, both Carbajal and Niikura
Ocean Blue stepped into the embarked on culinary creations that
world of Angel Carbajal, exuded the unique fusion and flair
I owner and creator of Nick- of Japanese cuisine with traditional
San, to understand the essence of a Mexican ingredients – and Nick-San
brand based on excellence, forward- was born. The restaurant name bears
thinking, and the fine art of traditional honor to Niikura. Nick-San opened
and trendy cuisine. its first restaurant in Cabo San Lucas,
Los Cabos in 1994, significantly
It was the year 1985 when Mexican contributing to the evolution of
born Carbajal struck a deep friendship Mexico´s premier destination and
with Tokyo chef and restaurateur community. Shortly after, upon its
Masayuki Niikura. What began as immediate success, a second lavish
a warm invitation to learn the craft location was established in San Jose
of Japanese delicacy turned into a del Cabo, and thereafter in Mexico
journey that would pave the way for City, Nuevo Vallarta, and San Miguel
an innovative movement unifying de Allende. Angel Carbajal and Masayuki Niikura
the two treasured cultures. Joining

Photos Courtesy Of: Nick-San Group
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