grilled skirt steak & purple potato croquettes

“In Brazil, skirt steak is common component of churrasco – served with sweet plantains and chimichurri. For this dish I wanted to incorporate our Peruvian roots so, instead of plantains I created a purple potato croquette and zucchini fritters. And, rather than a heavier chimichurri I created a bibb lettuce based salsa verde…. It’s always exciting to create something new- on the platform of tradition.”  – Guillermo, SSPark

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olive oil tasting

Today my friend Carlos Naselli from Patagonic Beef dropped by with some great new olive oils for us to try from northern Argentina and Uruguay. The new Executive Chefs of our Las Vegas and London locations joined in…

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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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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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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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