Chef Richard Sandoval brings culinary harmony to Cayao, an oceanfront Cabo San Lucas restaurant offering Nikkei cuisine – a bold fusion of Japanese and Peruvian flavours. With sweeping sea views and inventive dishes, it offers an unforgettable dining experience.

Hours

Dinner
Daily 5:00 pm – 10:30 pm

Signature Dishes

  • Cayao Tokusen

    The Chef’s daily selection of nigiri, sashimi, ceviche and maki roll is complemented by house-made soy, gari and wasabi.

  • Short Rib Rice

    Chaufa rice with shiitake and shimeji mushrooms, truffled yakiniku, crispy shallots, and togarashi delivers bold Japanese-Peruvian flavours in every bite.

  • Baja Lobster Tail & Chicken Green Curry

    Baja lobster tail with lemongrass butter, miso crumble and yuzu emulsion pairs with chicken in a green Nikkei curry broth with bok choy, snow peas and sweet potato.

  • Chef’s Selection

    Whole red snapper with miso, ginger, white soy, jalapeño, spring onion, cilantro and crispy garlic; Cayao fried chicken with truffle, crème fraîche, gochujang, potato nest and caviar; and wood-fired sweet potato with truffle cream, chives and yuzu miso come together for a refined Nikkei dining experience.

Make your reservation. +52 624 172 1200 Reserve A Table

Highlights

  • In the warm afterglow of sunset, lanterns light up a large, curved stone restaurant patio at the edge of the ocean.
    Oceanfront Dining at Sunset

    Set along the shoreline, our Japanese-Peruvian restaurant opens to uninterrupted ocean views as the light shifts through sunset. Indoor dining flows into an open-air terrace, offering seating that moves easily between interior warmth and the rhythm of the coast.

  • Elevated Flavours, Shared Experiences

    Set within a vibrant, design-forward space in Cabo San Lucas, Cayao pairs curated cocktails with chef-driven cuisine in an atmosphere made for long conversations and spirited evenings. Each table draws people together through vibrant flavours and a lively social scene.

  • The Art of Nikkei by Chef Richard Sandoval

    Japanese technique sets the foundation. Peruvian ingredients define the expression. Chef Richard Sandoval brings both together with control, allowing contrast and balance to lead.

The Team

A smiling chef in white chefs clothes standing behind bowls of fruit and vegetables.

Richard Sandoval

Consultant Chef
Mexican-born chef and restaurateur Richard Sandoval is the founder of Richard Sandoval Hospitality. Known for serving up an unparalleled culinary experience, this internationally recognized restaurant group is passionate about introducing Latin cuisines to the world – owning and operating restaurant concepts that showcase modern and coastal Mexican, Latin-Asian, Peruvian and Pan-Latin specialties. With a made-from-scratch approach, Chef Sandoval combines authentic Latin ingredients with international flavours and inventive techniques, creating one-of-a-kind presentations. Discover his culinary expertise at Cayao and Coraluz here at Four Seasons Resort Cabo Del Sol.
Make your reservation. +52 624 172 1200 Reserve A Table

More Dining Options