OUR FOOD
ALL DAY MENU
Las Vegas
Our menus
SUSHISAMBA offers an inventive culinary culmination of three countries: Japan, Brazil and Peru. From Japanese tempura and sushi, to Brazilian churrasco and moqueca, to Peruvian anticuchos and seviches, the culinary creativity is limitless with something for every palate.
- All Day Vegas
- Dessert
- Samba Kids Menu
- Cocktails
- Samba Hour
- Taste of Samba Signature
- Taste of Samba Premium
APERITIVOS
EDAMAME
sea salt and lime (vg, gf) 10
GREEN BEAN TEMPURA
black truffle aioli 13
MISO SOUP
cilantro and tofu (gf) 6
SHISHITO
grilled spicy pepper, sea salt, lime (vg, gf) 12
PAO DE QUEIJO
brazilian cheese bread, honey truffle butter (gf) 12
PLANTAIN CHIPS
aji amarillo 9
SMALL PLATES
CRISPY TAQUITOS
served with spicy aji panca sauce, fresh lime / 2-piece minimum
YELLOWTAIL* avocado and miso 12/each
JAPANESE A5 KOBE mushroom, sweet red onion salsa, truffle aioli 19/each
SALT AND PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu 23
MUSHROOM TOBANYAKI*
poached organic egg, assorted mushrooms, yuzu soy, garlic chip 23
JAPANESE A5 KOBE BEEF GYOZA*
kabocha purée, sweet soy 30
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 23
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce 13
SEAWEED SALAD
hijiki, goma wakame, goma dressing (gf, vg) 17
BABY GEM LETTUCE
basil miso, pistachio (vg, gf) 12
HERITAGE TOMATO SALAD
pomegranate molasses, pickled onion, mint (vg, gf) 14
RAW
SASHIMI SEVICHE
SALMON* tamarind ponzu, sesame, seaweed, macadamia 24
YELLOWTAIL* ginger, garlic, soy (gf) 25
TUNA* pomegranate leche de tigre, cancha, wasabi peas 25
SASHIMI TIRADITO
SALMON* kinkan honey, garlic ponzu, garlic chip 23 (gf)
YELLOWTAIL* jalapeño and lemongrass 24
KANPACHI* yuzu, black truffle oil, garlic, chive (gf) 25
TORO* yuzu dressing, pickled wasabi, black truffle 42
ULTIMATE SEVICHE & TIRADITO PLATTER *
115
OYSTERS
west coast, half -dozen minimum (gf) 6/each
ROBATA
ANTICUCHOS
FILET MIGNON* ají panca (gf) 32
SEA BASS miso (gf) 34
FISH & SEAFOOD
HAMACHI KAMA key lime and su-shoyu (gf) 22
PRAWN yuzu kosho garlic butter 36
MEAT
CHICKEN A LA BRASA aji amarillo aioli 18
LAMB CHOP* red miso and lime 26
PORK RIBS charred pineapple salsa, soy glaze 28
NY STRIP farofa, farofa oil* (gf) 42
VEGETABLES
HEARTS OF PALM quinoa furikake, yuzu kosho dressing (vg) 16
ASPARAGUS (vg) 10
EGGPLANT (vg) 10
LARGE PLATES
CHICKEN TERIYAKI ~ SAMBA STYLE
organic chicken, aji amarillo, purple potato mash, crispy onion 36
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams with coconut milk, dendê oil and chimichurri rice (gf) 48
CHURRASCO RIO GRANDE*
ribeye, chorizo, wagyu picanha
served with a brazilian side of black beans, collard greens, farofa and SUSHISAMBA® dipping sauces (gf) 92
TONKOTSU RAMEN
berkshire pork belly, sweet tamago, bamboo shoot, bean sprout, scallion 28
PRIME BONE-IN RIBEYE (16oz)*
cachaça pepper sauce, bone marrow stuffing 105
ARROZ CHAUFA
MUSHROOM black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 38
SEAFOOD MIXTO lobster, squid, peruvian bay scallop, mussel, shrimp, clam, saffron, salsa criolla (gf) 64
JAPANESE WAGYU
KOBE ISHIYAKI* 68/oz (3oz min)
hot stone, dipping sauces, presented with the Kobe certificate of authenticity
KAGOSHIMA ISHIYAKI* 45/oz (5oz min)
hot stone, dipping sauces
SAMBA ROLLS
SAMBA VEGAS*
crispy rice, toro, yuzu tobiko, avocado, smoked chipotle mayo, balsamic soy reduction 42
ASEVICHADO*
tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 29
TIGER MAKI
king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce 28
HAMAPEÑO*
yellowtail, jalapeno, robata grilled sweet plantain, spicy tempura flake, rocoto miso 26
NEO TOKYO*
bigeye tuna, tempura flake, aji panca 23
AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg) 15
EL TOPO®*
salmon, jalapeño, shiso leaf, crispy onion, spicy mayonnaise, fresh melted mozzarella, eel sauce 23
SASA HANDROLL
shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12
NIGIRI & SASHIMI
AKAMI*
(tuna) 9
KANPACHI*
(amberjack) 9
TAKO
(octopus) 6
SAKE*
(salmon) 8
HIRAME KOBUJIME*
(konbu cured fluke) 8
MADAI*
(japanese snapper) 9
TAMAGO
(egg omelet) 4
UNI*
(sea urchin) MP
IBURI SAKE
(smoked salmon) 7
YUZU TOBIKO*
(flying fish roe) 6
EBI*
(shrimp) 5
HAMACHI*
(yellowtail) 8
HOTATE*
(scallop) 8
KANI
(king crab) 15
IKURA*
(salmon roe) 10
SABA*
(mackerel) 5
UNAGI
(freshwater eel) 9
SUPREME KOBE NIGIRI
(pineapple infused mashed japanese sweet potato, black garlic) (gf) 19
TRADITIONAL ROLLS OR HAND ROLLS
EEL CUCUMBER
15
SALMON SKIN
(gf) 11
SALMON AVOCADO*
(gf) 15
CUCUMBER
(vg, gf) 6
CALIFORNIA KING CRAB
(gf) 24
TUNA*
(gf) 16
SPICY TUNA*
(gf)17
YELLOWTAIL SCALLION*
(gf) 16
AVOCADO
(vg, gf) 6
SHRIMP TEMPURA
10
CHEF’S INSPIRATION
SAMBA SUSHI*
7 pieces nigiri 42
SAMBA SASHIMI*
8 pieces, 4 selections 45
SAMBA SASHIMI*
14 pieces, 7 selections 62
SAMBA VEGAN SUSHI ASSORTMENT
amazonia roll & 3pc veggie nigiri (vg) 21
SAMBA ULTIMATE SASHIMI*
250
ROYAL OSETRA CAVIAR* 20g
served with plantain chips 200
SIDES
PERUVIAN CORN
(gf) 10
PURPLE POTATO MASH
(gf) 10
COCONUT RICE
(vg, gf) 8
STEAMED JAPANESE RICE
(vg, gf) 7
FRESH GRATED WASABI
(vg, gf) 14
KIZAMI WASABI
(vg, gf) 4
*These items are served raw or undercooked. The Southern Nevada Health District requires that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
VG: Vegan | GF: Gluten Free
A discretionary 20% gratuity will be applied to parties of eight or more.
Our Food
DESSERT MENU
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla rum ice cream 14
SAMBA POPS
chicha morada sorbet, vanilla bean ice cream, whipped cream, passionfruit-infused pineapple (gf) 7/each (2 minimum)
BURNT CHEESECAKE
caramelized cancha, cancha tuille, vanilla crème fraîche 15
WELCOME TO THE RAINFOREST
valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla bean ice cream, almond-chocolate soil 15
PASSIONFRUIT BRÛLÉE
assorted fruits, lime-pomegranate sorbet, citrus carrot tuile (vg, gf) 14
MOCHI
soft japanese rice cakes filled with ice cream, white chocolate ganache 14
HOUSEMADE ICE CREAM AND SORBET
ask your server for today’s selection 8
SAMBA ULTIMATE DESSERT PLATTER
chef dessert assortment
recommended for a minimum of 4 people 82
VG: Vegan | GF: Gluten Free
Please note: menu items and prices are subject to change.
Please direct any enquiries related to food allergies or intolerance to your server prior to ordering.
A discretionary 20% gratuity will be applied to parties of eight or more.
OUR FOOD LAS VEGAS
SAMBA KIDS MENU
SAMBA KITCHEN
includes miso soup, choice of entrée, side & dessert 18
choose one from each section
CHICKEN SKEWERS
teriyaki sauce
SALMON A LA PLANCHA
teriyaki sauce
ROCK SHRIMP TEMPURA
sweet sesame aioli
VEGETABLE TEMPURA
seasonal assortment
A5 WAGYU SLIDERS
wagyu beef, lettuce, tomato, brioche
~
PLANTAIN CHIPS
POTATO FRIES
JAPANESE STEAMED RICE
SUSHI ASSORTMENT*
miso soup, 4 pieces of nigiri, oshinko maki & dessert 18
DESSERT
MOCHI
soft japanese rice cakes filled with ice cream
CHOCOLATE CHIP COOKIE SANDO
vanilla ice cream
MOCKTAILS
SAFFRON~SHISO CAIPIRINHA
Ginger beer churned with lime, saffron, sugar and shiso. Served long over crushed ice. 13
BERRY FIZZ
Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice. 11
SUPER MANGO BATIDA
Mango, lime, red pepper, kiwi and ginger. Served long over ice. 13
Menu available for children 12 and under. Tax and gratuity are additional.
*These items are served raw or undercooked. The Southern Nevada Health District requires
that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness..
Our Drinks
COCKTAIL MENU
SIGNATURE SERVES
SAMBATINI®
Our monthly inspiration created in house by our bar team. Ask your server for details.
MP
SHISHITO PEPPER CAIPIRINHA
Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.
17
NASHI
Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. Served ‘up’.
17
SAKURA NEGRONI
Gin, Campari, Carpano Antico sweet vermouth, cherry cordial, and bitters. Stirred and served short over a block of ice.
22
LYCHEE COOLER
Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.
19
KOBE COCKTAIL
Kobe fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served short over block of ice.
24
TOM YAM
Hendrick’s gin, cilantro infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.
19
MANGO GROVE
Mango vodka, mint white wine, and lime. Shaken and served long over ice.
18
cocktail tree
Enjoy “ 12 Stems” of signature cocktails or mocktails in our tasting tree.
*wagyu cocktail & coffee boulevardier + $10 each
choose up to 3 libations
93 / 55
SAMBA SERVES
COCONUT MATCHA SOUR
Toasted coconut washed Suntory Roku gin shaken hard with coconut cream, ginger, lime and egg white. Served up.
18
COFFEE & CHOCOLATE BOULEVARDIER
Japanese whisky, Carpano Antica sweet vermouth & chocolate bitters.
Slow dripped through roasted Peruvian coffee. Stirred down and served over a chunk of ice.
24
PINEAPPLE PALOMA
Blanco and Reposado Tequila, pineapple oleo saccharum and lime. Shaken and topped with pink grapefruit soda. Served long over ice.
18
TOMMY'S TEMPERADO
Blanco tequila, hibiscus mezcal, lime, mint and strawberry oleo saccharum, spiked with green tabasco. Shaken and served short over ice.
18
MOCKTAILS
SAFFRON~SHISO CAIPIRINHA
Ginger beer churned with lime, saffron, sugar and shiso. Served long over crushed ice.
14
BERRY SMASH
Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice.
11
SUPER MANGO BATIDA
Mango, lime, red pepper, kiwi and ginger. Served long over ice.
15
OUR FOOD
Samba Hour
Sunday – Friday
3:00pm – 6:00pm | 11:00PM – CLOSE
Samba Kitchen
EDAMAME
signature or spicy (vg, gf)
8
PLANTAIN CHIPS
aji amarillo
7
PAO DE QUEIJO
brazilian cheese bread, honey truffle butter GF
10
OTSUMAMI
assortment of edamame, green bean tempura, shishito
22
BABY GEM LETTUCE
basil miso, pistachio (vg, gf)
7
JAPANESE A5 KOBE BEEF GYOZA*
kabocha purée, sweet soy
15
CRISPY YELLOWTAIL TAQUITOS*
avocado and miso (min 2 per order)
10/each
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce
11
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing
12
JAPANESE A5 KOBE SLIDER*
sweet plantain, lettuce, tomato, aji panca ketchup
8
PORK RIBS
charred pineapple salsa, soy glaze
14
HEARTS OF PALM ROBATA
quinoa furikake, yuzu kosho dressing
8
RAW
YELLOWTAIL TIRADITO*
jalapeño and lemongrass
10
SALMON TIRADITO*
kinkan honey, garlic ponzu, garlic chip
10
SALMON SEVICHE*
tamarind ponzu, sesame, seaweed, macadamia
19
SUSHI
AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)
12
SHRIMP TEMPURA
9
SPICY TUNA*
(gf)
12
SALMON AVOCADO
(gf)
11
DESSERT
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla rum ice cream
11
HOUSEMADE ICE CREAM AND SORBET
ask your server for today’s selection
7
COCKTAILS
MOJITO
White rum muddled with fresh mint lime and sugar. Served tall.
11
SHISHITO PEPPER CAIPIRINHA
Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.
13
MARGARITA
Silver tequila, agave and lime juice, shaken and served short over ice.
11
PICANTE MARGARITA
Reposado tequila, muddled red chilies and cilantro, agave, and fresh lime juice. Shaken and served short over ice.
12
PINEAPPLE PALOMA
Blanco and Reposado tequila, pineapple oleo saccharum and lime. Shaken and topped with pink grapefruit soda. Served long over ice.
14
OLD FASHIONED
Iwai Japanese whisky, sugar and Angostura bitters. Stirred until icy cold and served short over an ice block.
15
GARDEN GIN & TONIC
Snap pea and mint-infused gin topped with tonic. Served long over ice.
13
ESPRESSO MARTINI
Vodka, Kahlúa, and vanilla. Shaken with a shot of espresso and served up.
13
WINE | SAKE | BEER
PROSECCO
Benvolio, Friuli Venezia Giulia
11
CHARDONNAY
Canyon Road, California
9
CABERNET
Canyon Road, California
9
TOZAI “TYPHOON” FUTSU - KYOTO
Aromas of banana bread and a hint of spice.Medium-dry with a round, mellow finish
8/glass
HAKKAISAN “EIGHT PEAKS” TOKUBETSU JUNMAI - NIIGATA (300ml)
Clean, fresh, bright, touch of orchard fruit with light herbal notes
29/bottle
ASAHI
Japan
8
LAGUNITAS IPA
California
8
TOPO CHICO SELTZER
strawberry guava, Mexico
8
*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness
A discretionary 20% gratuity will be applied to parties of eight or more.
Taste of Samba SIGNATURE
5-COURSES | $120 PER PERSON
2-PERSON MINIMUM
Experience the essence of SUSHISAMBA with our new chef-curated Taste of Samba menu. To view all menus, and for more information click here.
EDAMAME
sea salt, lime (vg, gf)
PLANTAIN CHIPS
aji amarillo
~
BABY GEM SALAD
basil miso, pistachio (vg, gf)
CRISPY YELLOWTAIL TAQUITOS*
avocado and miso
SALMON TIRADITO*
kinkan honey, garlic ponzu, garlic chip (gf)
JAPANESE A5 KOBE BEEF GYOZA*
kabocha purée, sweet soy
~
SEA BASS ANTICUCHO
miso (gf)
FILET MIGNON ANTICUCHO*
aji panca (gf)
PERUVIAN CORN
(gf)
KAGOSHIMA WAGYU ISHIYAKI*
hot stone, dipping sauces supplement
+$45 per oz, 2 oz minimum per person
~
TIGER MAKI
king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce
NIGIRI ASSORTMENT*
chef’s selection
~
MOCHI
soft japanese rice cakes filled with ice cream, white chocolate ganache
VG: Vegan | GF: Gluten Free
*These items are served raw or undercooked. The Southern Nevada Health District requires that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A discretionary 20% gratuity will be applied to parties of eight or more.
Taste of Samba PREMIUM
5-COURSES | $160 PER PERSON
2-PERSON MINIMUM
Experience the essence of SUSHISAMBA with our new chef-curated Taste of Samba menu. To view all menus, and for more information click here.
EDAMAME
sea salt, lime (vg, gf)
PÃO DE QUEIJO
brazilian cheese bread (gf)
~
CRISPY JAPANESE A5 KOBE TAQUITOS
mushroom, sweet red onion salsa, truffle aioli
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing
SALMON SEVICHE*
tamarind ponzu, sesame, seaweed, macadamia
YELLOWTAIL TIRADITO*
jalapeño and lemongrass
~
SEA BASS ANTICUCHO
miso, peruvian corn (gf)
NY STRIP ROBATA*
farofa, farofa oil (gf)
HEARTS OF PALM ROBATA
quinoa furikake, yuzu kosho dressing (vg)
KAGOSHIMA WAGYU ISHIYAKI*
hot stone, dipping sauces supplement
+$45 per oz, 2 oz minimum per person
~
SAMBA VEGAS*
crispy rice, toro, yuzu tobiko, avocado, smoked chipotle mayo, balsamic soy reduction
PREMIUM NIGIRI ASSORTMENT*
chef’s selection
~
WELCOME TO THE RAINFOREST
valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla bean ice cream, almond-chocolate soil
VG: Vegan | GF: Gluten Free
*These items are served raw or undercooked. The Southern Nevada Health District requires that we inform you of the following: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A discretionary 20% gratuity will be applied to parties of eight or more.