For Valentine’s Day this year, follow my advice: order a few ounces of the new SUSHISAMBA Caviar, pop your favorite bottle of Rose Champagne (I drink Laurent-Perrier Brut Rose), enjoy at home, then head to the nearest SUSHISAMBA- if you’re fortunate enough to have one in your neighborhood- for a delicious Chef Curated Menu that, reflecting the chef’s personality, changes according to the location.

For those who might need an introduction to SUSHISAMBA, this is a restaurant brand established in 1999, continuously evolving, with spectacular locations in London–on the 38th and 39th floors at 110 Bishopsgate, commanding a 360 degree view of the city; in Las Vegas, conveniently located in The Grand Canal Shoppes at The Palazzo; in Miami Beach –in the heart of Lincoln Road– featuring the best in outdoor dining with broad promenade seating and a vibrant interior restaurant & lounge. You can find their Coral Gables outpost in Miami’s stylish Miracle Mile and the New York West Village venue features an all-season rooftop garden oasis. Each one showcases a unique blend of Japanese, Brazilian and Peruvian cuisine, culture, and music, along with striking designs that excite and make people return for the complete SUSHISAMBA experience.

According to Regional Corporate Sushi Chef John Um, “The new caviar label reflects SUSHISAMBA’s dedication to world-class ingredients evident in our year-long search. The Traditional and Imperial selection that we feature is produced in the most pristine waters of Finland and matches our standards of quality, taste and presentation.”

Key characteristics of the new Caviar:

• sourced & produced on a farm in Finland in the “highest technically proper facility”
• “artisanal” production process distinguishes caviar
• sturgeon raised in & reside in pure, pristine waters set at 5 degrees Celsius (an ideal temperature for sturgeon)
• sustainable
• preservative-free
• processed with Pink Himalayan sea salt (known/esteemed for its purity)

My taste buds told me that both selections of caviar displayed the balanced nutty/buttery characteristic of more expensive caviars in the market, with the Osetra Imperial being more delicate and least salty. My favorite, of course!

We will be going to the Coral Gables SUSHISAMBA to enjoy Chef David Sears’ delightful menu, starting with Kampachi Tiradito, followed by his marvelous Lobster Taquito, tender and juicy Slow Cooked Short Ribs, the Valentine’s Day specialty Wings of Love –intensely flavored
10-spice seared salmon– and (like in all SUSHISAMBA locations) a sweet ending with Sabor de Chocolate.

For more information about the caviar, click here.

For SUSHISAMBA reservations and information, click here. ■