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Aperitivos Small Plates Raw Nigiri & Sashimi Robata Large AUTHENTIC KOBE APERITIVOS SAMBA ROLLS SUSHISAMBA is proud to be one of the few restaurants EDAMAME soybean, orange salt, lime 6 in the world to serve authentic Kobe beef. SAMBA AMSTERDAM tuna, salmon, yellowtail, white fish, 20 cucumber, avocado, red onion, sweet potato, cancha corn, PÃO DE QUEIJO brazilian cheese bread, aji-tomato, coriander 6 aji amarillo leche de tigre PLANTAIN CHIPS pickled onion, ají amarillo 7 JAPANESE W A G Y U KABAYAKI MAKI fresh water eel, tempura prawn, lemon zest, 28 GREEN BEAN TEMPURA black truffle aioli 9 ISHI YAKI avocado, soy reduction MISO SOUP smoked shiitake, yuba, nameko, fresh coriander 6 KOBE BEEF ISHIYAKI 120g hot stone, dipping sauces, 177 NEO TOKYO spicy tuna, tempura crunch, lotus root 19 pickled plums aji panca, spicy mayo CORN KAKIAGE miso mayo 7 KAGOSHIMA 120g hot stone, dipping sauces, 79 EZO soy-marinated salmon, asparagus, onion, chives, sesame, 17 pickled plums tempura crunch, soy paper, wasabi mayo GUNMA 120g hot stone, dipping sauces, pickled plums 82 SMALL PLATES SASA shrimp tempura, quinoa, padrón pepper, coriander, 16 spicy mayo, red onion CRISPY TAQUITOS two per order YELLOWTAIL avocado and roasted corn miso 16 ROBATA EL TOPO®* salmon, jalapeño, shiso leaf, crispy onion, spicy mayo, 18 WAGYU spicy mayo, yuzu kosho 20 Fresh ingredients prepared over our traditional Japanese charcoal fresh melted mozzarella VEGETABLE avocado, radish, red onion, pepper, 14 grill and served as small plates or ‘anticuchos’ – Peruvian skewers. pickled shimeji mushrooms TIGER MAKI takuwan, wasabi tobiko, crab meat, tempura prawn, 21 ANTICUCHOS served with peruvian corn UMAMI OYSTER (2 pieces) pomegranate leche de tigre, 16 tiger prawn, wasabi mayo, beetroot yogurt soy reduction spicy cucumber CHICKEN aji amarillo 15 CORAZON beef heart, aji panca 16 KING CRAB CALIFORNIA MAKI king crab, cucumber, avocado, sesame, 20 SCALLOP CAUSA purple potato, aji amarillo, 13 OCTOPUS olive purée, ají panca 18 japanese mayo, truffle oil cancha, baconnaise SEAFOOD VEGGIE MAKI takuwan, cucumber, avocado, sesame, sweet gourd, 17 SHRIMP TEMPURA snap pea julienne, black truffle vinaigrette, 16 spring onion, tempura crunch spicy mayo HAMACHI KAMA lime, su-shoyu 17 WAGYU GYOZA kabocha purée, sweet soy 15 MACKEREL tatsoi salad, miso emulsion 18 NEGITORO tuna belly, spring onion, soy sauce 22 KOROKKE rabbit croquette, shiso mayo, crispy golden leeks, 15 MEAT pickled plum SHORT RIB creamy quinoa, granola, almonds, pickled onion 17 LAMB CHOP coconut, red miso 25 SAMBA SALAD baby spinach, grilled kabocha, truffle ponzu, 16 POLLO A LA BRASA potatoes, huancaína, pickle 21 macadamia, shavings of heritage carrot, radish, NIGIRI & SASHIMI apple and mango dressing RIBEYE 200g corn fries, anticucho salsa 29 NIGIRI TEMAKI VEGETABLE AND FLOWER TEMPURA sunomono vegetables, 15 VEGETABLE SASHIMI (hand roll) shichimi togarashi, yuzu 1 pc AVOCADO truffle tofu, japanese pickled radish, su shoyu 9 INCA TOMATO SALAD aji verde, tofu tomato dressing 12 EGGPLANT mustard miso, hijiki 13 TORO (tuna belly) 8 21 ASPARAGUS sweet soy, sesame 14 WAGYU (japanese beef) 8 21 ROBATA SCALLOP vanilla, jalapeño, mango, ají amarillo 15 JAPANESE MUSHROOMS su shoyo, sweet soy, sesame 14 AKAMI (tuna) 6 16 HAMACHI (yellowtail) 5 15 RAW LARGE PLATES SAKE (salmon) 5 13 SUZUKI (sea bass) 5 15 SEVICHE EBI (steamed shrimp) 4 12 MOQUECA MISTA shrimp, squid, sea bass, mussels, clams, 40 SABA (mackerel) 4 13 SCALLOP mandarin leche de tigre, shiso, pickled mandarin 15 coconut milk, dendê oil, chimichurri rice HOTATE (scallop) 6 15 A5 WAGYU NIKUTORI wagyu skewers and yakimeshi, 65 TUNA pomegranate leche de tigre, maiz morado, 15 daikon salad, chimichurri, truffle su shoyu, aji panca TAKO (octopus) 5 14 wasabi peas, basil AMAEBI (alaskan pink shrimp) 5 14 CHURRASCO RIO GRANDE ribeye, chorizo, picanha 53 NIKKEI salmon, tamarind, sesame, seaweed, macadamia 16 IKA (squid) 5 13 SEA BASS TEMPURA heritage tomatoes and beetroot seviche 31 CORN white cusco corn, dried white and mixed cancha, 12 ají verde, lime red onion SASHIMI OMAKASE MUSHROOM TOBANYAKI poached egg, japanese mushrooms, 19 assortment of 9 30 garlic chip assortment of 15 43 TIRADITO BLACK COD sweet corn, maiz morada, polenta, 41 assortment of 30 81* KANPACHI yuzu, black truffle oil, sea salt, garlic, chive 14 sunday roast jus *premium serving TORO yuzu soy, wasabi pickle, black truffle, yuzu caviar 19 CHAUFA CON PATO peruvian duck rice, salsa criolla, 25 NIGIRI OMAKASE onion salad, coriander YELLOWTAIL jalapeño, lemongrass 15 9 pieces of nigiri 31 BERKSHIRE TONKATSU pork entrecôte, sesame, daikon 29 Corporate Chef John Um Executive Chef Mark Vaessen Please direct any enquiries related to food allergies or intolerance to your server prior to ordering. All prices include VAT. .
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