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  • All Day Menu (Miami)
  • Lunch Menu (Miami)
  • Gluten-Concious Menu (Miami)
  • Vegan Menu (Miami)
  • Dessert Menu (Miami)
  • Samba Hour (Miami)
  • Cocktails (M)

Our Food

All Day Menu

Only at SUSHISAMBA will you find a unique blend of Japanese, Brazilian and Peruvian culture and cuisine.

Please note: menu items and prices are subject to change.

Aperitivos

MISO SOUP

cilantro and tofu 6

EDAMAME

soybean, sea salt, lime 7

GREEN BEEN TEMPURA

black truffle aioli 9

SHISHITO

grilled spicy pepper, sea salt, lemon 9

SMALL PLATES

TUNA TATAKI*

asparagus, fresh heart of palm, avocado, tatsoi, crispy garlic, citrus soy 16

LOBSTER GYOZA

cauliflower purée, requeijão, white truffle oil, black garlic sesame soy 18

ASSORTED VEGETABLE TEMPURA

ponzu aioli 9

MUSHROOM TOBANYAKI*

garlic chip, poached egg, assorted mushrooms 16

ROCK SHRIMP TEMPURA

golden pea shoot, snap pea julienne, spicy mayonnaise, black truffle vinaigrette 18

WAGYU GYOZA*

kabocha purée and su-shoyu dipping sauce 16

CHICHARRÓN DE CALAMAR

tomato, onion, fried plantain, tamarind, mint 15

SAMBA SALAD

baby spinach, grilled kabocha, truffle ponzu, heritage carrot, macadamia, radish, apple-mango dressing 15

CRISPY TAQUITOS

served with spicy aji panca sauce and fresh lime

(minimum 2 per order)

YELLOWTAIL* avocado and roasted corn miso 7 / each

LOBSTER lemongrass and yuzu tofu crema 8 / eac

h

two grilled skewers over peruvian corn unless otherwise noted

ANTICUCHOS

ORGANIC CHICKEN

aji amarillo 10

SEABASS

sweet miso 18

RIBEYE*

aji panca 13

EGGPLANT

mustard miso 9

GRADE A5 25/oz

JAPANESE WAGYU

ISHIYAKI*

hot stone, dipping sauces, vegetables 4oz min

TOBANYAKI*

wild japanese mushroom, charred green onion, garlic chip 4oz min

STEAK*

4oz min

RAW

SEVICHE

YELLOWTAIL* ginger, garlic, soy 15

SALMON* goma wakame, cilantro, pea shoot, red radish, chili sesame lime 15

TUNA* avocado, cilantro, jalapeño, coconut lime sauce 16

SHRIMP passion fruit, cucumber, cilantro 15

TIRADITO

YELLOWTAIL* jalapeño and lemongrass 15

KANPACHI* yuzu, black truffle oil, chive, garlic sea salt 19

TUNA* granny smith apple, serrano chili, micro celery, yuzu truffle 16

SALMON* kinkan honey, garlic ponzu, garlic chip 15

ASSORTMENT OF FOUR 36

LARGE PLATES

MOQUECA MISTA

shrimp, squid, sea bass, mussels and clams with coconut milk, dendê oil, chimichurri rice 34

CHICKEN TERIYAKI ~ SAMBA STYLE

organic chicken, aji amarillo, purple potato mash, crispy onion 26

MISO-MARINATED CHILEAN SEA BASS*

roasted organic vegetables and oshinko 34

CHURRASCO RIO GRANDE*

ribeye, chorizo, and wagyu picanha 45

churrasco served with a brazilian side of white rice,

black beans, collard greens, farofa and

SUSHISAMBA® dipping sauces

SAMBA ROLLS

SAMBA DROMO*

maine lobster, mango, tomato, chive, crispy rice, soy paper, peanut curry 20

HAMAPEÑO*

yellowtail, shrimp tempura, smoked jalapeño, cilantro 16

EZO*

soy-marinated salmon, asparagus, chive, sesame, onion, tempura flake, wasabi mayo, soy paper 14

EL TOPO®*

salmon, jalapeño, shiso leaf, crispy onion, spicy mayonnaise, fresh melted mozzarella, eel sauce 15

AMAZÔNIA

collard greens, mushroom, takuwan, cucumber, avocado, wasabi-onion soy 12

NEO TOKYO*

tuna, tempura flake, aji panca 16

SASA HANDROLL*

shrimp tempura, quinoa, shishito, cilantro, spicy mayo, red onion 11

NIGIRI

AKAMI

(tuna)* 5

KANPACHI

(amberjack)* 6.5

HAMACHI

(yellowtail)* 5

SAKE

(salmon)* 4

IKURA

(salmon roe)* 4

MADAI

(japanese snapper)* 6

UNAGI

(freshwater eel) 4.5

SABA

(mackerel)* 3.5

HIRAME

(fluke)* 4

SASHIMI

EBI

(shrimp) 4.5

TAKO

(octopus) 4

HOTATE

(scallop)* 5

TOBIKO

(flying fish roe)* 3.5

AMA

(quail egg) 2.5

FRESHLY GRATED WASABI

2.5

Rolls

TUNA*

7.5

SPICY TUNA*

8

AVOCADO

5.5

EEL AVOCADO

5.5

SALMON SKIN

6.5

YELLOWTAIL SCALLION*

7.5

YELLOWTAIL JALAPEÑO*

7.5

SHRIMP TEMPURA

8

SALMON AVOCADO*

7.5

CUCUMBER

5.5

CHEF'S INSPIRATION

SAMBA SUSHI*

7 pieces nigiri omakase and chef’s special maki 27

SAMBA SASHIMI*

9 pieces, 3 selections 29

15 pieces, 5 selections 46

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician. Please alert your server to any food allergies as ingredients may not be listed

LUNCH MENU

Download PDF Menu

FROM THE KITCHEN

served with miso soup

CHA SOBA NOODLE SALAD

cold green tea soba noodles, carrots, cucumber, hijiki, miso vinaigrette   12

 

QUINOA CHAUFA

red quinoa, carrot, pickled fresno chili, garlic, cilantro, scallion   11

CHURRASCO SANDWICH*

charred beef ribeye, roasted shiitake, organic egg, black truffle aioli, roasted shishito peppers, fries   19

ADD-ONS

crispy calamari  9

grilled chicken   7

grilled salmon   10

grilled shrimp    9

BENTO SPECIALS

served with miso soup, field green salad, salmon roll* and white rice

CHICKEN TERIYAKI   17

EGGPLANT ANTICUCHO   15

SWEET SOY GLAZED SALMON*   18

RIBEYE AJI PANCA*   20

SHRIMP TEMPURA    19

add one piece tuna and one piece salmon sushi for additional 5.00

FROM THE SUSHI BAR

served with miso soup and field green salad

SAMBA SUSHI*

6 pieces of sushi and one Hamapeno roll    23

SAMBA SUSHI AND SASHIMI*

3 pieces of sushi, 3 pieces of sashimi, one EZO roll   27

Our Food

GLUTEN-CONsCIOUS MENU

Download PDF Menu
grilled rib eye anticuchos

APERITIVOS

EDAMAME

organic soybean, sea salt, lime  7

SHISHITO

grilled spicy pepper, sea salt, lemon  9

SMALL PLATES

CHICHARRÓN DE CALAMAR

tomato, onion, fried plantain, tamarind, mint  15

SAMBA SALAD

baby spinach, grilled kabocha, truffle ponzu, heritage carrot, macadamia, radish, apple-mango dressing  15

TUNA TATAKI *

asparagus, fresh heart of palm, avocado, tatsoi, crispy garlic, citrus tamari  16

MUSHROOM TOBANYAKI *

garlic chip, poached egg, assorted mushrooms  16

YELLOWTAIL LETTUCE WRAP

avocado and roasted corn miso (minimum 2 per order)   7/each

LARGE PLATES

MOQUECA MISTA

shrimp, squid, sea bass, mussels and clams with coconut milk, dendê oil, chimichurri rice  34

CHILEAN SEA BASS *

roasted organic vegetables and oshinko  34

CHURRASCO RIO GRANDE *

ribeye, chorizo, wagyu picanha  45

churrasco served with a brazilian side of white rice, black beans, collard greens, farofa and SUSHISAMBA dipping sauces

SAMBA ROLLS

AMAZÔNIA

collard greens, portobello mushroom, takuwan, cucumber, avocado  12

ROLLS, INSIDE OUT OR HAND

TUNA*  7.5

YELLOWTAIL SCALLION*  7.5

YELLOWTAIL JALAPEÑO  7.5

FRESHLY GRATED WASABI  2.5

SHRIMP AVOCADO  8

SALMON AVOCADO  7.5

CUCUMBER  5.5

AVOCADO  5.5

 

ANTICUCHOS

two grilled skewers over peruvian corn unless otherwise noted

ORGANIC CHICKEN

ají amarillo  10

RIBEYE*

ají panca  13

EGGPLANT

mustard miso   9

RAW

SEVICHE

SALMON*  cilantro, pea shoot, red radish, chili sesame lime  15

TUNA* avocado, cilantro, coconut lime sauce  16

YELLOWTAIL* ginger, garlic, gluten-free soy  15

SHRIMP kinkan honey, gluten-free ponzu, garlic chip  15

TIRADITO

KANPACHI* yuzu, black truffle oil, chive, sea salt  19

TUNA* granny smith apple, serrano chili, micro celery, yuzu truffle  16

SALMON* kinkan honey, gluten-free garlic ponzu, garlic chip  15

assortment of four  36

SUSHI

SALMON

SAKE* salmon  4.5

TUNA

AKAMI*  5

WHITEFISH

HIRAME* fluke  4

MADAI* japanese snapper  6

IKURA* salmon roe  5

SHELLFISH

EBI shrimp  4.5

HOTATE* scallop  5

TAKO* octopus  4

KANI king crab  8.5

YELLOWTAIL

KANPACHI* amberjack   5.5

HAMACHI* yellowtail   5

MACKEREL

SABA* mackerel  3.5

JAPANESE WAGYU

GRADE A5 25/oz

ISHIYAKI*

hot stone, dipping sauces, vegetables  4oz min

 

TOBANYAKI*

wild japanese mushroom, charred green onion, garlic chip   4oz min

STEAK*

4oz min

SIDES

PERUVIAN CORN

7

COCONUT RICE

6

SWEET PLANTAIN

6

PURPLE POTATO MASH

6

BLACK BEANS

6

ROASTED SEASONAL VEGETABLES

7

COLLARD GREENS

6

STEAMED JAPANESE RICE

6

DESSERT

ARROZ CON COCO LECHE

coconut rice pudding, limed-pineapple, candied orange zest, coconut tuile,

coconut-passion fruit sorbet  11

SAMBA SPLIT

caramelized baby bananas, coconut flan, coconut mochi,

doce de leite ice cream, caramel popcorn, fresh berries  15

FRESH FRUIT ASSORTMENT

11

MOCHI

soft japanese rice cake filled with ice cream  11

ASSORTED HOUSEMADE ICE CREAM AND SORBET

9

Please note: menu items and prices are subject to change.

VEGAN MENU

Download PDF Menu

APERITIVOS

EDAMAME

soybean, sea salt, lime  7

 

SHISHITO

grilled spicy pepper, sea salt, lemon  9

SMALL PLATES

JAPANESE MUSHROOMS

hijiki seaweed salad  14

EGGPLANT ANTICUCHOS

mustard miso and peruvian corn  9

SAMBA SALAD

baby spinach, grilled kabocha, truffle ponzu, heritage carrot,

macadamia, radish, apple-mango dressing  15

LARGE PLATES

TOFU TOBANYAKI

wild japanese mushroom, garlic chip, scallion  16

TOFU TERIYAKI

steamed rice, ají amarillo, crispy shallots  15

MISO TOFU

roasted vegetables, yuzu soy, lemon  15

SAMBA ROLLS

AMAZÔNIA

collard greens, mushroom, takuwan, cucumber, avocado, wasabi-onion soy  12

SUSHI

SAMBA VEGETABLE SUSHI

5 pieces vegetable sushi and oshinko roll  14

AVOCADO

2

CUCUMBER

2

ASPARAGUS

2

RED BELL PEPPER

2

MUSHROOM

2

ROLLS

AVOCADO

5.5

CUCUMBER

5.5

ASPARAGUS

5.5

OSHINKO

5.5

MUSHROOM

5.5

SIDES

PERUVIAN CORN

7

COCONUT RICE

6

BLACK BEANS

6

COLLARD GREENS

6

QUINOA CHAUFA

8

ROASTED VEGETABLE

7

STEAMED JAPANESE RICE

6

DESSERT

FRUIT PLATE

10

SORBET

chef’s selection  8

ARROZ CON COCO LECHE

coconut rice pudding, limed-pineapple  10

This menu is especially designed to meet all of your vegan needs without ever sacrificing flavor.

Questions? Call us before your visit or ask your server when you get here, we’re always happy to help.

Our Food

DESSERT MENU

Download PDF Menu

SWEETS

SAMBA SPLIT

doce de leite ice cream, caramelized bananas, coconut flan, dried pineapple,

caramel popcorn, fresh berries, japanese whisky whipped cream.  14

CHOCOLATE BANANA CAKE

maple butter, plantain chip, vanilla rum ice cream  10

PICARONES ~ PERUVIAN DOUGHNUTS

traditional peruvian pumpkin doughnuts, warm cinnamon cream cheese icing  10

MOCHI

soft japanese rice cake filled with ice cream  10

HOUSEMADE ICE CREAM AND SORBET

daily assortment  8

HAND-SHAKEN SWEETS

CHOCO-LOCO

Stoli Vanil, coffee liqueur, dark chocolate liqueur, whipped cream   12

JAVATIDA

espresso, white chocolate liqueur, brandy, egg white, Aztec chocolate bitters  11

AFTER SAMBA

SUNTORY WHISKY

HIBIKI 12 YR  16

HARAKUSHU 12 YR  14

YAMAZAKI 12 YR  16

YAMAZAKI 18 YR  42

AGED RUM

RON ZACAPA 23 YR  14

SANTA TERESA GRAN RESERVA ANEJO  14

SANTA TERESA CLARO  12

SANTA TERESA 1796 SOLERA  16

PYRAT XO  13

BACARDI 8 YR  14

PORT

FERREIRA, RUBY  11

FERREIRA, 10YR TAWNY . 13

 

SHERRY

PEDRO XIMENEZ RED, BODEGAS TRADICION, SPAIN  18

OLOROSO WHITE, BODEGAS TRADICION, SPAIN  18

BRANDY

HENNESSY V.S.O.P., COGNAC  19

HENNESSY X.O., COGNAC  48

HENNESSY V.S.  14

REMY MARTIN V.S.O.P., COGNAC  14

REMY MARTIN X.O., COGNAC   47

COURVOISIER X.O., COGNAC  46

HINE RARE & DELICATE, COGNAC  15

D’USSÉ, V.S.O.P., COGNAC  17

FRAPIN V.S.O.P., COGNAC  17

BUSNEL, CALVADOS   13

LARRESSINGLE GRANDE RESERVE X.O., ARMAGNAC  19

CARDENAL MENDOZA, SOLERA GRAN RESERVA, JEREZ  14

WINE

2008 TOKAJI BLEND, MÁD CUVÉE, LATE HARVEST, HUNGARY  11

NESPRESSO COFFEE

ristretto and lungo decaffeinato grand crus

CAFEZINHO espresso  4

CAFEZINHO double  5

CAFÉ COM LEITE  4

CAFÉ BOMBOM  5

CAPPUCCINO  4.5

AMERICANO  4

ICED COFFEE  4.5

TEA FORTÉ ORGANIC BLENDS

4

BLACK AND GREEN TEAS

ENGLISH BREAKFAST malt character and chocolate undertones for robust & full bodied flavor

SENCHA traditional japanese green tea leaves with fresh, grassy notes

GREEN MANGO PEACH vibrant mango nectar and sweet peach accent superior green tea leaves

HERBAL TEAS

naturally caffeine-free

CHAMOMILE CITRON egyptian chamomile blossoms and rosehips balance lemongrass and mint

CITRUS MINT bright citrus blends with crisp peppermint

GINGER LEMONGRASS  invigorating ginger with aromatic citrus

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.

 

 

Samba Hour

available at the bar
*menu items subject to change

$5

SPECIALS

CAIPIRINHA

The national drink of Brazil, made with cachaça and churned with lime and sugar.

$7 per item

SAMBA KITCHEN

KUROBUTA BELLY BUN

onfit pork belly, red beet sriracha-infused steamed bun jicama and fresno pepper slaw with spicy peanut aioli.

JAPANESE EGGPLANT ANTICUCHOS

mustard miso

ORGANIC CHICKEN ANTICUCHOS

aji amarillo

TAQUITOS

(2 per order)

SHORT RIB

sake braised short rib, avocado, truffle aioli

SEA BASS

sautéed sea bass, peanut aioli, red radish

$7 per item

SUSHI BAR

YELLOWTAIL TIRADITO

jalapeño and lemongrass

EZO ROLL*

soy-marinated salmon, asparagus, sesame, tempura flake, wasabi mayo, soy paper

AMAZÔNIA

collard greens, mushroom, takuwan, cucumber, avocado, wasabi-onion soy

SHRIMP TEMPURA ROLL

5 per item

SPICY TUNA ROLL

5 per Roll

SALMON AVOCADO ROLL

5 per Item

YELLOWTAIL JALAPEÑO ROLL

5 per Item

SAMBA DRINKS

SAMBA COCKTAILS

$7

SAMBA STORMY

ginger snap black rum, muddled ginger, lime juice, ginger beer

SPICY GINGER MARTINI

Polish Standard vodka, muddled ginger root, guava, lime-lemon juice

VODKA SOUR

Polish Standard vodka, lemon juice, mint, egg white, lime zest snow

CAIPIROSKA

Polish Standard vodka, muddled limes, simple syrup, maracuya puree

SAMBA BREWS

sommelier’s selection

$5

MONTHLY VINEYARD SELECTION

red and white by the glass

$7

SAKE SELECTION

sommelier’s selection

$7

SAMBA SPIRITS

vodka Polish Standard, rum Flor de Cana, tequila El Jimador, gin Bombay Dry, scotch Dewars White Label 

$7

Our drinks

COCKTAIL MENU

Download PDF Menu

COCKTAILS

SAMBATINI®

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

CAIPIRINHA

The national drink of Brazil, made with cachaça and churned with lime and sugar. Served short.

12

NINA FRESA®

A true SUSHISAMBA classic with vodka, guava juice, strawberry and fresh lime. Served ‘up’.

14

CHUCUMBER

Shochu, maraschino liqueur, plum sake and plum bitters, shaken with fresh cucumber and lime juice. Served straight ‘up’.

14

SAMBA SOUR*

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

13

NASHI

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

14

LEMON SAMURAI

Citrus vodka, green apple and peach liqueur, fresh muddled lemon and guava. Served tall and over ice.

13

BRISA CALIENTE

Blanco tequila, ginger liqueur, mango nectar, fresh lime, passion fruit, orange bitters, with Fresno chili, shaken and served in a shichimi lined coupette.

13

SASUKE

Japanese whisky churned with fresh pineapple and limes in a true Brazilian style. Served over ice and tall.

14

LYCHEE COOLER

Vodka, elderflower and vanilla syrup, shaken with lychee juice and coconut milk. Served tall and spritzed with lemon.

14

SAMBA JUICE

Raspberry rum, melon and crème de banana shaken with açai, fresh watermelon passion fruit purée and guava. Served long and topped with Prosecco.

14

YUZU GIMLET

Gin and house-made yuzu cordial. Shaken and served straight-up.

14

COCKTAIL TREE

Enjoy “12 Branches” of signature cocktails in our tasting tree. Select up to 3 different choices- perfect for parties!

70
Virgin / 45

VIRGIN DRINKS

COCO LEITE

Coconut milk, pineapple, mango.

8

WATERMELON MOJO

Watermelon, lime, guava.

8

BERRY SMASH

Muddled blackberry and raspberry, lime, sparkling water.

8

CUCUMBER REFRESHER

Fresh cucumber juice, agave nectar, sparkling water.

8

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

An 18% service is included on all checks.