We have been to many Westin hotels and have each time been thoroughly impressed.  If you think of the Westin hotels as the standard fare of proper hotels, you'd be wrong.  They possess secret jems in the form of their restaurants and their service throughout (restaurant or hotel) is changing the standard.  It first began for us at Bacco's in the New Orlean's French Quarter Westin.  The last person to dine there was President George W. Bush while touring the aftermath of Katrina (locals call her "that Bitch!") and the restaurant was gone forever.  We then experienced an amazing meal at Zocca, at the Westin on San Antonio's Riverwalk and began to wonder - what is it with the Westin restaurant scene?  We would later also be beyond impressed at Bistro 245 at the Westin Key West and will showcase soon.  We seem to have had some very surprising and beyond belief experiences at Westin restaurants.  With this in mind, we then found ourselves famished and fatigued after a long days journey and decided to just hang up the hat and dine locally.  Sushi Samba inside the Westin Coral Gables was again another impressive and very delightful experience - and fortunately for us - it was Miami's restaurant week:  something we love because we have learned that chefs take the stage in their own kitchens and want to showcase the very best of their skills during this time...and to attract loyal customers.  It works...over and over again.  If you have a chance to partake in restaurant week, anywhere - do so - the chefs are showcasing their skills. 

The Westin Coral Gables is in the heart of the Miracle Mile district.  It's location is perfect for a stroll up or down this exclusive shopping district filled with little bistros and shops.  Surprisingly, it is easy to do so without gathering much discomfort - the weather, although tropical, is very pleasant.  You may not even break a sweat!  

Miami roof tops are where all the fun happens, especially at night!  It is an oasis in the tropical heat and overlooks the beautiful city.  We could have spent the entire afternoon up on the roof...but fine foods seduced us away!

The interior of the Westin is stunning!  With marbled flooring, a grand piano, a grand marbled stairwell,  and a three storied foyer - it all exudes the opulence of a bygone era.

A very unique and pleasurable aesthetic of Coral Gables is its architecture.  The Westin is part of an original structure dating back to the '20's of the twentieth century.  It is immediately reminiscent of Rome's Pantheon and the painting in the linked site was viewed by the Bon Vivant Gourmets at Houston's Museum of Fine Arts. 

Sushi Samba is a unique international concept focusing on the fusion concepts of Japan, Brazil, and Peru.  If one knows a little history regarding Peru, it is obvious why such fusion works so very well.  With locations in Coral Gables, Miami Beach, Las Vegas, New York City's West Village, and London, the international theme marries well with the fusion concept.  Fusion - often denounced due to ad hoc, nilly willy "not sure what we're doing but hey" logic - deserves renunciation, or at least that sort of fusion does....but here it works and it works very well!  This is because this fusion is culturally defined and a part of the Peruvian scene.  Throw in some Brazilian concepts, farm to table ideas, and a fusion masterpiece is conceived.  This is what true fusion - the original concept - is supposed to be!

The setting is very modern with precise, clean lines and avant-gardist creativity.  Everything is a perfect balancing act of colors and elements.  The color patterns  blend well together melding light fresh colors with dark woods and natural rock creations thereby creating an aesthetic warmth while marrying a contrasting coolness.  The marble bar carries these concepts with similar patterns of lighting.  Table settings balance the warm/cool concepts with wood and ice plate settings.  Chef David Sears has a very impressive resume, including a successful outcome on the Food Networks high-stress competitive chef show Chef Wanted (see below). 

Salmon Tiradito
As part of the restaurant week special, our appetizer came with a very large Miso soup filled with cilantro, soft tofu, and seaweed.  There are places that use powdered miso and then there are those that make the authentic version.  With the first taste of the miso, it is clear that this is of the latter.  Unmistakably perfect.  This was followed by the Tiradito comprising of Yuzu caviar, red jalapeno, grade A sashimi, micro cilanto, and ponzu sauce.  The combination of flavors was mind-blowing and in perfect harmony with each other!  The caviar created a snap crispness that contrasted the softness of the sashimi while the heat from the jalapeno balanced the sweetness of the ponzu sauce.  The primary flavor of the grade A salmon sashimi exuded freshness with its delicate texture and brilliant forward rich salmon flavor.  With this level of quality, it is impossible not to assume that Chef Sears' Executive sushi Chef Eric Ou sources from contacts at Tsukiji market! 

Beef Quinoa Chaufa
This was a new dish for the Bon Vivants and we were thoroughly impressed!  The idea of quinoa is often jaded with a reputation of being something more health oriented (think oats and granola bar people).  This representation clearly shows that everyone, including some Bon Vivants, can have food stereotypes.  This was an extremely delicious dish and everyone couldn't stop eating it!  The dish consisted of Charred Ribeye, fried plantain, red quinoa, pickled Fresno chilies, garlic, carrots, cilantro, and scallions.  The combination of flavors was intense!  The quinoa surprisingly possessed an embedded meaty sweetness that paired well with ever-so-subtle hints of heat from the pickled chilies (which one of us could eat straight and loved them!); the rib-eye was perfectly spiced, exhibiting a rich flavor and soft texture; the fried plantain became a new favorite and at least one of us will always order a dish henceforth that has plantain listed as an element and the remaining ingredients brought the dish together like the hidden crew behind the curtain of a play.  The true star of this play, front and center, is the quinoa.  Very unexpected sweet notes while sharing an earthy meatiness made this dish addictive and impossible to stop consuming.  The poor Bon Vivant who ordered it barely managed to enjoy half of it as it was fastidiously analyzed, loved and devoured.

Shrimp Tempura Bento
The sauces for the bento play a significant roll in the various flavor profiles of eat bite.  On the lighter side of the spectrum is a scallion infused soy/ponzu blend that works brilliantly with the heavier fried tempura and on the richer side, an in-house red chili mayonnaise that has some heat but doesn't overwhelm.  The richer mayonnaise adds a whole new dimension to the tuna sushi roll.   Tuna sashimi is wrapped in seaweed, then rolled in white sushi rice, then sprinkled with sesame seeds and topped with a dollop of red chili mayonnaise. This dollop adds a creamy texture to the already smooth combination of luscious ingredients.  Shortly after the first bite, a soft heat hits the mouth and the flavors of the sushi quickly combine creating a beautiful blending of complex profiles.  Again, the quality is impressive as are the skills of Executive sushi Chef Ou.  This creation is impeccable!

One of us is a consummate aficianado of tempura, especially shrimp tempura.  The combination of textures and flavors from the shrimp, to the crisp, light batter made with panko flakes, to the softness when dipped in a tempura sauce and the marriage of all these unique flavors, makes this dish always a favorite at the table.  Served over a bed of sushi rice with tails up, one almost has the impression of being honored with a bow, as if the they were presenting themselves for acceptance.  And to accept them is oh so very easy!  Made in-house, the flavors are extremely rich yet the panko and style of frying provides the textural impression that they are ever so very light.  Once dipped in the scallion infused soy/ponzu blend, a softness comes about providing a unique freshness.  An orange ginger salad dressing livens up the Asian greens for a mouth watering summer side salad.

Chocolate Banana Cake
One of the best desserts we've ever had in our lives:  rich, smooth, decadent....WOW!  This was one of those amazing experiences that haunts you, preventing sleep with constant interrupting thoughts, thoughts to the point you can taste it in your mouth - this will keep you up at night with desire and longing!  With a maple butter foundation, this decadent delicacy from the heavens comprises of a chocolate crisp top over a banana maple butter cream center, over a soft dark chocolate cake.  So deeply rich, only ice cream would be appropriate to create the perfect balancing act - but not just any ice cream, this is southern Florida after all - vanilla bean rum ice cream!  A swirled plantain chip crowns this monumental achievement with raspberry coulis on the side.  Sadly, and this is very unfortunate with something like this, because this deserves affection, concentrated focus, and a lingering in the mouth to make the experience last as long as possible...sadly, there is an instinctive incentive to rush...when sharing with other Bon Vivants.  If one focuses too long with each bite, it may very well possibly be just a singular experience.

CentraRuddy, an award winning architectural firm, designed the interior and exterior spaces with contrasting fusion themes of waves and fire.  Sushi Samba is the place to be when the sun sets.  Customer service is fully at one's disposition and we were more than once greeted and serviced by the restaurant manager, who was a sincere gentleman.

The inundating wave action with subtle lighting is quintessential in southern Florida...and dress well!  We were so deeply impressed with our lunch;  after a long walk along Miracle Mile, we decided to hit the Shushi Samba happy hour.  Happy Hour is a great way to sample what a kitchen can do with its entrees and having had a big lunch, we honestly didn't expect to order so much!

Nahi and Nina Fresa:
Nahi: Grey Goose Poire, St. Germain Elderflower, lychee simple syrup blended with yuzu syrup, shaken and served straight up.  The flavors meld together to exhibit a fruit garden in the mouth - the kick comes a little later.
Nina Fresa: Strawberry infused vodka, Grand Marnier, guava juice shaken and served straight, with a prosecco topper - the elements blend again very well.
This is mixology - when a tender can blend flavors and present them in an effervescent form suited for the weather - true art!

We first ordered the salt and pepper squid.  The most important element to any squid, octopus, or jellyfish is that is has to be fresh or it's just going to be impossible to eat.  The squid presented was perfectly spiced with salt and pepper, lightly (and lightly means something) battered, and the fry supple.  In the mouth the squid is firm yet exquisitely tender.  This allows its natural elements to be front and center, and hints that it might have been happily swimming along when suddenly it found itself on our plates.  The smoked garlic soy sauce brought the dish together and was an enormous delight!  Squeeze a bit of lime on the squid to lighten the dish and add a cool element!  What a true joy - this is southern Florida coastal cuisine at its best!

A5 Wagyu Beef Gyoza
Kabocha purée and Su-Shoyu dipping sauce.
Perfect in its elemental combinations, fried perfectly thereby creating the perfect weight for the Su-Shoyu dipping sauce. The dish is complete when paired softly with subtle sides of organic scallions, hoisen and Kabocha purée . 

Yellowtail Tiradito
Hamachi, jalapeno, avocado and lemongrass with sweet red chili infused mayonnaise.  We loved this so much we repeated the order!  One of us even tried to properly clean the plate (like an animal) - the mayonnaise was that impressive!  This was the best dish of the evening!  The hamachi possesses a succulent texture and rich flavor which is perfectly balanced with the spicy chili mayonnaise, the carrot and avocado lighten the elements and create a blissful combination of flavors...wrapped around rice - a perfect experience!

Fashion is everything and when this guy walked in with his pink socks and custom tailored suit, we had to take spy photos (to be polite)!  It was a dinner drink business meeting and perfect for the location!  He was very fashionable! 
Pictured here is the Samba Juice - Baccardi Razz, melon and creme de banane, acai, fresh watermelon, and guava.  Topped with prosecco and served with lime.