Kakiage @ San-Sada
San-Sada is a restaurant that specializes in Tempura and was established in 1837 when Tokyo was known as Edo. During that time, the city was ruled by a shogun and samurai used to walk around the streets. Originally, the restaurant served food from a cart. It is situated near the famous Kaminarimon (Thunder gate) and is a perfect representation of a "Senmonten" which means a store that specializes in only one kind of product. When you visit the restaurant, make sure you try their signature vegetable tempura dish called Kakiage. It is an unforgettable experience that will give you a taste of the past.

Ramen @ Chinchintei
Ramen can be split into three segments: 1. Classic noodles in soup 2. Tsukemen: cold noodles served alongside hot soup and 3.Abura Soba: the original "soupless ramen" - The freshly cooked noodles sit in a puddle of tare seasoning and abura (oil, fat or flavorful lard) and sesame oil. A soft-boiled egg, pork chashu, crunchy menma and narutomaki (fish cake) are often served on top. Spritz your noodles with vinegar and spicy oil and dig into the least well-known of the three great ramen categories.

Cassoulets @ Chez David
Located in the heart of Castelnaudary, Chez David restaurant offers one of the best cassoulets in town. Under the guidance of Chef David Campigotto, the culinary experience transcends with each dish crafted from the freshest produce, delivering succulent, tender meats that melt in your mouth. From the delicate sear of fish to the robust flavors of seafood, every plate embodies the artistry of a la plancha cooking. Complementing the gastronomic journey is a curated wine list boasting a fine selection from the region. Beyond exquisite dining, the restaurant also exhibits the artists, showcasing their talents regularly. Chef David's vision extends across the Atlantic, with the concept of finding a new home in the States, where he orchestrates captivating events in Chicago.

Manta @ Manta
Inspired by the desert's simplicity and elegance, Manta, designed by JSa Arquitectura and Enrique Olvera, stands as a black box emphasizing the breathtaking views of one of Cabo's most coveted and secluded beaches. The name holds a dual significance: symbolizing the kitchen's focus on seafood with the image of a manta ray, while "manta," Spanish for canvas, evokes the concept of artistic freedom. As The Cape's culinary focal point, Manta celebrates the diverse cultures of the Pacific coast, drawing inspiration from Mexico, Peru, Japan, and beyond. Chef de cuisine Abisai Sanchez is dedicated to sourcing local and sustainable ingredients from Baja while maintaining a relaxed and approachable atmosphere.

Tamarindos @ Tamarindos
Tamarindos stands as a Mexican farm-to-table gem nestled in San José del Cabo, at the southern tip of México's Baja Peninsula, a mere mile from the stunning Sea of Cortez. The restaurant and farm grace the grounds of a former 19th-century sugar cane plantation. In 2003, owner and executive chef Enrique Silva undertook the commendable initiative of restoring the property to its agricultural roots, transforming it into one of the first sustainable farms in the area. The menu of Tamarindos is a testament to Silva's culinary prowess, featuring extraordinary dishes such as shrimp bombs nestled on a creamy bed of black beans, tequila-flambéed shrimp, and the enticing guajillo octopus, among other delights.

La Revolución @ La Revolución
Located in the heart of colonial-style San José del Cabo, all ingredients are locally sourced, ensuring a connection to the vibrant flavors of the region. This establishment is at the forefront of reinventing the dining experience in Southern Baja. The name, La Revolución, draws inspiration from the concept of "revolutionizing" or transforming the conventional approach to a restaurant, encompassing its architecture, culinary offerings, cocktails, and service. Renowned Mexican Chef Benito Molina curates a menu of contemporary Mexican cuisine that is worth experiencing.

The Office on the Beach @ The Office on the Beach
One of Cabo's most distinguished and globally renowned restaurants, The Office on the Beach, traces its origins back to the mid-1970s. On the pristine virgin beach, this palapa housed a modest kitchen and an unpretentious bar, catering to the needs of both locals and the few tourists at that time. The menu offered here is simple yet delightful like fresh fish, coconut shrimp, fried calamari, garlic butter lobster tails, fajitas, Tuna Tiradito of thinly sliced super fresh tuna, tuna with soy sauce, jalapeno, garlic, red onion, and lemon juice. Other recommended plates include the table side Caesar salad, tortilla soup, butterfly shrimp, fish tacos, chile rellenos (stuffed with onion, cheese, garlic and peppers) and seafood scampi.

Tacos @ Los Claros
When polling locals for the best tacos in Los Cabos, Los Claros consistently emerges as one of the favorites. At Los Claros, seafood takes center stage, and the menu showcases a tantalizing array of taco options. From clams and shrimp to oysters, scallops, octopus, and marlin, the tortillas are generously filled with the freshest daily catches. The commitment to sourcing high-quality fish and shellfish ensures killer seafood tacos.

NIDO @ NIDO
Start with a selection of small, chilled bites from its raw bar menu, designed to refresh and relax the palate. Nido blends the best of East and West, with tableside cooking featuring only the freshest ingredients. Specialties include a range of flavors from yellowtail ceviche to steamed buns, and dumplings alongside enticing options like kampachi tiradito or its renowned wagyu nigiri and robatayaki, a Japanese tableside grill featuring the freshest produce from the sea. Picture yourself in a stunning nest-like structure, suspended between the ocean and the land, surrounded by enchanting "espejos de agua" or water mirrors—a magical setting in its own right.

Flora's Field Kitchen @ Flora's Field Kitchen
From Our Field to Your Table" is the guiding principle where handmade food using farm-fresh ingredients takes center stage. Originally located in San Jose del Cabo, the Flora Restaurant spent 5 years in town, relying on the farm as its primary source of ingredients. However, the owner made a deliberate decision to reverse the traditional model, bringing the restaurant to the farm instead. The seasonal menu reflects the freshness and variety of the farm's produce. Notably, all meats come from a nearby 150-acre ranch, where animals are raised humanely on diets free from hormones or antibiotics. The menu consciously excludes beef, recognizing its environmental impact and the scarcity of water in the Baja region.