Cayao

Cayao by Chef Richard Sandoval is a Nikkei (Japanese-Peruvian) restaurant inside the Four Seasons Resort Los Cabos at Cabo del Sol, on the Tourist Corridor between Cabo San Lucas and San José del Cabo. Cayao opened with the new Four Seasons resort and is the property’s signature Nikkei concept by celebrated Mexican-Peruvian chef Richard Sandoval, whose international portfolio includes Toro Toro, Maya and La Sandia. The menu draws from the intersection of Peruvian and Japanese cooking — ceviche, tiradito, robata grill, anticucho — with Baja seafood and pisco-led cocktails, served oceanfront with views over the Sea of Cortez and the Cabo del Sol golf course.

The space is designed around the meeting of two coastlines: a colorful bar runs along the open kitchen, with white-coal robata grilling and a ceviche station visible from the dining room. Wraparound terrace seating overlooks the ocean, with the curved facade oriented for sunset. Cayao is one of several restaurant concepts at the Four Seasons Cabo del Sol and is open to outside guests with reservation, not only to hotel guests.

Why Cayao Stands Out

Inside the new Four Seasons Cabo del Sol — Cayao is the signature Nikkei restaurant at Four Seasons Resort Los Cabos at Cabo del Sol on the Tourist Corridor.

Chef Richard Sandoval’s Nikkei flagship — Sandoval is a globally recognized Mexican-Peruvian chef whose portfolio includes restaurants in the US, Middle East and Latin America; Cayao is his Nikkei concept in Mexico.

Robata grill + ceviche station — open kitchen with white-coal robata grilling and a ceviche station, designed to put the cooking on display from the dining room.

Oceanfront sunset setting — wraparound terrace seating over the Sea of Cortez and the Cabo del Sol golf course, with the dining room oriented for sunset.

Must-Try Dishes

Tiradito — thin-sliced raw fish in aji amarillo tiger’s milk, a Nikkei signature on the Cayao menu.

Ceviche — Baja seafood ceviche prepared at the ceviche station, served Peruvian-style.

Robata Grill Selections — items cooked over white-coal robata at the open kitchen, from seafood to wagyu.

Anticuchos — Peruvian-style grilled skewers with anticucho sauce, prepared on the robata.

Nikkei Tasting Menu — multi-course chef’s menu progressing from ceviche to robata, with optional pisco-cocktail pairing.

Hours & Reservations

Hours: Dinner service evenings; confirm current hours and days when booking.

Reservations: Strongly recommended; book via OpenTable or the Four Seasons concierge.

Dress code: Resort elegant — collared shirts recommended for dinner.

Best time: Sunset, for the dining-room orientation and the oceanfront terrace seating.

Reviewed by the What's in Cabo editorial team