OUR FOOD
ALL DAY MENU
DOHA
Our menus
SUSHISAMBA offers an inventive culinary culmination of three countries: Japan, Brazil and Peru. From Japanese tempura and sushi, to Brazilian moqueca, to Peruvian anticuchos and seviches, the culinary creativity is limitless with something for every palate.
- All Day
- Bar Menu
- Beach Club
- Dessert
- Cocktails
APERITIVOS
EDAMAME
sea salt and lime VG
35
SHISHITO
grilled spicy pepper, sea salt, lime VG
60
SAMBA CRISPS
aji amarillo S G
45
GREEN BEAN TEMPURA
black truffle aioli G
55
MISO SOUP
coriander and tofu S
30
SMALL PLATES
WAGYU GYOZA
kabocha purée and sweet soy D G
95
SHRIMP TEMPURA
snap pea julienne, spicy mayo, black truffle vinaigrette S G
85
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G
75
SALADS
SAMBA baby spinach, grilled kabocha, honey truffle ponzu, shavings of carrot, radish, apple and mango dressing N V
60
BABY GEM basil miso, pistachio N VG
55
CORN sweet onions, red chili, avocado D VG
70
BEETROOT avocado crema, aji amarillo, shiso sorbet V
65
CRISPY TAQUITOS
two per order
YELLOWTAIL avocado and miso S G
80
VEGETABLE avocado, radish, red onion, peppers, pickled shimeji mushrooms G V
45
RAW
SEVICHE
TUNA pomegranate leche de tigre, cancha, wasabi peas S G
80
SALMON tamarind, sesame, seaweed, macadamia, sweet potato N S G
75
YELLOWTAIL ginger garlic soy S
100
ROBATA-SEVICHE MIXTO leche de tigre D S G
85
TIRADITO
YELLOWTAIL jalapeño and lemongrass S
105
SALMON kumquat, fig jam, garlic oil and ponzu S
70
MUSHROOM king trumpets, cucumber, shiitake ‘salt’, tartar sauce, ginger ‘buñuelos’ D G V
65
ASSORTED SEVICHES & TIRADITOS
S D G 320
SEAFOOD TOWER
prawns, king crab legs, squid, octopus, mussels, oysters, ikura, lemongrass dressing, spicy mayo S G
800
TUNA TATAKI
hearts of palm, avocado, bok choy, crispy garlic, citrus soy D S G
90
KANPACHI KOBUJIME
kombu, tuna, tosaka, red jalapeño dressing, garlic chips, truffle oil D S G
130
ROBATA
Fresh ingredients prepared over our traditional Japanese charcoal grill and served as small plates or ‘anticuchos’ – Peruvian skewers.
ANTICUCHOS
served with peruvian corn
CHILEAN SEA BASS miso D S
130
CHICKEN aji amarillo D S
70
BEEF aji panca D
120
MEAT
LAMB CHOPS red miso and lime
80
TENDERLOIN grilled scallion
230
ENTRANHA yuzu butter and charred lime D
220
PICANHA farofa, shishito, chimichurri D G
200
SEAFOOD
WHOLE FISH charred lime and citrus salt S
240
JUMBO PRAWN scallop, soybean, yuzu butter, shichimi D S
180
VEGETABLES
EGGPLANT sweet soy, mint, sesame V
50
ASPARAGUS sweet soy, sesame V
60
BROCCOLINI pickled ginger VG
45
JAPANESE WAGYU
ISHIYAKI
hot stone, dipping sauces S
GRADE A5 120/gr 750
LARGE PLATES
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams, coconut milk, dende oil, chimichurri rice S
245
CHURRASCO RIO GRANDE
ribeye, chorizo, picanha served with black beans, farofa, SUSHISAMBA dipping sauces D S G
375
MUSHROOM KAMAMESHI
assorted mushrooms, black truffle shavings, garlic chips D G
145
DUCK QUINOA CHAUFA
aji panca and su-shoyu
125
LOBSTER YAKISOBA
soba noodles, assorted mushrooms D S G
285
COCO MUSHROOM TOBANYAKI
assorted mushrooms, black truffle, yuzu soy, coconut D V
135
SIDES
STEAMED JAPANESE RICE
VG 20
COCONUT RICE
30
OSPER-FIRED MUSHROOMS
VG 40
JOSPER-FIRED VEGETABLE RICE
VG 25
SAMBA ROLLS
SAMBA DOHA
lobster, sesame aioli, kizami yuba, crispy rice S G
110
EL TOPO®
salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce D S G
99
NEO TOKYO
tuna, tempura flakes, ají panca, spicy mayo S G
100
SASA HANDROLL
prawn tempura, quinoa, shishito pepper, coriander, spicy mayo,red onion S G
40
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce D S G
90
ASEVICHADO
tuna, salmon, yellowtail, white fish, avocado, cucumber red onion, sweet potato, cancha, aji amarillo leche de tigre S G
105
VEGGIE
cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes VG
50
KARI KARI
spicy scallop, robata asparagus, red jalapeño dressing, eel sauce S G
70
TRADITIONAL ROLLS OR HANDROLLS
NEGITORO
S 85
KING CRAB CALIFORNIA
S 70
CUCUMBER
VG 30
TUNA ROLL
S 65
MISO SALMON
S G 60
UNAGI AVOCADO
S G 80
CHEF’S INSPIRATION
SAMBA SUSHI
7 Pieces Nigiri G S
225
SAMBA SASHIMI
9 Pieces, 3 Selections G S
275
SAMBA SASHIMI
15 Pieces, 5 Selections G S
400
SAMBA ULTIMATE
assorted sashimi & nigiri G S
670
NIGIRI & SASHIMI
A5 JAPANESE WAGYU
(beef) 77
TORO
(tuna belly S) 37
AKAMI
(tuna S) 28
HAMACHI
(yellowtail S) 22
SAKE
(salmon S) 25
KANPACHI
(amberjack S) 27
HOTATE
(scallop S) 29
UNI
(sea urchin S) 67
UNAGI
(fresh water eel S G) 31
SABA
(mackerel S) 23
SUZUKI
(sea bass S) 17
IKURA
(salmon roe S) 33
TAKO
(octopus S) 35
TAI
(snapper S) 19
TAMAGO
(egg V G S) 15
AMAEBI
(sweet shrimp S) 21
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
OUR FOOD
Bar Menu
SPICY EDAMAME
chili garlic soy S G
40
SHISHITO
grilled spicy pepper, sea salt, lime VG
60
SAMBA CRISPS
aji amarillo S G
45
GREEN BEAN TEMPURA
black truffle aioli G
55
OTSUMAMI
assortment of edamame, green bean tempura, shishito S G
105
SHRIMP TEMPURA
snap pea julienne, spicy mayo, 85 black truffle vinaigrette S G
85
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G
75
POLLO FRITO
marinated chicken thighs, kaarage salsa, roasted spices G
60
CRISPY TAQUITOS
two per order
YELLOWTAIL avocado and miso S G
80
VEGETABLE avocado, radish, red onion, peppers, pickled shimeji mushrooms G V
45
ANTICUCHOS
served with peruvian corn
CHILEAN SEA BASS miso D S
130
BEEF aji panca D
120
SEVICHE
TUNA pomegranate leche de tigre, cancha, wasabi peas S G
80
ROBATA-SEVICHE MIXTO leche de tigre D S G
85
TIRADITO
YELLOWTAIL jalapeño and lemongrass S
105
MUSHROOM king trumpets, cucumber, shiitake ‘salt’, tartar sauce, ginger ‘buñuelos’ D G V
65
SAMBA ROLLS
SAMBA DOHA
lobster, sesame aioli, kizami yuba, crispy rice S G
110
ASEVICHADO
tuna, salmon, yellowtail, white fish, avocado, cucumber red onion, sweet potato, cancha, aji amarillo leche de tigre S G
80
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce D S G
90
EL TOPO®
salmon, jalapeño, shiso, fresh melted mozzarella, 99 crispy shallots, spicy mayo, eel sauce D S G
99
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
OUR FOOD
Beach club Menu
Edamame
sea salt and lime VG
35
BEETROOT SALAD
avocado crema, aji amarillo, shiso sorbet V
65
WATERMELON SALAD
heirloom tomatoes, shaved asparagus, charred avocado, yuzu watermelon dressing V
60
FRUIT PLATTER
seasonal assortment V
100
TUNA TATAKI
hearts of palm, avocado, bok choy, crispy garlic, citrus soy D S G
90
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G
75
CLASSIC SEVICHE
white fish, sweet potato, cancha, leche de tigre S G
60
ROBATA SEVICHE MIXTO
leche de tigre D S G
85
SAMBA DOHA MAKI
obster, sesame aioli, kizami yuba, crispy rice S G
110
SASA HANDROLL
prawn tempura, quinoa, shishito pepper, coriander, spicy mayo,red onion S G
40
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce D S G
90
VEGGIE MAKI
cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes VG
50
SALMON DONBURI
pickled vegetables, sesame, kizami nori, sushi rice S G
70
SHRIMP TEMPURA DONBURI
red cabbage, avocado, spicy mayo, kizami nori, sushi rice S G
80
CHILEAN SEA BASS ANTICUCHOS
miso, peruvian corn D S
130
BEEF ANTICUCHOS
ají panca, peruvian corn D
120
ROBATA TENDERLOIN
grilled scallion
230
CHEF’S INSPIRATION
SAMBA SUSHI
7 Pieces Nigiri G S
225
SAMBA SASHIMI
9 Pieces, 3 Selections G S
275
SAMBA SASHIMI
15 Pieces, 5 Selections G S
400
SAMBA ULTIMATE
assorted sashimi & nigiri G S
670
ASSORTED SEVICHES & TIRADITOS
G S D 320
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
COCKTAILS
SIGNATURE SERVES
TOM YAM
Fresh, Fiery, Cooling
Gin, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.
80
KAFFIRINHA
Fragrant, Herbaceous
Our creative take on the Brazilian Classic.
Fragrant kaffir lime leaves infused in cachaça, churned with lime and sugar. Served short, over crushed ice.
70
LYCHEE COOLER
Creamy, Tropical, Fresh
Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.
80
WAGYU COCKTAIL
Rich, Nutty, Velvety
Wagyu fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served over a block of ice.
150
SHISO FINE
Herbaceous, Citrusy, Fresh
Shiso leaf infused vodka, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with drizzle of Chambord. Served long.
80
FROZEN SERVES
IPENEMA SLUSHY
Tropical & Fresh
Cachaça, peach schnapps, fresh peach puree, orange and cranberry juice. Served long.
80
PINEAPPLE MOJITO
Fresh, Herbaceous, Tropical
White rum, coconut rum, pineapple juice, coconut milk and mint, blended with ice and served short.
80
PASSION FRUIT MARTINI
Fruity, Sweet, Fizzy
Vodka, passion fruit juice and vanilla syrup. Served up with prosecco on the side.
80
WATERMELON MARGARITA
Fresh & Citrusy
Tequila, salt blend, red pepper syrup, lime juice, watermelon, topped with soda. Served long.
80
MOCKTAILS
DESERT NIGHT
Spiced, Tropical, Refreshing
Muddled strawberries and ginger syrup, spritzed with lemonade.Served long.
45
ARIGATO OBRIGADÕ
Fresh, Fiery, Cooling
Lemongrass syrup, apple juice and shiso, churned with lime and sugar. Served long.
45
INTI RAYMI
Refreshing, Fruity, Sour
Mint, pineapple juice, yuzu and sugar shaken and spritzed with ginger ale. Served short.
45
SAMBA DAIQUIRY
Nutty, Sweet & Sour
Apple juice, orgeat syrup, ginger syrup, elderflower, yuzu, Served long.
45
CARIOCA
Tropical, Spicy
Mango purée, fresh lime juice, red paprika syrup, kiwi, topped with ginger ale. Served long.
45
FROSTED MARACUJA
Fruity, Fresh, Citrusy
Passionfruit, vanilla syrup, orange juice, coconut milk. Served long.
45
Our Food
DESSERT
SATA ANDAGI
Japanese doughnuts, chocolate filling, red fruit coulis, sweet cream ice cream G D V
50
USUGIRI PINEAPPLE
josper-roasted pineapple, mango, shaved coconut, coriander sorbet VG
40
LEMON AND YUZU PIE
crispy ginger meringue, yuzu marmalade, mango sauce D G V
45
GINGER ICE CREAM SANDO
vanilla short bread D G V
35
MATCHA TRES LECHES
coconut shiso sorbet D G V
65
CORN CAKE
charred peruvian corn, vanilla ice cream, burnt milk D V
55
ROBATA STRAWBERRY
honey granita, yoghurt D V
70
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla ice cream D G V
60
ASSORTED MOCHI
soft japanese rice cake filled with ice cream, white chocolate ganache D G V
75
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
Our drinks
COCKTAIL MENU
SIGNATURE SERVES
SAMBA SOUR
Fresh, Citrus, Velvety
Cachaça, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites. Served ‘up’.
80
TOM YAM
Fresh, Fiery, Cooling
Gin, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.
80
KAFFIRINHA
Fragrant, Herbaceous
Our creative take on the Brazilian Classic.
Fragrant kaffir lime leaves infused in cachaça, churned with lime and sugar. Served short, over crushed ice.
70
LYCHEE COOLER
Creamy, Tropical, Fresh
Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.
80
SHISO FINE
Herbaceous, Citrusy, Fresh
Shiso leaf infused vodka, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with drizzle of Chambord. Served long.
80
WAGYU COCKTAIL
Rich, Nutty, Velvety
Wagyu fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served over a block of ice.
150
SAMBATINI®
Our monthly inspiration created in-house by our bar team.
Ask your server for details.
MP
LOCAL SERVES
MARACUJA SOUR
Fresh, Fruity, Velvety
Cachaça and rosemary syrup, shaken hard with fresh passion fruit juice and egg whites, finished with rosemary smoke bubble. Served up.
95
SMOKEY WATER
Smoky, Tropical, Nutty
Sesame washed Japanese whisky, salted caramel and coconut water. Served long over ice.
150
PICORONI
Tropical, Bitter, Velvety
Coconut infused tequila, pineapple infused Campari, sweet vermouth and coffee liqueur. Stirred down and served short over a chunk of ice.
80
RYU’S LEGEND
Tantalizing, Complex
Vodka, sake, passion fruit, ginger and sancho pepper finished with dragon’ smoke. Served short over ice.
95
FLOR BONITA
Rich, Tropical, Low ABV
Sake, charred with ripe mango, white vermouth, pineapple, artisanal mango candy. Served short, over ice.
80
CORCOVADO
Smoky, Spicy, Complex
Mezcal, yuzu and dried Brazilian chiles, chilled and served up with a Japanese spiced rim.
95
YUZU FRENCH
Bright, Botanical, Citrus
Artisanal gin infusion, yuzu, agave, Champagne foam. Served up.
120
MOCKTAILS
DESERT NIGHT
Spiced, Tropical, Refreshing
Muddled strawberries and ginger syrup, spritzed with lemonade. Served long.
45
ARIGATO OBRIGADÕ
Fresh, Fiery, Cooling
Lemongrass syrup, apple juice and shiso, churned with lime and sugar. Served long.
45
AKARI
Bold, Refreshing, Sweet
Fresh lime juice, saffron syrup and shiso syrup, topped with ginger beer. Served short over ice.
45
INTI RAYMI
Refreshing, Fruity, Sour
Mint, pineapple juice, yuzu and sugar shaken and spritzed with ginger ale. Served short.
45