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  • All Day
  • Dessert
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  • Cocktails
  • Samba Kids Menu

OUR FOOD

ALL DAY MENU

Download PDF Menu
SUSHISAMBA Tacquitos

APERITIVOS

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

SMALL PLATES

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

RAW

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

ROBATA

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

LARGE PLATES

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 ROLLS

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

NIGIRI & SASHIMI

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

TRADITIONAL ROLLS OR HAND ROLL

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

 

CHEF’S INSPIRATION

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

SIDES

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

DESSERT MENU

Download PDF Menu
SUSHISAMBA dessert assortment

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

Samba Hour

Sunday – Friday I 3:00pm – 6:00pm

Download PDF Menu
Las Vegas happy hour menu

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

SHRIMP SEVICHE*

passion fruit, cucumber, cilantro

8

SUSHI

SPICY TUNA*

(gf)

11

EEL CUCUMBER

11

SALMON AVOCADO

(gf)

10

SHRIMP TEMPURA

9

AMAZÔNIA

collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy (vg)

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

13

CAIPIRINHA

The national drink of Brazil, made with cachaca and churned with lime and sugar. Served short, over ice.

11

WINE | SAKE | BEER

PROSECCO

Benvolio, Friuli Venezia Giulia

9

CABERNET

Canyon Road, California

8

CHARDONNAY

Canyon Road, California

8

SŌTŌ – JUMAI (GLUTEN FREE) ISHIKAWA

Hint of honeydew, apple, soft and light on the palate

8

CRISTAL

Peruvian lager

7

KIRIN

light 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

Our drinks

COCKTAIL MENU

 

Download PDF Menu
Server with colorful array of SUSHISAMBA cocktails

SIGNATURE SERVES

 

SAMBATINI®

Our monthly inspiration created in house by our bar team. Ask your server for details.

MP

CAIPIRINHA

The national drink of Brazil, made with cachaça and churned with lime and sugar. Served short, over ice.

16

CHUCUMBER

Shochu, maraschino liqueur, plum sake and plum bitters shaken with fresh cucumber and lime juice. Served ‘up’.

16

NASHI

Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. Served ‘up’.

16

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’.

16

BRISA CALIENTE

Blanco tequila, ginger liqueur, mango nectar, fresh lime, passion fruit, orange bitters, with fresno chili. Served ‘up’.

16

LYCHEE COOLER

Vodka, elderflower cordial and vanilla, shaken hard with coconut cream and lychee water. Served long.

18

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.

20

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.

22

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

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

COCONUT MATCHA SOUR

Toasted coconut washed Suntory Roku gin shaken hard with coconut cream, ginger, lime and egg white. Served up.

18

SHISOJITO

Suntory Roku gin, shiso, sansho pepper syrup, coriander bitters, topped with club soda. Served tall over ice.

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

WASABI MARGARITA

Wasabi infused Tequila, lime juice and agave
Shaken and served short over ice.

17

MOCKTAILS

COCO LEITE

Coconut milk, pineapple and mango. Served long, over ice.

10

BERRY SMASH

Muddled blackberry and raspberry, topped with lime sparkling water. Served long, over ice.

10

CUCUMBER REFRESHER

Fresh cucumber juice, agave nectar, topped with sparkling water. Served long, over ice.

10

OUR FOOD

SAMBA KIDS MENU

Download PDF 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

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..