Even though these seem like disconnected elements, SUSHISAMBA Doha proved to Fernanda Langhammer that developing innovative dishes delivered in a charming setting is still possible.

Offering a menu that mixes three different cuisines with mastery is not for everyone, but SUSHISAMBA does it brilliantly. Combining elements from Brazilian, Peruvian and Japanese culinary scenes, the restaurant provides a unique marriage of flavours and plays with well-known ingredients and recipes to create a new concept.
With locations all over the world, such as the UK, USA, Singapore and many countries in the Middle East, SUSHISAMBA maintains 70% of its menu in the same way. The other 30% is adapted to each market, with dishes inspired by local ingredients and preferences. I have visited the restaurant in a different location and was excited to see what SUSHISAMBA Doha had to offer.
The outlet is located at Waldorf Astoria Doha Lusail, where you can also find SUSHISAMBA Beach Club. The brand’s first beach club in the world has Copabana-inspired mosaics, luxurious sunbeds and private cabanas where guests can embrace vibrant entertainment and delectable cuisine.
To reach SUSHISAMBA Doha, you have to turn left after entering the hotel and head to the end of the corridor, where the iconic round neon sign welcomes you to the restaurant reception. An elevator ride down and the doors open to a scenario of warm colours and organic shapes. The tree-like perforated walls and ceiling give a theatrical vibe. The wooden panels and cocoons with semi-private tables provide the space with a contemporary style. Orange is the predominant colour, contrasting with white and lots of greenery for a lively atmosphere. The floor is composed of tiles with circles that give a 1970s’ mood. Because the weather was so lovely, I decided to sit on the outside terrace, which appears almost as part of the interior, making it a beautiful display of biophilic design.

I sat in green landscaping surrounded by well-kept plants and enjoyed the nice breeze. I was there during lunch and the staff told me that the place looked even better at night – I need to come back during the evening for a different experience.
The whole staff was very attentive, but that day, Mathew, the Food and Beverage Supervisor, helped me with my order and explained a bit about SUSHISAMBA Doha, giving me a better understanding of the restaurant concept.
The menu is separated into Aperitivos, with options such as miso soup and edamame, followed by Small Plates that include salads and fried bites; Raw, with Seviche (their way of saying ceviche) and Tiradito (the classic Peruvian style of serving raw fish); Robata, that brings fresh ingredients prepared over a traditional Japanese charcoal grill, served on skewers; Japanese Wagyu served on a hot stone with dipping sauces; Samba Rolls, with trademark SUSHISAMBA rolls; Nigiri and Sashimi with a selection of classics and chef’s inspirations and, last but not least, Desserts.
I ordered a few dishes from different sections, and the first plate to reach my table was the Shrimp Tempura Donburi. The chef sent this first as it features warm fried seafood, which we know is best when piping hot. The dish resembles a rice bowl topped with avocado cubes, thinly sliced red cabbage, pickled radish and gorgeous pieces of prawn in crispy fried batter, bathed in spicy mayo and decorated with Kizami nori, sesame seeds and chives. I tried to get each ingredient in one mouthful for the explosion of flavours and textures – absolutely delicious!




From the Small Plates, I ordered the Crispy Taquitos, which at SUSHISAMBA come in a hard shell, just like tacos, but made with white flour (I have to confess that I am not a big fan of corn shells). I opted for the Yellowtail version and I have to say that the combination of a super crunchy fried shell filled with delicate cubes of raw fish that were smooth in texture and creamy avocado really well seasoned, was my favourite dish of them all – and it was a close call!
The Tuna Tataki was also a strong contender. Super tender slices of seared tuna with a lemony flavour and a thin piece of crispy garlic on top of a blop of creamy avocado created an elevated palate experience. The smooth texture of the fish melted in the mouth and was beautifully complemented by the delicate touch of the other ingredients – a must-try.

And, of course, I had to pick a Samba Roll, and I went for the Samba Doha – a dish that you only find in the Qatari capital. Made with lobster prepared in a creamy sauce and placed on a bed of crispy rice, the dish had a sweet note that contrasted very well with the caviar on top and the added soya sauce. The bite was crunchy, and I could feel the small pieces of lobster for a delightful mouthful.
I ended my meal by pleasing my sweet craving with the Sata Andagi, Japanese doughnut balls, chocolate sauce, red fruit coulis and sweet cream ice cream. I love all types of doughnuts, and these were round, fluffy and warm – yum!

This dining experience was fulfilling, showcased a different mix of flavours and offered something I appreciate most when eating in a place that intends to create a brand-new concept: it played with textures. If you want to be blown away by exquisite dishes in an ambience of feel-good energy, SUSHISAMBA Doha should be your next stop.
For more information or to make a reservation, please call
SUSHISAMBA Doha at Waldorf Astoria Doha Lusail on 4456 5774.
@sushisambadoha