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SAMBA HOUR LAS VEGAS

 

sunday – friday. I. 3:00pm- 6:00pm  

*available at the bar no reservations necessary 

Enjoy our sushi bar and hot kitchen menu specials in addition to signature cocktails, wine, sake and beer… all at smile-worthy prices.

 

 

OUR FOOD

Samba Hour

Sunday – Friday I 3:00pm – 6:00pm

Download PDF Menu
Las Vegas happy hour menu

Samba Kitchen

EDAMAME

sea salt and lime

7

JAPANESE A5 WAGYU BEEF GYOZA*

kabocha purée and su-shoyu dipping sauce, sweet soy

12

CRISPY TAQUITOS*

minimum 2 per order

served with spicy aji panca sauce, fresh lime, yuzu aji amarillo foam

YELLOWTAIL avocado and miso

7/each

ROCK SHRIMP TEMPURA

snap pea julienne, spicy mayonnaise, green pea, black truffle dressing

9

ORGANIC CHICKEN ANTICUCHOS

aji amarillo

10

PERUVIAN-STYLE CHILLED MUSSELS

sansho salsa

10

WAGYU SLIDER*

sweet plantain, lettuce, tomato, aji panca ketchup

 

7/each

SUSHI BAR

YELLOWTAIL TIRADITO

jalapeño and lemongrass

8

SALMON TIRADITO

kinkan honey, garlic ponzu, garlic chip

8

JUMBO SHRIMP SEVICHE

passion fruit, cucumber, cilantro

7

AMAZÔNIA

collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy

10

SHRIMP TEMPURA

9

SPICY TUNA

11

DESSERT

SATA ANDAGI

dolce de leche japanese doughnuts, red fruit coulis

4

COCKTAILS

MOJITO

White rum muddled with fresh mint lime and sugar. Served tall.

9

LYCHEE COOLER

Vodka, Elderflower and vanilla syrup, shaken with lychee juice, and coconut milk. Served tall and spritzed with lemon.

9

CAIPIRINHA

National drink of Brazil made with cachaça and churned with lime and sugar.

9

WINE | SAKE | BEER

PROSECCO

De Luca, Italy

8

CABERNET

Canyon Road, California

7

CHARDONNAY

Canyon Road, California

7

“10,000 WAYS” EIKO FUJI BAN RYU HONJOZO

YAMAGATA Clean ~ fragrant yet clean with honeydew melon and light smoky notes

7

CRISTAL

Peruvian lager

6

KIRIN light

lager

6

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness