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
- Dessert
- Samba Hour
- Cocktails
- Samba Kids Menu
APERITIVOS
EDAMAME
sea salt and lime (vg, gf) 8
GREEN BEAN TEMPURA
black truffle aioli 12
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 18
MUSHROOM TOBANYAKI*
poached organic egg, assorted mushrooms, yuzu soy, garlic chip 19
JAPANESE A5 KOBA BEEF GYOZA*
kabocha puree, sweet soy 30
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 20
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce 12
SAKE STEAMED CLAMS
yuzu kosho garlic butter 18
BABY GEM LETTUCE
basil miso, pistachio (vg, gf) 12
HERITAGE TOMATO SALAD
pomegranate molasses, pickled onion, mint (vg, gf) 14
RAW
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
SASHIMI SEVICHE
YELLOWTAIL* ginger, garlic, soy (gf) 23
SALMON* tamarind ponzu, sesame, seaweed, macadamia 21
TUNA* pomegranate leche de tigre, cancha, wasabi peas 23
OYSTERS
west coast, half -dozen minimum (gf) 6/each
ROBATA
MEAT
LAMB CHOP* red miso and lime 20
PORK RIB charred pineapple salsa, soy glaze 24
HANGER STEAK heirloom tomato chimichurri* (gf) 27
FISH AND SEAFOOD
HAMACHI KAMA key lime and su-shoyu (gf) 18
WHOLE FISH citrus salt (gf) MP
PRAWN garlic butter, passion fruit 35
VEGETABLES
ASPARAGUS (vg) 9
EGGPLANT (vg) 9
ANTICUCHOS
ORGANIC CHICKEN aji amarillo (gf) 12
RIBEYE* ají panca (gf) 22
SEA BASS miso (gf) 27
PORK BELLY butterscotch miso 20
LARGE PLATES
CHICKEN TERIYAKI ~ SAMBA STYLE
organic chicken, aji amarillo, purple potato mash, crispy onion 32
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams with coconut milk, dendê oil and chimichurri rice (gf) 48
TONKOTSU RAMEN
berkshire pork belly, sweet tamago, bamboo shoot, bean sprout, scallion 28
CHURRASCO RIO GRANDE*
ribeye, chorizo, wagyu picanha
served with a brazilian side of black beans, collard greens, farofa and SUSHISAMBA® dipping sauces (gf) 72
ARROZ CHAUFA MUSHROOM
black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 36
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
16 OZ BONE IN RIBEYE*
cachaça pepper sauce, bone marrow stuffing 75
ARROZ CHAUFA SEAFOOD MIXTO
lobster, alaskan king crab, peruvian bay scallop, mussel, shrimp, clam, saffron, salsa criolla (gf) 64
SAMBA ROLLS
SAMBA VEGAS
crispy rice, toro, yuzu tobiko, smoked chipotle mayo, balsamic soy reduction 38
ASEVICHADO*
tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 28
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
TIGER MAKI
king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce 26
SASA HANDROLL
shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12
NIGIRI & SASHIMI
AKAMI*
(tuna) 7
KANPACHI*
(amberjack) 7
TAKO
(octopus) 5
HAMACHI*
(yellowtail) 6
SAKE*
(salmon) 6
IBURI SAKE
(smoked salmon) 7
HIRAME*
(fluke) 7
MADAI*
(japanese snapper) 7
SABA*
(mackerel) 5
UNAGI
(freshwater eel) 9
EBI*
(shrimp) 5
TAKO
(octopus) 5
HOTATE*
(scallop) 7
KANI
(king crab) 12
IKURA*
(salmon roe) 8
YUZU TOBIKO*
(flying fish roe) 5
UNI*
(sea urchin) 14
TAMAGO
(egg omelet) 4
SUPREME KOBE NIGIRI
(pineapple infused mashed japanese sweet potato, black garlic) 19
TRADITIONAL ROLLS OR HAND ROLL
EEL CUCUMBER
14
SALMON SKIN
(gf) 11
SALMON AVOCADO*
(gf) 12
CUCUMBER
(vg, gf) 6
YELLOWTAIL SCALLION*
(gf) 13
YELLOWTAIL JALAPEÑO*
(gf) 13
CALIFORNIA king crab
(gf) 19
SHRIMP TEMPURA
10
SPICY TUNA*
(gf) 14
TUNA*
(gf) 13
AVOCADO
(vg, gf) 6
CHEF’S INSPIRATION
SAMBA SUSHI*
7 pieces nigiri 39
SAMBA SASHIMI*
9 pieces, 3 selections 45
SAMBA SASHIMI*
15 pieces, 5 selections 62
SAMBA ULTIMATE SASHIMI*
250
ROYAL OSETRA CAVIAR* 20g
served with samba crisps 200
SAMBA VEGAN SUSHI ASSORTMENT
amazonia roll & 3pc veggie nigiri (vg) 19
SIDES
PERUVIAN CORN
(gf) 8
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
DESSERT MENU
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 Hour
Sunday – Friday I 3:00pm – 6:00pm
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
SPICY TUNA*
(gf)
11
EEL CUCUMBER
11
SALMON AVOCADO
(gf)
10
SHRIMP TEMPURA
9
AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)
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
13
CAIPIRINHA
The national drink of Brazil, made with cachaca and churned with lime and sugar. Served short, over ice.
11
WINE | SAKE | BEER
PROSECCO
Benvolio, Friuli Venezia Giulia
9
CABERNET
Canyon Road, California
8
CHARDONNAY
Canyon Road, California
8
SŌTŌ – JUMAI (GLUTEN FREE) ISHIKAWA
Hint of honeydew, apple, soft and light on the palate
8
CRISTAL
Peruvian lager
7
KIRIN
light 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
Our drinks
COCKTAIL MENU
SIGNATURE SERVES
SAMBATINI®
Our monthly inspiration created in house by our bar team. Ask your server for details.
MP
CAIPIRINHA
The national drink of Brazil, made with cachaça and churned with lime and sugar. Served short, over ice.
16
CHUCUMBER
Shochu, maraschino liqueur, plum sake and plum bitters shaken with fresh cucumber and lime juice. Served ‘up’.
16
NASHI
Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. Served ‘up’.
16
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’.
16
BRISA CALIENTE
Blanco tequila, ginger liqueur, mango nectar, fresh lime, passion fruit, orange bitters, with fresno chili. Served ‘up’.
16
LYCHEE COOLER
Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.
18
SAMBA JUICE
Raspberry and passion fruit rum, crème de banana shaken with açai, fresh watermelon, passion fruit purée and guava. Served tall and topped with Prosecco.
20
WAGYU COCKTAIL
This classic riff on an Old Fashioned sees Japanese Whisky treated to a wash of the highest grade wagyu before being stirred with maple and salted caramel. Served over ice.
22
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
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
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
WASABI MARGARITA
Wasabi infused Tequila, lime juice and agave
Shaken and served short over ice.
17
MOCKTAILS
COCO LEITE
Coconut milk, pineapple and mango. Served long, over ice.
10
BERRY SMASH
Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice.
10
CUCUMBER REFRESHER
Fresh cucumber juice, agave nectar, topped with sparkling water. Served long, over ice.
10
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
COCO LEITE
coconut milk, pineapple and mango juice 6
BERRY FIZZ
raspberry, blackberry, lime juice and splash of soda 6
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..