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
- Dessert
- Samba Kids Menu
- Cocktails
- Samba Hour
APERITIVOS
EDAMAME
sea salt and lime (vg, gf) 9
GREEN BEAN TEMPURA
black truffle aioli 13
MISO SOUP
cilantro and tofu (gf) 6
SHISHITO
grilled spicy pepper, sea salt, lime (vg, gf) 12
PLANTAIN CHIPS
aji amarillo 8
SMALL PLATES
SEAWEED SALAD
hijiki, goma wakame, yuzu caviar, goma dressing (gf, vg) 16
CRISPY TAQUITOS
served with spicy aji panca sauce, fresh lime / minimum 2 per order
YELLOWTAIL* avocado and miso 12/each
JAPANESE KOBE truffled tofu crema, shichimi ponzu, micro celery 19/each
SALT AND PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu 19
MUSHROOM TOBANYAKI*
poached organic egg, assorted mushrooms, yuzu soy, garlic chip 20
JAPANESE A5 KOBA BEEF GYOZA*
kabocha puree, sweet soy 30
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 22
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce 13
SAKE STEAMED CLAMS
yuzu kosho garlic butter 22
BABY GEM LETTUCE
basil miso, pistachio (vg, gf) 12
HERITAGE TOMATO SALAD
pomegranate molasses, pickled onion, mint (vg, gf) 14
RAW
OYSTERS
west coast, half -dozen minimum (gf) 6/each
SASHIMI SEVICHE
YELLOWTAIL* ginger, garlic, soy (gf) 23
SALMON* tamarind ponzu, sesame, seaweed, macadamia 21
TUNA* pomegranate leche de tigre, cancha, wasabi peas 23
SASHIMI TIRADITO
YELLOWTAIL* jalapeño and lemongrass 22
KANPACHI* yuzu dressing, sea salt, black truffle oil, chive, garlic (gf) 23
SALMON* kinkan honey, garlic ponzu, garlic chip 20
TORO* yuzu dressing, pickled wasabi, black truffle 42
ROBATA
ANTICUCHOS
ORGANIC CHICKEN aji amarillo (gf) 12
RIBEYE* ají panca (gf) 25
SEA BASS miso (gf) 28
PORK BELLY butterscotch miso 20
FISH AND SEAFOOD
HAMACHI KAMA key lime and su-shoyu (gf) 20
PRAWN garlic butter, passion fruit 36
WHOLE FISH citrus salt (gf) MP
MEAT
LAMB CHOP* red miso and lime 22
PORK RIBS charred pineapple salsa, soy glaze 25
HANGER STEAK heirloom tomato chimichurri* (gf) 28
VEGETABLES
ASPARAGUS (vg) 10
EGGPLANT (vg) 10
LARGE PLATES
CHICKEN TERIYAKI ~ SAMBA STYLE
organic chicken, aji amarillo, purple potato mash, crispy onion 33
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) 75
TONKOTSU RAMEN
berkshire pork belly, sweet tamago, bamboo shoot, bean sprout, scallion 28
16 OZ BONE IN RIBEYE*
cachaça pepper sauce, bone marrow stuffing 78
ARROZ CHAUFA MUSHROOM
MUSHROOM black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 36
SEAFOOD MIXTO lobster, alaskan king crab, 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* 42/oz (5oz min)
hot stone, dipping sauces
SAMBA ROLLS
SAMBA VEGAS
crispy rice, toro, yuzu tobiko, smoked chipotle mayo, balsamic soy reduction 40
ASEVICHADO*
tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 28
TIGER MAKI
king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce 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 22
SASA HANDROLL
shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12
NIGIRI & SASHIMI
AKAMI*
(tuna) 7
KANPACHI*
(amberjack) 7
TAKO
(octopus) 5
SAKE*
(salmon) 6
HIRAME*
(fluke) 7
MADAI*
(japanese snapper) 7
TAMAGO
(egg omelet) 4
UNI*
(sea urchin) MP
IBURI SAKE
(smoked salmon) 7
YUZU TOBIKO*
(flying fish roe) 6
EBI*
(shrimp) 5
HAMACHI*
(yellowtail) 6
HOTATE*
(scallop) 7
KANI
(king crab) 13
IKURA*
(salmon roe) 9
SABA*
(mackerel) 5
UNAGI
(freshwater eel) 9
SUPREME KOBE NIGIRI
(pineapple infused mashed japanese sweet potato, black garlic) 19
TRADITIONAL ROLLS OR HAND ROLL
EEL CUCUMBER
15
SALMON SKIN
(gf) 11
SALMON AVOCADO*
(gf) 13
CUCUMBER
(vg, gf) 6
CALIFORNIA king crab
(gf) 19
TUNA*
(gf) 14
SPICY TUNA*
(gf) 15
YELLOWTAIL SCALLION*
(gf) 14
YELLOWTAIL JALAPEÑO*
(gf) 14
AVOCADO
(vg, gf) 6
SHRIMP TEMPURA
10
CHEF’S INSPIRATION
SAMBA SUSHI*
7 pieces nigiri 39
SAMBA SASHIMI*
9 pieces, 3 selections 45
SAMBA SASHIMI*
15 pieces, 5 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
COCONUT RICE
(vg, gf) 8
PURPLE POTATO MASH
(gf) 8
STEAMED JAPANESE RICE
(vg, gf) 7
FRESH GRATED WASABI
(vg, gf) 9
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
Our Food
DESSERT MENU
CHOCOLATE BANANA CAKE
maple butter, plantain chip, vanilla rum ice cream 13
SATA ANDAGI
dolce de leche japanese doughnuts, red fruit coulis, citron ice cream 13
CITRUS BRÛLÉE
passionfruit custard, pomegranate foam, lime-pomegranate sorbet, citrus smoke (vg, gf) 13
ROLLO DE CAFÉ
coffee roll cake, coffee mousse, jivara crema, salted caramel ice cream 15
WELCOME TO THE RAINFOREST
valrhona chocolate, creamy vanilla bean custard, strawberry mousse, vanilla bean ice cream, almond-chocolate soil 15
MOCHI
soft japanese rice cakes filled with ice cream, white chocolate ganache 13
HOUSEMADE ICE CREAM AND SORBET
ask your server for today’s selection 8
SAMBA ULTIMATE DESSERT PLATTER
samba dessert assortment
recommended for minimum of 4 people 78
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.
OUR FOOD
SAMBA KIDS MENU
SAMBA KITCHEN
includes miso soup, choice of entrée, side & dessert 15
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, 5 pieces of nigiri, oshinko maki & dessert 15
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
SAMBA SOUR*
A modern Pisco Sour for the urban Pisco Sour drinker. Pisco brandy and maraschino liqueur shaken hard with yuzu, egg white and sugar syrup infused with turmeric. Served ‘up’.
17
LYCHEE COOLER
Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.
19
JALISCO ICED TEA
Hibiscus Mezcal, pineapple tepache, green chili liqueur and lime. Shaken and served long over ice.
19
KOBE COCKTAIL
Kobe fat washed Japanese whisky, salted caramel and maple. Stirred until icy cold and served short over block of ice.
23
TOM YAM
Hendrick’s gin, cilantro infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.
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.
22
PINEAPPLE PALOMA
Blanco and Reposado Tequila, pineapple oleo saccharum and lime. Shaken and topped with pink grapefruit soda. Served long over ice.
18
TOMMY 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.
13
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.
13
OUR FOOD
Samba Hour
Sunday – Friday I 3:00pm – 6:00pm
Samba Kitchen
EDAMAME
signature or spicy (vg, gf)
7
PLANTAIN CHIPS
aji amarillo
7
OTSUMAMI
assortment of edamame, green bean tempura, shishito
19
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)
9/each
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu
12
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing
11
SAKE STEAMED CLAMS
yuzu kosho garlic butter
10
KOBE SLIDER*
sweet plantain, lettuce, tomato, aji panca ketchup
8
RAW
YELLOWTAIL TIRADITO*
jalapeño and lemongrass
9
SALMON TIRADITO*
kinkan honey, garlic ponzu, garlic chip
9
SUSHI
AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)
10
SHRIMP TEMPURA
9
SPICY TUNA*
(gf)
11
EEL CUCUMBER
11
SALMON AVOCADO
(gf)
10
DESSERT
CHURROS
mango passion fruit sauce, peruvian dark chocolate
8
MOCHI
soft japanese rice cake filled with ice cream served with white chocolate ganache
4
COCKTAILS
MOJITO
White rum muddled with fresh mint lime and sugar. Served tall.
9
LYCHEE COOLER
Vodka, elderflower cordial and vanilla, shaken hard with coconut milk and lychee water. Served long
14
SHISHITO PEPPER CAIPIRINHA
Cachaça, muddled limes, churned with shishito peppers and sugar. Served short over ice.
12
WINE | SAKE | BEER
PROSECCO
Benvolio, Friuli Venezia Giulia
9
CHARDONNAY
Canyon Road, California
8
CABERNET
Canyon Road, California
8
SŌTŌ – JUMAI (GLUTEN FREE) ISHIKAWA
Hint of honeydew, apple, soft and light on the palate
8
KIRIN
light lager
7
CRISTAL
Peruvian lager
7
*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