How SUSHISAMBA Is Uniting Cultures Through Design, Music And Food
The energy of three nations meets at Dubai’s SUSHISAMBA, where the flavours of Japan, Brazil and Peru intertwine into one
Situated on St. Regis the Palm’s 51st level, SUSHISAMBA is a cross-cultural dining destination designed to unite heritage with modernity.
Japanese, Brazilian and Peruvian cuisines are combined to recall the early 20th century, when thousands of Japanese emigrants travelled to South America’s fertile soil to grow coffee plantations.
The music and eclectic design see references of the three places, bringing together history and contemporary culture. From the Brazilian carnival-inspired designs to the exquisite main courses – not to mention the mesmerising expansive views of the Arabian Gulf and city skyline, especially during the day – the restaurant lives up to the grandeur of its sister venues in Las Vegas and London (word has it, Riyadh and Edinburgh soon, too).
The immersive bamboo ceiling is complemented by beautiful architectural lighting and large fixtures, intentionally illuminating the perfect blend of drama and elegance.
A statement centrepiece chandelier pays homage to traditional Japanese lanterns, symbolising love and unity.
Our favourite choices on the menu included the salmon tartare, made from avocado, tobiko, crispy nori and caviar, (and pleasantly unexpected in presentation, unlike traditional salmon tartares), and the Samba Dubai rolls: maine lobster, mango, avocado, soy paper and aji honey truffle, paired with fresh wasabi.
Headed by Chef Moon Kyung Soo – who has cooked for numerous luminaries including the royal family of the United Arab Emirates and even the last three presidents of South Korea – the restaurant takes cue from his intuitive approach to entertaining, which is big on fusing flavours and masterfully playing with textures.
“SUSHISAMBA is not just a unique blend of Brazilian, Japanese and Peruvian cuisines, but it is also a culture,” he enthuses.
“The diverse lifestyle element of all these cultures is part of our DNA. Extraordinary food happens through the intangible magic derived from the collective experience of flavours, artful presentations, aromas and sounds.”
For more information, click here and to read the full interview with Chef Moon Kyung Soo, pick up the Spring 2022 issue of Harper’s Bazaar Interiors