NIDO at Viceroy Los Cabos

NIDO is the overwater Japanese sushi and omakase restaurant at Viceroy Los Cabos, in Puerto Los Cabos, San José del Cabo. It sits inside the resort's signature nest-shaped dome — a woven structure perched over the Sea of Cortez with a circular oculus open to the sky — and serves an omakase experience the kitchen describes as "a curated culinary journey guided by season, technique, and the chef's intuition." The menu honors Japanese precision shaped by the bounty of Baja's coast, built around the highest-quality regional seafood, with a signature robatayaki tableside grill turning out lobster, A5 wagyu and prime cuts over open flame.

NIDO is a full reinvention of the space that once housed the resort's cevichería: it now reads as a sushi counter and omakase room rather than a casual ceviche stop, with onyx-lit seating under the dome and a terrace for the sunset. Led by executive chef Salvatore Molina, the room pairs the architecture — the modernist Viceroy Los Cabos is the work of architect Miguel Ángel Aragonés — with an evening atmosphere that often runs into a DJ set. It is one of the most photographed dining structures in Los Cabos, and dinner here is as much about the setting as the fish — best timed to the sunset, when the dome and the water catch the last light before the room shifts into the evening.

Why NIDO Stands Out

Iconic nest-dome over the water — a woven dome with a circular oculus set over the Sea of Cortez, part of the Aragonés-designed Viceroy Los Cabos.

Sushi and omakase — a chef-guided omakase tasting and sushi menu built on Japanese technique and Baja's regional seafood, led by chef Salvatore Molina.

Signature robatayaki — a tableside Japanese charcoal grill featuring lobster, A5 wagyu, jumbo blue shrimp and prime New York.

Premium nigiri and caviar — high-end nigiri (A5 wagyu, toro) and caviar-driven plates anchor the raw selection.

Must-Try Dishes

Hamachi Tiradito — yellowtail with truffled soy sauce, orange segments, caviar and negi.

Maguro Maki — bluefin tuna and avocado wrapped around crisp ebi furay, finished with truffle.

Futo Maki — a three-fish roll of salmon, bluefin tuna and kampachi with avocado and lemon zest.

Caviar Polanco — caviar with tuna tartare, avocado cream and kizami wasabi, sour cream, negi, pickled cucumber and ponzu.

Oysters with Leche de Tigre — five sustainably sourced oysters with yellow-pepper leche de tigre and ikura.

Moriawase Nigiri — the chef's selection of nigiri, offered as a six- or ten-piece tasting.

Hours & Reservations

Hours: Tuesday to Sunday, 6:00 PM to 10:00 PM; closed Mondays. Days and hours may vary, so confirm with the hotel.

Reservations: Recommended — book through OpenTable or the Viceroy Los Cabos concierge.

Dress code: Smart casual.

Best time: Sunset, for the overwater dome and Sea of Cortez views.

Reviewed by the What's in Cabo editorial team