Monthly Archives: October 2011

joão gilberto


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coho salmon

Guillermo ran a beautiful special at SSPark recently: Coho Salmon Tiradito with avocado, orange segments, tomburi, jalapeño and citrus shiro sauce.

Most Coho Salmon (also known as Silver Salmon or Blueback) in the United States come from the North Pacific Coast – where they are most abundant. We got this one in from Alaska!




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catedral metropolitana


Here are a few photos of the Catedral Metropolitana do Rio de Janeiro (Metropolitan Cathedral) where Gionia took us on our trip to Brazil this past summer. The church was built through the 1960s-1970s in honor of São Sebastião, the patron saint of Rio. Outside it reminded us of some sort of conical space craft… a ‘modern art’ style of cathedral. Inside, its massive stained glass windows bring a magical warmth and color to the space. It’s a must-see when you’re in Rio!


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grilled skirt steak & purple potato croquettes

“In Brazil, skirt steak is common component of churrasco – served with sweet plantains and chimichurri. For this dish I wanted to incorporate our Peruvian roots so, instead of plantains I created a purple potato croquette and zucchini fritters. And, rather than a heavier chimichurri I created a bibb lettuce based salsa verde…. It’s always exciting to create something new- on the platform of tradition.”  – Guillermo, SSPark

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the family meal

A few weekends ago we attended Ferran Adria’s book signing for his latest: The Family Meal. I’ve been interested in this book since I first learned about it… remembering the perfectly timed, 20 minute meals together in the dining room of El Bulli. It was something the team took seriously in principle – but the food itself was very down to earth. Like the food you’d eat at home, with family. It’s an idea I instill here at Sushisamba, too.

Photography: Jeff Carvalho/

At the signing Ferran shared his thoughts on knowledge, cooking, learning, Spain and the culinary world through Spanish eyes. He commented on the world’s fascination with the idea of sharing – constantly, informally and as much as possible (read: Twitter generation). It’s a global way of being that has influenced cuisine and instigated the dawn of a new culinary style: the gastropub.

For The Family Meal Ferran and his team began re-thinking the idea of staff eating. They didn’t want to serve frozen items – they wanted nourishing food that everyone could enjoy. Ferran noted that while he loved offal and tripe – these weren’t ingredients that everyone would be excited about. Together they began thinking of family meal ‘menus’ in the same way you’d plan a collection of recipes and organized dishes for restaurant guests. In this way, family meals became both thoughtful and more efficient. The cook book is truly the family meal – meals for home – because the recipes are practical, cost-conscious and supportive of more ‘universal’ tastes. As Ferran summed it up, “It’s a social book.”



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robata gulf prawns and scallops

Lee’s latest special at SSrio in Chicago: Robata Gulf Prawns and Scallops served with white and green asparagus tips,  shiro miso, ginger and shichimi togarashi.

From Lee:
“We have been getting some beautiful u-8 head-on Texas Gulf shrimp, and U-10 Dayboat scallops from New Bedford, thought I would incorporate them with the asparagus and some local grape tomatoes.  The Shiro miso is a sweet white miso that works to really highlight the freshness of the seafood.”
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hello, autumn

Reporting live from the Korean Market in Miami.

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from sake to chablis

SS has long focused on the idea of food and beverage pairings. The right wine/sake/cocktail paired with the right dish can bring out flavors that might otherwise be missed.

We have an awesome Beverage Team and count on them for scouting out new sakes, vinos and liquors that can expand our offerings and our education. There’s so much to taste! Recently in NYC, Cody swung by the Martin Scott Grand Tasting, The Wines of Japan portfolio tasting, and an exclusive Chablis Tasting at the David Bouley Test Kitchen in Tribeca.

Here are a few of his picks… Click the bottles/logo for more details. How about a shochu with a green tea ice cream finish?


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