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!)
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.
This week I went on the seasonal ‘SUSHISAMBA Tour’ and visited SS dromo in Miami, SS rio in Chicago and SS strip in Las Vegas. When I arrived in Vegas Jill greeted me with some gorgeous golden raspberries and deep red strawberries. Always nice to have a surprise waiting…
From Jill: “Props to Harry’s Berries of California (brought in through LA Specialty!). Every summer I look forward to their strawberries – and – the golden raspberries that are even sweeter than their red cousins. In the back of this photo you’ll see the velvet apricots. Their skin feels like velvet and it’s quite tart but they are bright and sweet on the inside.”
From Yuki at SSstrip:
“With live items I like to keep things simple and utilize as much as I can from the main ingredient. Here I added just a bit of sake and soy.”
Koji’s gunkan threesome for Valentine’s Day:
left to right: squid and oshinko / hamachi, jalapeño and wasabi tobiko / wagyu, quail egg yolk and potato paille
Felicidades a todos from the SS Culinary Team! We’re celebrating Révellion at all locations tonight – hope to see you…
Awesome photo of Rio de Janeiro’s Réveillon NYE party on Copacabana Beach, via The Independent.
Posted in 7, chicago, dromo, happenings, las vegas, miami, nyc, rio, strip, videos
Tagged New Year's Eve at SUSHISAMBA, NYE at SUSHISAMBA, Reveillon, Rio NYE