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Although the food fuses disparate cuisines like few restaurants do, SUSHISAMBA also has a lot to offer in terms of interior design. Really, you can’t miss the striking interior. The glass façade is self-described as “inspired by the linearity of and color of Mondrian,” which, in simpler terms, means you’ll see bright colors, with two concentric circle sculptures dominating the front of the restaurant. Throughout SUSHISAMBA, you’ll see video projections of Carnaval in Rio, drawing from that Brazilian influence and cuisine. And the back “favela” walls are filled with more vibrant graffiti, giving SUSHISAMBA a lively interior design that you won’t see anywhere else.

SUSHISAMBA can definitely be a romantic restaurant; we think it best suits a date before or after a show, as the lively atmosphere, bright colors and favela wall will give you something to talk about. And as if the décor weren’t enough to get you talking, the wild fusion of Brazilian, Japanese and Peruvian foods will amaze you with the sheer variety of ingredients and originality that goes into making each dish at SUSHISAMBA different. And best of all, that variety means there’s something for everyone—you can order a churrasco bone-in ribeye while your date raves about the samba rolls. If you’re looking for a chic atmosphere and a unique culinary experience, SUSHISAMBA is the place for you.

The one-of-a-kind fusion cuisine at SUSHISAMBA brings with it a number of signature cocktails that you won’t find anywhere else; the use of regional ingredients in drinks you’d associate with a completely different place means many of the drinks on the menu at SUSHISAMBA are original to the fusion restaurant. The pisco punch combines MacchuPisco (a colorless brandy from Peru) with mango, egg white and lime zest for a spin off the pisco sour. Or try the kumori, made with nigori sake, shochu, gin, muddled cucumber and served with a nori-salt rim. For a spicy sip, order the caliente!, made with Leblon Cachaça, passionfruit and mango juice and ajipanca simple syrup. Really, you’ll have to peruse the drink menu at SUSHISAMBA to see all the original drinks for yourself—these are just a few. But even if you’re the most seasoned bar veteran, you’re sure to see something at SUSHISAMBA you’ve never tried, and that’s the beauty of the Las Vegas restaurant’s fusion cuisine.

Desserts at SUSHISAMBA fall into one of three categories: small plates, share plates or large plates. Among the small plates, you’ll have such options as the coco duo, a dark- and white-chocolate custard with a hazelnut croquant, or the Carmen Miranda, a dish with seasonal fruit, berry sponge and yuzu sorbet. Share plates bring you such delights as the mochi, a soft Japanese rice cake filled with ice cream, or the honey crisp taquitos, with your choice of banana or mango. Large plates include the TrêsLeite, with crema fresca foam and cachaça-flamed mango. The level of invention and cultural cuisine exchange continues in the dessert menu at SUSHISAMBA, so like with any savory item, expect the sweet dishes to surprise you with ingredient combinations you’ve never seen before.

You really can’t miss the bar at SUSHISAMBA, which sits right at the front of the restaurant. The oval-shaped bar will certainly catch your eye, with its bright tangerine-colored top and the Mondrian-inspired sculpture hanging off to the side. You can have a full meal while sitting at the bar, which is convenient if you’re flying solo. The drink menu brings you as varied a cast as the food menu, too, with such regional favorites as caipirinhas, mojitos, pisco sours and sake galore.

And be sure to check out SUSHISAMBA’s happy hour specials from 4 p.m. to 7 p.m., and reverse happy hour from 11 p.m. to close, which include $6 apertivos, such as the green bean tempura, and caipirinha and mojito specials.

Depending on how many people are in your party, we’ll have a few recommendations on where to sit. For a date, you’ll want to sit at a booth, in particular table 24. For a larger party, we’d recommend sitting at table 48, which can seat up to 10 people and provides you with a pre-set amount of space, rather than having to combine tables to accommodate your party. And if you can’t get into either one of those tables, you can always try sitting in the lounge, which has seating for between 15 to 30 people, and provides a slightly different view of SUSHISAMBA’s unique interior design.

Oh, the menu at SUSHISAMBA. Where do we begin? Imagine all the culinary delights of Brazil, Japan and Peru, all rolled into one big package, then mixed and matched to take ingredients from one placed and pairing them with presentations from another. That’s what kind of food you’ll find at SUSHISAMBA. For example, something as simple as the Neo-Tokyo roll, made from yellowfin tuna and tempura flake, adds in ajipanca to give an otherwise Japanese flavor a dash of Peru. The sheer wealth of options is really too long to even just name the sections; seviches and tira, robata, sandwiches and salads, bento boxes, churrasco and Japanese Kobe beef are just a few. You can count on original twists to foods you think you might know, and ingredients used in creative ways throughout the menu at SUSHISAMBA. Check your expectations at the door; the variety and inventiveness in SUSHISAMBA’s cuisine can’t be summed up in just a few words.

SUSHISAMBA has one of the longer menus you’re likely to see—a function of its fusion of Brazilian, Japanese and Peruvian cuisine. With so many options, you might be left with your head spinning just from figuring out what to order. But we’re here to help. Here are the five best things to order, in our opinion:

1. Sea bass: The restaurant’s most popular item, the Chilean sea bass comes marinated in miso and is served with roasted organic vegetables and oshinko.
2. Mushroom tobanyaki: A small plate of wild mushrooms, charred green onions and garlic chips make this a perfect choice to share.
3. NeoTokyo: Listed on the samba rolls section, the Neo Tokyo includes yellowfin tuna, tempura flake and ajipanca for a dash of Peruvian spice into familiar Japanese flavors.
4. Cucumber martini: Muddled cucumber, shochu (a vodka-like Japanese beverage), elderflower and fresh-squeezed lime juice make for a drink unlike any you’ve probably ever tasted.
5. Crispy taquitos: We had the yellowtail taquitos, made with shiso, avocado and roasted corn miso, which when combined, create a mix of flavors and textures within a bite-sized package that only SUSHISAMBA could make.

Although the food fuses disparate cuisines like few restaurants do, SUSHISAMBA also has a lot to offer in terms of interior design. Really, you can’t miss the striking interior. The glass façade is self-described as “inspired by the linearity of and color of Mondrian,” which, in simpler terms, means you’ll see bright colors, with two concentric circle sculptures dominating the front of the restaurant. Throughout SUSHISAMBA, you’ll see video projections of Carnaval in Rio, drawing from that Brazilian influence and cuisine. And the back “favela” walls are filled with more vibrant graffiti, giving SUSHISAMBA a lively interior design that you won’t see anywhere else.

Located on the second level of the Shoppes at the Palazzo, SUSHISAMBA has a different dress code, based on the time of day. During the afternoon, the fusion restaurant has a more casual vibe to it, while dinnertime and the evening asks for business casual attire after 5 p.m. The restaurant exudes a hip vibe, from the graffiti wall to the combination of Japanese, Brazilian and Peruvian cuisines, so you’ll want to dress to fit the surroundings. When we had lunch at SUSHISAMBA, many other diners strolled in from the Shoppes at the Palazzo in shorts and sandals, so fee free to dress comfortably during the day—but come nighttime, expect a more in-style crowd.

With such an extensive menu that fuses Brazilian, Japanese and Peruvian cuisines, SUSHISAMBA might overwhelm you, even when figuring out how much you’re going to spend on a meal. To put it into perspective, you can spend as little as $9 on an appetizer, such as whole squid robata with lemon aioli, or the green bean tempura with black truffle aioli. Mains can get pricey at SUSHISAMBA, with something like the 18-ounce Berkshire pork short rib costing $49. The Japanese Kobe beef will be the most expensive thing you can order on the regular menu, coming in at $27 per ounce — almost worth its weight in gold, but not quite. But with the huge selection of sushi, ceviche and other exotic dishes, you can expect to spend between $50 and $100 per person at SUSHISAMBA, depending on how many and how luxe the ingredients are that you choose.