Loto Robata Grill at Grand Velas Boutique Los Cabos Edit listing

Loto Robata Grill is the Japanese robata restaurant at Grand Velas Boutique Los Cabos, the adults-only boutique hotel of the Velas group at Km 17.3 of the Tourist Corridor, between Cabo San Lucas and San José del Cabo. The kitchen is built around the robata — the Japanese open-flame charcoal grill — and fuses that technique with Mexican ingredients, sending premium cuts, seafood and vegetables over the coals. It is led by Dutch chef Sidney Schutte, who earned two Michelin stars at Spectrum in Amsterdam before taking the helm here. The room pairs a wood-slat ceiling and vertical garden with an open bar, and the terrace looks over the Pacific for sunset dinners.

The menu moves from gyozas and Comondú oysters through chef's-signature skewers and robata mains — Snake River Farms wagyu, totoaba a la talla, New Zealand lamb — to Japanese-leaning desserts like yuzu pie. Although the restaurant lives at the boutique hotel, it also appears on the dining program of the neighboring Grand Velas Los Cabos resort, so guests of both properties can book. Dinner service is exclusively for adults 18 and older, with reservations arranged through the concierge, which keeps the room quiet and unhurried.

Why Loto Robata Grill Stands Out

Two-Michelin-starred chef — the kitchen is led by Sidney Schutte, who earned two Michelin stars at Spectrum in Amsterdam.

Robata open-fire cooking — the Japanese charcoal-grill technique is fused with Mexican ingredients across cuts, seafood and vegetables.

Adults-only setting — dinner is exclusively for guests 18 and older at the boutique hotel, keeping the room calm and intimate.

Premium sourcing — Snake River Farms American wagyu, Comondú oysters, totoaba and New Zealand lamb anchor the grill section.

Must-Try Dishes

Short Rib Gyozas — short-rib dumplings with lemongrass, cilantro and shoyu, served as an order of five.

Comondú Oyster — oysters with kaffir lime, yellow ají chili, tuna tartar and mizuna, three to an order.

Shrimp Yakitori — chef's-signature shrimp skewers with a kaffir-lime pickled salad.

Snake River Farms Wagyu Flap Steak — American wagyu flap steak with Japanese barbecue sauce, a 300-gram chef's signature.

Totoaba a la Talla — talla-grilled totoaba with kaffir lime, organic watercress and vegetables from the Miraflores farm.

Yuzu Pie — yuzu tart with caramel sauce and coconut gelato to close the meal.

Hours & Reservations

Hours: Dinner from 6:00 PM to 11:00 PM. Days and hours can vary by season, so confirm with the concierge when booking.

Reservations: Recommended, arranged through the Grand Velas concierge; the restaurant also serves guests of the neighboring Grand Velas Los Cabos resort.

Age policy: Exclusively for adults 18 years and older.

Dress code: Casual-elegant — collared shirt, dress pants and closed-toe shoes for men; dresses, skirts or dress pants for women. Beach sandals, t-shirts and shorts are not permitted.

Reviewed by the What's in Cabo editorial team