SUSHISAMBA, the internationally acclaimed restaurant on the Strip that blends Japanese, Brazilian and Peruvian cuisines into what Zagat calls “inventive” and “incredibly flavorful” is unveiling the largest Japanese Whisky list in Las Vegas, and one of the largest in America.
“We are constantly seeking things that complement and bring something special to the SUSHISAMBA brand,” said Shimon Bokovza, CEO of Orange Brands Management. “After conquering sake for the past 15 years we are looking forward to expand our offering and introduce Japanese Whisky to our guests in a new and exciting way.”
Thanks to constant refinement and attention to detail, Japanese Whiskies have been in the spotlight in recent years garnering global accolades and gaining in popularity. These delicate tasting Whiskies modeled after the scotch tradition—double distilling malted and/or peated barley before it’s aged in wood barrels – have been shaped by three men commonly referred to as Founding Fathers of Japanese Whisky: Shinjiro Torii of Suntory, Masataka Taketsuru of Nikka and Kiichiro Iwai of Mars.
The SUSHISAMBA list has been curated around these three Founding Fathers and it features 26 Whiskies without age statements all the way up to Whiskies aged 28 years, in all varieties: Single Malt, Pure Malt, Blended Whisky, Blended Malt Whisky, Sherry Cask Whisky, Whiskies that have been distilled in the Japanese Alps, or Whiskies that have been distilled in the most northern island of Hokkaido where the distillery is nestled between mountains and the Sea of Japan. The impressive collection also includes some rare award-winning selections such as Akashi 5YR Sherry Cask, the Mars 3 & 25, Nikka Taketsuru 17yr Pure Malt – a line dedicated to the founder of Nikka.
In celebration of the launch, starting February 16, SUSHISAMBA will offer a specially curated menu featuring Japanese Whisky. The menu will showcase the versatility of the Whiskies presented with a variety of SUSHISAMBA dishes from Crispy Tempura Minter Sweet Oysters with Butter Lettuce to Whisky-Soy Marinated Robata Pork Ribs. Each dish will highlight the flavor profiles and nuances of the paired Whisky.
“Japanese Whisky is traditionally paired with chocolate, cheese and smoked meats,” said SUSHISAMBA Executive Chef Joel Versola. “The real excitement here is that we’re going much wider with our pairings. There is an element of surprise”
The limited edition Whisky menu was specially curated by SUSHISAMBA Las Vegas Executive Chef Joel Versola, Assistant Corporate Sushi Chef John Um and Executive Pastry Chef Michael Outlaw with expert pairings by Hayes Swope and will include:
This classic riff on an Old Fashioned sees Japanese Whisky treated to a wash of the highest grade wagyu before being stirred with maple and salted caramel. Served over ice.
CRISPY TEMPURA MINTER SWEET OYSTER WITH BUTTER LETTUCE
osetra caviar, scallion, spicy sweet and sour mignonette
Passion Fruit Whisky Sour
Iwai Japanese Whisky, passion fruit shaken hard with yuzu, egg white. Served ‘up’.
SMOKED OCEAN TROUT ROE
plantain chip and wasabi crème
Suntory Hakushu 12 yr Single Malt
ROBATA GRILLED HAMACHI KAMA
sea salt, lime, spicy agave ponzu sauce
Nikka Taketsuru Pure Malt Whisky
WHISKY-SOY MARINATED ROBATA PORK RIBS
pickled vegetable, aji panca barbecue sauce
A5 WAGYU ROLL
portobello mushroom, avocado, black sesame and sherry bourbon truffle sauce
Akashi Single Malt 5 yr Sherry Cask
BRAISED BEEF CHEEKS
saffron red rice, japanese mushroom, grape seviche, red wine-soy whisky reduction
Nikka Coffey Grain Whisky
CAFÉ BOM BOM
dark roasted coffee custard, chocolate hazelnut crumble, sweet cream ice cream, japanese whisky foam
Japanese Cherry Manhattan Granita
Iwai Japanese Whisky, Antica Formula Carpano vermouth, cherry bitters, maraschino cherry syrup. Served ‘up.’
Whisky connoisseurs will have a chance to pre-order the entire menu with 48-hour notice on ongoing basis and for limited time SUSHISAMBA will offer one featured course with a pairing for guests to experience each week until April 10th.
SUSHISAMBA celebrates the culture and cuisine of Japan, Brazil and Peru. The menus are a thrilling mix of new and signature dishes with an emphasis on picante flavors, the finest ingredients and artful presentations. Complementing the cuisine, the restaurant offers specialty cocktails, cultural spirits such as shochu, pisco and sake and a large selection of wine and Champagne. The restaurant is operated by Orange Brands Management, which oversees SUSHISAMBA locations in New York, Las Vegas, Miami and London as well as Duck & Waffle in London. For more information visit www.sushisamba.com .