Sushisamba adds seasonal crowd faves to permanent lineup, refreshes menu after two years

If you’ve heard of Sushisamba, you’re likely familiar with its fun, high-energy dining experience — complete with samba dancers, stunning skyline views, and a unique distinctive fusion of Japanese, Brazilian, and Peruvian flavours.

Sushisamba Group is a global brand that began in New York City and has since grown to 11 locations across eight countries. In Asia, however, there is only one — right here in Singapore, located on the 52nd level of Capital Tower in the CBD.

The restaurant has spent the past two years drawing a diverse crowd, from office workers and after-work groups to date nights and celebratory gatherings.

After two years, it was time for a menu refresh. The brand took note of the seasonal dishes that were crowd favourites, and made them into permanent offerings.

That said, the core menu remains largely familiar, with only some changes rather than a full overhaul.

Sushisamba’s senior executive chef, Paul Hallett, says that at Sushisamba, “food is all about the social experience”.

Rather than individual plates, the menu and service here are designed around sharing, interaction, and the lively energy of the room.

What’s new on the menu

One of the updates is an expanded sushi selection.

The uni & tuna (S$24 per piece) features crispy nigiri rice topped with velvety uni and rich tuna, while the crispy salmon (S$33) comes as a tempura nori roll filled with semi-cooked salmon, cream cheese, and smoky aji amarillo.

The small plates line-up also has some new additions.

Inspired by Brazilian feijoada, the empanada (S$32 for three pieces) combines pork secreto, chorizo, and tender pork belly with black beans and nutty manchego cheese — all wrapped in a pastry shell reminiscent of a curry puff.

One of my favourites was the seafood seviche (S$34), a ceviche featuring scallop, prawn, octopus, and calamari — all in a bright, citrusy Peruvian leche de tigre (pineapple tiger’s milk).

The flavours were especially refreshing, with an acidity that highlighted the seafood well, while the pineapple added some fruity sweetness to the dish.

We had some of its new mains, too.

The grilled sea bass (S$69) is charcoal-grilled for crackly crisp skin and served with a smoky red pepper aji amarillo sauce.

The fish itself was soft and flaky, with a nice char from the grill, while the sauce brought a kick of heat. It was easily one of the table’s most well-liked dishes.

For something richer, the mushroom tobanyaki (S$46) — a traditional Japanese cook on a sizzling plate — combines black truffle, seasonal mushrooms, crispy tofu, and coconut milk for a smooth and comforting profile.

There are also more vegetarian-friendly choices on the refreshed menu.

The miso eggplant (S$18) was another standout. The caramelised eggplant comes with an addictive sauce — featuring elements such as fragrant roasted Chinese garlic ginger oil, rich tomato French fondue, and tomato ponzu.

The sauce is spicy-savoury, and brings plenty of flavour. It’s also one of chef Paul’s favourite dishes on the new menu.

The roasted cauliflower (S$18), too, was nutty and beautifully charred, paired with herby garlic chive ocopa (Peruvian sauce with black mint huacatay) and creamy black garlic aioli. There’s plenty of texture in this dish, too.

Sushisamba keeps it going with its line-up of dining experiences.

There’s the well-loved lively Copacabana brunch on Saturdays, complete with free-flow drinks, live stations, DJs, and samba performances. There’re also weekday offerings such as the Vivo business lunch and Alegria dinner course menus.

The restaurant will also have a special Mother’s Day lunch on May 10, featuring a five-course menu with a beautiful view.

This was a hosted tasting.

For more ideas on what to eat around the area, check out Yaowarat Cafe with Thai dishes for under S$10 and the story behind Between Buns Deli, the CBD sandwich deli spot.