Address: 3325 Las Vegas Blvd. South
Pricing: Lunch entrees, $10-$30; dinner entrees, $15-$90
Phone: (702) 607-0700
Hours: Lunch Monday-Saturday 11:30 a.m.-4 p.m.; Dinner Sunday-Wednesday 5 p.m.-1 a.m.; Thursday-Saturday 5 p.m.-2 a.m.; Sunday brunch 11:30 a.m.-4 p.m.
How To Get There:
The Palazzo is located at Las Vegas Blvd. and Sands Ave., connected to its sister property, the Venetian.
Parking:Valet and self-parking garage
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SushiSamba's a three-in-one treat at the Palazzo
Talk about having a lot on your plate! At SushiSamba at the Palazzo, you can have inventive fare uniting bold Brazilian flavors, precise Japanese technique and delectable Peruvian culinary influences — all in the same forkful!
The 14,000-square-foot venue at the Palazzo marks SushiSamba’s first location in the West. (SushiSamba has restaurants in New York, Chicago, Miami and and Tel Aviv, as well.) The restaurant boasts a dining room that seats 150, a 21-person sushi bar and a main bar accommodating 35.
In what is another first for the group, the Vegas location offers a robata grill featuring such dishes as lamb chops with guava ponzu, tobiko and spiced panko and grilled jumbo prawns. Such offerings complement the restaurant’s extensive menu of classic Japanese tempura ($8 to $19), Brazilian churrasco ($39 to $90) and feijoada, and Peruvian anticuchos, or marinated skewered meats roasted over an open fire ($8 to $16).
As if the eclectic menu, delicious food and yummy cocktail creations weren’t enough, the theatrical décor and ambiance offers lots more to chew the fat about.
Celebrated Brazilian artist Felipe Yung (also known as “Flip”) has lent his talent and spray paint to SushiSamba’s walls. His signature characters — including “Flipitos” (little ones) and Jagunços (giants with small heads) — are showcased throughout the restaurant. These characters depict Yung's urban culture and Japanese calligraphy influences.
Adding to the Carnaval-inspired environment is the colorful art installation, which begins in SushiSamba's dining room and winds and twists its way to other areas of the restaurant. Oversized three-dimensional swirling “ribbons” descend from the dining room's 16-foot ceiling and wrap themselves around the tables, sushi bar and lounge.
Within the feel of an open kitchen, behind the semi-transparent Frit glass where the robata station is encased, SushiSamba’s executive chef Jose Mendin is hard at work creating his favorite dishes. They include EastWest, which combines Kobe-style beef tataki with truffle oil-tofu crema, ponzu jelly & shimeji mushroom, and beef tenderloin seviche with Peruvian "canario" bean, avocado, lime, tamari soy and aji panca oil — all on one full plate.
SushiSamba is a taste tale of three countries all in one location.
dinner menu
- by Bobbie Katz, Las Vegas Reporter for HelloMetro
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