With pulsating music and lively ambience, SUSHISAMBA marries the best of east and west for diners. Photo Credit: SUSHISAMBA
Sushi just got a fiery new beat, thanks to SUSHISAMBA! The restaurant
renowned for its unique blend of Japanese, Brazilian, and Peruvian
cultures and cuisines – alongside a burning passion for music, art and
design – will be opening its first-ever location in Asia when it comes
to Singapore this July as part of Sunset Hospitality’s newest addition
to the portfolio.
SUSHISAMBA will be situated in the heart of Singapore’s central
business district, located on the 52nd floor of Capital Tower, and will
offer unobstructed 360-degree views of the cityscape and sea.
Designed by world-renowned architectural firm KokaiStudios,
SUSHISAMBA combines sleek and organic designs to create a sophisticated
space spanning over 1,000 sqm and spreads 250 seats across multiple
levels.
The area also features a theatre-style open kitchen and robata grill,
where chefs will wow and impress diners, accompanied by DJs, Samba
dancers and percussionists performing with an eclectic blend of Afro,
Brazilian, and Latin-inspired tunes – creating a lively ambience that
reflects SUSHISAMBA’s Brazilian and Peruvian roots.
Every SUSHISAMBA around the world shares a similar spirit, but each
with unique contemporary city-specific design concept – and the jewel of
the Singapore restaurant’s layout is the iconic SAMBA ROOM, a chic
lounge-style setting on the mezzanine floor where diners can savour
expertly-crafted creative cocktails.
There’s more than meets the eye, though – concealed behind discreet
doors in the main dining area are three exclusive private dining rooms,
each with their own unique ambience and breathtaking views of the city,
offering guests an intimate dining experience of their own.
Helming the dining programme is chef Kyung Soo Moon, who brings
Japanese, Brazilian and Peruvian influences together with signature
SUSHISAMBA dishes such as the Peruvian ceviche; Chef Moon has also
adapted a selection of creations to suit local palates and preferences.
Championing freshness and sustainability in its ingredients, the
restaurant will also work with local farms for organic vegetables and
produce, and bring in fresh tuna sourced directly from Japan.