It’s inspiring - and freeing.”ġ228 Main () opens Monday for breakfast, lunch and sales of baked goods. This is an opportunity to make my own decisions. “For 30 years, for every restaurant I’ve run for him, I’ve made decisions by putting on my Wolfgang Puck hat. “It took me 30 years to develop a team that would allow me to come down here,” Robins said. Main St.) has been a restaurant three decades in the making, Robins said, gathering long-standing culinary confrères and younger kitchen colleagues to break bread together, as it were. Robins extended the rear of the 1950s building, which his company bought in 2021, to accommodate baking operations.ġ228 Main (address: 1228 S. The bakery is a central point of the restaurant.”Īnd so the pastry case lies just inside the door, offering croissants and pain au chocolat, flaky danish cradling heaps of blueberries, and cruffins (croissant-muffins) provisioned with tangy lemon curd.īehind the case, crusty loaves of artisan bread, artfully arranged just so, fill wooden shelves 1228 and MAIN logos are baked into the loaves. “I’ve always wanted to have here a neighborhood spot like that or like the neighborhood spots where I grew up in San Francisco. You would come into a bakery run by a family and smell the bread, smell the pastries, smell the coffee. Robins, who is keeping his day gig, has ranged the world opening restaurants for Puck, and “my love of bread, my love of pastries, comes from my travels in Europe. (Daniel Pearson/Las Vegas Review-Journal)Īt the new 1228 Main in downtown Las Vegas, baked goods are these things all at once: menu staples and works of art, purveyors of sense memory and inspiration for the restaurant.ĭavid Robins, a former San Francisco chef and the longtime director of culinary operations for Wolfgang Puck, created 1228 Main, and the celebrated chef is one of his business partners in the venture. Shortly thereafter, John accepted an Executive Sushi Chef and Japanese Kitchen Chef position at Hanabi Japanese Restaurant and Sushi Rosen, high-end establishments, where John oversaw and trained employees in customer relation management and food preparation procedures.An assortment of artisan bread at David Robins’ new restaurant, 1228 Main, in the Arts District on Wednesday, May 31, 2023, in Las Vegas. In 2000, he became a Sushi Sous Chef at Fuji Japanese Steak and Sushi House in Tennessee, embracing an opportunity to develop his skill set by learning teppanyaki – an experience that strengthened his ability to simultaneously cook for, and communicate with, guests.
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Moving to the United States at age sixteen, John ambitiously sought professional experience to broaden his understanding of, and approach to, sushi and Japanese cuisine. John views each plate as a canvas, enhancing the experience for guests with conceptually plated ingredients - or as John says “edible art-work” - that highlight the beauty of color and texture characteristic of Japanese cuisine. His mother and aunt, respectively, a potter and a painter, fostered his eye for creativity, an aspect of his childhood that has inspired John’s current culinary approach at SUSHISAMBA, manifested in his artful presentations. Born and raised in South Korea, John developed an affinity for food at a young age, embarking on an international culinary journey that began in his hometown of Seoul.įirst influenced by his grandmother’s occupation as a diver, John grew up experiencing seafood in its freshest form, acquiring a taste for aquatic life that would make most youngsters squirm, including sea urchin and abalone. Regional Corporate Sushi Chef of SUSHISAMBA Las Vegas, Miami Beach and Coral Gables, John Um, has mastered the art of sushi, from his precise technique to his aesthetic presentation. Or if you prefer to sip on premium sake, let our sake sommelier be your guide.
Are you looking for something even more unique? SUSHISAMBA has the largest Japanese Whisky collection in Las Vegas. The Nina Fresa, Samba Sour or Caipirinha are sure to inspire. When it comes to libations, sit back and sip on one of our signature cocktails. Made with maple butter, a plantain chip and vanilla rum ice cream. If you are looking for a decadent dessert, try our Warm Chocolate Banana Cake. Vegetarian, vegan or gluten conscious? We’ve got that covered.
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Or culinary inventive dishes for a unique dining experience. From traditional favorites like Japanese Tempura, Brazilian Churrasco and Peruvian Seviche. With something for everyone, our menus offer robust dining options. Tour a culmination of cultures with our innovative menu. The stunning visual effect evokes a feeling of movement, enhancing your dining experience.
The restaurant welcomes guests with a dramatic art installation of graffiti swirling “ribbons”. We infuse a one-of-a-kind experience transporting you to these regions through inspired culinary dishes. SUSHISAMBA is a blend of Japanese, Brazilian and Peruvian culture and cuisine.
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