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.

brunch

QUINOA PANCAKES

brazilian nut butter, blueberry yuzu compote, pisco maple syrup, whipped cream

AMAZÔNIA
collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy

lunch

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

 dinner

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!