Cayao - Review - Los Cerritos - Cabo - The Infatuation

"Cayao stands out from the rest of Baja’s oversaturated landscape of Japanese restaurants thanks to visually spectacular Nikkei flavors. Their ceviches alone are a thing of beauty. The Cayao ceviche, with scallops, octopus, shrimp, and homemade sriracha, is served below a coconut foam resembling a cumulus cloud. The scallop ceviche, ornately plated inside a clam shell, is prepared with crunchy jicama, basil, and dressed in tiger’s milk. As an homage to Peru’s chaufa cuisine, there’s even a standout short rib rice with chunks of soft beef flavored with pickled shimeji, truffle yakiniku, and sesame. Entrees garnished with edible purple flowers and bright magenta watermelon pisco sours complement the restaurant’s use of colorful textiles, which is expected from a place housed inside the Four Seasons." - Nili Blanck