The flavor was subtle and smoky and paired extremely well with the powerful flavor of the anticuchos. I had never eaten corn kernels that big before. As for the Peruvian corn, I was impressed by the size of the kernels. The marinade gave the fish an incredible flavor that was slightly sweet and slightly salty, and the fish was so tender that it effortlessly melted in my mouth. SUSHISAMBAs menu split across three pages highlighting sushi, robata, seviches and more. In this case, chunks of sea bass were marinated in miso. Maybe THIS is why SUSHISAMBA is Dubais busiest restaurant You. The meat is often marinated in vinegar and spices before it's cooked. Anticuchos are popular and relatively inexpensive dishes consisting of small pieces of grilled skewered meat that originated in Peru. My third course, the Sea Bass and Miso Anticuchos ($14.00) with Peruvian corn, saved the meal from being labeled a disaster. The enjoyment derived from eating that dish completely washed away my brief moment of stupidity. Thankfully, the taquitos were quite delicious, with every bite bursting with crisp, clean flavors that were very refreshing for a cold evening in February. I hate when I fail to actually comprehend something I've read. As we were reviewing the bill at the end of the meal, I went back to the menu to read the description of the dish again. And since there is a minimum of two per order, the kitchen placed two on a very lovely wooden platter and then charged me $12.00. I assumed there were two per order and that each order was $6.00. I completely misread the menu and thought I was getting a bargain when I ordered the taquitos. To start, I ordered the Crispy Yellowtail Taquitos with lemongrass, avocado, aji panca miso and fresh lime ($6.00 each). For some reason, nothing on the Restaurant Week menu appealed to us. The three of us reviewed the Restaurant Week menu and the regular dinner menu at length before finally deciding to ignore the reason why we chose the restaurant in the first place. When I stared at him blankly, he told me that my OpenTable reservation stated that I wanted to be seated in the 'non-smoking section, if applicable.' I just laughed and told him that it's been years since I've updated that profile, and he laughed even harder - probably to impress the women who flanked him behind the little podium by the door - and told me that I needed to 'eat out more'.īefore I allowed the hostess to lead me to the bar area to wait for Linda and Matt, I discreetly left one of my food blogger business cards on the podium. I arrived a tad early and had to deal with a cocky host who felt it was his duty to remind me that restaurants in New York City no longer allowed smoking. Unfortunately, the best part of my meal at SUSHISAMBA park wasn't the sushi.īack in February, I met up with my friends Linda and Matt (the same friends who watched me eat a chicken foot in Chinatown) for dinner so we could take advantage of Restaurant Week.

When the name of a restaurant forces you to focus on a specific type of cuisine, you automatically assume that the restaurant knows what they're talking about when it comes to that cuisine.

Sushi samba restaurant week menu