All Day Menu
Riyadh
Our menus
Only at SUSHISAMBA will you find a unique blend of Japanese, Brazilian and Peruvian cuisine, music and design. SUSHISAMBA is born of the energy and spirit of these three distinct cultures; a tri-cultural coalition that took root in the early 20th century.
- All Day Menu
- Hayai Lunch
- Taste of Samba
- Kids Menu
- Beverage
- Desserts
- ARABIC MENUS
APERITIVOS
EDAMAME
sea salt and lime
V, VG, GF 150 cal
50
SWEET POTATO TEMPURA
spicy mayo
GF 379 cal
60
GREEN BEAN TEMPURA
black truffle aioli
597 cal
60
MISO SOUP
coriander, tofu
GF 60 cal
30
PADRON PEPPERS
V, VG, GF, 168 cal
60
SMALL PLATES
WAGYU GYOZA
kabocha purée, sweet soy
410 cal
95
SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle vinaigrette
830 cal
105
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu
480 cal
85
CRISPY TAQUITOS
2 per order
YELLOWTAIL avocado and miso 250 cal
75
WAGYU truffled tofu crema, shichimi ponzu 241 cal
85
VEGETABLE avocado, radish, red onion, peppers, pickled shimeji mushrooms V 167 cal
60
SALADS
SAMBA CORN smoked sweet corn, chulpe, coriander leche de tigre, goma dressing V 404 cal
70
BABY GEM basil miso, pistachio V, VG, GF 225 cal
70
BEETROOT green apple, mixed herbs, shiso sorbet V 158 cal
65
RAW
SEVICHE
YELLOWTAIL ginger, garlic, soy 233 cal
120
SALMON tamarind ponzu, sesame, seaweed, macadamia 291 cal
120
SEA BREAM coriander leche de tigre, baby corn, avocado 439 cal
120
SEA BASS charred baby corn, mango and passionfruit leche de tigre GF 317 cal
120
TIRADITOS
YELLOWTAIL jalapeño and lemongrass 123 cal
90
SALMON garlic ponzu, citrus honey 153 cal
90
SEA BASS charred baby corn, aji amarillo leche de tigre GF 204 cal
90
ASSORTED SEVICHES & TIRADITOS
693 cal
300
ROBATA
Fresh ingredients prepared over our traditional Japanese charcoal grill
ANTICUCHOS
BLACK COD miso GF 821 cal
150
RIBEYE BEEF aji panca 600 cal
150
150
MEAT
ANGUS TENDERLOIN su-shoyu, spring onion 361 cal
195
LAMB CHOPS honey panca 761 cal
165
SEAFOOD
HAMACHI KAMA escabeche 247 cal
210
SALMON honey panca bbq 850 cal
150
VEGETABLE
EGGPLANT sweet soy V, VG 85 cal
60
ASPARAGUS sweet soy V, VG 102 cal
60
SWEET CORN togarashi butter V, GF 365 cal
50
WAGYU
JAPANESE A5 WAGYU
served with SUSHISAMBA® dipping sauces
ISHIYAKI 1060 cal
100g – 500 / 200g – 1000
ROBATA YAKI 1386 cal
100g – 500 / 200g – 1000
AUSTRALIAN WAGYU
served with SUSHISAMBA® dipping sauces
ISHIYAKI 1060 cal
100g – 250 / 200g – 500
ROBATA YAKI 1386 cal
100g – 250 / 200g – 500
LARGE PLATES
MOQUECA MISTA
GF 1370 cal
shrimp, squid, black cod, clams, coconut milk, chimichurri rice
275
CHURRASCO RIO GRANDE
GF 1925 cal
ribeye, lamb chorizo, picanha served with black beans, farofa, and SUSHISAMBA® dipping sauces
600
CHICKEN A LA BRASA
1172 cal
48-hr marinated peruvian-style robata roasted whole baby chicken, aji amarillo mayonnaise
255
ROBATA WHOLE FISH
GF 1123 cal
citrus salt
300
COCO MUSHROOM TOBANYAKI
V 1068 cal
poached egg, assorted mushrooms, truffle, yuzu soy, garlic chips
150
TENDERLOIN TRUFFLE RICE
1470 cal
japanese mushrooms, black truffle aioli, chimichurri
300
SAMBA ROLLS
SAMBA RIYADH
1235 cal
crab, medjool dates, beef bacon, aji date jam, pistachio crumble
125
ASEVICHADO
GF 375 cal
tuna, salmon, yellowtail, sea bass, avocado, cucumber, red onion, sweet potato, cancha, aji amarillo leche de tigre
100
UMI SAKE
362 cal
salmon, green mango, smoky mentai mayo, chimichurri quinoa crumble
110
TIGER MAKI
594 cal
crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce
120
EL TOPO®
947 cal
salmon, jalapeño, shiso leaf, crispy onion, spicy mayo, mozzarella, eel sauce
100
KARI KARI
587 cal
crispy rice, lobster, avocado, sesame aioli, pineapple soy reduction
125
SASA HANDROLL
227 cal
shrimp tempura, red quinoa, shishito, coriander, spicy mayo, red onion
60
EBI ARARE
250 cal
spicy shrimp, baby gem, avocado, black truffle aioli
120
VEGGIE MAKI
V 262 cal
pickled vegetables, cucumber, avocado, sesame, spring onion, tempura flakes
70
NIGIRI & SASHIMI
O-TORO (fatty tuna)
120 cal
nigiri 2pcs – 3pcs sashimi
90 – 105
CHU-TORO (tuna belly)
97 cal
nigiri 2pcs – 3pcs sashimi
80 – 95
AKAMI (red tuna)
75 cal
nigiri 2pcs – 3pcs sashimi
75 – 90
HAMACHI (yellowtail)
112 cal
nigiri 2pcs – 3pcs sashimi
75 – 90
SAKE (salmon)
67 cal
nigiri 2pcs – 3pcs sashimi
75 – 90
SUZUKI (sea bass)
50 cal
nigiri 2pcs – 3pcs sashimi
75 – 90
EBI (shrimp)
68 cal
nigiri 2pcs – 3pcs sashimi
75 – 90
TAMAGO (japanese omelette)
V 87 cal
nigiri 2pcs – 3pcs sashimi
50 – 90
IKURA (salmon roe)
nigiri 2pcs – 75
TOBIKO (flying fish roe)
nigiri 2pcs – 75
KANI (crab)
nigiri 2pcs – 75
TEMARI NIGIRI
AKAMI
150 cal
torched tuna, aji panca, kumquat, pickled wasabi
85
SAKE
GF 166 cal
torched salmon, yuzu miso, lemon zest
85
WAGYU TE AMO
GF 294 cal
torched wagyu beef, aji date jam, sweet potato
85
GF
CHEF’S MORIAWASE
SAMBA SUSHI
345 cal
7 pieces nigiri
200
ABURI SUSHI
640 cal
5 pieces of torched nigiri
200
ULTIMATE SUSHI & SASHIMI PLATTER
1858 cal
chef assortment
600
SAMBA SASHIMI
GF 333 cal
9 pieces, 3 selections
260
PREMIUM SASHIMI
GF 497 cal
15 pieces, 5 selections
400
SIDES
JAPANESE STEAMED RICE
V, VG, GF 260 cal
35
TRUFFLE RICE
V 566 cal
55
FRIED RICE
V 936 cal
50
ASSORTED JAPANESE MUSHROOMS
V, VG 110 cal
65
TENDERSTEM BROCOLINI
V, VG, GF 92 cal
50
SWEET POTATO MASH
V, GF 265 cal
30
Corporate Chef John Um | Executive Chef Clet Laborde
V – vegetarian | VG – vegan | GF – gluten free
All prices are in SAR and inclusive of VAT.
OUR FOOD
HAYAI LUNCH MENU
Sunday – Thursday I 12:30PM – 4:30PM
2-COURSES | 170 PER PERSON
3-COURSES | 195 PER PERSON
choose one from each section
SHRIMP TEMPURA
snap pea julienne, spicy mayo, green pea, black truffle vinaigrette
WAGYU GYOZA
kabocha purée, sweet soy
GREEN BEAN TEMPURA
black truffle aioli
~
COCO MUSHROOM TOBAN
poached egg, assorted mushrooms, truffle, yuzu soy, garlic chips (v)
BEEF ANTICUCHO
truffle rice, aji panca
CHICKEN A LA BRASA
48-hr marinated peruvian-style robata roasted baby chicken served with fried rice
~
MOCHI
soft japanese rice cake filled with ice cream served with white chocolate ganache (v)
IT'S A DATE
date compote, cream cheese crémeux, olive oil sponge cake chai tea ice cream (v)
SATA ANDAGI
japanese doughnuts, salted caramel, red fruit coulis, citron ice cream (v)
All prices are in SAR and inclusive of VAT.
400PP
SIGNATURE
GREEN BEAN TEMPURA
298 cal
black truffle aioli
VEGETABLE TAQUITO
V 83 cal
avocado, radish, red onion, peppers, pickled shimeji mushrooms
WAGYU GYOZA
164 cal
kabocha purée, sweet soy
SALMON TIRADITO
76 cal
garlic ponzu, citrus honey
SAMBA CORN SALAD
V 404 cal
smoked sweet corn, chulpe, coriander leche de tigre, goma dressing
CHICKEN ANTICUCHO
203 cal
teriyaki sauce
LAMB CHOP
507 cal
honey panca
JAPANESE STEAMED RICE
V, VG, GF 260 cal
EL TOPO®
473 cal
salmon, jalapeño, shiso leaf, crispy onion, spicy mayo, mozzarella, eel sauce
VEGGIE MAKI
V 187 cal
pickled vegetables, cucumber, avocado, sesame, spring onion, tempura flakes
SATA ANDAGI
V 571 cal
japanese doughnuts, salted caramel, red fruit coulis, citron ice cream
500PP
PREMIUM
OTSUMAMI
457 cal
edamame, green bean tempura, padrón peppers
WAGYU TAQUITO
120 cal
truffled tofu crema, shichimi ponzu
WAGYU GYOZA
164 cal
kabocha purée, sweet soy
SALMON SEVICHE
145 cal
tamarind ponzu, sesame, seaweed, macadamia
BABY GEM SALAD
V, VG, GF 75 cal
basil miso, pistachio
RIBEYE BEEF ANTICUCHO
300 cal
aji panca
CHICKEN A LA BRASA
586 cal
48-hr marinated peruvian-style robata roasted baby chicken, aji amarillo mayonnaise
FRIED RICE
V 936 cal
TIGER MAKI
297 cal
crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce
SAMBA ABURI
305 cal
akami, sake, wagyu te amo
CHOCOLATE BANANA CAKE
V 416 cal
maple butter, plantain chip, vanilla ice cream
680PP
ULTIMATE
OTSUMAMI
457 cal
edamame, green bean tempura, padrón peppers
YELLOWTAIL TAQUITO
125 cal
avocado and miso
WAGYU GYOZA
164 cal
kabocha purée, sweet soy
SEA BASS TIRADITO
GF 102 cal
charred baby corn, aji leche de tigre
BABY GEM SALAD
V, VG, GF 75 cal
basil miso, pistachio
BLACK COD ANTICUCHO
GF 410 cal
miso
CHURRASCO RIO GRANDE
962 cal
ribeye, lamb chorizo, picanha served with black beans, farofa, and SUSHISAMBA dipping sauces
TRUFFLE RICE
V 566 cal
SAMBA RIYADH
617 cal
crab, medjool dates, beef bacon, aji date jam, pistachio crumble
SAMBA ABURI
305 cal
akami, sake, wagyu te amo
IT’S A DATE!
V 281 cal
date compote, cream cheese creamux, olive oil sponge cake, chai tea ice cream
Corporate Chef John Um || Executive Chef Clet Laborde
V – vegetarian | VG – vegan | GF – gluten free
Please direct any enquiries related to food allergies or intolerance to your server prior to ordering.
All prices are in SAR and inclusive of VAT
SAMBA KIDS MENU
150 per child under 12
includes choice of main, side & dessert
choose one from each section
SALMON ROBATA
miso
637 cal
SHRIMP TEMPURA
sweet sesame aioli GF
980 cal
CHICKEN ANTICUCHO
teriyaki sauce
407 cal
~
SWEET POTATO TEMPURA
spicy mayo V, VG, GF
324 cal
JAPANESE STEAMED RICE
V, VG, GF
260 cal
ROBATA SWEET CORN
V, GF
365 cal
SWEET POTATO MASH
V, GF
265 cal
~
MOCHI
soft japanese rice cake filled with ice cream served with white chocolate ganache V
334 cal
SAMBA POPS
daily selection V, GF
SATA ANDAGI
japanese doughnuts, salted caramel, red fruit coulis, citron ice cream V
762 cal
Corporate Chef John Um – Executive Chef Clet Laborde
V – vegetarian | VG – vegan | GF – gluten free
The price is in SAR and inclusive of VAT
BEVERAGES
Only at SUSHISAMBA will you find a unique blend of Japanese, Brazilian, and Peruvian culture and cuisine.
SAMBA SERVES
PAIXAO
193 cal
Tropical & Citrusy
Passionfruit purée, lemongrass cordial, lemon juice and vegan egg white. Shaken hard and served long over ice.
60
SABROSO
152 cal
Spicy & Fizzy
Blackberries, elderflower elixir, blackberry purée, ginger syrup topped with soda. Served long over ice.
60
CHOCOLATE ICE COFFEE
195 cal
Creamy & Sweet
Double shot of espresso, milk, mint, chocolate essence and salted caramel , shaken and strained. Served tall over ice.
60
DESERT NIGHT
203 cal
Spiced, Tropical, Refreshing
Muddled strawberries, pineapple, passionfruit and ginger syrup, spritzed with lemonade. Served long over crushed ice.
55
BEIJA FLOR
110 cal
Velvety, Bitter, Sweet
Muddled raspberries, apple juice, yuzu juice, sugar, and vegan egg white, shaken hard and served short.
60
SAMBATINI
Our monthly inspiration created in-house by our bar team. Ask your server for details.
65
LOCAL SERVES
ARIGATO OBRIGADO
132 cal
Fresh, Fiery, Cooling
Lemongrass cordial, apple juice and shiso, churned with lime and sugar. Served long over crushed ice.
55
MIDNIGHT HAZE
223 cal
Sweet, Fruity, Floral
Lyre’s white cane spirit, yuzu juice, grenadine and cherry essence. Served short over ice.
60
BURNING SUN
115 cal
Fruity, Citrusy , Herbaceous
Peach purée, apple juice, yuzu juice, ginger and topped with lemonade.
Strained and served up.
60
HIBISCUS ROYALE
145 cal
Sweet, Spicy, Nutty
Cardamom cordial, Lyre’s Amaretti, hibiscus tea, black cherry purée
and lemon juice, topped with Arabic coffee foam. Shaken and strained,
served long over ice.
60
ESPRESSO MARTINI
266 cal
Creamy, Bold, Rich
Lyre’s Amaretti, coconut milk, espresso shot and cinnamon essence,
strained and served up.
60
INTI RYAMI
120 cal
Refreshing, Fruity, Sour
Pineapple juice, fresh mint, yuzu and dash of ginger ale, shaken and
strained. Served up over crushed ice.
60
SPARKLING WINE
GLASS
SCAVI & RAI SPARKLING WINE 27 cal/ 125 ML
38
BOTTLES
LYRE’S CLASSICO SPARKLING WINE 18 cal/ 750 ML
290
SCAVI & RAI SPARKLING WINE 22 cal/ 750 ML
225
BEER
ASAHI
330 ml 100 cal
Japanese most popular high–quality beer with refreshing barley flavor.
55
ESTRELLA
250 ml 53 cal
Spanish delicious and refreshing beer with floral and malt notes.
30
BEER DES AMIS
330ml 75 cal
Bière des Amis Blonde – A light and refreshing non-alcoholic Belgian blonde ale. Enjoy the golden hue and delicate flavors of this classic style.
60
FRESH JUICE
APPLE
90 cal
32
ORANGE
90 cal
32
WATERMELON
100 cal
32
PINEAPPLE
200 cal
32
SOFT DRINKS
PEPSI
100 cal
25
PEPSI DIET
0 cal
25
7 UP
130 cal
25
7 UP DIET
0 cal
25
ROSE LEMONADE
33 cal
25
GINGER BEER
46 cal
25
GINGER ALE
33 cal
25
RED BULL
45 cal
25
GREEN TEA
SILVER MOON
30
Notes of blossoms, grass and a hint of earthiness with subtle sweetness.
FOLLOW ME
30
Blend of finest green tea with a grand berry and vanilla.
PEPPERMINT
30
This tea combines green tea with aromatic fresh mint leaves and a hint of bergamot.
SAKURA
30
Gentle blend of green tea with the essence of cherry blossoms.
HERBAL TEA
CHAMOMILE
30
Gentle notes of apple with sweet and floral flavor.
FRESH MINT TEA
30
Aromatic and refreshing with herbal and sweet notes.
BLACK TEA
ENGLISH BREAKFAST
30
Traditional blend of black tea with rich and strong flavor.
EARL GREY
30
Unique blend of black tea with the oil of bergamot.
All prices are in SAR and inclusive of VAT.
CHOCOLATE BANANA CAKE
V 832 cal
maple butter, plantain chip, vanilla ice cream
60
IT’S A DATE!
V 563 cal
date compote, cream cheese crémeux , olive oil sponge cake, chai tea ice cream
70
SATA ANDAGI
V 1143 cal
japanese doughnuts, salted caramel, red fruit coulis, citron ice cream
60
¡OH! PERA
V 816 cal
opera cake, coffee mousse, dark chocolate ganache, cardamon ice cream
70
MOCHI
V 502 cal
soft japanese rice cake filled with ice cream served with white chocolate ganache
60
SAMBA POPS
V, GF 435 cal
assorted flavors – ask for details
30
ULTIMATE DESSERT PLATTER
V 2123 cal
chef assortment
recommended for 4 guests minimum
250
Corporate Chef John Um – Executive Chef Clet Laborde
V – vegetarian | VG – vegan | GF – gluten free All prices are in SAR and inclusive of VAT