SushiSamba Rio
504 N. Wells St. (Grand Ave.)
Send to Phone
Chicago, IL 60610
312-595-2300 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment
- Outdoor dining
- Open late Tues.-Sat.
- Parking lot
- Casual
* Click here for rating key
Here we have an alliance (unholy at times) between Japanese (the sushi part) and South American (the samba part). Nonetheless, the 12,000-square-foot eatery quickly gained---and has since maintained---a scenester following. It’s not easy getting everything right in this kind of arrangement, but often the kitchen succeeds. We like the creative rolls---try the Pacific with king crab, avocado and Asian pear wrapped in soy paper with wasabi-avocado crema. Sea bass skewers with starchy Peruvian corn and braised short ribs, served in a sizzling cast iron pot with Japanese wild mushrooms, are memorable. Not to be missed is the brunch, which features everything from Japanese breakfast to buttermilk cakes with pear syrup and Valrhona chocolate fondue. For dessert, indulge guilt-free in the delicate, refreshing fruit tiraditos, paper-thin slices of fruit with flavored “pearls’; we especially like the mango with mint and pineapple with coffee. Or, go for broke with the pear custard, baked in an iron pot with vanilla bean ice cream. |

RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













Here we have an alliance (unholy at times) between Japanese (the sushi part) and South American (the samba part). Nonetheless, the 12,000-square-foot eatery quickly gained---and has since maintained---a scenester following. It’s not easy getting everything right in this kind of arrangement, but often the kitchen succeeds. We like the creative rolls---try the Pacific with king crab, avocado and Asian pear wrapped in soy paper with wasabi-avocado crema. Sea bass skewers with starchy Peruvian corn and braised short ribs, served in a sizzling cast iron pot with Japanese wild mushrooms, are memorable. Not to be missed is the brunch, which features everything from Japanese breakfast to buttermilk cakes with pear syrup and Valrhona chocolate fondue. For dessert, indulge guilt-free in the delicate, refreshing fruit tiraditos, paper-thin slices of fruit with flavored “pearls’; we especially like the mango with mint and pineapple with coffee. Or, go for broke with the pear custard, baked in an iron pot with vanilla bean ice cream. 


