From the sizzling meats of the robata grill to super-fresh sushi, sashimi and seviche, SUSHISAMBA has something for everyone. Whether it's lunch or dinner, the menu offers a unique blend of fiery Brazilian, zesty Peruvian and fresh Japanese culinary influences. Colorful design and Brazilian beats infuse fun into the one-of-a-kind SUSHISAMBA experience.
Step through the glass façade inspired by the linearity and color of Mondrian and join the SUSHISAMBA energy under a 16-foot ceiling and soaring atrium. Surrounded by curving ribbons of brilliant color, you'll visit Rio's Carnaval by way of video screens peppered throughout the space, losing yourself in artful projections that feature the colors, flavors, and cultures of Japan, Brazil, and Peru.
Dine, Drink and Dare
When it comes to libations, SUSHISAMBA goes above and beyond. Freshly-muddled fruit cocktails are a staple, and exotic spirits like sho chu and cachaça flow like water. And if you've been curious about sake, look no further thanSUSHISAMBA's extensive sake list with its in-depth descriptions - and a sake sommelier as your guide.
Robata means "by the fireside," and at SUSHISAMBA that translates to grilled eats like filet mignon with ginger, garlic and soy; lamb chops with guava ponzu, tobiko and spiced panko; and jumbo prawn. There's also a hearty sampling of traditional Japanese, Peruvian and Brazilian dishes, including classic Japanese tempura, Brazilian churrasco and feijoada and Peruvian anticuchos, marinated skewered meats roasted over an open fire - timeless street food.
For dessert try the warm chocolate banana cake or arroz con leite with doce de leite ice cream, mango and sake gelée.
Join Us for HAPPY HOUR.
While you're winding down, we're shaking things up! SUSHISAMBA strip offers Happy Hour from 4:00 p.m. - 7:00 p.m., Sunday - Friday at the bar. Featuring $6 aperitivo, caipirinha and mojito specials, its the perfect afternoon escape! Reverse Happy Hour begins at 11:00 p.m.
Meet Our Chef
Regional Corporate Sushi Chef of SUSHISAMBA Las Vegas, Miami Beach and Coral Gables, John Um, has mastered the art of sushi, from his precise technique to his aesthetic presentation. Born and raised in South Korea, John developed an affinity for food at a young age, embarking on an international culinary journey that began in his hometown of Seoul.
First influenced by his grandmother’s occupation as a diver, John grew up experiencing seafood in its freshest form, acquiring a taste for aquatic life that would make most youngsters squirm, including sea urchin and abalone. His mother and aunt, respectively, a potter and a painter, fostered his eye for creativity, an aspect of his childhood that has inspired John’s current culinary approach at SUSHISAMBA, manifested in his artful presentations. John views each plate as a canvas, enhancing the experience for guests with conceptually plated ingredients - or as John says “edible art-work” - that highlight the beauty of color and texture characteristic of Japanese cuisine.
Moving to the United States at age sixteen, John ambitiously sought professional experience to broaden his understanding of, and approach to, sushi and Japanese cuisine. In 2000, he became a Sushi Sous Chef at Fuji Japanese Steak and Sushi House in Tennessee, embracing an opportunity to develop his skill set by learning teppanyaki – an experience that strengthened his ability to simultaneously cook for, and communicate with, guests. Shortly thereafter, John accepted an Executive Sushi Chef and Japanese Kitchen Chef position at Hanabi Japanese Restaurant and Sushi Rosen, high-end establishments, where John oversaw and trained employees in customer relation management and food preparation procedures.