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1 of 8Sushisamba
SushisambaA celebration of Japanese, Brazilian and Peruvian culture and cuisine, SUSHISAMBA offers a one-of-a-kind experience. The venue features an open kitchen, cocktail bar, and sushi counter.
Lunch: 12 pm – 4 pm
Dinner: 6 pm – 12 am (Friday 7:30 pm – 12 am)
Beach Club: 12 pm – 12 am
*Closed on Mondays*
Menus
APERITIVOS
EDAMAME
sea salt and lime
35
VG
SHISHITO
grilled spicy pepper, sea salt, lime
55
VG, G
SAMBA CRISPS
ají amarillo
40
S, G
GREEN BEAN TEMPURA
black truffle aioli
50
G
MISO SOUP
coriander and tofu
30
S
PAO DE QUEIJO
cheese bread, chimichurri aioli
45
D, V
SMALL PLATES
WAGYU GYOZA
kabocha purée and sweet soy
95
D, G
SHRIMP TEMPURA
snap pea julienne, spicy mayo, black truffle vinaigrette
90
S, G
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu
75
S, G, D
BEEF EMPANADA
Australian wagyu, bell peppers, ají panca
50
G, D
Crispy Taquitos
Two per order
YELLOWTAIL
avocado and miso
80
S, G
HIJIKI
avocado, kale, nashi pear
55
G, V
LOBSTER
avocado, furikake, honey-chipotle mayo
75
G, S
SALADS
SAMBA
baby spinach, grilled kabocha, honey truffle ponzu, shavings of carrot, radish, apple and mango dressing
60
N, V
CORN
sweet onions, red chili, avocado
70
VG
CRAB
baby gem lettuce, cucumber, avocado, masago, Japanese mayo
75
S, G
RAW
TUNA TATAKI
hearts of palm, avocado, bok choy, crispy garlic, citrus soy
90
D, S, G
ASSORTED SEVICHES & TIRADITOS
320
D, S, G
Seviche
TUNA
pomegranate leche de tigre, cancha, wasabi peas
90
S, G
SALMON
tamarind, sesame, seaweed, macadamia, sweet potato
80
N, S, G
YELLOWTAIL
ginger garlic soy
100
S
HOT-STONE SEVICHE
catch of the day, ají panca, leche de tigre
80
S
TIRADITO
YELLOWTAIL
jalapeño and lemongrass
100
S, G
SALMON
kumquat, fig jam, garlic oil, and ponzu
70
S
TORO
yuzu soy, wasabi pickle, black truffle, yuzu caviar
95
G, S
SIDES
STEAMED JAPANESE RICE
20
VG
CHARCOAL CHARRED RICE
assorted vegetables
35
COCONUT RICE
30
VG
SMASHED POTATO
truffle chimichurri, parmesan cheese
40
D, G
ROBATA
Fresh ingredients prepared over our traditional Japanese charcoal grill and served as small plates or ‘anticuchos’ – Peruvian skewers. Antichuchos served with Peruvian corn.
CHILEAN SEA BASS ANTICUCHOS
miso
130
D, S
CHICKEN ANTICUCHOS
ají amarillo
70
D
BEEF ANTICUCHOS
ají panca
110
D
PERUVIAN CHICKEN
soy marinade, ají panca
160
G
LAMB CHOPS
red miso and lime
150
G
TENDERLOIN
grilled scallion, spicy yakitori
195
G
PICANHA
chimichurri
185
WHOLE FISH
charred lime and citrus salt
175
S
EGGPLANT
sweet soy, mint, sesame
50
VG, G
BROCCOLINI
pickled ginger
45
VG, G
WAGYU ISHIYAKI
A5 JAPANESE WAGYU 120G
750
S, G
AUSTRALIAN WAGYU 120G
hot stone, SUSHISAMBA dipping sauces
450
S, G
LARGE PLATES
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams, coconut milk, dendê oil, chimichurri rice
245
S
CHURRASCO RIO GRANDE
ribeye, chorizo, picanha served with black beans, farofa, SUSHISAMBA dipping sauces
375
D, S, G
LOBSTER YAKISOBA
soba noodles, assorted mushrooms
265
D, S G
COCO MUSHROOM TOBANYAKI
assorted mushrooms, black truffle, yuzu soy, coconut
135
VG, G
LOBSTER KAMAMESHI
snap pea, sweet soy, sesame
235
S, G
SALMON CHAUFA
quinoa, shimeji mushroom, pickled radish
190
G, S
BONE-IN RIBEYE 1.2KG
crushed potato, furikake, japanese mayo
550
G
Samba Rolls
SAMBA DOHA
lobster, sesame aioli, kizami yuba, crispy rice
110
S, G
EL TOPO®
salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce
99
D, S, G
NEO TOKYO
tuna, tempura flakes, ají panca, spicy mayo
100
S, G
SASA HANDROLL
prawn tempura, quinoa, shishito pepper, coriander, spicy mayo, red onion
40
S, G
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce
90
D, S, G
ASEVICHADO
tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha, ají amarillo leche de tigre
105
S, G
VEGGIE
cucumber, avocado, sesame, sweet gourd, spring onion
50
VG
BOSSA NOVA
A5 Japanese wagyu, sun-dried tomato, hearts of palm, yuzu vinaigrette
145
G
KABAYAKI
freshwater eel, shrimp tempura, sea bass furikake, rocoto mayo
85
S, G
NIGIRI & SASHIMI
One piece per order
A5 JAPANESE WAGYU
Beef
77
TORO
tuna belly
37
S
AKAMI
tuna
28
S
HAMACHI
yellowtail
22
S
SAKE
salmon
25
S
KANPACHI
amberjack
27
S
HOTATE
scallop
29
S
UNI
sea urchin
67
S
UNAGI
freshwater eel
31
S, G
SABA
mackerel
23
S
SUZUKI
sea bass
17
S
IKURA
salmon roe
33
S, G
TAKO
octopus
35
S
TAI
snapper
19
S
TAMAGO
egg
15
V, G, S
AMAEBI
sweet shrimp
21
S
TRADITIONAL ROLLS OR HANDROLLS
NEGITORO
85
S, G
CALIFORNIA
75
S
CUCUMBER
40
VG
TUNA ROLL
65
S
YUZU TRUFFLE SALMON
70
S, G
EEL AVOCADO
80
S, G
CHEF’S INSPIRATION
SAMBA SUSHI
7 pieces nigiri
225
S, G
SAMBA SASHIMI
9 pieces, 3 selections
275
S, G
SAMBA SASHIMI
15 pieces, 5 selections
400
S, G
SAMBA VEGAN
3 pieces vegetable nigiri, veggie maki
90
G, VG
SAMBA ULTIMATE
chef assortment rolls, sashimi, and nigiri
670
S, G
V - Vegetarian | VG - Vegan | G - Contains Gluten | D - Contains Dairy | N - Contains Nuts | S - Contains Fish or Shellfish