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Consistency is not only the hobgoblin of little minds but also of Miami restaurants, many of which can't seem to turn out even the simplest of dishes with consistent quality. That is what makes the five-year-old Sushi Samba even more impressive. Not only is the food some of the sexiest and most exciting in South Florida, but also you can count on it being just as good at your next visit as it was on your last. Sushi and sashimi are never short of impeccably fresh and well prepared, while such familiar dishes as anticuchos, tiraditos, churrasco and, crisp-fried whole snapper are tasty because of first-rate ingredients and precise execution. But the more adventurous dishes take Sushi Samba to another level: from the daring simplicity of sawagani -- tiny flash-fried Japanese river crabs that you eat shell, legs, and all -- to the over-the-top opulence of tuna sushi rolls topped with foie gras and gold leaf and subtly scented with shiso leaf.