OUR FOOD
ALL DAY
DOHA
Our menus
SUSHISAMBA offers an inventive culinary culmination of three countries: Japan, Brazil and Peru. From Japanese tempura and sushi, to Brazilian moqueca, to Peruvian anticuchos and seviches, the culinary creativity is limitless with something for every palate.
- All Day
- Dessert
- Cocktails
- Beach Club
- Brunch Menu
- SUSHI SUNDAYS
APERITIVOS
EDAMAME
sea salt and lime VG
35
SHISHITO
grilled spicy pepper, sea salt, lime VG G
55
SAMBA CRISPS
aji amarillo S G
40
GREEN BEAN TEMPURA
black truffle aioli G
50
MISO SOUP
coriander and tofu S
30
PAO DE QUEIJO
cheese bread, chimichurri aioli D V
45
SMALL PLATES
WAGYU GYOZA
kabocha purée and sweet soy D G
95
SHRIMP TEMPURA
snap pea julienne, spicy mayo, black truffle vinaigrette S G
90
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu S G D
75
BEEF EMPANADA
australian wagyu, bell peppers, aji panca G
50
CRISPY TAQUITOS
two per order
YELLOWTAIL avocado and miso S G
80
HIJIKI avocado, kale, nashi pear G V
55
LOBSTER avocado, furikake, aji amarillo mayo G S
75
SALADS
SAMBA baby spinach, grilled kabocha, honey truffle ponzu, shavings of carrot, radish, apple and mango dressing N V
60
CORN sweet onions, red chili, avocado VG
70
CRAB baby gem lettuce, cucumber, avocado, masago, japanese mayo S G
75
RAW
TUNA TATAKI hearts of palm, avocado, bok choy, crispy garlic, citrus soy D S G
90
TUNA TATAKI
hearts of palm, avocado, bok choy, crispy garlic, citrus soy D S G
90
SEVICHE
TUNA pomegranate leche de tigre, cancha, wasabi peas S G
90
SALMON tamarind, sesame, seaweed, macadamia, sweet potato N S G
80
YELLOWTAIL ginger garlic soy S
100
HOT-STONE SEVICHE catch of the day, aji panca, leche de tigre S
80
TIRADITO
YELLOWTAIL jalapeño and lemongrass S G
100
SALMON kumquat, fig jam, garlic oil and ponzu S
70
TORO yuzu soy, wasabi pickle, black truffle, yuzu caviar G S
95
ASSORTED SEVICHES & TIRADITOS S D G 320
ROBATA
Fresh ingredients prepared over our traditional Japanese charcoal grill and served as small plates or ‘anticuchos’ – Peruvian skewers.
ANTICUCHOS
served with peruvian corn
CHILEAN SEA BASS miso D S
130
CHICKEN aji amarillo D S
70
BEEF aji panca D G
110
MEAT
PERUVIAN CHICKEN soy marinade, aji panca, truffle aioli G
160
LAMB CHOPS red miso and lime
150
TENDERLOIN grilled scallion, spicy yakitori G
195
PICANHA chimichurri
185
SEAFOOD
WHOLE FISH charred lime and citrus salt S
175
VEGETABLES
EGGPLANT sweet soy, mint, sesame VG V
50
BROCCOLINI pickled ginger VG G
45
WAGYU ISHIYAKI
ISHIYAKI
A5 JAPANESE WAGYU 120/gr S G
750
AUSTRALIAN WAGYU 120/gr S G
hot stone, SUSHISAMBA dipping sauces
450
LARGE PLATES
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams, coconut milk, dende oil, chimichurri rice S
245
CHURRASCO RIO GRANDE
ribeye, chorizo, picanha served with black beans, farofa, SUSHISAMBA dipping sauces D S G
375
LOBSTER YAKISOBA
soba noodles, assorted mushrooms D S G
265
COCO MUSHROOM TOBANYAKI
assorted mushrooms, black truffle, yuzu soy, coconut D V
135
LOBSTER KAMAMESHI
snap pea, sweet soy, sesame S G
190
SALMON CHAUFA
quinoa, shimeji mushroom, pickled radish S G
190
BONE-IN RIBEYE 1.2kg
crushed potato, furikake, japanese mayo G
550
SAMBA ROLLS
SAMBA DOHA
lobster, sesame aioli, kizami yuba, crispy rice S G
110
EL TOPO®
salmon, jalapeño, shiso, fresh melted mozzarella, crispy shallots, spicy mayo, eel sauce D S G
99
NEO TOKYO
tuna, tempura flakes, ají panca, spicy mayo S G
100
SASA HANDROLL
prawn tempura, quinoa, shishito pepper, coriander, spicy mayo,red onion S G
40
TIGER MAKI
crabmeat, prawn tempura, wasabi mayo, beetroot yogurt, eel sauce D S G
90
ASEVICHADO
tuna, salmon, yellowtail, white fish, avocado, cucumber red onion, sweet potato, cancha, aji amarillo leche de tigre S G
105
VEGGIE
cucumber, avocado, sesame, sweet gourd, spring onion, tempura flakes VG
50
BOSSA NOVA
A5 japanese wagyu, sun-dried tomato, hearts of palm, yuzu vinaigrette G
145
KABAYAKI
freshwater eel, shrimp tempura, sea bass furikake, rocoto mayo S G
85
1 piece
NIGIRI & SASHIMI
A5 JAPANESE WAGYU
beef 77
TORO
tuna belly (S) 37
AKAMI
tuna (S) 28
HAMACHI
yellowtail (S) 22
SAKE
salmon (S) 25
KANPACHI
amberjack (S) 27
HOTATE
scallop (S) 29
UNI
sea urchin (S) 67
UNAGI
fresh water eel (S G) 31
SABA
mackerel (S) 23
SUZUKI
sea bass (S) 17
IKURA
salmon roe (S) 33
TAKO
octopus (S) 35
TAI
snapper (S) 19
TAMAGO
egg (V G S) 15
AMAEBI
sweet shrimp (S) 21
TRADITIONAL ROLLS OR HANDROLLS
NEGITORO S,G
85
TUNA ROLL S
65
CUCUMBER VG
40
CALIFORNIA S
75
YUZU TRUFFLE SALMONS G
70
EEL AVOCADO S G
80
CHEF’S INSPIRATION
SAMBA SUSHI S,G
7 Pieces Nigiri
225
SAMBA SASHIMI S,G
9 Pieces, 3 Selections
275
SAMBA SASHIMI S,G
15 Pieces, 5 Selections
400
SAMBA VEGAN G VG
3 pieces vegetable nigiri, veggie maki
90
SAMBA ULTIMATE S,G
assorted sashimi, nigiri, & rolls
670
SIDES
STEAMED JAPANESE RICE VG
20
COCONUT RICE VG
30
CHARCOAL CHARRED RICE
assorted vegetables
35
SMASHED POTATO D G
truffle chimichurri, parmesan cheese
40
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
Our Food
DESSERT
SATA ANDAGI
Japanese doughnuts, chocolate filling, red fruit coulis, sweet cream ice cream G D V
50
Desert Rose
chicha morada jelly, halva mousse, creamy karak chai, corn tuile D G N V
70
LEMON AND YUZU PIE
crispy ginger meringue, yuzu marmalade, mango sauce D G V
45
GINGER ICE CREAM SANDO
vanilla short bread D G V
35
ASSORTED MOCHI
soft japanese rice cake filled with ice cream, white chocolate ganache D G V
75
ASSORTED ICE CREAMS & SORBETS
daily selection
30
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
Our drinks
COCKTAIL MENU
SIGNATURE SERVES
SAMBA SOUR
Fresh, Citrus, Velvety
Cachaça, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites. Served ‘up’.
80
TOM YAM
Fresh, Fiery, Cooling
Gin, coriander infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.
75
KAFFIRINHA
Fragrant, Herbaceous
Our creative take on the Brazilian Classic.
Fragrant kaffir lime leaves infused in cachaça, churned with lime and sugar. Served short, over crushed ice.
80
LYCHEE COOLER
Creamy, Tropical, Fresh
Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Served long.
85
SHISO FINE
Herbaceous, Citrusy, Fresh
Shiso leaf infused vodka, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with drizzle of Chambord. Served long.
80
WAGYU COCKTAIL
Rich, Nutty, Velvety
Wagyu fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served over a block of ice.
130
SAMBA SERVES
COCONUT BATIDA
Long, Fresh, Tropical, Creamy
Cachaça and Gold rum churned through crushed ice with coconut liqueur and lime. Served long.
90
PADRON PEPPER CAIPIRINHA
Citrusy, Fresh
Cachaça, muddled limes, churned with Padron peppers and sugar. Served short
80
JAPANESE HIGHBALL
Long, Citrusy, Fizzy
Japanese whiskey, lemon cordial, and ice-cold soda. Served long, over a block of ice
95
CHERRY NEGRONI
Fruity, Bitter, Velvety
Campari, gin and homemade cherry liquor, with complex aftertaste. Stirred down and served short over a block of ice.
80
HABARU
Light, Citrusy, Elegant
Japanese gin, elderflower liquor, vanilla, lime and vegan eggwhite. Served short over ice.
90
PINEAPPLE PALOMA
Citrusy, Light, Refreshing
Tequila blanco and reposado, pineapple oleo, grapefruit soda. Served long over ice.
85
MANGO GROVE
Tropical, Refreshing, Light
Mango infused vodka, mint wine, lime. Served long.
80
JALISCO ICED TEA
Refreshing, Spicy, Smoky
Hibiscus mezcal, homemade tepache, lime and chili. Served long over ice.
110
TOMMY’S TEMPERADO
Spicy, Fruity, Refreshing
Blanco tequila, strawberry oleo, hibiscus & pink pepper. Served short over ice.
80
MARRIED & FASHIONED
Balanced, Complex, Sweet
Roasted Japanese tea infused gin, banana oleo, orange bitters, and lemon. Served short over ice.
95
MOCKTAILS
DESERT NIGHT
Spiced, Tropical, Refreshing
Muddled strawberries and ginger syrup, spritzed with lemonade. Served long.
45
AKARI
Bold, Refreshing, Sweet
Fresh lime juice, saffron syrup and shiso syrup, topped with ginger beer. Served short over ice.
45
LYCHEE-LEMONGRASS COLLINS
Light, Refreshing, Sweet
Lychee juice, lemongrass, chilli syrup and lime juice spritzed with soda water. Served long.
45
SUPER MANGO BATIDA
Tropical, Spiced
Mango, lime, red paprika, kiwi and ginger. Served short over ice.
45
PASSIONFRUIT & ELDERFLOWER MARTINI
Light, Fresh
Elderflower cordial, passionfruit puré e and lemon juice. Served ‘up’.
45
OUR FOOD
Beach club
CHICKEN GYOZA
shiitake mushroom, nikkei bbq G
MIX SEA FOOD SEVICHE
rocoto leche de tigre S
LOBSTER BENEDICT
corn bread, avocado, poached egg, huancaina sauce D S G
SALMON SALAD
yuzu soy dressing, crispy quinoa, beets cured salmon S
KARAAGE CHICKEN
shiso ginger marination, ocopa sauce G
BIFE DE CHORIZO
panca, grilled corn D
OYSTER
(per piece) ponzu, lemon wedges S
MANGO SALMON ROLL
avocado, red cabbage S
TUNA JALAPENO ROLL
aji panca, sesame S G
SHRIMP ROLL
spicy mayo S G
SOFT SHELL CRAB ROLL
crispy kunafa, wasabi mayo S G
ABURI ROLL
torched beef tenderloin, soy glaze, sun-dried tomato G
SPINACH ROLL
pickled bell pepper, sweet potato, quinoa G
ALFAJORES
dates, dulce de leche D G
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
OUR FOOD
BRUNCH Menu
TUNA TARTARE
pickled daikon, plantain chips S
CHICKEN GYOZA
shiitake mushroom, nikkei bbq G
MIX SEA FOOD SEVICHE
rocoto leche de tigre S
COCONUT TIRADITO
red snapper, coconut cream, red miso S
LOBSTER BENEDICT
corn bread, avocado, poached egg, huancaina sauce D S G
SALMON SALAD
yuzu soy dressing, crispy quinoa, beets cured salmon S
BIFE DE CHORIZO
panca, grilled corn D
KARAAGE CHICKEN
shiso ginger marination, ocopa sauce G
LAMB TAMAL
sweet corn, tomato chutney, roasted lamb shoulder D
OYSTERS
red jalapeno sauce, ponzu, lemon wedges S
CHIRASHI
sushi rice, assorted sashimi S G
ASSORTED NIGIRIS & SASHIMIS
chef selections
MANGO SALMON ROLL
avocado, red cabbage S
TUNA JALAPENO ROLL
aji panca, sesame S G
SHRIMP ROLL
spicy mayo S G
SOFT SHELL CRAB ROLL
crispy kunafa, wasabi mayo S G
ABURI ROLL
torched beef tenderloin, soy glaze, sun-dried tomato G
SPINACH ROLL
pickled bell pepper, sweet potato, quinoa G
ALFAJORES
dates, dulce de leche D G
POACHED PEARS
chicha morada, pineapple D
TORTA HELADA
fruit jelly, strawberry mousse, crunchy sponge D
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish
OUR FOOD
sushi sundayS
CAUSA
tuna tataki, smashed potato, aji amarillo, leche de tigre S
POLLO FRITO
crispy chicken, wasabi mayo G
CRISPY OCTOPUS TAQUITO
pickled shimeji, crispy garlic, avocado G S
BEEF ABURI
spinach, takuan, sesame G
TUNA
red quinoa, avocado, yuzu vinaigrette G S
SALMON
tamago, sweet gourd, eel sauce G S
ASSORTED NIGIRIS
chef selection
ROCAMBOLE
dulce de leche, raspberry coulis G D
V – vegetarian | VG – vegan | G – contains gluten |
D – contains dairy | N – contains nuts | S – contains fish or shellfish