SUSHISAMBA Edinburgh

SUSHISAMBA’s whole persona is loud with its burnt orange colour scheme and fusion Peruvian-Japanese menu. Here in Edinburgh the interiors mirror its London counterpart, complete with a massive life-sized tree decked in fiery autumnal leaves. The brand has a penchant for prime real estate and this one is perched up high at the W Hotel - offering sweeping views of the ancient architecture below.

Cheery, anecdote-laden staff enthusiastically explain the menu. There’s no hesitation when you inevitably order too much food—encouraged, even, by their cheerful demeanour. And while some might balk at the idea of a chain restaurant, dismissing it for its international reach (they’ve recently planted a flag in Singapore), SushiSamba consistently delivers with an ease that comes from knowing exactly what it’s doing. It’s comforting with its steady hand, yet still capable of surprise.

Subtlety, however, is not part of the equation. Each dish arrives with bold flavours, vivid colours, and a bit of showmanship. Green beans have been whipped through batter for a fun five-a-day; padrons are blistered and generously seasoned with salt and lime; gyoza are stuffed with sweet Wagyu beef; while prawn tempura comes in a salad bowl with a spicy, creamy sauce to toss everything in for a wonderfully inauthentic spin. This is a more is more approach with generous use of soy, wasabi and yuzu peppered throughout. To follow there’s sticky black cod and gorgeous ceviches enlivened with the green warmth of jalapeños. Well made sushi rolls are squeezed into any last remaining space before the real showstopper arrives: Three pieces of graciously yielding short rib, all dark and rich in a syrupy glaze that’s brought back from the edge with a verdant chilli sauce.

All of this is enjoyed in a busy, buzzy atmosphere and there’s a good wine selection too. A vinho verde offers fantastic value for money and lightly settles in to expertly align with the herbaceous flavours throughout the menu.

SUSHISAMBA might not be reinventing the wheel but with a menu featuring an all-star cast of tried and tested favourites, it’s offering guests something that can be underrated when it comes to eating out: reliability.

SUSHISAMBA Edinburgh is located on the 10th floor of W Edinburgh and sits in the most perfect location, in the heart of St James Quarter. With a unique blend of Brazilian, Japanese and Peruvian cuisine, SUSHISAMBA has brought its undeniable energy and top notch dining experience to Scotland. The interiors are similar to the London branches, with an iconic tree sculpture, an outdoor terrace that looks over Edinburgh's breathtaking landscape, and a chef's table.

The all day menu begins with aperitivos of green bean tempura with black truffle aioli and miso soup with yuba, Japanese mushrooms and coriander. Small plates to share around the table are always a good shout, and you can choose from wagyu gyozas with kabocha puree and sweet soy, along with the shrimp tempura with snap pea julienne, spicy mayo and a black truffle vinaigrette. The samba salad is a special one, with baby spinach, grilled kabocha, honey truffle ponzu, radish shavings of heritage carrot, sweet macadamia and an apple and mango dressing. For raw dishes, try the tuna seviche with pomegranate leche de tigre, maiz morado, wasabi peas and basil, whilst there are other options of salmon and venison tiradito, and Loch Fyne oysters come in sixes.

Robata dishes are made using fresh ingredients and prepared over the traditional Japanese charcoal grill. The anticuchos dishes include black cod miso, chicken aji amarillo and beef aji panca, whilst the meat options are lamb chop and pork rib, and eggplant is on the vegetarian menu. A real special dish to SUSHISAMBA in Edinburgh is the Highland wagyu ishiyaki, which is served on a hot stone with dipping sauces and pickled plums. Sambas rolls include the Edinburgh roll with lobster, mango-pineapple salsa, oshinko, avocado, yuzu miso and wasabi mayo.