Sushisamba London
Menu with Prices in the UK

Steamed tender young green soybeans served hot in pods and dusted with flaky British Maldon sea salt.

Steamed soybeans tossed in sizzling sesame oil, crushed bird's eye chillies, toasted garlic, and sweet soy sauce.

Crisp thinly sliced green plantains fried golden, accompanied by a spicy, velvety Peruvian yellow aji chilli dip.

Fresh tender green beans encased in featherlight Japanese tempura batter, served with rich black truffle aioli.

Succulent bite-sized rock shrimp crisped in airy tempura, tossed in spicy creamy tobanjan mayo and finished with chives.

Pan-seared Japanese dumplings stuffed with minced Wagyu beef, kabocha squash puree, and sweet chilli soy dipping glaze.

Steamed lotus leaf buns filled with slow-cooked crispy pork belly, sweet spicy miso glaze, and pickled daikon radish.

Two crispy hand-crimped gyoza pastry tacos loaded with diced yellowtail tartare, fresh lemongrass, avocado, and sweet corn miso.

Crisp taco shells filled with sushi-grade bluefin tuna tartare, yuzu truffle dressing, creamy avocado, and toasted sesame.

Sweet native lobster claw and Cornish crab meat tossed in spicy rocoto chilli mayo with avocado puree in crispy taco shells.

Crispy gyoza shells packed with sweet roasted choclo corn, diced Hass avocado, biquinho sweet peppers, and micro coriander.

Thin slices of Hamachi yellowtail cured in ginger and lemongrass leche de tigre with sweet potato puree and canchita corn.

Sushi-grade diced bigeye tuna, tart pomegranate leche de tigre, crispy maiz morado purple corn, and fresh chives.

Scottish Loch Duart salmon cubes cured in yuzu and celery leche de tigre with aji amarillo paste and toasted corn nuts.

Sashimi-cut amberjack dressed with fragrant black truffle oil, citrus yuzu ponzu, and crispy garlic chips.

Thinly sliced fatty bluefin tuna belly draped with aged yuzu soy, fresh wasabi pickle, and micro shiso leaves.

Alaskan black cod skewers marinated in sweet saikyo miso and aji panca chilli, charred over binchotan coals with Peruvian corn.

Slow-braised British pork belly skewers grilled crispy over white charcoal, brushed with rich butterscotch miso and chives.

Flaky Chilean sea bass fillets glazed with smoky aji panca paste, grilled over coals and served with roasted sweet potato mash.

Skewered cubes of Japanese Grade A5 Wagyu beef charred over charcoal, glazed with kuromitsu black sugar soy and garlic crisps.

Thick-cut roasted sweet potato rounds brushed with sweet ginger miso glaze and flame-charred over binchotan.

100g of certified Grade A5 Japanese Kobe beef served raw with a scorching volcanic hot rock for tableside grilling, chimichurri, and garlic soy.

Feast for sharing: robata-grilled prime ribeye steak, spicy artisan chorizo sausage, and Brazilian picanha steak with house chimichurri.

Traditional Bahian Brazilian seafood stew with tiger prawns, tender squid, and sea bass simmered in coconut milk, dende palm oil, and lime.

Whole young spatchcock chicken marinated in teriyaki glaze, Peruvian aji panca, and charred juicy over coals with fresh lime.

300g Australian Jack's Creek Wagyu ribeye steak (marble score 7+) grilled over binchotan with anticucho butter and sea salt.

Three prime French-trimmed lamb cutlets marinated in sweet red miso and smoky chimichurri, charred pink over binchotan coals.

Bigeye tuna, Atlantic salmon, yellowtail, avocado, and tender asparagus wrapped in delicate soybean mamenori with hishiho miso and crispy yuzu.

Fresh salmon, jalapeño slice, and shiso leaf crowned with melted fresh mozzarella, crispy fried shallots, and spicy eel glaze.

Crispy king prawn tempura, sliced avocado, tobiko flying fish roe, sweet unagi glaze, and spicy tobanjan mayo.

Spicy minced bigeye tuna, English cucumber ribbons, crispy tempura flakes, and fiery tobanjan aioli.

Crispy fried soft-shell crab, sweet Alfonso mango, Peruvian aji amarillo sauce, and fresh coriander chimichurri.

Spicy tuna, sweet King crab meat, sliced avocado, tempura crunch, and sweet soy drizzle.

Charred asparagus, creamy avocado, crisp cucumber, shiso leaf, and rich black truffle tapenade wrapped in nori.

Prime fatty belly of sustainably caught Bluefin tuna, brushed with nikiri aged sweet soy over warm seasoned sushi rice.

Medium-fatty bluefin tuna cut with balanced marbling, touched with fresh wasabi and nikiri glaze.

Ruby-red lean bluefin tuna loin, exquisitely delicate and clean, seasoned with soy.

Fresh Japanese yellowtail kingfish over hand-formed seasoned sushi rice with freshly grated wasabi.

Loch Duart Scottish salmon slice, silky and buttery, seasoned with citrus ponzu glaze.

Fresh sea urchin roe wrapped in crisp nori seaweed, delivering a sweet, oceanic, custard-like luxury.

Curated tasting platter of 7 seasonal sushi-grade nigiri cuts selected daily by the head sushi chef.

Nine pristine thick-cut slices of seasonal sashimi (tuna, yellowtail, salmon, and seasonal white fish) on crushed ice.

Slow-roasted baby eggplant caramelized on the robata grill with sweet white mustard miso and toasted sesame seeds.

Tenderstem broccoli grilled over binchotan with sweet garlic soy glaze, toasted sesame seeds, and fresh lime.

Premium short-grain koshihikari Japanese rice steamed fluffy and finished with sesame nori furikake seasoning.

Fragrant long-grain rice cooked in coconut cream, folded with stewed Brazilian black beans and crispy garlic.

Warm Okinawan-style sweet doughnuts filled with dulce de leche, served with tart raspberry coulis and Bourbon vanilla ice cream.

Valrhona dark chocolate molten cake with caramelised banana puree, maple butter drizzle, crispy plantain chip, and spiced rum ice cream.

Silky dark chocolate fudge tart inspired by Brazilian brigadeiros, served with tropical passion fruit sorbet to balance the richness.

Barsol Quebranta Pisco, Maraschino liqueur, fresh citrus juice, egg white foam, and golden turmeric bitters.

Ketel One Vodka, artisanal lychee liqueur, fresh lime juice, and hydrating pure young coconut water.

Roku Japanese Gin, umeshu plum liqueur, Campari, sweet vermouth, smoked tableside with cherrywood smoke.

Fresh passion fruit puree, crushed mint leaves, lime juice, and artisanal fiery ginger beer over crushed ice.