Orange and yellow textiles panel the sleek triangular modish room, which is dominated by a sushi bar. Giant convex light pods overhead cast a moody glow. The meal that followed was, likewise, one experiment after another. The three cuisines blend together nicely, since all emphasize fish. And these guys know how to select and cook it.
Tentacles burst like a potted plant from the top.
Quinoa, a tuber grown high up in the Andes, was delicate and light, redolent of parsley and wasabi. My main course, Chilean sea bass, glittered on the plate. The sweet, soft flesh flaked off in thick chunks. I forced myself to eat slowly, to savor each fragrant bite, while my friend looked on enviously. For meat-eaters, the chefs offer a southern Brazilian dish that will cure any doubts about whether Sushi Samba 7 knows how to tango.