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.