APERITIVOS

EDAMAME organic soybean, sea salt, lime 5

PADRÓN PEPPER grilled spicy pepper, sea salt, lemon 6

GREEN BEAN TEMPURA black truffle aioli 6

MISO SOUP shiitake, yuba, nameko, fresh coriander 5

SMALL PLATES

YELLOWTAIL TAQUITOS lemongrass, avocado, aji panca, lime 12

TUNA TATAKI fresh heart of palm, avocado, citrus soy 12.5

KUROMITSU GLAZED PORK BELLY WRAPS palmito, orange, bibb lettuce 12

CHICHARRÓN DE CALAMAR fried plantain, pico de gallo, mint, tamarind 13

DAIKON SALAD avocado, red pepper, chives, shallot-vinegar dressing 10

ROCK SHRIMP TEMPURA snap pea julienne, spicy mayo, black truffle vinaigrette 13

WAGYU GYOZA apple purée, sesame and su-shoyu dipping sauce 12

WAGYU TATAKI foie gras, aji panca, fried quail egg 17

ESCABECHE CRIOLLO turbot, spring baby leaves, bell peppers, leek, chilli, lemon grass, sunomono 14

MARKET VEGETABLE TEMPURA yuzu soy 8

SIDES

COCONUT RICE chives 4.5

PERUVIAN CORN micro coriander 4

ORGANIC QUINOA pickled red onion 5

PLAINTAIN CHIPS aji amarillo 4.5

RAW

SASHIMI SEVICHE

 SEABASS SEVICHE aji amarillo leche de tigre, crispy squid 12

SALON NIKKEI celery, ponzu, leche de tigre, wasabi tobiko 11

‘MIXTO’ octopus, prawn, south coast white fish,pumpkin, aji limo, leche de tigre 11

ASSORTMENT OF SEVICHES 21

SASHIMI TIRADITO

KANPACHI yuzu, black truffle oil, sea salt 14

YELLOWTAIL jalapeño and lemongrass 12

TURBOT brioche, ponzu, sea water caviar, truffle oil 13

ASSORTMENT OF TIRADITOS 21

ROBATA

Fresh ingredients prepared over our traditional Japanese charcoal grill and served as small plates or ‘anticuchos’– Peruvian skewers.

ANTICUCHOS

served with peruvian corn

ORGANIC CHICKEN smoked teriyaki 8

FLANK STEAK aji panca 12

CHILEAN SEABASS miso 15

FISH AND SEAFOOD

1/2 LOBSTER spicy ikura vinaigrette 18

HAMACHI KAMA key lime and su-shoyu 12

MEATS

FILLET STEAK grilled scallion 17.5

DUCK BREAST sansho pepper vinaigrette 14

LAMB CHOP red miso and lime 15

VEGETABLES

served with hijiki seaweed salad

ASPARAGUS sweet soy and sesame 8.5

EGGPLANT mustard miso 6

JAPANESE MUSHROOMS yuzu soy 8

LARGE PLATES

MOQUECA MISTA shrimp, south coast white fish, squid, coconut milk, roasted cashew, dendê oil, chimichurri rice 28

BABY MONKFISH yuzu kosho dressing 35

CHURRASCO RIO GRANDE ribeye, chorizo, wagyu picanha 42

SEABASS heritage tomato seviche, aji amarillo, leche de tigre, crispy sweet potato 27

MUSHROOM TOBANYAKI coconut and yuzu soy 15

WAGYU BEEF GRADE 9

ISHI YAKI 120g hot stone, dipping sauces, vegetables 49

SAMBA ROLLS

SAMBA LONDON crab, tuna, salmon, yellowtail, prawn, scallop, wagyu, avocado, tempura crunch, wasabi mayo, aji panca, housemade soy reduction 15

NEO TOKYO bigeye tuna, tempura crunch, aji panca 12

EZO soy-marinated salmon, asparagus, onion, chive, sesame, tempura crunch, soy paper, wasabi mayonnaise 10

SASA shrimp tempura, shishito, coriander, spicy mayo, red onion 11

EL TOPO® salmon, jalapeño, shiso leaf, fresh melted mozzarella, crispy onion 11

WAGYU TE AMO wagyu, quail egg, garlic chip, crispy sweet potato, scallion, pear soy 13

SÃO PAULO scallop, masago, red onion, tuna, salmon, shrimp, yellowtail, avocado, truffle, hacho miso soy, chive oil 14

NIGIRI & SASHIMI

SASHIMI OMAKASE

3 kinds 22

5 kinds 37

7 kinds 58

NIGIRI OMAKASE

7 pieces of Nigiri 25

7 pieces of Special Nigiri 28

4 pieces of veggie Nigiri & Maki 12

CALIFORNIA MAKI 9

SHRIMP TEMPURA MAKI 9

VEGGIE MAKI 7

All prices include 20% VAT.
A discretionary 12.5% service charge will be added to the bill.

DESSERT

MANGO MOUSSE sweet potato biscuit, passion fruit, mango-lime coriander sauce, kiwi-mojito sorbet 9.5
2009 CHÂTEAU DU LEVANT, SAUTERNES, Bordeaux, France, 125 ml 14.5

YUZU MERINGUE ‘TART’ yuzu cream sugar bulb, lemon meringue, schezuan granite, lemon zest, yuzu drizzle 12
UME NO YADO ‘YUZU-SHU’, Nara, 100 ml 8
sake with yuzu juice and zest

MORADA CRISPS fresh corn foam, irish coffee granite, roasted cashew rings, carmelised popcorn 9.5
2011 GRAHAM BECK RHONA MUSCADEL, Robertson, South Africa, 125 ml 12

ORGANIC RED CHOCOLATE CHILI PEPPERS peruvian chili mousse, red pepper tuile, raspberry-red pepper sorbet, chocolate crumble 9.5
2007 WARRE’S ‘OTIMA’ PORT LATE BOTTLED VINTAGE, Douro Valley, Portugal, 100 ml 11.5

CHOCOLATE BANANA CAKE maple butter, plantain chip, vanilla rum ice cream 10
2009
ELS PYRENEUS, MAURY GRENAT, Roussillon, France, 100 ml 8.5

APPLE TIRADITO coconut-lime sorbet, fresh coconut tuile, spiced carmel, granny smith foam, red vein sorrel 10.5
2010 FINCA LA ESTACADA CHARDONNAY, SECUA, Castilla La Mancha, Spain, 125 ml 9.5

ASSORTED MOCHI soft japanese rice cake filled with ice cream 8
KAMOIZUMI ‘ NIGORI NAMA GENSHU’, ‘SUMMER SNOW’, Hiroshima, 100 ml 10
Lively and voluptuous, a deluxe selection

WINE

FRANCE

2009 CHÂTEAU DU LEVANT, 55
Sauternes, 375 ml

2001 CHÂTEAU PIERRE-BISE, CLOS DE LA SOUCHERIE, 80
COTEAUX DU LAYON BEAULIEU, Loire Valley

1998 CHÂTEAU D’YQUEM, 1ER PREMIER CRU 385
SUPÉRIEUR, Sauternes, 750 ml

2006 CHÂTEAU CLIMENS, 1ER CRU, 230
Barsac, 750 ml

2009 ELS PYRENEUS, MAURY GRENAT, Roussillon, 45
500 ml

SPAIN

2010 FINCA LA ESTACADA ‘SECUA’ CHARDONNAY, 38
Tierra Castilla, 500 ml

HUNGARY

2010 ROYAL TOKAJI COMPANY ‘LATE HARVEST’, 80
Tokaji, 500 ml

ITALY

2011 VIETTI, MOSCATO D’ASTI, 40
Piedmont, 375 ml

2008 NICOLIS, RECIOTO DELLA VALPOLICELLA 85
CLASSICO, Veneto, 500 ml

SOUTH AFRICA

2009 DE TRAFFORD, CHENIN BLANC, STRAW WINE, 88
Stellenbosch, 375ml

SPECIALTY NIHON-SHU

DEWAZAKURA ‘TOBIROKU’, ‘FESTIVAL OF STARS’, 35
SPARKLING NIGORI, YAMAGATA, 300 ml
Dry, crisp and effervescent; an exhilarating sake for champagne lovers

HANAHATO ‘KIJO-SHU’, HIROSHIMA, 500 ml, 63
A sake for the sherry lover; smokey and rich, brewed
with sake instead of water and then aged 8 years

UME NO YADO ‘YUZU-SHU’, NARA, 100 ml, 8
Junmai infused with yuzu juice and zest

UME NO YADO ‘UME-SHU’, NARA, 100 ml 8
Junmai infused with japanese plum

JING TEA

ENGLISH BREAKFAST 4

JING EARL GREY 4

ORGANIC BOHEA LAPSANG 4

BLACKCURRANT AND HIBISCUS 4.5

WHOLE CHAMOMILE FLOWERS 4.5

FRESH MINT 4.5

MATCHA SUPREME 6

COFFEE

CAFFÉ MUSETTI

ESPRESSO 2.5

MACCHIATO 4

CAFE LATTE 3

CAPPUCCINO 4

MOCHA 4

FRESHLY BREWED COFFEE served in a pot 2.5

Please note all coffees are available decaffeinated.

Welcoming the arrival of spring, nama sake is a celebration of the new season! In Japanese, “nama” translates to fresh or untainted and, in the context of sake, “nama” means unpasteurized. Sake is usually pasteurized twice: once during filtering and once during bottling. This youthful sake possesses vibrant, fruity and grassy notes with a pleasant sweetness. The bold flavors of nama sake should be enjoyed within three months of production so this special menu is the perfect way to celebrate the season!

April 15 – June 15

SUSHISAMBA Nama Sake Sommelier Selection

KAMOIZUMI ‘GINJO NIGORI NAMA GENSHU’, ‘SUMMER SNOW’, HIROSHIMA
Mildly sweet with rounded texture and pleasingly robust
500ml 50 / 100ml 10

TEDORIGAWA DAIGINJO ‘KINKA’, ‘GOLD BLOSSOM’, ISHIKAWA
Vivid and poised with a delicately fruity flavour
720ml 70

TEDORIGAWA DAIGINJO ‘TSUYUDODO’, ‘A THOUSAND DROPS OF DEW’, ISHIKAWA
Resplendently elegant, a magnificent expression of the Kanazawa style
720ml 142

DEWAZAKURA ‘NAMA GENSHU’, ‘GREEN RIDGE’, ‘PRIMAL STRENGTH’, YAMAGATA
Brisk and clean with an engaging lift at first sip
500ml 60

MIYASAKA ‘YAMAHAI 50 NAMA’, ‘LAST RIDE HOME’, NAGANO
Vivid, savory, laced with vibrant notes throughout
720ml 85

MASUMI ‘ARABASHIRI’, JUNMAI GINJO NAMA ‘FIRST RUN’, NAGANO
Lovely aroma, vivid flavour, perfect body and a brilliant finish
720 ml 70 / 100ml 9

*menu items and prices are subject to change

*sushi menu also available at the bar

CHU-CUMBER 10.5
Hendrick’s gin and shochu are shaken with freshly squeezed lime juice and Japanese cucumber water, then sweetened with housemade turmeric syrup. Served ‘up.’

TONKA BEAN OLD FASHIONED 11.5
Plantation Barbados 5 year infused with the powerful spiced flavour of tonka beans from the kumaru tree in South America. Finished with star anise and Benedictine. Served on the rocks.

SAMBA RAMBLE 11
The classic bramble, ‘samba style.’ Tanqueray gin, lemon and crème de mûre, churned with the added spice of star anise. Served on the rocks.

KAFFIRINHA 9.5
Fragrant kaffir lime leaves are used to infuse Leblon cachaça, which impart a massive hit of freshness. Lime and sugar are then incorporated resulting in an elegant and fragrant twist on the Brazilian classic. Served over crushed ice.

NINA FRESA® 10.5
Ketel One vodka is shaken with freshly squeezed lime, grapefruit, rhubarb bitters and guava juice and sweetened with strawberry purée. Served ‘up.’

INCA SWIZZLE 11.5
Tequila and dry chocolate liqueur are churned with freshly squeezed lemon juice and bitters. Swizzled through crushed ice. Served long.

SHISO FINE 10.5
Tall and refreshing, this long drink is herbaceous and citrusy. Ketel One vodka infused with Japanese shiso leaves, crème de pêche, housemade red Thai basil syrup – lengthened with apple and lime and treated to a bleed of crème de cassis. Served tall.

PABLO PISCOBAR 9.5
This drink encapsulates the essence of SUSHISAMBA by combining Peruvian pisco with Japanese yuzu.Served on the rocks with a dash of Bob’s Ginger Bitters.

BATIDA DE MANGO 10.5
Our updated classic Brazilian libation churns mango cream and passion fruit with Leblon cachaça and Benedictine. Served long.

All prices include 20% VAT.
A discretionary 12.5% service charge will be added to the bill.