The Place
Sushi Samba 7 sizzles with the sound of Brazilian lounge music
and the oohs and aahs of stylish diners feasting on tender,
perfectly cooked fish.
The place looks nouveau retro. Orange and yellow textiles panel
the sleek triangular modish room, which is dominated by a sushi
bar. Giant convex light pods overhead cast a moody glow. Cut-outs
in the ceiling contain pink, red, and yellow plastic discs that
overlap to form new colors -- like those color-theory experiments
in art class long ago.
The three cuisines blend together nicely, since all emphasize
fish. The sushi chef, Eiji Takase, and the "samba chef,"
Michael Cressotti, have combined their talents in a mix-and-match
fantasy of raw and cooked fish. And these guys know how to select
and cook it.
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The Menu
Next California Roll 12.50
snow crab, avocado, cucumber, tobiko & red leaf lettuce
Lobster Tempura Roll 18.00
curry peanut sauce, leafy greens, cucumber & lobster claw
tempura
Yamato 19.00
tuna sushi with foi gras, osetra caviar & gold leaf
El Topo 12.50
salmon, onion, jalapeño, shiso leaf & fresh mozzarella
Samba Roll 12.50
tuna, tobiko, avocado, cucumber, leafy greens & lemon mayonnaise
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See Our Full Menu
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