About Sushi Mambo
Sushi Mambo unites Japanese and Latin food in one chic, nightclub-style dining room. Blue, purple, and green lights illuminate the chefs' inventive Japanese and Latin fusion creations, which range from sushi rolls to steaks to fried rice. Though surprising, the combination makes sense, as chef Mitsuhisa Nishio, a first-generation Japanese immigrant, grew up in the Dominican Republic.
He gives churrasco, a Brazilian skirt steak, a twist with a Japanese marinade, and the Latin Lover lobster salad introduces wasabi to plantains. For sushi lovers, he doles out traditional favorites—think spicy tuna, yellowtail, and Dragon—but also delivers fusion inventions. His Dominicana roll is a combination of Spanish sausage, fried cheese, and sweet plantains, and El Rey is packed with pollo guisado, tuna salad, fried cheese, avocado, and sweet plantains. He even caters to American palates with the Nueva York, rolling up shrimp tempura, bacon, avocado, and sweet plantains.
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