Showing posts with label SushiSamba. Show all posts
Showing posts with label SushiSamba. Show all posts

Tuesday, 16 May 2017

kikkoman at SushiSamba London




The Kikkoman brand is famous for its slow fermented and complex soy sauce and now has a couple of new additions to its Teriyaki range. To celebrate the new range and its new website, food bloggers and journalists were invited to a special meal at SushiSamba in the iconic Heron Tower. The restaurant is located on the 38th Floor of the building which features truly breathtaking views of London.

The meal was a delightful combination of Japanese, Brazilian and Peruvian dishes created especially for the occasion by the head chef.
A unique sharing menu was seasoned with Kikkoman’s famed soy sauce, and, we got to taste the brand new additions to Kikkoman’s family of Teriyaki sauces. They are perfect to help reproduce some of the dishes at home and add a Japanese flair to barbeques at home.

We started the evening with a couple of cocktails which each had the addition of Kikkoman soy sauce in them.  Recently, thinking out of the box is a favourite theme of the food scene and using cupboard products in unusual ways is gaining momentum.

The new additions to Kikkoman's Teriyaki family are the BBQ Teriyaki sauce, Teriyaki sauce with roasted garlic and Teriyaki sauce with toasted sesame - all perfect for a marinade and quick sauces for BBQ to add that Japanese flair to your dishes. For those that are cutting down on gluten or are coeliac,  there's also gluten free teriyaki marinade.  No-one misses out on good flavour.

The meal at SushiSamba


Edamame and sea salt
Maiz Cancha lime spice ( corn)
Crispy Wagyu Taquitos with Avocado and shichimi mayo

Bolinhos de Bacalhau, cod, lime, shichimi togarashi mayo, aji Amarillo, purple Peruvian potato crisp

thanks Rosie handmodel @alusciousnes

Tuna Ceviche, pomegranate Leche de Tigre, Maiz Morado, wasabi peas, basil


Sushi


Assorted Nigiri: yellowtail, salmon, shrimp, aji panca, lotus
Soy-Marinated salmon (Ezo)
Tokyo Sky Tree: spicy bigeye tuna, tempura crunch, lotus root, aji panca spiced mayo


Robata


Poussin
Kikkoman soy teriyaki, Japanse-style mayo, Yuzu Kosho
Hamachi Kama, lime, soy sushoyu


Churrasco Rio Grande, rib eye, chorizo, waguy picanha, cassava flour, vinaigrette and Chimichurri paste.

sides: coconut rice with chives , Peruvian corn micro coriander

Dessert
Chocolate banana cake
maple butter, plantain chip, vanilla and rum ice cream


The evening was a great intro to the new Teriyaki sauces and also showcased the soy sauce in a new and innovative light.

Disclosure: I was a guest of Kikkoman at this event. All opinions  are my own.

Thursday, 30 August 2012

SushiSamba London

SushiSamba is located on the 38th Floor at the Heron Tower near Liverpool Street Station, London. It opened its doors about four weeks ago. I heard so much about SushiSamba  New York I was curious to try the London branch.  We made reservations on a Monday lunchtime. Once we got  into the building we took the express lift to SushiSamba. I am glad no one told me about the lift's speed beforehand, It was so fast going up I had  sweaty palms.  Once we reached the restaurant we were greeted by very smiley front of the house. There were a army of staff waiting for the lunchtime rush which didn't materialised.

table setting
Once seated our Brazilian waiter handed over the very expensive drinks and the Brazilian/Peruvian/Japanese food menu.  He also helped us choose a budget  Portuguese wine bottle to accompany our meal. The wine menu is very extensive it looked like a book.  It's an all day food menu, so it doesn't matter what time of the day you go it's always the same price/food and no set menu or cheaper lunchtime menu. I always like to order things from a restaurant menu that are either too messy to cook at home or dishes/ingredients that are hard to find. In this case I found quite difficult as I can cook all the South American dishes in the menu. That day we were concentrating in the Samba side of SushiSamba. After taking the order, our waiter showed us around the restaurant, the wrap-around large balconies with stunning views over London, open kitchen and fiery robata grill and the Tree Bar.  The place is nicely decorated with leather chairs and it's very spacious.
Our meal
Green bean tempura with black truffle aioli and  Seafood Seviche


Green bean tempura with black truffle aioli  -  the black pepper and truffle aioli was flavoursome and delicious. Seafood Seviche was a bit bland it didn't resembled the seviche I know and love. The corn tamales: peruvian corn and breaded succotash, coriander cress, serve with huancaína paste decorated with a very sweet chicha morada paste this dish was very tasty. Chicha morada is made from purple corn, native to the Peruvian Andes, usually served as a non-alcoholic drink. The huancaína sauce is usually of a thick liquid, the one we had was a very thick paste. In Peru, salsa a la huancaína is served with boiled yellow potatoes a dish called papa a la huancaína or with yucca frita (fried cassava).
Corn tamales - they were tasty and good texture, but I felt it need the usual aji sauce, which was no where to be seeing...


Black cod miso and pickled green apples, my favorite dish on the day the pickled apples were a great accompaniment to the cod.


Moqueca mista:  this is a very famous Brazilian dish




The moqueca mista from SushiSamba was okay, it wasn't award winning, it was just okay. In my opinion it could do with a bit more seasoning and coconut milk. I was a surprised by presence of the chimichurri rice. Chimichirri is a seasoning used as marinade and accompanied of grilled meats in Argentina. The ocra and roasted cashew were a nice touch.


A selection of soft Japanese rice cake filled with ice cream: mochi - mango, green tea, pineapple and sesame - it was a nice end to our meal.

 The staff was very attentive and courteous. The setting is fabulous but I felt that something was missing a bit of soul and vibrancy perhaps?  The menu left me a bit confused with ingredients and textures that does not matched the Peruvian and Brazilian food I know of. This time we concentrated on the Samba side of SushiSamba.  We will be back to try the Sushi side of SushiSamba.
The Tree Bar - the best area of them all. The cocktail menu looks interesting with the usual alcoholic spirits mixed with pisco, cachaca, some oriental and tropical ingredients - nothing too exotic. A good place to go for a drink after work on the few British Summer evenings.
KAFFIRINHA : Fragrant kaffir lime leaves infused cachaça, lime and sugar  elegant and fragrant twist on the Brazilian classic served over crushed ice was absolutely delectable.
 SUSHISAMBA London
110 BishopsGate
London, EC2N 4AY

www.sushisamba.com

SUSHISAMBA London  on Urbanspoon
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