Monthly Archives: August 2013

all hail the mighty shrimp!

Sweet shrimp with yuzu butter curd

Another great creation by Chef John Um… sweet shrimp with yuzu butter curd, shiso fumi furikake with just a touch of kaiware.

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the claws are out!

High ROLLer

Introducing the newest creation by Chef John, here is the High ROLLer! Featuring: lobster, tuna, foie gras aioli, caviar, and a splash of rum gold. #winning

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SS Breakfast of Champions

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Check out Chef Brian Nasajon’s sweet quinoa oatmeal from the new breakfast menu at SUSHISAMBA Coral Gables! Here’s his inspiration:

I really wanted to modernize a traditional breakfast staple and stay true to SUSHISAMBA flavors. Since oatmeal has been my favorite breakfast dish since I was a child, when my mother used to sprinkle brown sugar on top, I decided to start playing around with different ideas. One of my greatest challenges in cooking is creating delicious and interesting dishes that are also healthy.  Health is extremely important to me, so I kept it in mind as I began creating this dish, which is where the final decision to use quinoa came from.

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strawberry goodness

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Chef Claudio from London brings a refreshing summer on to the plate!  The Strawberry Snow Crab Maki has cucumber, avocado, kanpyo, tempura flakes, sesame seed, strawberry, snow crab and yuzu tobiko, topped with yuzu dressing and wasabi mayo.

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dynamic duo

Sushi + Bar

Crafted by Chef John, we present a caipirinha refined and redefined: Leblon Cachaca, yuzu cordial, St. Germain, splash of sparkling Moscatel, Cave Amadeu, and a couple drops of Grenadine! Then, paired with a sake-mirin-soy marinated salmon topped with Leche de Tigre purée. Now, this is what happens when bar meets sushi at SUSHISAMBA Las Vegas!!!

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marine and be seen

Pan fried Peruvian bay scallop

What’s going down at the Strip? Here’s a Panko-fried fried Peruvian Bay scallop, torched with yuzu-miso butter, wasabi tobiko, fresh wasabi foam, and miso-salt coated chive made by our very own Chef John.

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