Happy Independence Day!

Peruvian Independence Day

Peruvian Flag


Today is Peruvian National Independence Day! We’re celebrating this meaningful holiday at SUSHISAMBA strip with a dish by Chef John inspired by Peru’s national flag! Feliz 28!!! ¡buen provecho!


Source: CIA Factbook

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A Mid-Summer’s Dream

So we caught up with pastry chef Jerome Guerlet who is traveling across the nation with a new dessert program for all SS locations! (You can check out the new menu at SUSHISAMBA Miami, Coral Gables and both NYC locations so far). Peach Tiradito is a new summer dessert that he created. Here’s his inspiration:


            My Peach Tiradito is connection between the Kitchen and Pastry. My first idea for this came from the hot kitchen – the technique and simplicity of beef carpaccio or salmon tiradito. The thin, precise cuts used for these plates is exactly what I applied to my peaches. I use black pepper for seasoning because the peaches work so well with the freshness of the black pepper. I also thought about the aroma of fruits from summer and to develop a “punch” of flavor to poach my peaches. To bring the creation full circle, I used coconut and lime to make it very fresh and light – like a tiradito. For me, the Peach Tiradito encompasses SUSHISAMBA, seasonality, culinary technique, texture and most importantly – passion.


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international sushi day

To celebrate, our sushi chefs in Miami Beach and Coral Gables made a special roll for June 18th – the Baransu- of Alaskan king crab, shrimp tempura, avocado, crispy sweet potato, truffle and aji amarillo.

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summer sushi

Specialty roll from SUSHISAMBA London: crab mayonnaise wrapped in shiso leaf and daikon shaving, then topped with scallop, truffle and crispy sweet potatoes for crunch. It is served with a beautifully colored yuzu-beetroot sauce.

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From our newest location: SUSHISAMBA Coral Gables!



We did the math (thanks, Google Maps).

It’s 1,376 miles from NYC to Coral Gables.

If we start driving now we’ll make it there for dinner and dessert tomorrow… Check out the Key Lime Tart (sugar sphere, crispy key lime, strawberry gelée, yuzu-basil granite) – an incredible creation launching on this week’s opening menu!

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The World’s 50 Best

We were honored to host San Pellegrino’s “The World’s 50 Best Chef Luncheon” following the Award’s ceremony. Our London chefs rubbed elbows with winners, including the brothers behind the #1 restaurant, El Celler de Can Roca in Girona, Spain: Executive Chef Joan Roca, Pastry Chef Jordi Roca and Head Sommelier Josep Roca!

The Roca brothers (no. 1 on the list) pose with Arzak Head Chef Juan Mari Arzak (no. 8 on the list) and SUSHISAMBA London Executive Chef Cláudio Cardoso and Sous Chef Daniel Fernandez.

This was Osteria Francescana Head Chef Massimo Bottura’s (no. 3 on the list) second round! He just couldn’t get enough, speed-walking to the serving counter, grabbing platters and  promptly delivering them to other chefs at the luncheon.

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The Lab

SUSHISAMBA London Bar Manager Richard Woods held a tutorial on the Tonka Bean Old-Fashioned (Plantation Barbados 5 year infused with the powerful spice of tonka beans from the kumaru tree in South America, finished with star anise and Benedictine) in the Noma Lab – part of The Lab festival – where he discussed the importance of aroma in mixology and how it can affect perception of taste.

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luxe lunch

SUSHISAMBA London Executive Chef Cláudio Cardoso’s lunch special – Lobster Tempura with truffle and yuzu coconut sauce – is enough to work up any appetite.

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the ‘X’ factor

2013 marked Corporate Sushi Chef Koji Kagawa (sandwiched between SUSHISAMBA Managing Partners Matthew Johnson and Shimon Bokovza) 10-yr Anniversary with the company. A celebration breakfast was in order! Way to go Koj!

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how sweet it is

SUSHISAMBA New York Pastry Chef Michelle Duran’s Caramelia Chocolate Mousse with coffee ice cream and yamazaki milk foam from Taste of Greenwich House. Yamazaki is Japanese, medium-bodied whiskey that is the perfect complement to the flavors of the chocolate and coffee.




*photo by ©2013 Ebbe Sweet

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