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!
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.
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!
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.
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.