Internationally Acclaimed SUSHISAMBA Restaurant Debuts in Doha, at Waldorf Astoria Lusail
SUSHISAMBA brings its iconic energy to Doha, Qatar – the brand’s second location in the Middle East after capturing the world’s eye with a critically acclaimed premier in Dubai last year. Channelling its renowned tri-cultural cuisine and passion for music, art, and design – SUSHISAMBA Doha will debut its signature restaurant and the very first Beach Club at the stunning Waldorf Astoria Lusail, Doha in Qatar Entertainment City set along the Arabian Gulf.
“We’re proud to bring SUSHISAMBA to Qatar – our second destination in the Middle East,” says SUSHISAMBA Founder Shimon Bokovza. “Doha is an incredibly interesting, international city, bustling with art, culture, hospitality, and business commerce which makes it a perfect location and natural fit for the next phase of SUSHISAMBA.”
SUSHISAMBA’s newest location presents a stunning dining room, and an outdoor terrace extending into a showstopping private beach club – the first of its kind. Anchored by custom Brazilian-inspired terrazzo flooring, these seamlessly interconnected spaces create a highly discoverable destination for cuisine, music, and design from day to night.
Imagined by award-winning architectural firm, ICRAVE, the 7,000 square foot restaurant transports guests to a dream-like escape, taking inspiration from SUSHISAMBA’s iconic orange tree in an all- new and artistic way. Three-dimensional, perforated metal petals rise to the ceiling to create a theatrical canopy effect through which a myriad of LED pixel lights shine. This precise lighting simulates the subtle movements of a natural tree canopy throughout the space and mimicking the sun as it transitions from dawn to dusk. The result is a clever spectacle of light and shadow play; an ever-changing, immersive experience and reminder of our oneness with nature.
Inside the glass-wrapped dining room warm tones of champagne and orange and wooden finishes play in contrast with sleek, metal curves inspired by brands heritage cultures of Japan & Brazil. The open kitchen and sushi counter celebrate SUSHISAMBA’s signature energy and culinary flair, while the impressive wooden cocktail bar serves as a central beacon – activating the energy of the room with refreshing beverage and signature creations. Inviting lantern-like cabanas serve as semi-private dining spaces – providing intimacy while remaining open to the energetic vibe of the restaurant.
Outside, guests will enjoy an air-conditioned terrace set amidst lush, tropical landscaping, and the tranquillity of cascading pools tiled with Copacabana-inspired mosaics.
Luxury abounds at SUSHISAMBA’s very first private beach club –25,000 square foot oasis. Set against the glistening Persian Gulf, the club features elaborate stonework, multi-level terraces through hidden passages and seductive poolside/seaside cabanas inspired by Japan’s historical light festivals and elegant Kumiko patterns. ICRAVE continued SUSHISAMBA Doha’s day-to-night philosophy, channelling captivating design and an unforgettable ambiance.
Showcasing the brand’s revered culinary creativity, an eloquent blend of Japanese, Brazilian and Peruvian cuisine, SUSHISAMBA Doha’s menu presents exciting new features alongside acclaimed signatures from vibrant ceviche’s and the freshest sushi, to intriguing large plates and fiery and flavourful robata specialties. Corporate Chef John Um, in collaboration with SUSHISAMBA Doha Executive Chef Esteban Guevara, have created new dishes especially for Doha, including the Robata Seviche Mixto, a memorable collision of smoky, Japanese charcoal-grilled seafood with bright acidity and classic leche de tigre; and the Samba Doha maki – the location’s premium specialty roll – made with fresh lobster, kizami yuba, and black sesame dressing over crispy rice for the ultimate fusion of texture and flavour. SUSHISAMBA Doha’s feature robata section, among the brand’s largest to date, showcases incredible seafood, vegetables and meats cooked over binchotan in the Josper charcoal oven or on the grill. All-new additions for this location include entranha and picanha cuts.
Even the dessert program, featuring sweet delights from the brand’s legendary Chocolate Banana Cake to unique explorations of Japanese flavours like the Lemon & Yuzu Pie with crispy ginger meringue, will utilize the robata to pair charcoal fired fruits with delicate sweetness, as in the Usugiri Roasted Pineapple with coriander sorbet.