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.
OUR FOOD
ALL DAY MENU
EDAMAME
sea salt and lime (vg, gf) 8
GREEN BEAN TEMPURA
black truffle aioli 12
MISO SOUP
cilantro and tofu (gf) 6
SHISHITO
grilled spicy pepper, sea salt, lime (vg, gf) 12
CRISPY HOKKAIDO SCALLOP
butter lettuce, phyllo, scallion, micro greens, sweet sesame aioli 9/each
PLANTAIN CHIPS
aji amarillo 8
SEAWEED SALAD
hijiki, aka-tosaka, goma wakame, tomato caviar, lemon (gf) 16
CRISPY TAQUITOS
served with spicy aji panca sauce, fresh lime, yuzu aji amarillo foam / 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 18
MUSHROOM TOBANYAKI*
poached organic egg, assorted mushrooms, yuzu soy, garlic chip 19
JAPANESE A5 WAGYU BEEF GYOZA*
kabocha purée and su-shoyu dipping sauce, sweet soy 30
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing 20
ASSORTED VEGETABLE TEMPURA
peruvian pepper and soy dipping sauce 12
SAKE STEAMED CLAMS
yuzu kosho garlic butter 18
BABY GEM LETTUCE
basil miso, pistachio (vg, gf) 12
SASHIMI TIRADITO
YELLOWTAIL* jalapeño and lemongrass 22
KANPACHI* yuzu, sea salt, black truffle oil, chive, garlic (gf) 23
TUNA* granny smith apple, serrano, lime (gf) 22
SALMON* kinkan honey, garlic ponzu, garlic chip 20
SASHIMI SEVICHE
YELLOWTAIL* ginger, garlic, soy (gf) 23
SHRIMP passion fruit, cucumber, cilantro 18
SALMON* tamarind ponzu, sesame, seaweed, macadamia 21
TUNA* pomegranate leche de tigre, cancha, wasabi peas 23
OYSTERS
west coast, half -dozen minimum (gf) 6/each
MEAT
LAMB CHOP* red miso and lime 20
FILET MIGNON* grilled scallion 24
PORK BELLY sweet miso (gf) 14
DUCK BREAST* pineapple (gf) 25
FISH AND SEAFOOD
SQUID lemon aioli (gf) 22
HAMACHI KAMA key lime and su-shoyu (gf) 18
WHOLE FISH citrus salt (gf) MP
VEGETABLES
ASPARAGUS (vg) 9
EGGPLANT (vg) 9
ANTICUCHOS
ORGANIC CHICKEN aji amarillo (gf) 12
RIBEYE* ají panca (gf) 22
SEA BASS miso (gf) 27
CHICKEN TERIYAKI ~ SAMBA STYLE
organic chicken, aji amarillo, purple potato mash, crispy onion 32
MOQUECA MISTA
shrimp, squid, sea bass, mussels, clams with coconut milk, dendê oil and chimichurri rice (gf) 48
TONKOTSU RAMEN*
berkshire pork belly, sweet tamago, bamboo shoot, bean sprout, scallion 28
CHURRASCO RIO GRANDE*
ribeye, chorizo, wagyu picanha
served with a brazilian side of black beans, collard greens, farofa and SUSHISAMBA® dipping sauces (gf) 72
ARROZ CHAUFA
black truffle, honshimeji, shiitake, trumpet royale and oyster mushrooms, japanese rice, red quinoa, black beans (vg, gf) 36
RIBEYE TOBANYAKI*
seasonal vegetables, black truffle, sesame shichimi (gf) 58
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 STRIP
maine lobster, mango, avocado, soy paper, lotus root chips, aji honey truffle 35
ASEVICHADO*
tuna, salmon, yellowtail, white fish, avocado, cucumber, red onion, sweet potato, cancha corn, aji amarillo leche de tigre 28
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
TIGER MAKI
king crab, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce 26
SASA HANDROLL
shrimp tempura, quinoa, shishito, cilantro, spicy mayonnaise, red onion 12
AKAMI*
(tuna) 7
KANPACHI*
(amberjack) 7
TAKO
(octopus) 5
HAMACHI*
(yellowtail) 6
SAKE*
(salmon) 6
HIRAME*
(fluke) 7
MADAI*
(japanese snapper) 7
SABA*
(mackerel) 5
UNAGI
(freshwater eel) 7
EBI*
(shrimp) 5
TAKO
(octopus) 5
HOTATE*
(scallop) 7
KANI
(king crab) 12
IKURA*
(salmon roe) 6
TOBIKO*
(flying fish roe) 5
UNI*
(sea urchin) 14
UDAMA*
(quail egg) 3
TAMAGO
(egg omelet) 4
A5 JAPANESE WAGYU*
19
EEL CUCUMBER
14
SALMON SKIN
(gf) 11
SALMON AVOCADO*
(gf) 12
UMESHISO
(vg, gf) 6
CUCUMBER
(vg, gf) 6
YELLOWTAIL SCALLION*
(gf) 13
YELLOWTAIL JALAPEÑO*
(gf) 13
CALIFORNIA king crab
(gf) 19
SHRIMP TEMPURA
10
SPICY TUNA*
(gf) 14
TUNA*
(gf) 13
AVOCADO
(vg, gf) 6
NATTO
(vg, gf) 6
SAMBA SUSHI*
7 pieces nigiri 39
SAMBA SASHIMI*
9 pieces, 3 selections 45
SAMBA SASHIMI*
15 pieces, 5 selections 62
SAMBA ULTIMATE SASHIMI*
250
ROYAL OSETRA CAVIAR* 20g
served with samba crisps 200
PERUVIAN CORN
(gf) 8
COCONUT RICE
(vg, gf) 8
PURPLE POTATO MASH
(gf) 8
STEAMED JAPANESE RICE
(vg, gf) 7
*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
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
CAFÉ BOM BOM
peruvian coffee panna cotta, chocolate hazelnut crumbs, hazelnut crème, sweet cream ice cream, japanese whisky foam, coffee tuile 14
CITRUS BRÛLÉE
passionfruit custard, pomegranate foam, lime-pomegranate sorbet, citrus smoke (vg, gf) 13
HONEY TOAST
freshly baked honey brioche, poached fuji apples, vanilla cream, shio koji ice cream 17
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
Sunday – Friday I 3:00pm – 6:00pm
EDAMAME
signature or spicy (vg, gf)
PLANTAIN CHIPS
aji amarillo
OTSUMAMI
assortment of edamame, green bean tempura, shishito
BABY GEM LETTUCE
basil miso, pistachio (vg, gf)
JAPANESE A5 KOBE BEEF GYOZA*
kabocha purée, sweet soy
CRISPY YELLOWTAIL TAQUITOS*
avocado and miso (min 2 per order)
SALT & PEPPER SQUID
dry miso, shichimi, sea salt, crispy garlic, su-shoyu
ROCK SHRIMP TEMPURA
snap pea julienne, spicy mayonnaise, green pea, black truffle dressing
SAKE STEAMED CLAMS
yuzu kosho garlic butter
KOBE SLIDER*
sweet plantain, lettuce, tomato, aji panca ketchup
YELLOWTAIL TIRADITO*
jalapeño and lemongrass
SALMON TIRADITO*
kinkan honey, garlic ponzu, garlic chip
SHRIMP SEVICHE*
passion fruit, cucumber, cilantro
SPICY TUNA*
(gf)
EEL CUCUMBER
SALMON AVOCADO
(gf)
SHRIMP TEMPURA
AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)
CHURROS
mango passion fruit sauce, peruvian dark chocolate
MOCHI
soft japanese rice cake filled with ice cream served with white chocolate ganache
MOJITO
White rum muddled with fresh mint lime and sugar. Served tall.
LYCHEE COOLER
Vodka, elderflower cordial and vanilla, shaken hard with coconut milk and lychee water. Served long
CAIPIRINHA
The national drink of Brazil, made with cachaca and churned with lime and sugar. Served short, over ice.
PROSECCO
Benvolio, Friuli Venezia Giulia
CABERNET
Canyon Road, California
CHARDONNAY
Canyon Road, California
SŌTŌ – JUMAI (GLUTEN FREE) ISHIKAWA
Hint of honeydew, apple, soft and light on the palate
CRISTAL
Peruvian lager
KIRIN
light lager
*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
Our drinks
SIGNATURE SERVES
SAMBATINI®
Our monthly inspiration created in house by our bar team. Ask your server for details.
CAIPIRINHA
The national drink of Brazil, made with cachaça and churned with lime and sugar. Served short, over ice.
CHUCUMBER
Shochu, maraschino liqueur, plum sake and plum bitters shaken with fresh cucumber and lime juice. Served ‘up’.
NASHI
Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. Served ‘up’.
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’.
BRISA CALIENTE
Blanco tequila, ginger liqueur, mango nectar, fresh lime, passion fruit, orange bitters, with fresno chili. Served ‘up’.
LYCHEE COOLER
Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.
SAMBA JUICE
Raspberry and passion fruit rum, crème de banana shaken with açai, fresh watermelon, passion fruit purée and guava. Served tall and topped with Prosecco.
WAGYU COCKTAIL
This classic riff on an Old Fashioned sees Japanese Whisky treated to a wash of the highest grade wagyu before being stirred with maple and salted caramel. Served over ice.
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
SAMBA SERVES
TOM YAM
Hendrick’s gin, cilantro infusion, chili, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juice. Served long.
COCONUT MATCHA SOUR
Toasted coconut washed Suntory Roku gin shaken hard with coconut cream, ginger, lime and egg white. Served up.
SHISOJITO
Suntory Roku gin, shiso, sansho pepper syrup, coriander bitters, topped with club soda. Served tall over ice.
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.
WASABI MARGARITA
Wasabi infused Tequila, lime juice and agave
Shaken and served short over ice.
MOCKTAILS
COCO LEITE
Coconut milk, pineapple and mango. Served long, over ice.
BERRY SMASH
Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice.
CUCUMBER REFRESHER
Fresh cucumber juice, agave nectar, topped with sparkling water. Served long, over ice.
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
miso soup, 5 pieces of nigiri, oshinko maki & dessert 15
MOCHI
soft japanese rice cakes filled with ice cream
CHOCOLATE CHIP COOKIE SANDO
vanilla ice cream
COCO LEITE
coconut milk, pineapple and mango juice 6
BERRY FIZZ
raspberry, blackberry, lime juice and splash of soda 6
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..
Keep in Touch
Sign me up to stay connected to everything SUSHISAMBA! View our Privacy Policy here.