One of the latest hotspots in town is Sushisamba. From New York to London, Miami and Las Vegas – now we can finally add Amsterdam to the mix. Located right off Amsterdam’s Leidseplein, the restaurant has a cozy, bright and elegant interior. From large wood panels to a hip, funky floor and the iconic Sushisamba tree. At Sushisamba, the cuisine is a mix of Japanese, Brazilian and Peruvian. A combination that isn’t served yet in Amsterdam but we’re eager to try!
We start our lunch at Sushisamba with the crispy yellowtail taquitos with avocado and a roasted corn miso. It’s light, flavorful and the sweet and tangy mix dance around in your mouth. Absolutely a winner. I could have four or five plates of these easily!
We continue with the sushi side of the menu. The El Topo is a maki with salmon, jalapeño, shiso leaf, crispy onion, spicy mayo and fresh melted mozzarella. Right off the bat – this is a sushi we definitely don’t have in Amsterdam. But I loved the combination of the shiso leaf with the spicy mayonnaise and the subtle kick of the jalapeño. And the crispy onion flakes give the maki a bit of texture.
We also order the Tiger Maki, with takuwan, wasabi tobiko, crab meat, tempura prawn, tiger prawn, wasabi mayo, beetroot and a yogurt soy reduction. I’m a sucker for tiger prawns and sweet makis so this was right up my alley. The sweetness of the soy reduction with the beetroot, crab and prawns made for a feast of a maki. Lastly, we order a slightly more traditional maki – the negitoro with tuna belly, spring onion and soy sauce. Light, creamy and fresh.
Moving on to the next – we’re served the Scallop causa with purple potato, aji amarillo and cancha baconnaise. Causa is a Peruvian dish of mashed potato mixed with key lime, onion, chili and oil. I had never had causa before so I was excited to try. The causa is creamy and smooth and it went well with the buttery texture of the seared scallops.
In a slightly more familiar form, we’re served the Korokke. Small croquettes of short rib with Peruvian purple potato, aji amarillo mustard and egg mayo. I love Dutch croquettes but you can also tempt me with this creamy and tangy variation.
For our main, we order the black cod with sweet corn, maize morada, polenta and Sunday roast jus. If there’s one thing I could have any time of the day, it’s black cod with a sweet glaze. And this was superb. The cod was buttery soft and the sweetness was a beautifully light end to the meal.
For dessert, we’re served the Sushisamba legendary ‘Welcome to the Rainforest’ dessert. With asháninka chocolate, asháninka coffee, vanilla, pistachio, macadamia and sugar cane. The dessert is stunning and eating it is like digging through a mini garden of soil, flowers and herbs.
At Sushisamba, you’ll find the best of the Japanese, Brazilian and Peruvian kitchen. There’s the sweetness of soy, the tanginess of the limes, the creaminess of mashed potatoes. Combining the cuisines definitely makes for an interesting marriage, creating a whole new cuisine that isn’t set by traditional boundaries. Add the delicious cocktails to that and a swinging atmosphere and you’ve got the ingredients to a perfect Friday night.