Sushi Samba Miami Beach Turns Up The Burners On Creativity With Inventive New Menu
A trendsetter in the industry, SUSHISAMBA Miami Beach continues to contribute to culinary ingenuity in Miami with an exciting new menu launching this month. Artful and exploratory, the menu items showcase the brand’s innovative approach to cuisine and commitment to delivering exceptional experiences.
Curated by Chef de Cuisine Cesar Vega – a seasoned veteran in the industry known for his inventive methodologies and unexpected flavor combinations – the menu transforms traditional Japanese, Brazilian and Peruvian ingredients in fresh, new ways. Chef Vega says guests can expect “contrasting textures, bold flavors and beautiful presentations executed with passion, precision and technique. We’ve re-imagined classic ingredients to bring original experiences to the table.” Chef Vega shows his creativity with such components as cocoa-dusted maiz cancha, bojita ‘air’, crispy yucca and more.
Taking inspiration from SUSHISAMBA’s culinary heritage, the menu features a selection of small plates designed for sampling and sharing. Locally sourced from Palmetto Creek Farms then cured for 24-hours, the Braised Local Pork Belly features a complementary flavor set of compressed Homestead dragon fruit, cocoa-dusted maiz cancha and Peruvian chocolate barbecue sauce ($15). Incorporating influences from all three cultures, Seared Duck Tataki is prepared with a ponzu-tamarind glaze, sweet plantain purée, crispy orange burdock root and white truffle farofa ($16). A twist on traditional Brazilian street food, the Bolinhos de Caranguejo are savory croquettes of slow-cooked crab served with crema de huacatay ($16).
Pulpo a la Huancaina honors Brazil and Peru with crispy yucca hash, compressed Fuji apple and bojita ‘air’ ($15). Tallarines Saltado is a playful version of the classic Peruvian dish, replacing cow hearts with chicken hearts, red onion, quail egg, sofrito and sesame oil ($18). Perhaps the most visually stimulating of the small-plates is the Jardim de Inverno of seared foie gras, petite pickled vegetables, purple potato causa, sesame ‘soil’ and truffle aioli ($19). Available in vegetarian and vegan variations, the dish incorporates fresh flowers, seasonal vegetables and a bed of ‘soil’ created from black sesame seed dust.
Japan meets Peru in the restaurant’s new Salmon Tiradito, featuring black garlic jam cured in-house for more than two weeks, gooseberry, micro kale, rocoto lime ponzu and burnt scallion olive oil ($14). Black Cod rounds out the menu, featuring Japanese influences such as housemade crispy wasabi-infused noodles that deliver diverse texture, mirin-braised royal trumpet mushroom, pickled wasabi root, dashi broth and, at its center, fresh Alaskan grilled cod ($29).