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OUR FOOD

ALL DAY MENU

Download PDF Menu
SUSHISAMBA Tacquitos

APERITIVOS

EDAMAME

sea salt and lime (vg, gf) 9

GREEN BEAN TEMPURA

black truffle aioli 13

MISO SOUP

cilantro and tofu (gf) 6

SHISHITO

grilled spicy pepper, sea salt, lime (vg, gf) 12

PLANTAIN CHIPS

aji amarillo 8

SMALL PLATES

SEAWEED SALAD

hijiki, goma wakame, yuzu caviar, goma dressing (gf, vg) 16

CRISPY TAQUITOS

served with spicy aji panca sauce, fresh lime / minimum 2 per order

YELLOWTAIL* avocado and miso 12/each

JAPANESE KOBE truffled tofu crema, shichimi ponzu, micro celery 19/each

SALT AND PEPPER SQUID

dry miso, shichimi, sea salt, crispy garlic, su-shoyu 19

MUSHROOM TOBANYAKI*

poached organic egg, assorted mushrooms, yuzu soy, garlic chip 20

 

JAPANESE A5 KOBA BEEF GYOZA*

kabocha puree, sweet soy 30

ROCK SHRIMP TEMPURA

snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 22

ASSORTED VEGETABLE TEMPURA

peruvian pepper and soy dipping sauce 13

SAKE STEAMED CLAMS

yuzu kosho garlic butter 22

BABY GEM LETTUCE

basil miso, pistachio (vg, gf) 12

HERITAGE TOMATO SALAD

pomegranate molasses, pickled onion, mint (vg, gf) 14

RAW

OYSTERS

west coast, half -dozen minimum (gf) 6/each

SASHIMI SEVICHE

YELLOWTAIL* ginger, garlic, soy (gf) 23

SALMON* tamarind ponzu, sesame, seaweed, macadamia 21

TUNA* pomegranate leche de tigre, cancha, wasabi peas 23

SASHIMI TIRADITO

YELLOWTAIL* jalapeño and lemongrass 22

KANPACHI* yuzu dressing, sea salt, black truffle oil, chive, garlic (gf) 23

SALMON* kinkan honey, garlic ponzu, garlic chip 20

TORO* yuzu dressing, pickled wasabi, black truffle 42

ROBATA

ANTICUCHOS

ORGANIC CHICKEN aji amarillo (gf) 12

RIBEYE* ají panca (gf) 25

SEA BASS miso (gf) 28

PORK BELLY butterscotch miso 20

FISH AND SEAFOOD

HAMACHI KAMA key lime and su-shoyu (gf) 20

PRAWN garlic butter, passion fruit 36

WHOLE FISH citrus salt (gf) MP

MEAT

LAMB CHOP* red miso and lime 22

PORK RIBS charred pineapple salsa, soy glaze 25

HANGER STEAK heirloom tomato chimichurri* (gf) 28

 

 

VEGETABLES

ASPARAGUS (vg) 10

EGGPLANT (vg)  10

LARGE PLATES

CHICKEN TERIYAKI ~ SAMBA STYLE

organic chicken, aji amarillo, purple potato mash, crispy onion 33

MOQUECA MISTA

shrimp, squid, sea bass, mussels, clams with coconut milk, dendê oil and chimichurri rice  (gf) 48

 

CHURRASCO RIO GRANDE*

ribeye, chorizo, wagyu picanha

served with a brazilian side of black beans, collard greens, farofa and SUSHISAMBA® dipping sauces (gf) 75

TONKOTSU RAMEN

berkshire pork belly, sweet tamago, bamboo shoot, bean sprout, scallion 28

16 OZ BONE IN RIBEYE*

cachaça pepper sauce, bone marrow stuffing 78

ARROZ CHAUFA MUSHROOM

MUSHROOM black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 36

SEAFOOD MIXTO lobster, alaskan king crab, peruvian bay scallop, mussel, shrimp, clam, saffron, salsa criolla (gf) 64

JAPANESE WAGYU

KOBE ISHIYAKI* 68/oz (3oz min)
hot stone, dipping sauces, presented with the Kobe certificate of authenticity

KAGOSHIMA ISHIYAKI* 42/oz (5oz min)
hot stone, dipping sauces

SAMBA ROLLS

SAMBA VEGAS

crispy rice, toro, yuzu tobiko, smoked chipotle mayo, balsamic soy reduction 40

ASEVICHADO*

tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 28

TIGER MAKI

king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce 26

NEO TOKYO*

bigeye tuna, tempura flake, aji panca 23

AMAZÔNIA

collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg) 15

EL TOPO®*

salmon, jalapeño, shiso leaf, crispy onion, spicy mayonnaise, fresh melted mozzarella, eel sauce 22

SASA HANDROLL

shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12

NIGIRI & SASHIMI

AKAMI*

(tuna) 7

KANPACHI*

(amberjack) 7

TAKO

(octopus) 5

SAKE*

(salmon) 6

HIRAME*

(fluke) 7

MADAI*

(japanese snapper) 7

TAMAGO

(egg omelet) 4

UNI*

(sea urchin) MP

IBURI SAKE

(smoked salmon) 7

YUZU TOBIKO*

(flying fish roe) 6

EBI*

(shrimp) 5

HAMACHI*

(yellowtail) 6

HOTATE*

(scallop) 7

KANI

(king crab) 13

IKURA*

(salmon roe) 9

SABA*

(mackerel) 5

UNAGI

(freshwater eel) 9

SUPREME KOBE NIGIRI

(pineapple infused mashed japanese sweet potato, black garlic) 19

TRADITIONAL ROLLS OR HAND ROLL

EEL CUCUMBER

15

 

SALMON SKIN

(gf) 11

 

SALMON AVOCADO*

(gf) 13

 

CUCUMBER

(vg, gf) 6

 

CALIFORNIA king crab

(gf) 19

 

TUNA*

(gf) 14

SPICY TUNA*

(gf) 15

 

YELLOWTAIL SCALLION*

(gf) 14

 

YELLOWTAIL JALAPEÑO*

(gf) 14

 

AVOCADO

(vg, gf) 6

 

SHRIMP TEMPURA

10

 

CHEF’S INSPIRATION

SAMBA SUSHI*

7 pieces nigiri 39

SAMBA SASHIMI*

9 pieces, 3 selections 45

SAMBA SASHIMI*

15 pieces, 5 selections 62

SAMBA VEGAN SUSHI ASSORTMENT

amazonia roll & 3pc veggie nigiri (vg) 21

SAMBA ULTIMATE SASHIMI*

250

ROYAL OSETRA CAVIAR* 20g

served with plantain chips 200

SIDES

PERUVIAN CORN

(gf) 10

COCONUT RICE

(vg, gf) 8

PURPLE POTATO MASH

(gf) 8

 

STEAMED JAPANESE RICE

(vg, gf) 7

 

 

 

FRESH GRATED WASABI

(vg, gf) 9

KIZAMI WASABI

(vg, gf) 4

*These items are served raw or undercooked. The Southern Nevada Health District requires that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

VG: Vegan | GF: Gluten Free

OUR FOOD

FESTIVE MENU

December 20th – January 1st

Download PDF Menu BOOK NOW

CELEBRAÇÃO!

Celebrate the season with our festive menu specials.

HEARTS OF PALM TAQUITOS

avocado, pickled shallots (vg) 7/each (2pcs min)

CHIRASHI BITES*

assorted sashimi, rice crisps 24

OCTOPUS ROBATA

purple olive aioli, chimichurri (gf) 22

PESCADO A LO MACHO

halibut, rock shrimp, calamari, rice 48

PRIME PORTERHOUSE (22oz)*

cachaça pepper sauce, bone marrow stuffing (gf)

FESTIVE PLATTERS

ULTIMATE SASHIMI PLATTER*

chef’s selection 280

FESTIVE SASHIMI ASSORTMENT*

75/14pcs

ABURI NIGIRI ASSORTMENT*

45/7pcs

APERITIVOS

EDAMAME

sea salt and lime (vg, gf) 9

GREEN BEAN TEMPURA

black truffle aioli 13

MISO SOUP

cilantro and tofu (gf) 6

SHISHITO

grilled spicy pepper, sea salt, lime (vg, gf) 12

PLANTAIN CHIPS

aji amarillo 8

SMALL PLATES

SEAWEED SALAD

hijiki, goma wakame, yuzu caviar, goma dressing (gf, vg) 16

CRISPY TAQUITOS

served with spicy aji panca sauce, fresh lime / minimum 2 per order

YELLOWTAIL* avocado and miso 12/each

JAPANESE KOBE truffled tofu crema, shichimi ponzu, micro celery 19/each

SALT AND PEPPER SQUID

dry miso, shichimi, sea salt, crispy garlic, su-shoyu 19

MUSHROOM TOBANYAKI*

poached organic egg, assorted mushrooms, yuzu soy, garlic chip 20

 

JAPANESE A5 KOBA BEEF GYOZA*

kabocha puree, sweet soy 30

ROCK SHRIMP TEMPURA

snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 22

ASSORTED VEGETABLE TEMPURA

peruvian pepper and soy dipping sauce 13

SAKE STEAMED CLAMS

yuzu kosho garlic butter 22

BABY GEM LETTUCE

basil miso, pistachio (vg, gf) 12

HERITAGE TOMATO SALAD

pomegranate molasses, pickled onion, mint (vg, gf) 14

RAW

OYSTERS

west coast, half -dozen minimum (gf) 6/each

SASHIMI SEVICHE

YELLOWTAIL* ginger, garlic, soy (gf) 23

SALMON* tamarind ponzu, sesame, seaweed, macadamia 21

TUNA* pomegranate leche de tigre, cancha, wasabi peas 23

SASHIMI TIRADITO

YELLOWTAIL* jalapeño and lemongrass 22

KANPACHI* yuzu dressing, sea salt, black truffle oil, chive, garlic (gf) 23

SALMON* kinkan honey, garlic ponzu, garlic chip 20

TORO* yuzu dressing, pickled wasabi, black truffle 42

ROBATA

ANTICUCHOS

ORGANIC CHICKEN aji amarillo (gf) 12

SEA BASS miso (gf) 28

PORK BELLY butterscotch miso 20

FISH AND SEAFOOD

HAMACHI KAMA key lime and su-shoyu (gf) 20

PRAWN garlic butter, passion fruit 36

WHOLE FISH citrus salt (gf) MP

MEAT

LAMB CHOP* red miso and lime 22

HANGER STEAK heirloom tomato chimichurri* (gf) 28

 

 

LARGE PLATES

MOQUECA MISTA

shrimp, squid, sea bass, mussels, clams with coconut milk, dendê oil and chimichurri rice  (gf) 48

 

CHURRASCO RIO GRANDE*

ribeye, chorizo, wagyu picanha

served with a brazilian side of black beans, collard greens, farofa and SUSHISAMBA® dipping sauces (gf) 75

16 OZ BONE IN RIBEYE*

cachaça pepper sauce, bone marrow stuffing 78

ARROZ CHAUFA MUSHROOM

MUSHROOM black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 36

SEAFOOD MIXTO lobster, alaskan king crab, peruvian bay scallop, mussel, shrimp, clam, saffron, salsa criolla (gf) 64

JAPANESE WAGYU

KOBE ISHIYAKI* 68/oz (3oz min)
hot stone, dipping sauces, presented with the Kobe certificate of authenticity

KAGOSHIMA ISHIYAKI* 42/oz (5oz min)
hot stone, dipping sauces

SAMBA ROLLS

SAMBA VEGAS

crispy rice, toro, yuzu tobiko, smoked chipotle mayo, balsamic soy reduction 40

ASEVICHADO*

tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 28

TIGER MAKI

king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce 26

NEO TOKYO*

bigeye tuna, tempura flake, aji panca 23

AMAZÔNIA

collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg) 15

EL TOPO®*

salmon, jalapeño, shiso leaf, crispy onion, spicy mayonnaise, fresh melted mozzarella, eel sauce 22

SASA HANDROLL

shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12

NIGIRI & SASHIMI

AKAMI*

(tuna) 7

KANPACHI*

(amberjack) 7

TAKO

(octopus) 5

SAKE*

(salmon) 6

HIRAME*

(fluke) 7

MADAI*

(japanese snapper) 7

TAMAGO

(egg omelet) 4

UNI*

(sea urchin) MP

IBURI SAKE

(smoked salmon) 7

YUZU TOBIKO*

(flying fish roe) 6

EBI*

(shrimp) 5

HAMACHI*

(yellowtail) 6

HOTATE*

(scallop) 7

KANI

(king crab) 13

IKURA*

(salmon roe) 9

SABA*

(mackerel) 5

UNAGI

(freshwater eel) 9

SUPREME KOBE NIGIRI

(pineapple infused mashed japanese sweet potato, black garlic) 19

*These items are served raw or undercooked. The Southern Nevada Health District requires that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

VG: Vegan | GF: Gluten Free

Our Food

DESSERT MENU

Download PDF Menu
SUSHISAMBA dessert assortment

CHOCOLATE BANANA CAKE

maple butter, plantain chip, vanilla rum ice cream 13

SATA ANDAGI

dolce de leche japanese doughnuts, red fruit coulis, citron ice cream 13

CITRUS BRÛLÉE

passionfruit custard, pomegranate foam, lime-pomegranate sorbet, citrus smoke (vg, gf) 13

ROLLO DE CAFÉ

coffee roll cake, coffee mousse, jivara crema, salted caramel ice cream 15

WELCOME TO THE RAINFOREST

valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla bean ice cream, almond-chocolate soil 15

MOCHI

soft japanese rice cakes filled with ice cream, white chocolate ganache 13

HOUSEMADE ICE CREAM AND SORBET

ask your server for today’s selection 8

SAMBA ULTIMATE DESSERT PLATTER

samba dessert assortment

recommended for minimum of 4 people 78

VG: Vegan | GF: Gluten Free
Please note: menu items and prices are subject to change.
Please direct any enquiries related to food allergies or intolerance to your server prior to ordering.

 

 

OUR FOOD

SAMBA KIDS MENU

Download PDF Menu

SAMBA KITCHEN

includes miso soup, choice of entrée, side & dessert 15

choose one from each section

CHICKEN SKEWERS

teriyaki sauce

SALMON A LA PLANCHA

teriyaki sauce

ROCK SHRIMP TEMPURA

sweet sesame aioli

VEGETABLE TEMPURA

seasonal assortment

A5 WAGYU SLIDERS

wagyu beef, lettuce, tomato, brioche

~

PLANTAIN CHIPS

POTATO FRIES

JAPANESE STEAMED RICE

SUSHI ASSORTMENT*

miso soup, 5 pieces of nigiri, oshinko maki & dessert 15

DESSERT

MOCHI

soft japanese rice cakes filled with ice cream

CHOCOLATE CHIP COOKIE SANDO

vanilla ice cream

MOCKTAILS

SAFFRON~SHISO CAIPIRINHA

Ginger beer churned with lime, saffron, sugar and shiso. Served long over crushed ice. 13

BERRY FIZZ

Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice. 11

SUPER MANGO BATIDA

Mango, lime, red pepper, kiwi and ginger. Served long over ice. 13

Menu available for children 12 and under. Tax and gratuity are additional.
*These items are served raw or undercooked. The Southern Nevada Health District requires
that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness..

Our drinks

COCKTAIL MENU

 

Download PDF Menu
Server with colorful array of SUSHISAMBA cocktails

SIGNATURE SERVES

 

SAMBATINI®

Our monthly inspiration created in house by our bar team. Ask your server for details.

MP

SHISHITO PEPPER CAIPIRINHA

Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.

17

NASHI

Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. Served ‘up’.

17

SAMBA SOUR*

A modern Pisco Sour for the urban Pisco Sour drinker. Pisco brandy and maraschino liqueur shaken hard with yuzu, egg white and sugar syrup infused with turmeric. Served ‘up’.

17

LYCHEE COOLER

Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.

19

JALISCO ICED TEA

Hibiscus Mezcal, pineapple tepache, green chili liqueur and lime. Shaken and served long over ice.

19

KOBE COCKTAIL

Kobe fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served short over block of ice.

 

23

TOM YAM

Hendrick’s gin, cilantro infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.

18

cocktail tree

Enjoy “ 12 Stems” of signature cocktails or mocktails in our tasting tree.

*wagyu cocktail & coffee boulevardier + $10 each
choose up to 3 libations

 

93 / 55

SAMBA SERVES

COCONUT MATCHA SOUR

Toasted coconut washed Suntory Roku gin shaken hard with coconut cream, ginger, lime and egg white. Served up.

18

COFFEE & CHOCOLATE BOULEVARDIER

Japanese whisky, Carpano Antica sweet vermouth & chocolate bitters.
Slow dripped through roasted Peruvian coffee. Stirred down and served over a chunk of ice.

22

PINEAPPLE PALOMA

Blanco and Reposado Tequila, pineapple oleo saccharum and lime. Shaken and topped with pink grapefruit soda. Served long over ice.

18

TOMMY TEMPERADO

Blanco tequila, hibiscus mezcal, lime, mint and strawberry oleo saccharum, spiked with green tabasco. Shaken and served short over ice.

18

MOCKTAILS

SAFFRON~SHISO CAIPIRINHA

Ginger beer churned with lime, saffron, sugar and shiso. Served long over crushed ice.

13

BERRY SMASH

Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice.

11

SUPER MANGO BATIDA

Mango, lime, red pepper, kiwi and ginger. Served long over ice.

13

OUR FOOD

Samba Hour

Sunday – Friday I 3:00pm – 6:00pm

Download PDF Menu
Las Vegas happy hour menu

Samba Kitchen

EDAMAME

signature or spicy (vg, gf)

7

PLANTAIN CHIPS

aji amarillo

7

OTSUMAMI

assortment of edamame, green bean tempura, shishito

19

BABY GEM LETTUCE

basil miso, pistachio (vg, gf)

7

JAPANESE A5 KOBE BEEF GYOZA*

 kabocha purée, sweet soy 

15

CRISPY YELLOWTAIL TAQUITOS*

avocado and miso (min 2 per order)

9/each

SALT & PEPPER SQUID

dry miso, shichimi, sea salt, crispy garlic, su-shoyu

12

ROCK SHRIMP TEMPURA

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

11

SAKE STEAMED CLAMS

yuzu kosho garlic butter

10

KOBE SLIDER*

sweet plantain, lettuce, tomato, aji panca ketchup

8

RAW

YELLOWTAIL TIRADITO*

jalapeño and lemongrass

9

SALMON TIRADITO*

kinkan honey, garlic ponzu, garlic chip

9

SUSHI

AMAZÔNIA

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

10

SHRIMP TEMPURA

9

SPICY TUNA*

(gf)

11

EEL CUCUMBER

11

SALMON AVOCADO

(gf)

10

DESSERT

CHURROS

mango passion fruit sauce, peruvian dark chocolate

8

MOCHI

soft japanese rice cake filled with ice cream served with white chocolate ganache

4

COCKTAILS

MOJITO

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

9

LYCHEE COOLER

Vodka, elderflower cordial and vanilla, shaken hard with coconut milk and lychee water. Served long

14

SHISHITO PEPPER CAIPIRINHA

Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.

12

WINE | SAKE | BEER

PROSECCO

Benvolio, Friuli Venezia Giulia

9

CHARDONNAY

Canyon Road, California

8

CABERNET

Canyon Road, California

8

SŌTŌ – JUMAI (GLUTEN FREE) ISHIKAWA

Hint of honeydew, apple, soft and light on the palate

8

KIRIN

light lager

7

CRISTAL

Peruvian lager

7

*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