The vegetable tempura was value for money, with good volume and with two obverse and intricate sauce options. Tuna takaki is a blurry memory and not a standout. The special of Salmon tiradito is exorbitantly priced for each slither of raw fish, served over fresh watermelon, all decorated with a dollop of pear relish- an unexpected explosion of flavors. It’s not cheap, but it will linger in your mind like a pop song. These tender shrimp enrobed in crunchy batter are a symphony of textures, drizzled in spicy mayo with that intriguing dash of truffle. For the boys, the fried rock shrimp is mandatory, full of worthwhile calories and laced with sublime black truffle vinaigrette. Their silky skin coated in lightly seared oil, quality sea salt and zesty lemon. The grilled shishito peppers are a good choice for a starter. I strongly advise that everyone share everything, even my American readers. Each experience was memorable for the stimulating scene, well-executed cuisine and powerful cocktails. Even with its minor hiccups, this restaurant ticks all the boxes- so much so that I have visited four times in two months. There are four kitchens, so hold on to the menu and order in stages, otherwise you’ll end up finishing your meal before your cocktail makes its fashionably late entrance. Depending on the nationality, the service can be professional and efficient or slow and inattentive. The servers represent almost every continent in the world. The outside setup is scattered with energetic locals, newcomers and Bachelorette girls-gone-wild, all trying to colonize a bit of territory in this cinematic block party. Even in summertime, when it can be overwhelmingly hot or pouring with rain, the open interior (reminiscent of a 60‘s discotheque) with its three bars can become an unofficial game of speed dating, particularly on Tuesday nights. Sushi Samba serves up a variety of experiences. If you are concerned about the dollar sign at the end of the meal and simply crave the untamed and sometimes x-rated revelry, you might be satisfied with two or three ornate sushi rolls. Their sybaritic broad and sophisticated, family-style, Peruvian/Japanese fusion menu is well-executed and filled with idiosyncratic culinary surprises. The innovative cocktails are served at Brazilian speed but are worth the wait. If you were planning on gambling that money away anyway, I urge you spend it here. Sushi Samba can easily consume your holiday cash, just as furtively as the nearly invisible no-see-ums of the Bahamas devour your flesh while you loll happily on a sunset beach. As a South Beach epicurean I am sensitized to wallet-rape, even in this city disguised as a village with its inflated prices. While creating a destination restaurant is a juggling act worthy of the Cirque du Soleil, a banal environment and scene can wound even an honorable chef’s talent. The summer sunset shades of orange which shine through Sushi Samba Dromo’s restaurant scene evoke jubilant feelings on arrival. If used effectively, it radiates warmth and energy, and savvy restaurants know this. The color orange is alluring, fun and flamboyant, a color that creates strong positive or negative associations.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |