crispy oysters jalea

the culinary team | 06.10.2011 - 2:40 PM

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.

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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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king crab, 3 ways

the culinary team | 05.31.2011 - 11:54 PM

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)

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jill’s tasting

the culinary team | 05.30.2011 - 2:36 PM

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:

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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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20/20

the culinary team | 04.27.2011 - 5:05 PM

Choi-San rocks his new glasses.

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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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a drawing by koji

the culinary team | 03.30.2011 - 4:35 PM

Of me working on food cost in the office…

Ohhhh, Koji. You’re quite the artist.

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white chocolate semifreddo

the culinary team | 03.03.2011 - 3:46 PM

Last but not least – our new White Chocolate Semifreddo with pistachio powder and wasabi-apple sorvete. The wasabi is true to taste – a nice cut to the sweet neutrality of the semifreddo. It’s been a best seller so far…

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café com leite parfait

the culinary team | 02.22.2011 - 7:41 PM

Get ready, kids….. It’s day #2 of our dessert launch at SSpark!

Café com Leite Parfait with (from the bottom up) bourbon mousse, coffee gelée, milk sorvete, chocolate pearls, caramel sauce, chocolate cigar and tuile

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