Monthly Archives: July 2013

You say keen-wah, I say kee-noh-uh

Here’s a virtual taste of Chef Cesar Vega’s (SUSHISAMBA Dromo) newest side dish – Quinoa Chaufa – coming to all SUSHISAMBA locations this month. Red quinoa, chopped baby carrots, pickled fresno chilies, fried sweet plantains – chaufa style…

Quinoa Chaufa


“It’s a marriage of Peruvian and Japanese cuisine- keeping my vegan friends in mind.” – Cesar

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Happy Independence Day!

Peruvian Independence Day

Peruvian Flag


Today is Peruvian National Independence Day! We’re celebrating this meaningful holiday at SUSHISAMBA strip with a dish by Chef John inspired by Peru’s national flag! Feliz 28!!! ¡buen provecho!


Source: CIA Factbook

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A Crunchy Delight

Our Chef Shoyo Iida’s latest creation (SUSHISAMBA dromo in Miami), the Bakudan Maki, is a crispy fried spicy tuna roll with asparagus and Catupiri cream sauce, topped with butter squash and watermelon garlic ginger chili sauce. He wanted to create a roll with an incredible texture contrast.  Well, let’s just say this hits the spot.
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A Mid-Summer’s Dream

So we caught up with pastry chef Jerome Guerlet who is traveling across the nation with a new dessert program for all SS locations! (You can check out the new menu at SUSHISAMBA Miami, Coral Gables and both NYC locations so far). Peach Tiradito is a new summer dessert that he created. Here’s his inspiration:


            My Peach Tiradito is connection between the Kitchen and Pastry. My first idea for this came from the hot kitchen – the technique and simplicity of beef carpaccio or salmon tiradito. The thin, precise cuts used for these plates is exactly what I applied to my peaches. I use black pepper for seasoning because the peaches work so well with the freshness of the black pepper. I also thought about the aroma of fruits from summer and to develop a “punch” of flavor to poach my peaches. To bring the creation full circle, I used coconut and lime to make it very fresh and light – like a tiradito. For me, the Peach Tiradito encompasses SUSHISAMBA, seasonality, culinary technique, texture and most importantly – passion.


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