By W. A. Muller
Internationally renowned SUSHISAMBA Restaurant has debuted its latest location, and its first in Europe, in London’s stunning Heron Tower. Delivering a unique blend of Japanese, Brazilian and Peruvian cuisine, SUSHISAMBA’s London menu is a thrilling mix of new and signature dishes with an emphasis on piquant flavours, the finest ingredients and artful presentations, under direction of Executive Chef Claudio Cardoso.
“We are thrilled to join London’s dynamic culinary scene,” says Shimon Bokovza, managing partner of SUSHISAMBA restaurants. “The energy of London and its international appeal is a natural fit for our expansion, and we are so pleased to make Heron Tower our first European home.” Located on the 38th and 39th floors of the Heron Tower, two of the highest outdoor terraces flank the restaurant, offering unparalleled views of the city to the west and the Olympic Park to the east. Award-winning architects Cetra Ruddy designed the restaurant’s 13,423-square-foot space, which has direct access via two scenic lifts from a dedicated entrance on Bishopsgate. The venue is open daily for lunch and dinner, offering outdoor dining, a bar and lounge, and premier event space. The ever-evolving menus feature items from a Robata grill, along with a variety of Seviches and Tiraditos, Samba Rolls and numerous sharing plates. There are many enticing SUSHISAMBA classics such as the Moqueca Mista (shrimp, squid and lobster stock, coconut milk, cashew and chimichurri rice) and the El Topo roll (with salmon, jalapeño, shiso leaf, fresh melted mozzarella and crispy onion). Other options range from Kuromitsu Glazed Pork Belly Wraps (palmito, orange, bibb lettuce) to Wagyu Gyoza (with courgette purée and su-shoyu dipping sauce).
The Sushi Bar offers traditional styles as well as daily-changing contemporary options. Desserts are a piece of art in itself including among other confections, Yuzu Meringue ‘Tart’ (yuzu cream sugar bulb, lemon meringue, schezuan granite, lemon zest, yuzu drizzle) and Organic Chocolate Chili Peppers (peruvian chili mousse, red pepper tuile, raspberry-red pepper sorbet, chocolate crumble). The international 150-bin wine and sake list is overseen by Head Wine & Sake Sommelier Maurizio Palomba. Richard Woods manages the cocktail and spirit program, highlighting a list of modern and classic cocktails such as Shiso Fine (Ketel One vodka infused with shiso leaves, homemade red Thai basil syrup, freshly squeezed lime and apple juices, and crème de pêche) as well as SUSHISAMBA signatures, the Nina Fresa (Svedka Vodka, freshly muddled strawberries, orange liqueur, lime and guava) and the Chu-Cumber (shochu, Hendrick’s Gin, freshly squeezed lime juice, Japanese cucumber and homemade turmeric syrup).
87 Seventh Avenue South
New York, NY 10014