| rev:text
| - Thursday Night. 9pm.
Our reservations were honored to the minute and the man who runs the show, Mike Durovsik, at once made us feel not just like welcomed guests but old friends.
My Fiance and I were indulged with a 9 course specialized server's Omakase. The food was superb, and the service exceeds even the best definitions of accommodating.
Our charming and attentive server asked immediately how adventurous we were willing to get, and since we had no objections to anything particular, our meal immediately commenced.
First was the Otsumami, three small dishes: Green Bean Tempura with a creamy truffle aoli dipping sauce (Incredible), shishito peppers charcoal grilled and just the right amount of spicy, as well as edamame sprinkled with sea salt.
Next came Hamachi (Yellowtail) Tacos paired with a fizzing sort of vinegarette (Spicy Aji Panca) on the side to top it off- This was filled with so much flavour It literally forced my eyes to roll back. A real Treat that I'd highly reccommend.
At this point it was quite apparent that service and timing was top notch. The bottle of sake we brought was being chilled tableside and water never fell below the 2/3rds mark. As the bottle chilled we tasted two different cocktails- Kumori, a cucumber cocktail with shochu and nigori which was refreshing, easy, and delicious. Alongside was the ever popular Nina Fresa, a strawberry cocktail with vodka. Both made for easy, yet yummy drinking.
Their Mushroom Toban Yaki was divinely creamy- we got ours with Bincho Tan grilled Lamb on top which paired quite nicely with those garlic chips. Their were five different kinds of perfectly cooked mushrooms in the mix, and all around it made for a unique filling appetizer. My fiances words: That fu**ing amazing lamb dish ;)
The Sashimi Tiradito I'm always raving about came next. Still on a midblowing level, I noticed that their are different flavour notes (though served with the same ingredients) for the NYC location and the Las Vegas one. So if you think you've had it before, you haven't. Though different, the fish is always immensely fresh and the taste accents are truly wonderful. My favorite is the Kanpachi since I'm a sucker for Yuzu (Japanese citrus) and My fiance was a big fan of the Hamachi- If you're torn, go with the assortment of all four and you won't have any regrets.
Off the Robata Grill (Bincho Tan Charcoal) came the most decadant Crab Leg imaginable- our taste buds were literally in shock from the Mastermind Talents of Chef Oscar Toro. Bedded atop rock salt, the crab was creamy, fell apart smoothly, and the flavours enhanced the entire piece of already fresh seafood. A seasonal dish that may not always be available... So wonderful. If they don't have it on menu, go for the Spiny Lobster.
Also from from the Robata Grill we enjoyed The Miso Glazed Sea Bass with baby corn. Again, this dish can be done so many different ways at different high end Japanese restaurants- but Sushi Samba's brazillian take really heightens the tastes.
Ask for the freshest oysters of the day- you can go with traditional serving, paired with Yuzu Jelly and lemon, or a more contemporary take which Chef Oscar Toro will create specially for that oyster.- Both ways are unforgettable.
My absolute favorite dish is the KOBE ISHIYAKI. You grill fresh pieces of perfectly marbleized Kobe tableside 3-5 seconds on each side on an extremely hot River Stone. You get 4-5 sauces and and array of salts to mix up the taste buds for you- Absolutely the most decadently delicious dish. Whenever I see this I must have it, and Sushi Samba's is THE BEST I've had. Not enough people indulge in this and you Must must must!!!
Our Sushi/Sashimi platter was fresh and wonderful- exquisite. We got the Neo Tokyo and the El Topo rolls- Neo Tokyo has tuna and a bit of spicy to it, and the El Topo is served warm- a surprising aspect, but the melted mozzarella is such a unique addition. It's like the movie "El Topo" you must try/ see both!
For dessert we went with Mochi; a soft and chewy Japanese dessert that is traditionally not overly sweet. Sushi Samba adds ice cream to the center and offers all the best flavours.
By the end of our meal and a finished bottle of Sake, we were both more than pleasantly buzzed and satiated with an incredible meal.
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Bottom line, if you are trying to decide between Nobu and Sushi Samba, Pass on Nobu and put some Samba in your Seafood!!
Thank you again Mike and Oscar for such a wonderful Night!!
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