Skyline views, samba grooves and a feast to remember are what Bushra Hakim relished at SUSHISAMBA.
There’s something about dining high above the city that makes it all the more exciting. As the lift doors glide open on the 25th floor of Conrad Bahrain Financial Harbour, you’re immediately drawn into the colourful world of SUSHISAMBA.
A glowing neon sign and the gentle pulse of jazz-infused Latin beats welcome you, while the interiors exude a moody, intimate vibe. My eyes were immediately drawn to the floor-to-ceiling windows that give an almost 360-degree view across Bahrain Bay and the glittering skyline of Manama.
I can only imagine how breathtaking the scene must be in daylight, especially during the Friday brunch, which is making a comeback in October. With cooler weather on the way, the outdoor terrace by the pool is set to be in full swing, another tempting reason for a daytime visit.
We were warmly welcomed by Samson Nair, the Assistant Restaurant General Manager, whose enthusiasm for the space instantly made us feel at ease. Inside, the décor leans fully into Amazonian inspiration, with flashes of burnt orange, exotic touches and lush greenery. The ambience maintains a balance of glamour and tropical fun while also representing the restaurant’s tricultural heart — a mix of Japan, Brazil and Peru. Our server for the evening, Patience, truly lived up to her name. Attentive and patient, she perfectly guided us through the adventurous night.
We began with Aperitivos (starters), an ideal way to ease into the evening. A trio of Edamame, Plantain Chips and Green Beans Tempura made its way to our table — simple yet utterly addictive. The edamame, lightly salted and kissed with lime, kept us dipping back in between conversations. The plantain chips, crisp and golden, came with a tangy Aji Amarillo sauce (a Peruvian yellow chilli pepper dip) that had just the right kick, awakening the palate with hints of yuzu.
Then came the Green Beans Tempura, a clever mix of crunch and cream, elevated by a rich black truffle aioli that lingered with every bite. To sip alongside, I tried the alcohol-free Elderflower and Passion Fruit Martini — floral, tangy and far too easy to order another round of. For something more unique, the Azure mocktail was a standout. The coconut cream, lychee and lime with soda, served in a vivid blue drink, made it feel just as tropical as it tasted.
The small plates set the pace nicely. The Wagyu Gyoza arrived first — delicate little parcels of pan-fried goodness topped with a sweet soy drizzle. The melt-in-your-mouth Wagyu filling, brightened by ginger, paired beautifully with the sweet kabocha (Japanese squash) purée. The Shrimp Tempura, though, stole my heart. Golden, battered shrimps on a bed of greens, tossed in spicy mayo and black truffle vinaigrette. Crunchy, creamy and so addictive I could’ve polished off the whole bowl alone.
To try something raw, we sampled the Tuna Seviche (ceviche with ‘s’ from SUSHISAMBA) – cubes of fresh tuna swimming in a citrusy leche de tigre. The acidity was sharp but balanced, with pomegranate seeds adding bursts of sweetness and wasabi peas lending a much-needed crunch.
For the mains, we made sure to cover all three cuisines. From Brazil came the Churrasco Rio Grande, one that I had been eyeing all night. A sizzling hot plate of ribeye, chorizo and picanha (a speciality Brazilian cut), served with chimichurri, black beans, collard greens and farofa (toasted cassava flour). Each cut was distinct: the ribeye juicy with just the right fat-to-meat ratio, the picanha tender with its signature cap of fat, and the chorizo boldly smoky and spicy. It only got better with each bite, the accompaniments adding new twists that kept things exciting till the very end.
From Brazil, we moved to Peru with the Black Cod Anticuchos. Served on skewers, the cod, tenderised with miso, melted at the touch of a fork. Its buttery sweetness was paired with Peruvian corn, larger and nuttier than the sweetcorn most of us know. It was a simple plate, but full of depth and intrigue.
And for a taste of Japan, the Mushroom Kamameshi was a comforting bowl of sticky rice cooked with assorted mushrooms, truffle shavings, garlic chips and yuzu soy. It was rich and umami-packed, with the citrus cutting through beautifully. On the vegetarian side, smoky broccolini and earthy asparagus rounded it out before the sushi arrived — because no one leaves SUSHISAMBA without indulging in it.
The Samba Ultimate was the pièce de résistance — a giant platter piled high with sashimi, including salmon, hamachi (yellow tail), sea bass, tuna, chutoro (medium fatty tuna), octopus and scallops, alongside nigiri of unagi, shrimp and sea bass. Every piece was pristine, glistening and topped with touches such as caviar and ribbons of ginger that made it almost too pretty to eat. The hamachi and chu-toro were unanimous favourites, delicate, fatty and full of flavour, while I, a shrimp lover, couldn’t get enough of the shrimp nigiri.
We also sampled a few rolls. The Neo Tokyo, a spicy tuna roll with tempura flakes and Ají Panca (Peruvian red pepper), finished with spicy mayo, was fiery and filling. The Samba Manama was a bold twist, starring toro (a high-fat cut of the bluefin tuna) fried rice and rocoto pepper (very spicy Peruvian chilli peppers) mayo, wrapped in fried tuna. Smoky, citrusy and unique, it was a bite full of personality.
Then came dessert, and it was easily one of the most theatrical grand finales I’ve seen. The Yuzu Tree is both an installation and a dish, presented as glowing yellow ‘fruits’ hanging from an orange-coloured tree. Each fruit is, in fact, a delicate yuzu mousse encasing citrus sponge and marmalade, accompanied by Graham crumble and sweet cream ice cream. Cutting it from the tree and cracking into the mousse revealed layers of tangy, creamy and spongy textures, harmonising into the perfect finale. It was playful, dramatic and a real highlight of the night.
SUSHISAMBA is more than just a dinner — it’s a tricultural experience, weaving together Japanese, Brazilian and Peruvian flavours against one of the best views in Bahrain. After a night like this, I know I’ll be back soon and, with brunch season about to begin, there couldn’t be a better time.
For more information or to make a reservation, please call SUSHISAMBA on 7797 9779 and 3377 9979 or email BahrainReservations@sushisamba.com @sushisambabahrain