OUR FOOD
ALL DAY MENU
Las Vegas
Our menus
SUSHISAMBA offers an inventive culinary culmination of three countries: Japan, Brazil and Peru. From Japanese tempura and sushi, to Brazilian churrasco and moqueca, to Peruvian anticuchos and seviches, the culinary creativity is limitless with something for every palate.
- All Day Vegas
- Dessert
- Samba Kids Menu
- Cocktails
- Samba Hour
- Vegas Restaurant Week
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
PAO DE QUEIJO
brazilian cheese bread, honey truffle butter GF 12
PLANTAIN CHIPS
aji amarillo 8
SMALL PLATES
SEAWEED SALAD
hijiki, goma wakame, goma dressing (gf, vg) 17
CRISPY TAQUITOS
served with spicy aji panca sauce, fresh lime / minimum 2 per order
YELLOWTAIL* avocado and miso 12/each
JAPANESE KOBE mushroom, sweet red onion salsa, truffle aioli 19/each
SALT AND PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu 22
MUSHROOM TOBANYAKI*
poached organic egg, assorted mushrooms, yuzu soy, garlic chip 22
JAPANESE A5 KOBA BEEF GYOZA*
kabocha puree, sweet soy 30
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 23
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce 13
SAKE STEAMED CLAMS
yuzu kosho garlic butter 26
BABY GEM LETTUCE
basil miso, pistachio (vg, gf) 12
HERITAGE TOMATO SALAD
pomegranate molasses, pickled onion, mint (vg, gf) 14
RAW
SASHIMI SEVICHE
YELLOWTAIL* ginger, garlic, soy (gf) 23
SALMON* tamarind ponzu, sesame, seaweed, macadamia 23
TUNA* pomegranate leche de tigre, cancha, wasabi peas 25
SASHIMI TIRADITO
YELLOWTAIL* jalapeño and lemongrass 24
KANPACHI* yuzu, black truffle oil, garlic, chive (gf) 25
SALMON* kinkan honey, garlic ponzu, garlic chip 22 (gf)
TORO* yuzu dressing, pickled wasabi, black truffle 42
OYSTERS
west coast, half -dozen minimum (gf) 6/each
ROBATA
ANTICUCHOS
RIBEYE* ají panca (gf) 28
SEA BASS miso (gf) 32
FISH AND SEAFOOD
HAMACHI KAMA key lime and su-shoyu (gf) 21
PRAWN garlic butter, passionfruit 36
WHOLE FISH citrus salt (gf) MP
MEAT
CHICKEN A LA BRASA aji amarillo aioli 18
LAMB CHOP* red miso and lime 26
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 34
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) 88
TONKOTSU RAMEN
berkshire pork belly, sweet tamago, bamboo shoot, bean sprout, scallion 28
PRIME BONE-IN RIBEYE (16oz)*
cachaça pepper sauce, bone marrow stuffing 95
ARROZ CHAUFA
MUSHROOM black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 38
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 42
ASEVICHADO*
tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 29
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 23
SASA HANDROLL
shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12
NIGIRI & SASHIMI
AKAMI*
(tuna) 8
KANPACHI*
(amberjack) 8
TAKO
(octopus) 5
SAKE*
(salmon) 7
HIRAME*
(fluke) 8
MADAI*
(japanese snapper) 8
TAMAGO
(egg omelet) 4
UNI*
(sea urchin) MP
IBURI SAKE
(smoked salmon) 7
YUZU TOBIKO*
(flying fish roe) 6
EBI*
(shrimp) 5
HAMACHI*
(yellowtail) 7
HOTATE*
(scallop) 7
KANI
(king crab) 13
IKURA*
(salmon roe) 10
SABA*
(mackerel) 5
UNAGI
(freshwater eel) 9
SUPREME KOBE NIGIRI
(pineapple infused mashed japanese sweet potato, black garlic) (gf) 19
TRADITIONAL ROLLS OR HAND ROLL
EEL CUCUMBER
15
SALMON SKIN
(gf) 11
SALMON AVOCADO*
(gf) 14
CUCUMBER
(vg, gf) 6
CALIFORNIA king crab
(gf) 22
TUNA*
(gf) 15
SPICY TUNA*
(gf) 16
YELLOWTAIL SCALLION*
(gf) 15
YELLOWTAIL JALAPEÑO*
(gf) 15
AVOCADO
(vg, gf) 6
SHRIMP TEMPURA
10
CHEF’S INSPIRATION
SAMBA SUSHI*
7 pieces nigiri 42
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) 14
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
A discretionary 20% gratuity will be applied to parties of eight or more.
Our Food
DESSERT MENU
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla rum ice cream 14
SAMBA POPS
chicha morada sorbet, vanilla bean ice cream, whipped cream, passionfruit-infused pineapple (gf) 7/each (2 minimum)
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
PASSIONFRUIT BRÛLÉE
assorted fruits, lime-pomegranate sorbet, citrus carrot tuile (vg, gf) 14
MOCHI
soft japanese rice cakes filled with ice cream, white chocolate ganache 14
HOUSEMADE ICE CREAM AND SORBET
ask your server for today’s selection 8
SAMBA ULTIMATE DESSERT PLATTER
chef dessert assortment
recommended for a minimum of 4 people 82
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.
A discretionary 20% gratuity will be applied to parties of eight or more.
OUR FOOD
SAMBA KIDS 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
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
Samba Kitchen
EDAMAME
signature or spicy (vg, gf)
7
PLANTAIN CHIPS
aji amarillo
7
PAO DE QUEIJO
brazilian cheese bread, honey truffle butter GF
10
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
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce
11
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing
12
SAKE STEAMED CLAMS
yuzu kosho garlic butter
11
KOBE SLIDER*
sweet plantain, lettuce, tomato, aji panca ketchup
8
RAW
YELLOWTAIL TIRADITO*
jalapeño and lemongrass
10
SALMON TIRADITO*
kinkan honey, garlic ponzu, garlic chip
10
SUSHI
AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)
10
SHRIMP TEMPURA
9
SPICY TUNA*
(gf)
12
SALMON AVOCADO
(gf)
11
DESSERT
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla rum ice cream
11
HOUSEMADE ICE CREAM AND SORBET
ask your server for today’s selection
7
COCKTAILS
MOJITO
White rum muddled with fresh mint lime and sugar. Served tall.
10
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
10
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
ASAHI
Japan
8
LAGUNITAS IPA
California
8
TOPO CHICO SELTZER
strawberry guava, Mexico
8
*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
A discretionary 20% gratuity will be applied to parties of eight or more.
Las Vegas Restaurant week
JUNE 2ND – 13TH
4-COURSES I $100
Portion of the proceeds benefiting Nevada Three Square Food Bank.
choose one from each section
HERITAGE TOMATO SALAD
pomegranate molasses, pickled onion, mint (vg, gf)
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing
SALMON SEVICHE*
tamarind ponzu, sesame, seaweed, macadamia
JAPANESE A5 KOBE BEEF GYOZA*
kabocha puree, sweet soy
〜
SUSHI ASSORTMENT*
chef’s choice
〜
SEA BASS ANTICUCHOS
miso, peruvian corn (gf)
HANGER STEAK*
heirloom tomato chimichurri (gf)
CHICKEN TERIYAKI ~ SAMBA STYLE
organic chicken, aji amarillo, purple potato mash, crispy onion
PORK RIBS
charred pineapple salsa, soy glaze
〜
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla rum ice cream
PASSIONFRUIT BRÛLÉE
assorted fruits, pomegranate-lime sorbet, citrus carrot tuile (vg, gf)
VG: Vegan | GF: Gluten Free
*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 foodborne illness.
A discretionary 20% gratuity will be applied to parties of eight or more.