Perennial favorite SUSHISAMBA just opened a new rooftop in West Hollywood

A globe-trotting restaurant brand known for turning dinner into a full-on spectacle has finally landed in Los Angeles. SUSHISAMBA opened its first L.A. outpost this week, taking over a sprawling rooftop in the West Hollywood Design District, bringing with it a high-energy fusion of Japanese, Brazilian and Peruvian cuisines.

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Perched atop La Peer Drive, the 11,000-square-foot space leans hard into the city’s love of see-and-be-seen dining. With multi-level, open-air seating, a buzzy bar and lounge and sweeping views of the Hollywood Hills, the sleek, sun-washed design from Dizon Collective pays homage to Brazilian landscape architect Roberto Burle Marx. A retractable roof means the party can continue regardless of weather, while a private dining room (complete with its own entrance and elevator) ups the exclusivity factor.

“Los Angeles offers an unparalleled blend of creativity, culture, and global visibility,” SUSHISAMBA Group Co-CEO Omar Gutierrez said in a statement. “This opening gives us the opportunity to shape a SUSHISAMBA experience that reflects the city’s vibrancy while propelling the brand forward in thoughtful, innovative ways.”

The opening marks a notable return to the U.S. for SUSHISAMBA, which hasn’t operated stateside in over a decade after building a sizable international footprint in cities like London, Dubai and Singapore. For Los Angeles, the brand is positioning this as more than just a restaurant—it’s a full sensory experience.

That ambition shows up most clearly on the menu. Executive chef Maxwell Terheggen and corporate chef John Um lean into the brand’s signature cross-cultural mashup, blending precise Japanese technique with bold Latin American flavors. Dishes are designed for sharing, but you’ll want to strategize to take full advantage. Otherwise, you might miss the samba L.A. roll, which piles Japanese A5 wagyu and soft-shell crab with chestnut purée and chimichurri, or crispy yellowtail taquitos that arrive spiked with aji panca. Elsewhere, there’s toro tiradito with black truffle, robata-grilled scallops brushed with shiso butter and a theatrical Kobe ishiyaki cooked on a hot stone.

If that sounds like a lot, well, that’s kind of the point of SUSHISAMBA. The restaurant has always thrived on maximalism, where bold flavors, luxe ingredients and high-gloss presentation all compete for attention. Even the drinks follow suit: a sakura negroni riffs on the classic with cherry cordial, while the lychee cooler mixes vodka, coconut and elderflower into something closer to dessert.

Still, the restaurant’s biggest draw might be its atmosphere. In a city saturated with rooftop dining, SUSHISAMBA distinguishes itself by dialing everything up so that the line between restaurant and scene blurs.

SUSHISAMBA is now open nightly for dinner. For more information, click here.