king salmon roll (1)

I quinoa believe what I’m seeing!


Chef John Um is making us drool over this King Salmon Roll made with asparagus/cucumber/avocado [...]

Duck & Chorizo Gyoza

I’ll never let you gyoza


Chef Claudio got us wonton more with his Duck & Chorizo Gyoza with kaboocha and [...]

chef john's crab sushi special

crabby cuisine


Chef John used four different types of crab for this sushi special. This dish features [...]

Oh so crispy!


Chef Claudio is crunching it up with Crispy Temaki of Hamachi; this dish is served [...]

shrimp tempura special

batter up!


Craving a little crunch? Our Sakura Roll features shrimp tempura wrapped in salmon and chives [...]

Claudio & John with Coffee Man

Two Gentlemen of SUSHISAMBA


Two chefs on our culinary team, Cláudio Cardoso and John Um, are researching the cuisine [...]

September SAmbatini

show me the mango!


We know that the Fall season has plenty of delicious ingredients to play with, but [...]

Lamb Belly Steam Bun (1)

somebody’s eyes are bigger than their belly


How does one elevate the simple sandwich? Chef Cesar Vega pondered on this question when [...]

Steamed Clams

steamy & dreamy


There’s a real art to crafting a delicious surf ‘n’ turf dish. Chef David Sears [...]

Tuna Tiradito

Shh…Secret Sauce!


Our tuna tiradito elevates raw tuna with just a handful of ingredients. What’s the flavorful [...]

tres leite 2

journey to the milky way


Skipping dessert during New York Restaurant Week is a no-no! Our Tres Leite is a [...]

NY RW - rock fish

rock on with rock fish!


What’s happening for New York Restaurant Week? Our Rock Fish a la Plancha is accompanied [...]

Soft Shell Crab Sliders

why so crabby?


Soft shell crabs are only in season for a short window of time. We like [...]

July Sambatini

beat the summer heat


Summer is the time of year when our palates crave light and cool refreshments. Our [...]


smack your lips


Wanted: a salty, savory, lip-smacking snack. Found: our take on potato croquettes. We present the [...]