Sushisamba and Lima’s culinary collaboration

A one-night-only mix of Brazilian, Japanese and Peruvian cuisines

A sensational collaboration between Brazilian, Japanese and Peruvian cuisines is taking place for one night only on April 16, when Michelin-starred Peruvian restaurant Lima takes over fusion destination Sushisamba (first picture) in the Heron Tower.

Chef Claudio Cardoso of Sushisamba and Virgilio Martínez of Lima (second picture, second and third portraits respectively) will concoct an eight-course sharing menu (£150) highlighting the best of both restaurants, which kicks off with a toro tiradito, a Sushisamba dish made with yuzu soy, black truffle and yuzu caviar. Lima’s Andean tubers ceviche, made with marinated fish and sweet roots, and mãe terra – a mix of seasonal vegetables and tofu with truffle and beetroot – follows.


Main courses with verve include scallops causa, a Peruvian dish made with rocoto (stuffed peppers) and asparagus; Máncora, a Peruvian dish with shrimp, purple potato and corn; and beef pachamanca (third picture) – fillets with a corn sauce.

Mango, white chocolate and tropical fruits, or a maca root and Amazonian cacao dessert finish gourmet proceedings on a sweet note – but DJs and live entertainment will keep spirits high long after the plates are cleared.


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