Sign me up to stay connected to everything SUSHISAMBA!

A TASTE OF THE AMAZON

We’re elevating the holiday traditions with a series of festive dishes inspired by our chefs visit to communities in the Peruvian Amazon earlier this year. A portion of the proceeds from each dish will benefit SUSHISAMBA’s long-standing charity partner Cool Earth and their efforts to help halt rainforest deforestation in the Amazon.

SAMBAZONIA Las Vegas

december 16, 2019 – december 30, 2019

 

In spirit of the holidays, experience one-of-a-kind dishes that highlight the versatility and rich flavors of the Amazon.  Each creation was inspired by Chef John Um’s visit to communities in the Peruvian Amazon earlier this year. A portion of the proceeds from each dish will benefit SUSHISAMBA long standing charity partner Cool Earth to help halt rainforest deforestation in the Amazon.

 

*available in addition to our signature menus 

LAS VEGAS SAMBAZONIA MENU

THE HARVEST ~ PALMITO SALAD

hearts of palm, tomato, red onion, avocado, dates, coconut-lime ponzu, micro cilantro 16

One of our first adventures in the Peruvian Amazon was harvesting palmitos. It’s an incredibly labor intensive process. Finally after two hours and the manpower of four, we were able to cut a piece of palmito large enough for a community meal. This dish pays tribute to the palmito, and all of the hard work that goes into its harvest.

MASATO ~ BOTAN EBI SEVICHE

okinawan sweet potato, tamago furikake, aji amarillo oil, ‘masato’ leche de tigre 18

‘Masato’ is a local beverage that we found in all of the Amazonian villages we visited. It’s made in a very unique & ceremonial way; Potatoes that are ‘mashed’ and fermented in an oversized container. It is a shared source of sustenance in the community, a ‘cultural’ coming together – much like a tea – and a hospitable offering to guests. In this seviche the sweet potato represents the elements of masato.

ENE, WILD ~ SOFT SHELL CRAB SLIDER

homemade squid ink bun, sweet plantain, aji amarillo aioli 12

After arriving in the village of Pamakiari we went fishing in the Ene River alongside the Asháninka community. The process requires the support of the whole community. As we worked to build a dam with leaves, I spotted some river crabs peeking through the rocks on the bottom and scooped one up. Here, the soft shell crab is meant to ‘hide’ between the squid ink bun, like that tiny crab in the river rocks.

 

CANOPY MAKI ~ MISO-CURED TUNA ROLL*

hishio miso-cured tuna, yuba & takana-zuke crisps, habanero cane sugar, avocado, asparagus, mango, fresh wasabi dressing 20

With this dish I wanted to capture the life and beauty of the rainforest and its experience; The takana-zuke (pickled mustard leaf) represents the trees of the Amazon. But I also wanted to call attention to the disgraceful acts of illegal deforestation; The charred yuba in this dish looks like the remaining tree logs we saw through the forest. It comes with the message: The Amazon is “the lungs of the earth” and we must act now to save it.

FROM THE FIRE ~ ROBATA-GRILLED BLUEFIN TUNA COLLAR*

yuca fritas, ponzu, truffle aji amarillo 80

Fire is essential to survival in the jungle. The Asháninka People ‘grill’ ingredients wrapped in leaves and over open flame. They encouraged us to try this process ourselves, which requires the friction of two objects until a spark ignites. While we only managed to achieve some smoke (and blisters), we learned a great deal about patience and respect for this fundamental source of energy.

CACAO & HONEY ~ PERUVIAN CHOCOLATE SEMIFREDDO

caramel crème, cocoa crumbs, manuka honey chips, honey ice cream 15

While harvesting cacao pods (and being the tallest person on the job), I was tasked with reaching for the very tops of the cacao trees. In my attempt, an Amazonian bee came by to protect his territory and stung my hand! It was a fate worth the pain, as I reminded me of the sweet simplicity of chocolate & honey; nature’s perfect pairing.