Finerepast sent a representative to Chicago to experience and review Sushi Samba. There was something particularly poignant about this visit; we were scheduled to experience New York’s version a few years ago celebrating Finerepast author’s birthday, but inclement weather prevented us from doing so. Recently, we were reminded by a friend that one also existed in Florida, and his recommendation provided just the motivation to make sure that
Sushi Samba in Chi-town

Sushi Samba in Chi-town

Sushi Samba would be of the top two outfits visited.

Sushi Samba can be described as a restaurant that fuses together Asian and Latino elements. Initially, the concept of blending these radically different cultures seems trendy at best, but in this capacity serves as a brilliant combination. The eclectic calling upon various aspects of the cultures serves to extend beyond the flavors of the food; immediately upon entering the premises, one experiences the vibrant and joyous rhythms and song of Latino music, but then is shown to the table and most likely served (at least in Chicago) by a Eurasian hostess or server.

After getting over whether one should dance to the table, or bow before sitting down, the menu becomes overwhelming in it’s wide array of most expertly designed and flavorful combinations presented in a form that is as visually pleasing as it is compelling in taste. The music continues to pulse, and it becomes impossible not to feel intoxicated, but we had just the catalyst to throw us over the edge. Offering an extensive wine list and various Latino concoctions, such as Mojito and other standard cocktails, I opted against my friends’ choice of libations, and went with sake served by the glass (it was a point of departure between the ladies that evening because until this point all of our choices had been identical at the Palmer House and the University Club downtown). But I just had to do it. The first sake was Dewazakura Oka, but the second, Hoyo, had a slightly smoother finish. My recommendation is to try the ‘sashimi seviches’ or ‘tiraditos’, and to try one’s hand at the specialty ‘samba rolls’. Their chef’s choice sashimi (not pictured here) was extremely fresh and is also highly recommended.

'sashimi tiraditos' clockwise from top right: salmon with peruvian corn, cilantro and aji amarillo; tuna with aji amarillo, key lime, and asian pear; kanpachi with yuzu, black truffle oil and sea salt; yellowtail with jalapeno and lemongrass

'sashimi tiraditos' clockwise from top right: salmon with peruvian corn, cilantro and aji amarillo; tuna with aji amarillo, key lime, and asian pear; kanpachi with yuzu, black truffle oil and sea salt; yellowtail with jalapeno and lemongrass

Chef's special roll with sashimi adornment and 'Samba Rio Roll' lobster tempura, red leaf lettuce, cucumber avocado and rice paper

Chef's special roll with sashimi adornment and 'Samba Rio Roll' lobster tempura, red leaf lettuce, cucumber avocado and rice paper

I was delighted that my non-Asian dining companions abandoned inhibition, and partook of the clearly lobster portion of the roll. Presentation was top rate and the chairs and tables, slightly lower than average, were very comfortable. Sushi Samba hovers over the A-list for its triage of fun, sophistication, and creativity.

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