At SUSHISAMBA Doha, Sirine Boudjadi experiences a confident mix of Japan, Brazil and Peru that actually makes sense once it lands on the plate.
Beyond the fact that it sits inside Waldorf Astoria Doha Lusail (so yes, it’s polished), SUSHISAMBA Doha doesn’t do ‘quiet dinner’. This is a high-energy spot with a very clear, confident identity: Japan, Brazil and Peru in one menu, delivered as small plates you’re meant to share, steal, argue over and reorder. We can tell straight away, just from reading through it.
The contrasts are obvious: crisp next to charred, citrus cutting through richness, clean flavours sitting beside something smoky or bold. No big ‘fusion’ speech, just combinations that genuinely make sense. And the room moves at that same pace.
Everything is warm-toned and boldly designed: amber-toned palette, wood textures and metallic finishes, sculptural columns and perforated details that throw moving patterns across the room. At the centre, a tree-like structure above the bar instantly draws our eye. The terrazzo floor keeps things graphic, the lighting stays golden and the open kitchen and sushi counter bring a constant sense of movement. It’s also not the kind of restaurant that relies on the playlist alone. The night we visited, a violinist was doing the rounds and the entertainment shifts depending on the night (DJ sometimes, saxophonist other times). Translation: SUSHISAMBA Doha stays loud, lively and switched on, even if you’re just here for dinner.
Made For Sharing
There’s barely time to figure out who ordered what before hands start reaching across the table. Suddenly it’s less ‘one plate each’ and more a free-for-all. First on, the Pão de Queijo (round cheese breads). Warm, chewy, properly cheesy, they’re gone in seconds. But the real hook is that truffle honey butter. Sweet, earthy, slightly over the top, in the best way. The Wagyu Gyoza come in right after and shift the mood. The bottoms are crisp and golden, the filling is juicy and that kabocha purée softens everything just enough so it never tips into heavy.
The Lobster Taquitos switch up the texture completely. Crunch first, then soft lobster and avocado, then that honey-chipotle kick that lands sweet before it turns smoky. Messy, seriously addictive, impossible to stop at one. We also try one of the newer menu additions, the King Crab salad, and it might be the smartest order on the table. Not the loudest, but the one that keeps it all balanced. Delicate crab, fresh vegetables, creamy Japanese mayo. Clean, light and exactly what we need between indulgent bites.
Once the starters are out of the way, we move on to two of the newer mains. From the Robata section first, we try the Tenderloin with foie gras and it arrives like it knows it’s the main character. The beef is ridiculously tender, the pâté melts straight into it, and the spicy soy cuts through with just enough salt and heat to keep it from feeling too rich. From the Large Plates section, the Braised Lamb leans full into comfort mode. Soft to the point of falling apart, balanced by Peruvian corn and fragrant garlic rice… it’s very easy to keep eating even when we’re technically full already.
Desserts keep the momentum going. The Burnt Cheesecake looks sharply structured: thick, dense, creamy, topped with sharp shards of dark tuile and crunchy caramelised cancha. It’s all about contrast: smooth vs crisp, rich vs bitter. The Lemon & Yuzu Pie goes the opposite direction. Lighter, brighter, more delicate. Mango sauce pooling underneath, citrus notes coming through first, then that soft cream that rounds everything out. It feels fresh, almost like a reset after the heavier plates, which is kind of risky… Because suddenly, a round two doesn’t sound like a bad idea at all! ✤
GO: CALL 4456 5774 FOR MORE INFORMATION OR TO MAKE A BOOKING.
