the art of sushi

An inspired special from SUSHISAMBA park’s chef and resident culinary artist, Chen: shrimp tempura, asparagus and jalapeño wrapped in big-eye tuna and rice paper, served with a trio of sauces.

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way to go, kiddo

SUSHISAMBA NYC Pastry Chef Michelle Duran demo-ed how to make spring seviche (fruit & veggies) for youngsters at Kids Food Fest in Bryant Park as part of Cooking Light and JBF’s initiative to promote healthy eating.

 

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Mushroom Dumplings

Mushroom Dumplings with maitake, hon shimeji (mushrooms native to Japan), carrot purée and crispy pork by SUSHISAMBA dromo Chef de Cuisine Brian Nasajon. We just can’t get enough!

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Causita Classica

SUSHISAMBA park Executive Chef Pedro Duarte’s latest creation: Causita Classica of colossal crab, avocado brunoise and nori strips. It’s our take on a classic Peruvian causa, which is traditionally made of mashed potato dumplings combined with onion, key lime, chili and a protein or shellfish.

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The Perennial Plate

Recently, we’ve been reading and watching clips on The Perennial Plate to learn about ways in which other chefs are balancing being “socially responsible and adventurous eating.” Props to Chef Lee for discovering this awesome site!

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Carnaval


Acarajé is traditional Brazilian street food composed of black-eyed peas shaped into balls and prepared in dendê oil. Check out the ones we ate in Salvador, Bahia: http://ingredientblog.com/?s=acaraje. We’re serving our own take on acarajé for Carnaval: Duck Confit Acarajé of cilantro crema and gremolata (pictured above). 

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Omakase Series

Our trip to Japan inspired the Omakase Dinner Series in Chicago. We wanted guests to experience the culinary traditions of each region’s cuisine. Above is Chawanmushi, a classic egg custard dish, whose main ingredient is ginkgo. Give the restaurant a call to sign up. The dates are Feb. 1, 8, 15 and 22.

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New York Restaurant Week

Set your sights on this savory dish by Chef Guillermo for SUSHISAMBA park’s RW dinner menu: Sake and Soy-Braised Short Ribs with aji panca polenta. More to come!

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Caught Red-Handed

SUSHISAMBA London’s Head Pastry Chef Jerome Guerlet’s Organic Red Chocolate Chili Peppers with Peruvian chili mousse, red pepper tuile, raspberry-red pepper sorbet and chocolate crumble has the perfect amount of heat we need to stay warm this winter!

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Thomas Keller at SUSHISAMBA

Thomas Keller stopped by the Las Vegas location for lunch, posing with Sous Chefs Bobby Silva (left) and Rob Juan (right).

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