We were delighted to spend a beautiful Saturday afternoon in Coral Gables brunching at Sushi Samba’s latest South Florida location. While this Japan-meets-Brazil-meets-Peru dining sensation does not have a dedicated brunch menu, it does make available its breakfast menu on the weekends.
So, my foodie companion and I started with their Latin-influenced morning meal selections of a savory Morning Sandwich and sweet Chicha Morada Pancakes. My open-faced sandwich of sweet & tender Wagyu Short Rib, tangy Gruyere, and a perfectly poached egg (my chosen preparation) was delicately stacked on top of a pressed Brioche roll. While I very much enjoyed the flavor combinations, it was notably on the salty side. But, I personally believe since it’s become a common practice to dine on food unsalted, we have become sensitive to its unexpected presence. The corn-based and bacon-topped pancakes had a hearty texture which, nevertheless, melted in your mouth –with the help of a thick Blackberry Compote and sides of smoked Vermont Maple Syrup and whipped Canela (cinnamon) Butter.
To accompany our breakfast, we ordered tall glasses of freshly made Batidas –which are fruit juice-based smoothies that if you add Cachaça becomes Brazil’s national cocktail. Ours were blended with fresh Berries, Banana & Orange juice. However, Sushi Samba offers a variety of ingredients to create
your own Batida, including Cachaça.
Progressing onto their All Day menu, we bypassed their renowned sushi and samashi for their small plates. Our favorites were the Crispy Taquitos and Mushroom Tobanyaki. The mini wonton taco shells were loaded with sushi-grade yellowtail, freshly squeezed lime and mixed with avocado and corn miso. To Latin-ized this plate further, it is paired with a glass layered with red and spicy Aji Panca sauce and yellow Aji Amarillo foam.Maitake, Hon Shimeji as well as Shitake comprise this rich and exotic dish of sautéed wild Japanese mushrooms topped with a poached organic egg, and sprinkled with fresh-cut chives and garlic croutons.We also had to try Sawangani, an appetizer of bite-sized flash fried Japanese River Crabs that are to be consumed whole, shell & all. They made quite a fun and colorful presentation. While indeed crunchy, they were not very flavorful, hence making them a must-try novelty.
The pièce de résistance was the Moqueca Mista from the large plate selection. Arriving in a covered Toban ceramic plate was an exquisite seafood combination of shrimp, squid, sea bass, mussels and clams bathing in delicious, aromatic, but again, salty broth of saffron and coconut milk with chimichurri rice and drizzled with dendê oil.
As it was nearly cocktail time, we toasted Sushi Samba’s lovely staff for this wonderful brunch experience with their best specialty cocktails, – the light and refreshing Chucumber (Hendrick’s/Plum Wine/Maraschino Liqueur) and the bold, but syrupy sweet Nashi (Grey Goose’s La Poire/Plum Sake/Lychee Water/Passion Fruit Syrup).
Sushi Samba Coral Gables is located at 180 Aragon Avenue (inside the Westin Colonnade Hotel) in Coral Gables. For reservations, call: (305) 448-4990