OUR FOOD
LUNCH
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.
OUR FOOD
LUNCH
EDAMAME
sea salt and lime VG
35
MISO SOUP
coriander and tofu S
SALT & PEPPER SQUID
Dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G
SALMON DONBURI
pickled vegetables, sesame, kizami, nori, sushi rice S G
SHRIMP TEMPURA DONBURI
red cabbage, avocado, spicy mayo, kizami, nori, sushi rice S G
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
WATERMELON SALAD heirloom tomatoes, shaved asparagus, charred avocado, yuzu watermelon dressing V
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
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
CLASSIC SEVICHE white fish, sweet potato, cancha, leche de tigre S G
60
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
TUNA TATAKI
hearts of palm, avocado, bok choy, crispy garlic, citrus soy D S G
KANPACHI KOBUJIME
kombu, tuna, tosaka, red jalapeño dressing, garlic chips, truffle oil D S G
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
VEGETABLES
EGGPLANT sweet soy, mint, sesame V
50
ASPARAGUS sweet soy, sesame V
60
BROCCOLINI pickled ginger VG
45
ISHIYAKI
hot stone, dipping sauces S
GRADE A5 120/gr 750
SAMBA DOHA
lobster, sesame aioli, kizami yuba, crispy rice S G
EL TOPO®
salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce D S G
NEO TOKYO
tuna, tempura flakes, ají panca, spicy mayo S G
SASA HANDROLL
prawn tempura, quinoa, shishito pepper, coriander, spicy mayo,red onion S G
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce D S G
ASEVICHADO
tuna, salmon, yellowtail, white fish, avocado, cucumber red onion, sweet potato, cancha, aji amarillo leche de tigre S G
VEGGIE
cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes VG
KARI KARI
spicy scallop, robata asparagus, red jalapeño dressing, eel sauce S G
STEAMED JAPANESE RICE
VG 20
COCONUT RICE
30
JOSPER-FIRED MUSHROOMS
VG 40
JOSPER-FIRED VEGETABLE RICE
VG 25
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
SAMBA SUSHI
7 Pieces Nigiri G S
SAMBA SASHIMI
9 Pieces, 3 Selections G S
SAMBA SASHIMI
15 Pieces, 5 Selections G S
SAMBA ULTIMATE
assorted sashimi & nigiri G S
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
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, 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 FOOD
DINNER
EDAMAME
sea salt and lime VG
35
SHISHITO
grilled spicy pepper, sea salt, lime VG
60
SAMBA CRISPS
aji amarillo S G
GREEN BEAN TEMPURA
black truffle aioli G
MISO SOUP
coriander and tofu S
WAGYU GYOZA
kabocha purée and sweet soy D G
SHRIMP TEMPURA
snap pea julienne, spicy mayo, black truffle vinaigrette S G
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G
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
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
TUNA TATAKI
hearts of palm, avocado, bok choy, crispy garlic, citrus soy D S G
KANPACHI KOBUJIME
kombu, tuna, tosaka, red jalapeño dressing, garlic chips, truffle oil D S G
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
ISHIYAKI
hot stone, dipping sauces S
GRADE A5 120/gr 750
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams, coconut milk, dende oil, chimichurri rice S
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
DUCK QUINOA CHAUFA
aji panca and su-shoyu
LOBSTER YAKISOBA
soba noodles, assorted mushrooms D S G
COCO MUSHROOM TOBANYAKI
assorted mushrooms, black truffle, yuzu soy, coconut D V
BEEF CHEEKS
yuca, carrot, pea and shiso purée, pickled shallots D S
265
STEAMED JAPANESE RICE
VG 20
COCONUT RICE
30
JOSPER-FIRED MUSHROOMS
VG 40
JOSPER-FIRED VEGETABLE RICE
VG 25
SAMBA DOHA
lobster, sesame aioli, kizami yuba, crispy rice S G
EL TOPO®
salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce D S G
NEO TOKYO
tuna, tempura flakes, ají panca, spicy mayo S G
SASA HANDROLL
prawn tempura, quinoa, shishito pepper, coriander, spicy mayo,red onion S G
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce D S G
ASEVICHADO
tuna, salmon, yellowtail, white fish, avocado, cucumber red onion, sweet potato, cancha, aji amarillo leche de tigre S G
VEGGIE
cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes VG
KARI KARI
spicy scallop, robata asparagus, red jalapeño dressing, eel sauce S G
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
SAMBA SUSHI
7 Pieces Nigiri G S
SAMBA SASHIMI
9 Pieces, 3 Selections G S
SAMBA SASHIMI
15 Pieces, 5 Selections G S
SAMBA ULTIMATE
assorted sashimi & nigiri G S
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
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
SIGNATURE SERVES
SAMBA SOUR
Fresh, Citrus, Velvety
Cachaça, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites. Served ‘up’.
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.
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.
LYCHEE COOLER
Creamy, Tropical, Fresh
Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.
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.
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.
SAMBATINI®
Our monthly inspiration created in-house by our bar team.
Ask your server for details.
SAMBA 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.
SMOKEY WATER
Smoky, Tropical, Nutty
Sesame washed Japanese whisky, salted caramel and coconut water. Served long over ice.
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.
RYU’S LEGEND
Tantalizing, Complex
Vodka, sake, passion fruit, ginger and sancho pepper finished with dragon’ smoke. Served short over ice.
FLOR BONITA
Rich, Tropical, Low ABV
Sake, charred with ripe mango, white vermouth, pineapple, artisanal mango candy. Served short, over ice.
CORCOVADO
Smoky, Spicy, Complex
Mezcal, yuzu and dried Brazilian chiles, chilled and served up with a Japanese spiced rim.
YUZU FRENCH
Bright, Botanical, Citrus
Artisanal gin infusion, yuzu, agave, Champagne foam. Served up.
MOCKTAILS
DESERT NIGHT
Spiced, Tropical, Refreshing
Muddled strawberries and ginger syrup, spritzed with lemonade. Served long.
ARIGATO OBRIGADÕ
Fresh, Fiery, Cooling
Lemongrass syrup, apple juice and shiso, churned with lime and sugar. Served long.
AKARI
Bold, Refreshing, Sweet
Fresh lime juice, saffron syrup and shiso syrup, topped with ginger beer. Served short over ice.
INTI RAYMI
Refreshing, Fruity, Sour
Mint, pineapple juice, yuzu and sugar shaken and spritzed with ginger ale. Served short.
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