bmw guggenheim lab

BMW and the Guggenheim united in a clever partnership (August 3 – October 16) as the “BMW Guggenheim Lab” – a “mobile laboratory traveling around the world to inspire innovative ideas for urban life.”

I learned about the Lab through a razor, a shiny knife – an incredible culinary/performance art group that I read about a few months ago in the NYT for the the multi-course meal they served on the L train. The way they’ve been able to bring food (as education, art and cuisine) into social, political, environmental topics is pretty awesome.

Last night at the ‘Lab’ on East Houston Street, they presented “Edible Water: a study of hydrocolloids and water scarcity and potability around the world.” They shared stats on the world’s access to water, ie: In the U.S., each person has access to (and uses) approximately 600 liters per day… while in some rural areas of countries, like Kenya, people must walk 4-6 hours per day just to gather a few liters of polluted water. They went on to discuss the use of agar, sodium alginate and xanthan gum as thickening agents for water/liquids (to either a gel or sol) in the cooking process. Education on these two separate topics was bridged a razor, a shiny knife’s ‘culinary metaphor’ for the inaccessibility of water in more remote places of the world:

Population with sustained access to an improved water source + ‘culinary expression’ based on hydrocolloids. Density = Inaccessibility due to Sourcing/Pollutants.

US 100%  (no additives in sample)

Peru 83%  (xanthan gum .2%)

Fiji 47% (agar .5%) photo compares Peru and Fiji… so dense you can flip the cups over…:

Ethopia   22% (agar 2%)

Somalia  urban 63%, rural 10% (sodium alginate .8% and calcium chloride .5%) photo:

They shared some great resources for learning more about the global water situation, including: OXFAM, The Water Project, UN WATER, UNICEF-WASH, Global Water Challenge, Water Charity, Water.org, and charity:water.

To contribute to these efforts, SUSHISAMBA participates in UNICEF’s Tap Project annually.

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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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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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bolinhos de bacalhau

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.

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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.

Posted in 7, chicago, dromo, education, las vegas, miami, nyc, rio, strip | Leave a comment

for the halibut

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.

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crispy oysters jalea

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

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

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

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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