Captivated by the inventive culinary approach of the global restaurant group SUSHISAMBA, Ozone will turn its kitchen over to SUSHISAMBA’s London Executive Chef Cláudio Cardoso and Regional Corporate Sushi Chef John Um, to take guests on a unique journey of Japanese and South American flavors.
SUSHISAMBA originated in New York City and has since expanded to Miami, Las Vegas and London. The restaurant unites bold Brazilian flavors, precise Japanese technique and exquisite Peruvian culinary traditions on one plate. At SUSHISAMBA, design, gastronomy and entertainment merge to offer an elevated culinary experience that is unlike any other. The tri-cultural coalition will set foot in Asia for the first time, showcasing its signature creations and cocktails at Ozone for a limited period from September 24 to 28, 2015.
A thrilling mix of small-plates will be available nightly from 7pm to 11pm. “Salmon Seviche” is a playful interpretation of the classic Peruvian Seviche while remaining true to the traditions of Japanese sashimi. Being one of SUSHISAMBA’s most popular dishes, “Crispy Yellowtail Taquitos” is filled with avocado and roasted corn miso to offer an irresistible pleasure in every bite. “Lobster Maki” adds a creative twist to Japanese Maki Rolls with a delectable assortment of mango, avocado, lobster, honey-flavored truffle and lotus root crisps. Showcasing the best of Nikkei cuisine, “Picanha Tataki” brings together savory Brazilian picanha and decadent foie gras tenderized in Japanese rice wine miron, and is highlighted by a touch of spice with Peruvian aji panca sauce. Featuring Brazilian dark chocolate, coffee mousse, Tonka bean ice cream, vanilla and macadamia, the beautifully layered sweetness of “Love Rio” promises to melt every heart. A selection of specialty cocktails is also available to take the culinary adventure to the next level. Featuring alternating fruitiness and bitter notes, “Nina Fresa®” is a true SUSHISAMBA classic with Stoli Strasberi, orange liqueur, guava juice, strawberry and fresh lime. For full menu, please refer to the appendix.
|Date:||September 24 – 28, 2015|
|Venue:||Ozone, Level 118, The Ritz-Carlton, Hong Kong|
|Time:||7:00pm – 11:00pm|
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email email@example.com.