At SUSHISAMBA, we’re always reaching further and further into the culinary coffers of Japan, Brazil and Peru.

The Summer 2016 Restaurant Week at our West Village location is no exception. In keeping with our “always innovating” approach to culinary, SUSHISAMBA continues to push boundaries during this fan-favorite occasion. In fact, our chefs see it as yet another opportunity for culinary exploration.

So without further ado, here are seven tasty items from our innovative Restaurant Week menus in NYC. If you don’t see a SUSHISAMBA-style term you’ve been wondering about, explore our alphabetized glossary.

Quinoa
As in Quinoa Pancakes: Brazilian nut butter, blueberry yuzu compote, pisco maple syrup, whipped cream – available at brunch.
and
… the Quinoa Bowl: green peas, crispy kale, pickled baby vegetables, garbanzo, tofu, sacha inchi oil-lemon vinaigrette – available at lunch.
and
Quinoa Chirrashi: tuna, salmon, shrimp, tamago, citrus sesame soy

 

Quinoa has been center stage on the plates and palates of healthy eaters for years now as a protein-packed grain that features all nine essential amino acids.

But did you know that most quinoa is grown in Altiplano (literally translated as “high plain”), a 14,000-foot Andean plateau that sweeps across parts of both Peru and Bolivia? You’re welcome.

Bonus vinaigrette ingredient: sacha inchi is a nutty fruit native to the Amazon rainforest and other areas in tropical South America.

Churrasco
As served in Churrasco and Eggs: grilled hanger steak, red chimichurri, organic eggs in any style, potato, mizuna salad – available at brunch.

A Brazilian favorite translated from “barbeque,” churassco originated in the state of Rio Grande do Sul (south of São Paulo), where a cowboy, or “gaucho” would prepare his meal on an open fire.

Chancaca
As served in Heirloom Carrot Salad: chancaca, sherry vinaigrette, orange supreme and lamb lettuce –available at lunch.

Our Peruvian-born Executive Chef Pedro Duarte finds the all-natural, raw nature of chancaca, a byproduct of boiled and evaporated sugarcane juice, a stand out ingredient. It features a high molasses content and super subtle hints of caramel. In addition to its Peruvian roots, Chancaca is typically found in Bolivia and Chile as well.

Tacacho
As served in Tacacho Con Cecina: smoked wild boar and plantain croquette, salsa criolla – available at dinner.

Tacacho are smashed plantains. The term – derived from Quechuan “taka chu” – means “beaten.” Linguistic alert: Quechua is an ancient language still spoken by a full one-third of Peru’s 28 million-strong population.

An Amazonian dish, tacacho is typically served with pork or “cecina”

Hatcho Miso
As served in Wagyu Sirloin: hatcho miso, brussels sprouts, wax bean salad, toasted almond and crispy manchego cheese – available at dinner.

Also known as mame miso, hatcho miso is made from soybeans and aged for up to three years. It’s got a royal history and served to the emperor of Japan many miso moons ago. It offers a strong flavor that balances sweet and salty.

Takuwan
As served in the Shishimai Roll: shrimp tempura, takuwan, portobello mushroom, quinoa, shishito pepper, tuna, tobanjan sauce

What do Zen Buddhism and a yellow pickled radish have in common? More than you’d think you can imagine takuwan is not only synonymous with good digestion throughout Japan, but it is named for Takuwan Sōhō, who was an influential figure in the Rinzai school of Zen Buddhism during the 1600s – and has been credited with creating the pickled radish that bears his name.

Kinako
As served in Kinako-Su: Espresso sponge cake, peruvian chocolate, toasted soy cream, kinako coffee ice cream and espresso foam – available at Restaurant Week NYC lunch and dinner.

Gluten free kinako has a nutty flavor but is actually made from ground and roasted soybeans. Used traditionally in Japan as a topping on Japanese sweets, it’s a little-known superfood that can be dusted over desserts, mixed into a smoothie or added into yogurt. It’s also a healthy swap for powdered sugar.