An epic 3-hour lunch at @sushisamba to try their new omakase menu (£82 for 12-dishes or £58 for a shorter version). . Scroll to the right ➡️➡️➡️ for the full menu, new executive chef Andreas Bollanos has taken @Sushisamba food offering to a whole new level. If you are still new to #nikkeifood this menu is for you. . @Sushisamba 12-dish Omakase menu: . Green bean tempura with a creamy and heady back truffle aioli. . Fantastic crispy yellowtail taquito filled with avocado and roasted corn miso, with aji panca sauce and aji amarillo foam - a highlight. . Very well made selection of nigiri sushi of salmon and yellow tail, rice was beautifully seasoned and fresh. . Cancha ceviche with a lime and aji amarillo leche de tigre with creamy polenta (thought was sour cream) and different types of Peruvian corn - white yellow and purple - refreshing with just the right amount of heat. An homage to Peruvian corn. . Wagyu gyoza (potstickers) - super meaty and wonderful. . Stunning yuca plantation - blackened purple yuca, black sesame soil, smoked sweet potato emulsion - smokey, nutty, and sweet - the best dish of the menu in my opinion. . El Topo and Ezo were two types of sushi - these were the weakest links, too many conflicting flavours and textures that did not come together as a whole. . Lamb chops, grilled and served with coconut cream and red miso - why have I never thought of blending these two ingredients before? Eye-opening! . Another exquisite dish was heritage carrots with crunchy quinoa and smoked Japanese mayo. . Moqueca mista was also excellent - and if I am enjoying this after all that food, believe me it was good! I think it is great that @sushisamba serves such a quintessential Brazilian dish, not that well known outside of Brazil. . Dessert was a deliciously gooey chocolate banana cake served with maple butter, plantain chip and vanilla rum ice cream.