SUSHISAMBA restaurant area with booths-transitionSUSHISAMBA restaurant area with booths
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Sushisamba

A 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.

Sunday
Lunch: 12 pm – 4 pm | Dinner: 6 pm – 12 am

Wednesday
Dinner: 6 pm – 12 am

Thursday
6 pm – 12 am

Friday
Lunch: 12 pm – 4 pm | Dinner: 6 pm – 12 am

Saturday
Lunch: 12 pm – 4 pm | Dinner: 6 pm – 12 am

Reserve at RestaurantReserve at Beach Club

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
  1. Locations/
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  6. Sushisamba