dining to discover that they were exceptionally juicy. The dumpling casing was slightly crisp with a great mix of textures, and the flavour of the beef went well with the rich and creamy kobucha. Next the Samba Salad which was a kaleidoscope of baby spinach, grilled kabocha, honey truffle ponzu, shavings of radish, carrot, apple and mango dressing. This salad was refreshing with its flavours elevated with a light, sweet and tangy dressing. Bringing delicious Peruvian flavours to our palate next were the Yellowtail Taquitos with avocado and miso. The casing was perfectly crisp but let me tell you that these flavours were just perfection! The fish had the texture of ceviche and fresh citrusy flavours. This along with the freshness of finely chopped lettuce and radish came together beautifully. Warming up our chopstick skills, we then tucked into the bowl of Shrimp Tempura. As with all of their dishes so far, SUSHISAMBA seemed to have perfected it. The spicy mayo gave the dish a fiery note while the black truffle vinaigrette added a new dimension of flavour. As we waited for our next course, we admired the stunning views of the city right from our table and were able to spot iconic landmarks including the Bahrain World Trade Centre nearby and the picturesque Muharraq bridge in the distance. Making its way to us in grand style was the Churrasco Rio Grande. Heads turned as this fantastic Brazilian platter of masterfully grilled ribeye, chorizo and picanha was set on our table – it was a meat-lover’s dream. Black beans, collard greens and a mango salsa served as the best toppings for these fine meats. Each meat was purely addictive with the ribeye being melt-in-your-mouth tender while the chorizo was just tasty and bursting with flavour. A slice of orange served as a palate cleanser before the next course. What we devoured as sides for this delectable feast were the Broccolini with pickled ginger, which had a delicate sweetness to it, and the Aji Rice. While each dish was absolutely sensational so far, there was one thing a night at SUSHISAMBA just would not be complete without – sushi. Like a dramatic Japanese fiesta, a magnificent platter of sushi with a rich variety of classic and more creative varieties was presented to us. Maki rolls, nigiri and sashimi for every preference were a sight to behold. Sampling the freshness of the fish first, we dipped the Toro Sashimi (tuna belly) in soy before taking a bite and it was sensational. The Unagi Nigiri with torched freshwater eel was absolutely irresistible with a drizzle of sweet soy, and one that I would highly recommend to anyone who visits. Diving into SUSHISAMBA’s creative varieties now I just had to try the El Topo, which has been a crowd favourite for 25 years. It’s not everyday that you see melted mozzarella and crispy shallots on a sushi roll but those are precisely some of El Topo’s ingredients. This speciality sushi successfully combined the rich flavours of salmon, jalapeno, shiso, mozzarella, spicy mayo and eel sauce. Such distinct ingredients and textures playfully combined in a roll that is purely delicious and remarkable. The Tiger Maki came next with its luscious mix of crab meat, shrimp tempura, wasabi mayo, beetroot yogurt, eel sauce and furikake. Tiger Maki has grown to be a top seller and it’s quite clear why. Neo Tokyo with tuna, tempura flakes, aji pana and spicy mayo was delectable too! For a festive finish, we were presented yet another platter… this time with mouth-watering desserts! A clear nod to Japanese cuisine was the assortment of mochi with a luscious white chocolate ganache which were cool and refreshing. The Chocolate Banana cake topped with a crisp plantain chip was just decadent with the sweet maple butter and ice cream. Ultimately what grabbed our attention and epitomised SUSHISAMBA’s vibrant concept was the ‘Welcome to the Rainforest’. This beautiful bowl of dessert was almost too beautiful to tamper with and captured the essence of its name. This bowl features two perfectly crafted “pebbles” resting on “soil”. Except the pebbles were fashioned from exquisite Valrhona Chocolate and filled with creamy vanilla bean ice cream and strawberry mouse. Cracking into these and eating a spoonful was an experience and the flavour was sensational. This was relished with the “soil” which was a rick mix of almond and chocolate. Creative, colourful and absolutely unforgettable! By the end of the night, it was clear that SUSHISAMBA doesn’t just serve you incredible food, but rather crafts exquisite experiences that are vibrant and a mark above the rest. Bahrainthismonth.com August 2024 69 Scan to watch the video
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