Today kicks off NYC Summer Restaurant Week and I’m excited about the line up at both locations. (We’ll feature a few more in ingredient this week)
For SUSHISAMBA park’s RW Dinner menu we’re breaking out a Brazilian favorite – Bolinhos de Bacalhau – served with pallares bean purée and salsa verde. The recipe was passed from the Portuguese during colonization in Brazil in the 1500s. Bacalhau (salted cod) was important for these countries not only because it could be preserved over longer periods of time – but also because it was in-line with the requirements of the Catholic Church (which forbade eating meat during specific holy days).
Today, Bolinhos de Bacalhau are still a well-loved dish in Brazil. I’d say – best paired with a caipirinha.
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.
From Guillermo at SS park this past week:
Halibut a la Plancha with black quinoa salad, yuzu marmalade and micro radishes
A beautiful, seasonal special.
For our latest London tasting I made crispy oysters jalea:
cornmeal-crusted fried oysters, onion, jalapeno, red pepper, lemon, aji panca
We’ll be continuing to run it as a special from our Park Avenue location- hope you stop in for a taste.
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:
King Crab ~ Three Ways
#1 broiled with aji amarillo
#2 tempura with yuzu kosho emulsion
#3 amazu seviche
Summer in 3, 2, 1…
(on the menu at SS dromo and SS park)
Last week Jill visited us in NYC to share some wonderful new desserts, including a Black Sesame Sponge Cake with sake-roasted peaches, tofu marscapone cream and market strawberries:
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:
Choi-San rocks his new glasses.
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.
Posted in 7, dromo, miami, nyc