This included the huge Samba Split (with dolce de leite ice cream, caramelised bananas, coconut flan, dried pineapple, caramel popcorn, fresh berries AND Japanese whisky whipped cream), the Mochi soft Japanese rice cake filled with ice cream and their warm Japanese mini doughnuts. Everything… and I mean EVERYTHING.Īs the indecisive group we are, instead of picking one thing, we received the most sensational masterpiece of sugar coated heaven. So, if you have a sweet tooth, you may be wondering what we had for dessert, and I can tell you the answer is…. Incidentally, rib-eye is my favourite cut and the Robata (literally meaning Fire-Side cooking) works well in retaining the flavour of the meat. If you don’t get this dish then frankly, shame on you.įor those of you who are Sashimi-apprehansive (have a word with yourself) and prefer the more meaty side of Peruvian/Japanese, there are the Lamb chops with red miso and lime and the Robata Ribeye. This is maybe the best Sea Bass I have had and it comes in the form of the SEA BASS miso and Peruvian corn. We also had the Rock shrimp tempura (with golden pea shoot, snap pea julienne, spicy mayonnaise, black truffle vinaigrette) and the LIMA shrimp tempura with spicy king crab & avocado and the EL TOPO®* salmon, jalapeño, shiso leaf, red onion, with fresh melted mozzarella & crispy onion. I don’t mind being predictable with these. Theirs comes with dry miso, shichimi, sea salt, crispy garlic and smoked soy. Then an absolute given with me… The Salt and Pepper squid. (Yes, I took one for the team… you’re welcome) including the Cafe Millionario (Coffee-washed dark Bacardi Black, Tonka bean infused maple syrup, dark chocolate and the obligatory espresso shot). We went through a fair few in order to give you the scope on them. With Richard Woods (aka the_cocktailguy) at the creative cocktail helm for the group, the cocktails are a bit of a known entity within the brand and it is obvious why. Globally, SushiSamba is known not only as a restaurant, but also as a pretty great tipple spot. With 5 locations in the trendiest cities the world, keeping a consistently exceptional level is essential and their continuous ability to do so is impressive. There are certain things that demand consistency… Souffle, Hendricks served with Cucumber (People have disappeared for using lime instead) and SushiSamba. Enter SushiSamba Las Vegas under Joel Versola. So, when you take on the task of merging 3 (Peruvian, Brazilian and Japanese) cultures, it is twice as hard but when it’s done well, it is 100 times as rewarding. (After experimenting with my own brand of Greek-Irish fusion cooking, I can tell you that this is not a guaranteed success story.)

If you get it right, you can literally re-invent traditional dishes using the very best parts of each and bring them into an entirely new and modern light. Pan-Asian fusion, Scandinavian-French fusion, Cold fusion.

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