dessert ‘for the table’

Alinea’s Chocolate Finale dessert is one fit for a table, literally. As a large sheet of grey silicone is draped over the diners’ table, servers gather around the table and place small bowl after small bowl of nougats, chocolates, sauces, herbs, and other sweet delicacies around the table. The servers step away as the chef walks out and approaches the table. The chef then begins to paint and create a dessert masterpiece right before the diners’ eyes.

Tastes: chocolate, blueberry, caramel, honey, peanut.

Photo Props to www.cookingforengineers.com!

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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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beautiful Big-Eye

“This week we got some beautiful, Big-Eye Tuna and I wanted to play with some alternative presentations of sashimi. The tuna is rubbed with red yuzu kosho and rolled around cucumber julienne – then topped with bright tobiko and crisp garlic. The sauce is an emulsification of white soy, sesame oil and garlic-steeped milk.” – Lee, SS rio in Chicago

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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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gunkan are here!

We officially launched a gunkan section on Chicago’s menu! I’ve been interested in gunkan-maki since Timon’s and my visit to Peru last year. Gunkan, which mean ‘battleship’ in Japanese because of the way they look, are a Japanese tradition (usually filled with uni and ikura), but they’re being made in Peru in interesting new ways. Building from this concept, we’re taking our own approach – combining unique, fresh ingredients for awesome flavor.

Wagyu with quail egg yolk, potato paille and sea salt

 

Foie Gras with nashi pear and eel sauce

Salmon with ikura and cilantro

Scallop with tobiko and jalapeño

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windy city to rockies

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20 days around the world

And so begins another SUSHISAMBA tour! Almost every other month I have a chance to visit the Chefs at all of our locations and then some…

The journey kicks off in Miami (this blog post is a sushi bar 10:21pm action shot).

Here’s the full schedule…

7.18              NYC>MIAMI

7.19              MIAMI>CHICAGO

7.21              CHICAGO>VEGAS

7.23              VEGAS>NYC

7.25              NYC>RIO DE JANEIRO

7.29              RIO>SALVADOR

8.1                SALVADOR>SAO PAULO

8.4               SAO PAULO>BUENOS AIRES (for a quick visit with my family)

8.8               BA>NYC>BK, yo!

Good thing I’m not afraid of flying…. Er….

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yamato

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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smtg for spring

A fresh start to spring…

From Dan in Chicago:

“We’ve been thinking a lot about how to lighten up gunkan for spring – so we formed kani gunkan… cucumber boats filled with king crab, aji amarillo and grape tomato seviche.”


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better in threes

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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