At SushiSamba, Chef Jose Mendin creates exotic Brazilian, Peruvian and Japanese specialties daily. There’s no one with a better background and flair to create these masterpieces than Chef Mendin himself, as the Johnson and Wales graduate learned early on about exotic ingredients in his great grandmother’s kitchen. In fact, he still refers to her recipe books sporadically for occasional guidance and inspiration. A Puerto Rican native, Chef Mendin worked with Justin Murphy on the Floribbean cuisine movement at the haute Turnberry Isle Resort & Club, then went on to train with Nobu Matsuhisa’s Thomas Buckley at Nobu London before eventually joining Nobu’s Miami opening team and, later, SushiSamba Dromo. Not to be outdone, he’s also searched the world for exceptional flavors and traveled to Spain where he worked at Taller de Cocino Ramiro -- a famed kitchen lab -- and also at Meson de Candido in Segovia, as well as the Michelin-rated El Chaflan in Madrid. Now, of course, he resides at SushiSamba Strip in Las Vegas, and his guests could not be happier.

Apertivos: Sawagani (flash fried Japanese river crabs, $12); Edamame (organic soy beans with sea salt and lime, $6); Green Bean Tempura (black truffle alioli, $8); Tatami Iwashi (crispy dried sardines, $10); Shishito (grilled spicy peppers with sea salt and lemon, $8); Otsumami (assortment of edamame, green bean tempura and shishito, $16).

Raw Bar: Alaskan King Crab Leg ($18); Whole Maine Lobster (MP); Jumbo Shrimp ($7); Little Neck Clam ($2.50); Malpeque Oysters (east coast, $3.50); Blue Point Oysters (east coast, $3); Kumamoto Oysters (west coast, $4); Eld Oysters (Inlet west coast, $3.50); The Bahia (two shrimp, two oysters, two clams and one seviche, $30); The Chicama (half lobster, four oysters, four clams, four shrimp and two seviches, $45).

Small Plates: Tuna Tataki (white asparagus, fresh heart of palm, avocado, tatsoi, citrus soy, $15); Seared Kobe Beef (ponzu geleé, warm Japanese mushrooms, tofu crema, $18); Chicharron de Calamar (cornmeal crusted calamari with tomato, mint, plantain, tamarind, $13); Rock Shrimp Tempura (bibb lettuce, tobanjan alioli, black truffle vinaigrette, $18).

Tempura (all served with SushiSamba dipping sauces): Tiger Shrimp ($13); Latino Vegetables ($10); Japanese Vegetables ($10); Tiger Shrimp and Japanese Vegetable ($14).