Restaurant Week:Sushi Samba rio

A week ago, we went to Sushi Samba rio for the last day of restaurant week. We loved the colorful interior and atmosphere. Mr. F and I were happy to split all our options. For the first course, we had the 
Tuna Serviche with jalapenos, avocado and garlic chips and Pork Belly Gyoza with enoki and ginger broth. We were  surprised by the Japanese-Brazilian-Peruvian take on cerviche.It was delicious. For the second course, we had theChef Shige Sushi Plate sushi nigiri assortment and taisho roll (shrimp tempura, shishito pepper, cilantro, red onion, spicy mayo)and the Braised Short Ribs with 
aji panca, sweet corn arepa, lime crème fraîche.
 And for dessert, we had Mochi, soft japanese rice cakes filled with ice cream in red bean, mango and green tea flavorsand
Cafe com Leite Parfait milk chocolate-hibiki mousse, coffee ice cream, milk foam. Both were absolutely stellar. We had a great time and enjoyed every course. 

Having mochis always make me think of my grandmother. She always has them in her freezer, especially the mango flavor! 

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