From the sizzling meats of the robata grill to super-fresh sushi, sashimi and seviche, SUSHISAMBA has something for everyone. Whether it's lunch or dinner, the menu offers a unique blend of fiery Brazilian, zesty Peruvian and fresh Japanese culinary influences. Colorful design and Brazilian beats infuse fun into the one-of-a-kind SUSHISAMBA experience. Step through the glass façade inspired by the linearity and color of Mondrian and join the SUSHISAMBA energy under a 16-foot ceiling and soaring atrium. Surrounded by curving ribbons of brilliant color, you'll visit Rio's Carnaval by way of video screens peppered throughout the space, losing yourself in artful projections that feature the colors, flavors, and cultures of Japan, Brazil, and Peru. Dine, Drink and Dare When it comes to libations, SUSHISAMBA goes above and beyond. Freshly-muddled fruit cocktails are a staple, and exotic spirits like sho chu and cachaça flow like water. And if you've been curious about sake, look no further thanSUSHISAMBA's extensive sake list with its in-depth descriptions - and a sake sommelier as your guide.

Robata means "by the fireside," and at SUSHISAMBA that translates to grilled eats like filet mignon with ginger, garlic and soy; lamb chops with guava ponzu, tobiko and spiced panko; There's also a hearty sampling of traditional Japanese, Peruvian and Brazilian dishes, including classic Japanese tempura, Brazilian churrasco and feijoada and Peruvian anticuchos, marinated skewered meats roasted over an open fire - timeless street food. For dessert try the warm chocolate banana cake or arroz con leite with doce de leite ice cream, mango and sake gelée. Join Us for HAPPY HOUR. While you're winding down, we're shaking things up! SUSHISAMBA strip offers Happy Hour from 4:00 p.m. - 7:00 p.m., Sunday - Friday at the bar. Featuring $6 aperitivo, caipirinha and mojito specials, its the perfect afternoon escape! Reverse Happy Hour begins at 11:00 p.m. Regional Corporate Sushi Chef of SUSHISAMBA Las Vegas, Miami Beach and Coral Gables, John Um, has mastered the art of sushi, from his precise technique to his aesthetic presentation.

Born and raised in South Korea, John developed an affinity for food at a young age, embarking on an international culinary journey that began in his hometown of Seoul.jiro dreams of sushi release dvd First influenced by his grandmother’s occupation as a diver, John grew up experiencing seafood in its freshest form, acquiring a taste for aquatic life that would make most youngsters squirm, including sea urchin and abalone. sushi las condes 24 horasHis mother and aunt, respectively, a potter and a painter, fostered his eye for creativity, an aspect of his childhood that has inspired John’s current culinary approach at SUSHISAMBA, manifested in his artful presentations. sushi online bestellen berlin mitte

John views each plate as a canvas, enhancing the experience for guests with conceptually plated ingredients - or as John says “edible art-work” - that highlight the beauty of color and texture characteristic of Japanese cuisine.sushi grade fish savannah Moving to the United States at age sixteen, John ambitiously sought professional experience to broaden his understanding of, and approach to, sushi and Japanese cuisine. sushi kiev onlineIn 2000, he became a Sushi Sous Chef at Fuji Japanese Steak and Sushi House in Tennessee, embracing an opportunity to develop his skill set by learning teppanyaki – an experience that strengthened his ability to simultaneously cook for, and communicate with, guests. how to cook sushi rice high altitude

Shortly thereafter, John accepted an Executive Sushi Chef and Japanese Kitchen Chef position at Hanabi Japanese Restaurant and Sushi Rosen, high-end establishments, where John oversaw and trained employees in customer relation management and food preparation procedures.where to buy fresh salmon for sashimi in manilafood and atmosphere and tallest building. Once I had a lunch here now we choose to have dinner. Some of my dishes were good but others were more than disap Giuseppe Zoidaed about where we were seated. The windows were not sealed pSushisamba London By Sushisamba | Heron Tower BarSEX AND THE CITY, EPISODE 68  – At Sushisamba, Barrow & 7th, NYC[Samantha arrives, and sits down].Richard: In a wildly optimistic gesture, I ordered you a Dirty Martini.Samantha: Dirty Martini? [Throws drink in his face…] [Samantha stands up, and leaves].And so it was that Sushisamba – which famously serves a unique fusion of Japanese/ Peruvian/ Brazilian food – quickly became the place to be, opening a second restaurant in New York before launching in Vegas, Chicago, Miami and… next week…

London.Aside from the name “Sushisamba” – which obviously fits, but also sounds like someone’s child made it up – there are three things to note here:1. They’re expecting you to stay late, and have fun: it’s open until 1am during the first half of the week, 2am on Thursdays and 3am on Fridays and Saturdays.2. The menu for your rooftop Japanese / Latin dining experience is likely to include taquitos; a selection of anticuchos (Peruvian grilled skewered meats), ceviches; tiraditos (a Peruvian version of sashimi); 3. Perched atop the City’s Heron Tower, it’s straddled by two outdoor terraces.  While the recent weather in London might be described as “laughable” (had it been even remotely funny), this is going to be the place to go when the sun comes back.  BOOK NOW Sushisamba | Heron Tower, 110 Bishopsgate, London EC2N 4AY Enjoy quirky drinking experiences? Check out our guide to the most unusual London bars.Sushisamba London Heron Tower, 110 Bishopsgate, The City and East London, EC2N 4AY View On Map Book A Table Visit Website £££££Our Top 5 January Picks 1 Your January Agenda 2 The Great Gatsby Party 3 Palatino 4 Bala Baya 5 Firedog