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  • Lunch
  • Dinner
  • Dessert
  • Cocktails

OUR FOOD

LUNCH

Download PDF Menu

APERITIVOS

EDAMAME

sea salt and lime VG

35

MISO SOUP

coriander and tofu S

30

SMALL PLATES

SALT & PEPPER SQUID

Dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G

75

SALMON DONBURI

pickled vegetables, sesame, kizami, nori, sushi rice S G

80

SHRIMP TEMPURA DONBURI

red cabbage, avocado, spicy mayo, kizami, nori, sushi rice S G

80

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

 

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

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

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

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

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

SIDES

STEAMED JAPANESE RICE

VG 20

COCONUT RICE

30

JOSPER-FIRED MUSHROOMS

VG 40

JOSPER-FIRED VEGETABLE RICE

VG 25

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

DESSERTS

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

Download PDF Menu

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

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

BEEF CHEEKS

yuca, carrot, pea and shiso purée, pickled shallots D S

265

 

SIDES

STEAMED JAPANESE RICE

VG 20

COCONUT RICE

30

JOSPER-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

DESSERT

Download PDF Menu

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

 

Download PDF 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

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.

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