The newly opened Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol has introduced Cayao, a restaurant by renowned Latin cuisine chef Richard Sandoval.
Open for dinner, Cayao is led by Chef de Cuisine Nazaev Zaragoza, formerly of Mayta, a top-ranking restaurant in Latin America. The restaurant offers a fusion of Nikkei cuisine, blending Japanese and Peruvian flavors, set in a beautiful beachside location designed by EDG.
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Sandoval highlights his personal connection to Cayao, celebrating Nikkei cuisine in Mexico, while General Manager Richard Raab emphasizes the restaurant’s commitment to raising culinary standards in Cabo.
The menu features a range of ceviche, sushi rolls, and dishes from the robata grill, such as Grilled Octopus and Short Rib Rice. The cocktail program blends Japanese and Peruvian elements, with standout drinks like the Japanese Pisco and Chica Sour.
The restaurant’s design echoes its cultural fusion, with local woods, stones, and Japanese-inspired touches, creating a warm and serene atmosphere.
Guests can enjoy oceanfront dining, intimate booths, or private spaces, with stunning views of the Sea of Cortez. Cayao is open Tuesday through Sunday from 5:30 to 11:00 pm, with reservations available via email.
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