NYRW 2012

the culinary team | 01.19.2012 - 2:09 PM

New York Restaurant week is onnnn (and you don’t want to miss it)!

Here’s one of Victor’s dishes from SS7…

Chupe de Camarones with fresh shrimp, tomato, poached egg, and toast

 

 

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bring on the bird

the culinary team | 11.23.2011 - 6:01 PM

Happy Thanksgiving, everyone!

<3, the chefs of SUSHISAMBA

(Here are a few shots of our Mojo-Roasted Turkey…. Time to get your gobble on!)

Miami’s presentation…

NYC’s presentation….

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roscas

the culinary team | 08.21.2011 - 6:32 PM

There’s nothing like a bowl of sweet, warm roscas on a rainy Sunday…

We just started serving them at both SUSHISAMBAs in NYC…. Michelle rolls them in citrus sugar and serves them warm with a side of white goma (sesame) and lucuma (peruvian stone fruit that tastes like maple syrup) sauces.

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heirloom tomato & seaweed salad

the culinary team | 07.17.2011 - 7:57 PM

Thinking about this week’s dinner line up? Here’s a good one to try at home after your market visit tomorrow. It’s also on the menu at SUSHISAMBA 7 and park (NYC) and dromo (Miami).

Ingredients for Four Servings
heirloom tomatoes, 2, quartered / grape tomatoes, 1 cup, halved / cucumber, 1/2, peeled, batonettes / white grapes, 1 cup, halved / wakame, 1 cup /  ginger-soy vinaigrette, as preferred / maldon salt, to taste / micro celery / sesame seeds, 4 tbsp, toasted
Method: Wash and prepare vegetables as indicated. Mix all ingredients together and sprinkle with toasted sesame seeds. Garnish with micro celery.

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yamato

the culinary team | 07.09.2011 - 1:45 PM

As we’re developing some culinary education programs for our FOH staff it’s been interesting to revisit the inspiration behind some our signatures.

The Yamato Roll (Big Eye Tuna, Sturgeon Caviar, Foie Gras, 24k Gold Leaf) was one of Koji’s awesome creations. He named it after a popular sci-fi anime series in Japan, where Yamato was an intergalactic space ship. The roll with it’s unique shape/balance – resembles this space ship. We did a little more research and learned that Yamato was the name of Japan’s largest and most powerful battleship in World War II. Even today it remains a poetic name for Japan and a symbol of heroism.

The roll itself is another great example of the way SUSHISAMBA’s sushi departs from tradition and takes risks… Risks that taste awesome.

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taste of summer

the culinary team | 06.02.2011 - 10:55 AM

Last night Koji, Choi and Samantha represented SUSHISAMBA at Taste of Summer in Central Park. The benefit brought together 1,000 supporters to raise money for the Central Park Conservancy.

We served Wagyu Sushi Nigiri with tamari soy, momiji oroshi and garlic chip:

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Soft Shell Sliders

the culinary team | 05.17.2011 - 12:13 PM

May marks the start of soft shell crab season! Victor began using them on sliders at SS7 – great as a lunch dish or small plate to share for dinner. We switched it up a bit – adding bibb lettuce, shiba zuke and yuzu kosho aioli for a kick:

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steamed scallop dumplings

the culinary team | 04.05.2011 - 2:57 PM

In preparation for spring – and some BIG changes we have around the corner – we added 6 new dishes to our menu at SUSHISAMBA 7 in NYC… and 9 new ones at SSdromo in Miami.

The response has been pretty exciting… Swing by and check them out when you have a chance so we can get your feedback.

Here’s our Steamed Scallop Dumplings filled with scallop mousseline and served over a purée of celery root. The dish is topped with warm enoki, shaved zucchini and chives – then drizzled with a yuzu kosho butter.

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better in threes

the culinary team | 02.13.2011 - 8:15 AM

Koji’s gunkan threesome for Valentine’s Day:

left to right: squid and oshinko / hamachi, jalapeño and wasabi tobiko / wagyu, quail egg yolk and potato paille

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paiche to nyc

the culinary team | 01.27.2011 - 12:21 PM

One of our first posts on ingredient was about paiche – the giant Amazonian fish that I tasted at Malabar on our research trip to Peru this past fall. We recently worked with Cleanfish to bring paiche to NYC Restaurant Week (both SS park and SS 7) – and NYT picked it up today! (Click here to check out the article).

We’re serving it pan-seared with a miso-jalapeño glaze – mizuna and blood orange:

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