About

Back in 1985, Angel Carbajal met Masayuki Niikura a Japanese restaurateur. Niikura San enjoyed spending his vacation in Cabo and was a regular client of the restaurant that Chef Carbajal managed at that time. When friends of Niikura showed up at the restaurant, he asked Angel, who was the manager, whether he would allow Niikura to step behind the bar and prepare sushi for this friends. Chef Carbajal said yes… and the rest is history.

Fast forward 35 years and you will find a successful Angel Carbajal at the helm of the original Nicksan in Cabo San Lucas, and the more gilded younger establishment in Palmilla. A normal day for Chef Carbajal, who is now a busy entrepreneur with several restaurants under his wing, usually starts with an early morning fishing trip. For him, stepping onto the ocean to see what bounties it will offer is the perfect way to begin the day.

For Angel, life showed him the path to become an award-winning Chef, restauranteur and entrepreneur. It was life, or perhaps some would say good fortune, that led him to meet Chef Niikura, and his hard work and commitment took him to establish NICKSAN, develop a whole new culinary style and become an important reference of the gastronomic and hospitality scene not only in Los Cabos, but in Mexico.

A culinary fusion that has earned its own name. Nicksan is characterized for an honest approach in the kitchen. It focuses on highlighting the exceptional quality of the ingredients, treating them with traditional Japanese style preparations, while presenting them in innovative ways that incorporate Mexican flavors. This culinary style is known for its consistently flavorful sauces that enhance every bite, offering every visitor a “Beyond sushi” experience.

See me at:

Grand Tasting