“Cayao is a special place for me, not only because it celebrates the rich fusion of Nikkei cuisine but also because it allows us to bring this unique culinary experience to such an extraordinary location,” says Richard Sandoval, chef and restaurateur. “I’m thrilled to be part of Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol, and even more so to be sharing this journey in my home country of Mexico.”
“With the opening of our signature restaurant Cayao, we are setting a new standard for culinary excellence in Cabo, guided by the expertise of acclaimed chefs Richard Sandoval and Nazaev Zaragoza,” says Richard Raab, General Manager at Four Seasons Cabo San Lucas at Cabo Del Sol. “Cayao’s innovative Nikkei-inspired menu, combined with its breathtaking oceanfront setting, encapsulates our vision of delivering exceptional experiences that celebrate the fusion of culture and cuisine.”
The Look and Feel of Cayao
Guests are welcomed into the soft glow of Cayao and greeted with a warm smile from the custom-designed host stand crafted from local rosa morada wood that is reminiscent of Japanese lacquerware. An upright water feature hewn from locally-sourced stone recalls the solemnity of a countryside Japanese zen temple, while decorative items such as burnished-finished, terracotta Pitahaya vases express the Nikkei blending of cultures through authentic local art pieces.
The indoor and outdoor restaurant features a dramatic curved dining terrace that mimics Baja’s coastline and boasts sparkling views of the Sea of Cortez. Indoors, the small, stage-like kitchen anchors Cayao, while a sushi counter and ice display showcase the freshest catches of the day.
Hand-woven latilla ceilings, terrazzo floors embellished with hand-cut inlaid local stones, custom wall tiles and structural ceiling beams made from Mexican teak transport guests into a visual expression of the cuisine’s origins, bringing together balanced, Japanese-inspired sculptural forms with bold, Peruvian-inspired colours and textures.
Inspiration from Peruvian textiles are seen throughout, from the vibrant custom tile patterns used to face the bar and show kitchen, to the feature wall textile in the private dining area and the teak and leather booths of the platform dining area. Custom deep pink lava stone dining tables further embrace traditional Peruvian textile colour palettes and create a dynamic colour and texture blend.
Local woods and stones are present throughout, from the handmade ceilings and service and display stands made with solid parotta and teak and topped with leathered taj mahal natural stone to the locally sourced quartzite stone sprawling over the inviting bar.
Unique pendant lighting formed by hand-applying layers of plaster to a wire frame create graceful clusters above the bar and private dining table that are all at once minimal and warm. Textured terracotta table lamps from local workshop Glassford Moncada adorn the platform dining area and complement additional terracotta touches in the breeze block-inspired wall structures at the entry and just beyond the show kitchen.
On the Menu at Cayao
The carefully curated menu features signature ingredients and preparations from both the Peruvian and Japanese culinary traditions. It offers an array of ceviche and tiraditos, such as the Cayao Ceviche with shrimp, octopus, scallop, calamari, house made sriracha, citrus foam. The selection of makimono suviche rolls includes the Lobster Roll with avocado, mango, a lo macho sauce, chalaquita mango, and potato chips. From the robata grill, highlights include Grilled Octopus with miso panca sauce, rice foam, fennel, and achiote, and Short Rib Rice featuring short rib, chaufa rice, pickled shimeji, fried garlic, truffle yakiniku and sesame.
To complement the cuisine, the beverage program of the restaurant artfully intersects Japanese and Peruvian flavours with signature cocktails such as the Japanese Pisco, which combines jasmine and green tea-infused pisco with kumquat, passionfruit, lychee, and bitters; and the Chica Sour, which features pisco, nixta, chica morada, lime, honey and aquafaba.
Tags: Nazaev Zaragoza, Richard Raab, Four Seasons Cabo San Lucas