Sign me up to stay connected to everything SUSHISAMBA! Snow white sushi roll 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.
SUSHISAMBA is not a gluten-free establishment. While many of our items are naturally gluten free, some signature items have been modified to be gluten-free. While we do our best to prevent cross-contact, items may be exposed to traces of gluten during preparation. Please note: menu items and prices are subject to change. This menu is especially designed to meet all of your vegan needs without ever sacrificing flavor. 1999 CHATEAU DU SUDUIRAUT, SAUTERNES, BORDEAUX, FRANCE 15.
ARAGOSHI UMESHU’, PLUM SAKE, NARA, JAPAN 100ML 9. MIO’, SPARKLING SAKE, HYOGO 100ML 9. ARAGOSHI UMESHU,’ PLUM SAKE, NARA 9. A modern Pisco Sour, for the modern Pisco Sour drinker. Barsol pisco, Maraschino liqueur and turmeric, shaken hard with Japanese citrus and egg whites.
Shochu, maraschino liqueur, plum sake and bitters. Hendrick’s gin, coriander infusion, chilli, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juices. Russian Standard Platinum vodka, strawberry, grapefruit and guava, shaken with rhubarb bitters, lime and sugar. Grey Goose La Poire vodka, St. Stirred with lychee water, passion fruit syrup and yuzu.
Our creative take on the Brazilian Classic. Fragrant Kaffir lime leaves infused in Velho Barreiro cachaça, churned with lime and sugar and served short, over crushed ice. Grey Goose Le Citron vodka, elderflower cordial and vanilla. Shaken hard with coconut cream and lychee water. Our take on the iconic Espresso Martini. Coffee washed Bacardi Carta Negra rum, spiced maple and dark chocolate liqueur. Shaken with the obligatory shot of espresso.
Russian Standard Platinum vodka, shiso leaf, apple and Thai basil syrup. Churned through crushed ice with apple and lime juices. Finished with a drizzle of cassis. Kobe fat washed Japanese whisky, salted caramel, maple. Stirred until icy cold and served over a block of ice. The below list of cocktails have been created in-house by our bar team and are exclusive to this location.
Our monthly inspiration created in-house by our bar team. Spritzed with Mio sparkling sake and grapefruit oils. Monkey Shoulder scotch whisky, pan dan infusion, fig and caramel bitters. Stirred down and served over a chunk of ice. Chilli infused Barsol pisco and Ancho Reyes Verde shaken hard with cucumber, yuzu and Orgeat.