"Sushi Samba is its own type of clubstaurant: While live entertainment and a vibrant atmosphere are part of the experience, the restaurant has a set of experienced chefs, Maxwell Terheggen and John Um, at its helm. In West Hollywood, the duo composed a menu full of sashimi and sushi, ceviches, and thinly-sliced Peruvian tiraditos, while ingredients like sea bass, rib-eye anticuchos, and asparagus are grilled robata-style over binchotan charcoal."
"Co-CEO Omar Gutierrez tells Eater that 60 percent of the menu keeps Sushi Samba's core dishes, while Terheggen and Um developed new ones including the signature Samba LA roll with A5 wagyu, soft shell crab tempura, heirloom tomato chimichurri, chestnut puree, and a balsamic soy sauce reduction."
"During service, diners can expect 5 to 10-minute bursts of live entertainment with samba dancers, drummers, DJs, and surprises. In the coming weeks and months, the restaurant will introduce a late-night menu until 2 a.m., and a Bossa Nova-themed brunch on Mother's Day."
Sushi Samba, a London-based international chain, launched its West Hollywood location featuring an open-air dining room with 360-degree views. Chefs Maxwell Terheggen and John Um lead the kitchen, creating a menu that combines Japanese sashimi and sushi, Peruvian ceviches and tiraditos, and Brazilian moqueca. Signature dishes include robata-grilled items, black cod, Japanese wagyu, chicken a la brasa, and the new Samba LA roll with A5 wagyu and wagyu-infused ingredients. The restaurant operates as a clubstaurant with live entertainment including samba dancers, drummers, and DJs performing 5 to 10-minute sets during service. Cocktails feature creative options like the Lychee Cooler and Kobe whisky drink. Future offerings include a late-night menu until 2 a.m. and a Bossa Nova-themed Mother's Day brunch.
#fusion-cuisine #restaurant-opening #live-entertainment #japanese-brazilian-peruvian #west-hollywood
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