SUSHISAMBA first opened its doors in New York City in 1999, which is where it first caught our eye on an episode of Sex and the City. Since then, the restaurant group has celebrated over 15 years of success, opening locations in Miami, Las Vegas and London. The cuisine, carefully cultivated by Executive Chef Claudio Cardoso has been created blending Japanese, Brazilian and Peruvian flavours – a tri-cultural coalition which the restaurant has become famous for.
Green Bean Tempura served with black truffle
Experiences with SUSHISAMBA should never be rushed (even though you only have two hours at the table), so start the evening with one of their fruity concoctions and their delicious Green Bean Tempura served with black truffle, the perfect combination to accompany the setting sun. Once the ceiling lights (there must be nearly 100) burst into action, the really fun starts and from there, under the stewardship of Chef Claudio and the charismatic Vinicio Alberelli, Director of Operations, a selection of SUSHISAMBA’s signature dishes started to arrive in full force.
With a marble-checkered floor under our feet and a sea of bamboo in the sky, we started with a selection of mysterious charcoal dishes, the first named Yuca Plantation with ashaninka sesame, sweet potato and smoke emulsion. It looked like a plate of charcoal, but trust me, this mighty dish tasted like heaven. The Heritage Carrots offered a similar smoke emulsion, accompanied with quinoa – a remarkable combination.
The mysterious Yuca Plantation
Sushi and Ceviche (or Seviche as they call it) came in the form of Ezo, a soy-marinated salmon sushi with asparagus, onion, chives, sesame, tempura crunch, soy paper and wasabi mayo plus California Maki with snow crab, cornish brown crab, cucumber, avocado, sesame, japanese mayo and truffle oil. The Corn Seviche with white cusco corn, dried white and mixed cancha corn, lime and red onion was also a delight – refreshingly sharp with different types of corn scattered throughout.
Mains came in the form of their infamous Lamb Chops with red miso and lime accompanied by Kanpachi Tiradito which was deboned and filleted in front of our eyes. The finale was a true highlight: first, the Sambabeet with beetroot, blueberry, coconut, banana, lime and lemongrass; the second called Welcome To The Rainforest was a mix of asháninka chocolate, asháninka coffee, vanilla, pistachio, macadamia nut and sugar cane.
One of the many delicious desserts
With that view – impressive in daylight, awesome by night – and the incredible food, this is a special-occasion destination for all those looking to go on the ultimate culinary adventure.