Twice a year, Restaurant Weeks rocks NYC, and we always love being a part of it.
Recently, we added a 3-course brunch to our Restaurant Week lunch and dinner experiences – a great way to experience SUSHISAMBA on Sundays from 11:30am-4:00pm at fantastic prices.
SUSHISAMBA is committed to infusing every Restaurant Week menu we create with culinary innovation.
“Restaurant Week gives us another opportunity to try new ingredients and push the boundaries of new flavor combinations,” says Pedro Duarte, Executive Chef of SUSHISAMBA West Village, himself a native Peruvian.
Below is just a sampling of the culinary creativity you’ll find on our Restaurant Week menus…you can check out all of the 3-course Restaurant Week brunch, lunch and dinner menus here.
brazilian nut butter, blueberry yuzu compote, pisco maple syrup, whipped cream
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy
SHORT RIB RAMEN
bone marrow broth, peruvian corn, assorted mushroom, egg
SAMBA SUSHI PLATE
four pieces of nigiri and one KONAYUKI roll: shrimp tempura, kale, pickled radish, black sesame-yuzu aioli
CRISPY FISH BUNS
cobia, tomato salsa criolla, smoked jalapeňo, aji amarillo aioli
SEVICHE LEVANTA MUERTOS
avocado, taro chip, leche de tigre sauce
SUSHISAMBA West Village General Manager Joe Ofmani adds, “Restaurant week allows guests the opportunity to indulge in amazing food at a very affordable price.”
Check out the full menus here, and call 212.691.9885 to reserve your Restaurant Week table today!