The SUSHISAMBA legacy lives on in the Lion City.
The year is 2012, and SUSHISAMBA is the talk of London. Perched at the top of Heron Tower near Liverpool Street Station, the restaurant offered panoramic views across the Square Mile alongside a beguiling combination of Japanese, Brazilian and Peruvian cultures. That summer, I spent several evenings beneath its illuminated orange tree, enamoured by a dining concept where sushi, ceviche and charcoal-grilled meats shared the table with cocktails and a carnival atmosphere.
More than a decade later, that familiar formula has arrived in the Lion City. Located on the 52nd floor of Capital Tower in Singapore’s Central Business District, SUSHISAMBA Singapore offers something of an evolution for those familiar with the brand, adding just enough confidence to adapt its international identity to a city that takes food very seriously.
Exiting the elevator, I’m greeted by dense foliage illuminated by the words “Ready to Samba”, a phrase that has become something of a calling card for the brand. Beyond the jungle-like entrance, floor-to-ceiling windows reveal wide views across Singapore, stretching from the surrounding skyscrapers towards the sea.
Inside, the restaurant feels warm and lively. Burnt orange banquettes, patterned flooring and walls thick with tropical greenery soften the glass-and-steel setting. Overhead, a sculptural 3D-printed bamboo canopy curves through the dining room, drawing inspiration from Japanese joinery and Brazilian weaving traditions. The central bar acts as the room’s social anchor, while the city lights gradually replace the golden glow of sunset.
SUSHISAMBA Singapore comes from Sunset Hospitality Group, which previously brought the brand to Dubai before expanding its Singapore portfolio with L’Amo Bistro del Mare and METT Singapore. The connection with Dubai is immediately apparent. Both venues share the same theatrical DNA, energetic soundtrack and appetite for spectacle.
On a busy Thursday evening, percussionists move through the room while samba dancers dressed in feathers provide flashes of colour. It is undeniably entertaining, although diners looking for a quiet conversation may find the thumping soundtrack challenging once the night gathers pace. Still, the performance does not derail the service. The team remains courteous, knowledgeable and remarkably composed as the dining room fills.
The menu is extensive, bringing together recognisable SUSHISAMBA signatures and dishes created specifically for Singapore. Guacamole provides a dependable starting point. Mixed tableside, the combination of ripe avocado, aji amarillo and onion has a bright, clean heat, with crisp tortilla chips providing the necessary crunch.
Japanese A5 Wagyu Gyoza are richer, pairing tender beef with the subtle sweetness of kabocha purée. The dumplings are plump without becoming heavy, while sweet soy rounds out the beef’s richness. Chicken Empanadas arrive as three golden parcels filled with red chilli, onion and cheese. The pastry is crisp, and a dark dipping sauce brings welcome depth.
The Samba Rolls remain one of the menu’s defining features. The Royal combines Japanese A5 wagyu, cucumber, baby asparagus and avocado beneath a glossy layer of beef. Barbecue miso supplies sweetness and smoke, while the vegetables prevent the composition from becoming overly indulgent.
Each SUSHISAMBA location also receives an exclusive roll which works to varying degrees of success. In Saudi Arabia, The Samba Riyadh was a divisive dish featuring a combination of crab, Medjool dates, beef bacon, aji date jam and a parmesan crust. Thankfully, The SAMBA SINGAPORE is a triumphant success. Maine lobster is paired with mango and avocado, before a drizzle of aji honey truffle adds sweetness and fragrance. The delicate lobster remains the focus, supported rather than overwhelmed by its accompaniments.
From the robata section, the signature Black Cod Miso arrives lacquered and lightly charred, its surface caramelised around the edges. The flesh separates into large, buttery flakes, while white miso brings the familiar balance of sweetness and salinity, resulting in one of the evening’s strongest dishes.
The Australian grass-fed short ribs are similarly successful. Cooked until the meat yields at the slightest pressure, they carry a satisfying smokiness from the grill. For the table, the Australian Wagyu Striploin is served perfectly pink and sliced into generous pieces. The beef has enough marbling to remain tender, while a moreish truffle sauce amplifies the meat’s savoury character, although it is best used sparingly. The portion is easily enough for two, particularly after several rounds of sushi and small plates.
Dessert has always been one of SUSHISAMBA’s strong points. The Japanese Doughnuts, or Andaagi, are soft, buoyant, warm and coated in cinnamon sugar, arriving with raspberry ripple ice cream. Their appeal lies in their simplicity. The Manjari Chocolate Fondant is more elaborate, breaking open to reveal a molten centre, with caramelised biscuit ice cream adding sweetness and a pleasing hint of salt.
Far below, the hawker stalls of Lau Pa Sat offer an entirely different expression of Singapore’s culinary identity. SUSHISAMBA is not attempting to compete with that heritage. Instead, it delivers high-altitude dining built around international flavours, 360-degree panoramic views and an atmosphere that becomes increasingly nightlife-driven as the evening progresses.
Two years into its Singapore residency, the restaurant appears to have found its audience. There are private dining rooms and the exclusive SAMBAROOM, but the food remains the most convincing reason to visit. For those like myself who’ve dined at SUSHISAMBA across the globe in Dubai, Doha, Las Vegas and London, there will be a simmering of familiarity and nostalgia, and an abundance of rich, return-worthy flavours.
Where: SUSHISAMBA Singapore, Capital Tower, CBD, Singapore
Contact: www.sushisamba.com