4 Seasons Resort Cabo San Lucas introduces Cayao by Richard Sandoval, providing Nikkei delicacies in a luxurious beachside setting, led by Chef Nazaev Zaragoza.
The lately opened 4 Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol has welcomed Cayao by international pioneer in up to date Latin delicacies Richard Sandoval to the enduring shores of Cabo’s well-known Golden Hall. Open completely for dinner, Cayao restaurant is led by Chef de Delicacies Nazaev Zaragoza, previously of Mayta (ranked #10 in Latin America’s 50 Greatest Eating places and #47 in The World’s 50 Greatest Eating places). This culinary enterprise celebrates the wealthy heritage of Nikkei delicacies – a fusion of Japanese and Peruvian flavours – and tradition in a shocking, beachside setting designed by hospitality design and branding agency EDG, including to the already-impressive lineup of culinary choices at Cabo’s latest luxurious resort.
“Cayao is a particular place for me, not solely as a result of it celebrates the wealthy fusion of Nikkei delicacies but additionally as a result of it permits us to convey this distinctive culinary expertise to such a rare location,” says Richard Sandoval, chef and restaurateur. “I’m thrilled to be a part of 4 Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol, and much more so to be sharing this journey in my residence nation of Mexico.”
“With the opening of our signature restaurant Cayao, we’re setting a brand new commonplace for culinary excellence in Cabo, guided by the experience of acclaimed cooks Richard Sandoval and Nazaev Zaragoza,” says Richard Raab, Common Supervisor at 4 Seasons Cabo San Lucas at Cabo Del Sol. “Cayao’s revolutionary Nikkei-inspired menu, mixed with its breathtaking oceanfront setting, encapsulates our imaginative and prescient of delivering distinctive experiences that remember the fusion of tradition and delicacies.”
The Look and Really feel of Cayao
Visitors are welcomed into the gentle glow of Cayao and greeted with a heat smile from the custom-designed host stand crafted from native rosa morada wooden that’s paying homage to Japanese lacquerware. An upright water function hewn from locally-sourced stone remembers the solemnity of a countryside Japanese zen temple, whereas ornamental gadgets equivalent to burnished-finished, terracotta Pitahaya vases categorical the Nikkei mixing of cultures by means of genuine native artwork items.
The indoor and out of doors restaurant encompasses a dramatic curved eating terrace that mimics Baja’s shoreline and boasts glowing views of the Sea of Cortez. Indoors, the small, stage-like kitchen anchors Cayao, whereas a sushi counter and ice show showcase the freshest catches of the day.
Hand-woven latilla ceilings, terrazzo flooring embellished with hand-cut inlaid native stones, {custom} wall tiles and structural ceiling beams made out of Mexican teak transport friends into a visible expression of the delicacies’s origins, bringing collectively balanced, Japanese-inspired sculptural kinds with daring, Peruvian-inspired colors and textures.
Inspiration from Peruvian textiles are seen all through, from the colourful {custom} tile patterns used to face the bar and present kitchen, to the function wall textile within the non-public eating space and the teak and leather-based cubicles of the platform eating space. Customized deep pink lava stone eating tables additional embrace conventional Peruvian textile color palettes and create a dynamic color and texture mix.
Native woods and stones are current all through, from the handmade ceilings and repair and show stands made with strong parotta and teak and topped with leathered taj mahal pure stone to the regionally sourced quartzite stone sprawling over the inviting bar.
Distinctive pendant lighting fashioned by hand-applying layers of plaster to a wire body create swish clusters above the bar and personal eating desk which are all of sudden minimal and heat. Textured terracotta desk lamps from native workshop Glassford Moncada adorn the platform eating space and complement extra terracotta touches within the breeze block-inspired wall buildings on the entry and simply past the present kitchen.
On the Menu at Cayao
The rigorously curated menu options signature elements and preparations from each the Peruvian and Japanese culinary traditions. It provides an array of ceviche and tiraditos, such because the Cayao Ceviche with shrimp, octopus, scallop, calamari, home made sriracha, citrus foam. The collection of makimono suviche rolls contains the Lobster Roll with avocado, mango, a lo macho sauce, chalaquita mango, and potato chips. From the robata grill, highlights embody Grilled Octopus with miso panca sauce, rice foam, fennel, and achiote, and Quick Rib Rice that includes quick rib, chaufa rice, pickled shimeji, fried garlic, truffle yakiniku and sesame.
To enhance the delicacies, the beverage program of the restaurant artfully intersects Japanese and Peruvian flavours with signature cocktails such because the Japanese Pisco, which mixes jasmine and inexperienced tea-infused pisco with kumquat, passionfruit, lychee, and bitters; and the Chica Bitter, which options pisco, nixta, chica morada, lime, honey and aquafaba.
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Vicky is the co-founder of TravelDailyNews Media Community the place she is the Editor-in Chief. She can also be chargeable for the day by day operation and the monetary coverage. She holds a Bachelor’s diploma in Tourism Enterprise Administration from the Technical College of Athens and a Grasp in Enterprise Administration (MBA) from the College of Wales.
She has a few years of each educational and industrial expertise inside the journey trade. She has written/edited quite a few articles in numerous tourism magazines.