Who’s up for a dragon hunt?


No need to trek to J.R.R. Tolkein’s Lonely Mountain to track down a dragon. You can try our rainbow dragon roll anytime!  It’s made with savory eel, crunchy red bell pepper, creamy avocado and sweet mango.

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journey to the milky way

tres leite 2

Skipping dessert during New York Restaurant Week is a no-no! Our Tres Leite is a sweet sponge cake soaked in a three milk syrup served with doce de leite cream and cachaça flamed mango.

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rock on with rock fish!

NY RW - rock fish

What’s happening for New York Restaurant Week? Our Rock Fish a la Plancha is accompanied with charred asparagus, grapefruit, tomato caviar and toza-su. We call this entrée “summer on a plate!”

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NYRW 2012

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

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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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

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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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

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

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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