Chef John Um is jazzing it up with sushi that makes us hear trumpets with this Aka-Yagara (a.k.a. Red-Trumpet fish) from Shizuoka, Japan served with Hazelnut-Yuzu sauce and topped with drizzled Hazlenut Oil, Hazlenut crumbs, sea salt, and micro cilantro.
We’ve all tried classic cheesecake before. But this fried mango cheesecake special kicks it up a notch with caramel sauce, vanilla bean ice cream & graham cracker crumbs!
Chef John used four different types of crab for this sushi special. This dish features river crab, snow crab, king crab and soft shell crab!
Crafted by Chef John, we present a caipirinha refined and redefined: Leblon Cachaca, yuzu cordial, St. Germain, splash of sparkling Moscatel, Cave Amadeu, and a couple drops of Grenadine! Then, paired with a sake-mirin-soy marinated salmon topped with Leche de Tigre purée. Now, this is what happens when bar meets sushi at SUSHISAMBA Las Vegas!!!
What’s going down at the Strip? Here’s a Panko-fried fried Peruvian Bay scallop, torched with yuzu-miso butter, wasabi tobiko, fresh wasabi foam, and miso-salt coated chive made by our very own Chef John.
Famous Chef and Restaurateur Gordon Ramsay enjoyed live scallop tiradito with hot sesame oil and yuzu while dining at SUSHISAMBA strip. Prior to leaving, he posed for a picture with Sushi Sous Chef Joe Richardson, expressing his appreciation for young, creative chefs.
From the latest Peruvian Happy Hour menu… Jalea de Calamar with tomato, red onion and red pepper.
Photo/Execution Props to Guillermo @SSPark:
Happy Thanksgiving, everyone!
<3, the chefs of SUSHISAMBA
(Here are a few shots of our Mojo-Roasted Turkey…. Time to get your gobble on!)