OUR FOOD
FESTIVE MENU
December 20th – January 1st
NEW YEAR’S EVE
December 31, 2024
6pm – close
NEW YEAR’S EVE
SUSHISAMBA LAS VEGAS
6PM – CLOSE
Join us for an unforgettable evening full of the SAMBAZONIA spirit and surprise.
Indulge in a New Year’s Eve a la carte menu featuring festive specials and signature dishes. Celebrate and count down to 2025 with DJs, samba dancers, and live performances.
CELEBRAÇÃO!
Celebrate the season with our festive menu specials.
HEARTS OF PALM TAQUITOS
avocado, pickled shallots (vg) 7/each (2pcs min)
CHIRASHI BITES*
assorted sashimi, rice crisps 24
OCTOPUS ROBATA
purple olive aioli, chimichurri (gf) 22
PESCADO A LO MACHO
halibut, rock shrimp, calamari, rice 48
PRIME PORTERHOUSE (22oz)*
cachaça pepper sauce, bone marrow stuffing (gf)
FESTIVE PLATTERS
ULTIMATE SASHIMI PLATTER*
chef’s selection 280
FESTIVE SASHIMI ASSORTMENT*
75/14pcs
ABURI NIGIRI ASSORTMENT*
45/7pcs
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
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
HANGER STEAK heirloom tomato chimichurri* (gf) 28
LARGE PLATES
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
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
*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