Singapore, are you ready to SAMBA?
SUSHISAMBA’s highly-anticipated first Asia Pacific outpost opens today in the heart of Singapore’s buzzing Central Business District, atop the 52nd floor of Capital Tower. With awe-inspiring vistas and a unique blend of Japanese, Brazilian and Peruvian cuisine and culture, SUSHISAMBA offers a fresh, multifaceted dining and entertainment experience like no other in Singapore.
SUSHISAMBA Singapore is owned and operated by Sunset Hospitality Group, a leading lifestyle hospitality group with a portfolio of over 80 venues in 22 countries, including renowned concepts such as METT Hotels & Resorts, Aura Skypool, MOTT 32, Azure Beach, SUSHISAMBA Dubai, Drift Beach Club, DREAM, L’Amo Bistro del Mare, Goldfish, Isola and many more.
Antonio Gonzalez, Chairman and Group CEO of Sunset Hospitality Group, says, “Following the great success of the iconic SUSHISAMBA Dubai, we are very excited for this new chapter in bringing the acclaimed brand to Singapore. Taking this exceptional dining experience to Singapore after its success in Dubai is a natural expansion for Sunset Hospitality, signifying the Group’s rapidly growing portfolio and innovation.”
James Burton, Vice-President of Asia, Sunset Hospitality Group, notes, “We are thrilled to bring the spirit of samba to Singapore, which marks our foray into the dynamic Asia Pacific region. SUSHISAMBA Singapore is a landmark addition to our portfolio, taking pride of place alongside other iconic SUSHISAMBA locations around the world.”
SUSHISAMBA Singapore opens for dinner from 18 July, followed by lunch from 2 September.
Floor-to-ceiling windows wrap around the stunning 12,000-sqft space on the 52nd floor, revealing jaw- dropping, 360-degree views of the city’s skyline and seawaters. Designed by acclaimed architectural firm KokaiStudios, the sophisticated space is crowned with a spectacular 3D printed bamboo installation, intricately crafted with 9,000 pieces.
Lush greenery and plush booth seats encircle the restaurant where a theatre kitchen takes centrestage, featuring a robata counter with a charcoal grill and Josper oven, and a sushi counter with a Tsukiji Seafood Market corner. Guests may indulge in a vibrant selection of Japanese, Brazilian and Peruvian cuisine, from colourful sushi rolls and sashimi platters, to refreshing seviches and charcoal-grilled anticuchos. Complementing the epicurean feast is a bold repertoire of cocktail experiences created by famed Italian mixologist, Giancarlo Mancino.
The lifestyle venue beckons the stylish set to dine and unwind over executive lunches, post-work libations and convivial dinners, easing through a series of dedicated spaces that set the stage for an unforgettable night out. An eclectic blend of Afro House, Brazilian and Latin beats pulses through the Dining Room, Lounge and Bar, uplifted by an effervescent service crew that create an engaging guest experience. Gracing the floor with their rhythmic strides, SUSHISAMBA’s iconic Samba dancers and percussionists fill the air with the irrepressible vibe of Carnaval.
The revelry extends skyward through a corner stairway leading up to the SAMBA Room, offering a more exclusive ambience for guests and parties on the mezzanine floor. Tucked away from the dining area lie three private dining rooms, each uniquely designed with the characteristics of Japan, Brazil and Peru. The private rooms cater to both smoking and non-smoking diners, and are fitted with AV equipment for presentations and small corporate events of up to 12 guests.
Culinary Concept
SUSHISAMBA’s culinary concept is born out of three distinct influences coming together, in a creative union of authentic Japanese, Brazilian, and Peruvian flavours, techniques and ingredients. At the helm of the culinary direction is Chef Kyung Soo Moon, together with Executive Chef Paul Hallett, who heads the local culinary team.
Chef Kyung Soo Moon, Culinary Director, Sunset Hospitality Group, says, “At SUSHISAMBA, we are more about ‘fun dining’ than fine dining. Our aim is to create shared experiences, which is why our menu is designed to be savoured among friends and loved ones. The flavours in our dishes are just as memorable as the vibrant presentations and the beautiful surroundings in which they are served. We present a harmony of Japanese, Brazilian and Peruvian influences, each true to its own essence, yet complementing one other in its own special way.”
Global Favourites and Singapore Exclusives
The menu features many of the brand’s global favourites, such as its Peruvian seviches and iconic SAMBA rolls, coupled with a selection specially crafted for the Singapore audience.
A must-try is the signature SAMBA Singapore Roll, filled with succulent Maine lobster, mango and avocado, drizzled with aji honey truffle. It is encased in soy paper, a departure from the traditional nori wrap, offering a delightful twist on the classic maki roll.
Exclusive to SUSHISAMBA Singapore, the SAMBA Chilli Crab Roll tantalises with crispy soft-shell crab paired with Singapore’s distinctive chilli crab sauce and yuzu mayo.
Small sharing plates to perk up the palate include Crispy Octopus with Miso Kabocha Puree, Fennel Herb Salad and Chimichurri, Chicken Empanadas, and Crispy Taquitos with a range of fillings such as Yellowtail with Avocado, and Lobster with Japanese Tartar and Yuzu. Guests can also look forward to dishes with prized ingredients such as well-marbled Japanese A5 wagyu and choice toro (tuna).
Sushi Counter: Tsukiji Seafood Market
Laden with the freshest seafood and glistening tuna flown in from Japan, the Tsukiji Seafood Market at the sushi counter is led by a Head Sushi Chef who has gained valuable expertise in an esteemed Michelin-starred Japanese restaurant. Every sushi creation is meticulously crafted, using the highest quality ingredients, including sushi rice seasoned with traditional red rice vinegar for the most authentic flavour.
Take your pick from classic maki rolls and nigiri, vibrant sashimi platters, and novel SAMBA rolls like the Sambazonia or the Asevichado, which combines Japanese and Peruvian influences, with tuna, salmon, sweet potato, cancha corn, aji Amarillo and leche de tigre.
Robata Grill
At the robata grill section, chefs rustle up fresh ingredients over a traditional Japanese charcoal grill and Josper oven, where SUSHISAMBA’s popular anticuchos are made. Tuck into grilled Peruvian-style skewers of Chilean Seabass glazed with white miso and Angus Beef with aji panca, along with fine cuts of A5 Japanese Wagyu Striploin with samba sauce and wasabi, miso-marinated Black Cod, and Kurobuta Pork with rocoto hoisin and pickled kombu radish.
Peruvian Specialties
The authentic Peruvian cuisine served at SUSHISAMBA reflects the country’s unique terrain spanning the Andes mountains to the Pacific Ocean, with specialties ranging from warming claypot dishes to meaty anticuchos and refreshing seviches.
Highlights include the aromatic Arroz Chaufa, a Peruvian wok-fried rice with jumbo asparagus served in a claypot, as well as its signature seafood seviches such as Sea Bream with Truffle Leche de Tigre and Sweet Potato, and Salmon with Aji Amarillo.
Sweet Treats
For dessert, enjoy the Japanese Doughnut Andagi with black sesame ice cream, raspberry and mango puree, opt for a luscious Yuzu Cheesecake, or refresh with a playful platter of SAMBA Pops, lined with popsicles of chicha morada (purple corn) sorbet.
Creative Concoctions
Created by famed Italian mixologist Giancarlo Mancino, SUSHISAMBA’s one-of-a-kind cocktail and mocktail experiences, are made with premium spirits from Japan and South America, and Mancino’s own exclusive labels.
The artfully crafted tipples capture the flavours and cultures of Japan, Brazil and Peru, mirroring influences from the restaurant’s culinary offerings. Headlining Brazil is the Amazónico, a refreshing blend of Germana Umburana Cachaça, passionfruit, Amaretto Adriatico, vanilla and prosecco, while the Bahia Colada intrigues with a mix of Roku Gin, matcha, Fernet Hunter Cacao and coconut.
Brimming with Peruvian charm, the Llamaliscious is a tropical delight of The Lovers Rum, pineapple, campari, ginger and lime, alongside the Inca Sour, crafted with Demonio de los Andes Quebranta Pisco,
pear, soursop vinegar, Rinomato Americano Bianco and Lemon. From Japan hails the Geiko, a delicate harmony of Aperol, guava, apple, lemon, Mancino Vermouth Sakura, and sparkling sake, as well as Rikishi, a bold blend of Nikka Days Whisky, yuzu, orgeat, Pedro Ximénez and Abbotts Bitter.
Making history at the bar is the first cocktail made on tap for the SUSHISAMBA group: the El Capitán is a famous Peruvian cocktail reimagined with a twist on the Manhattan, melding the robust earthiness of pisco with the smooth, sweet notes of vermouth and the complex, fruity undertones of Ratafia.
Teetotallers can revel in SUSHISAMBA’s inventive mocktail repertoire, with concoctions such as Matcha Momo with Sei Bellissimi BelliNO Peach and non-alcoholic Matcha Sake, and Guanábana Colada with Soursop, Pandan and Coconut Vinegar.
Sake and Wine List
True to its Japanese roots, SUSHISAMBA boasts one of the largest sake lists in the city, starring a premium selection of Junmai Daiginjo, including Miyakanbai SUSHISAMBA Label Junmai Daiginjo, Daishichi Junmai Daiginjo Minowamon Kimoto and Hououbiden Gold Phoenix Junmai Daiginjo among others.
SUSHISAMBA’s team of expert sommeliers are on hand to recommend the best pairings and top selections from its extensive wine list, featuring premier wine regions around the world, with a special focus on Champagne, Bordeaux, Burgundy, and Tuscany. Guests may also savour premium wines, coveted vintages and champagnes by the glass, such as the Dom Perignon 2013, served via the Coravin® wine preservation system.
