SUSHISAMBA Singapore

Perched 52 floors above Tanjong Pagar, SUSHISAMBA Singapore pairs sweeping CBD-and-sea views with bold Japanese, Brazilian and Peruvian flavours in a setting that feels far more like a lively celebration than a stuffy fine-dining affair. First launched in New York 27 years ago, the globally renowned restaurant has since made its mark in cities like London, Las Vegas, Dubai and Edinburgh with its signature blend of Japanese, Brazilian and Peruvian cultures and cuisines. 

At the Singapore outpost, that tri-cultural energy comes alive in full force. And what better way to experience this than with SUSHISAMBA’s wildly popular weekend affair: Copacabana Brunch.

Photograph: Cam Khalid

The vibe

First things first: request a window seat when booking. By day, SUSHISAMBA Singapore is all sweeping skyline views, warm golden light and glossy interiors that sit somewhere between tropical glamour and an after-hours lounge. The floor-to-ceiling windows frame the CBD like a living postcard, and depending on where you’re seated, the view stretches all the way out to the Singapore Straits. 

Elsewhere, the restaurant’s eye-catching 3D-printed bamboo installation, crafted from more than 9,000 pieces imported from Dubai, immediately draws your attention upwards. At the same time, polished wood, marble floors and pockets of lush greenery soften the dramatic setting with rainforest-inspired warmth. 

Then comes the Copacabana Brunch transformation on Saturdays. The DJ keeps things buzzing from noon, but around 1pm, the energy noticeably lifts. Suddenly, percussionists appear, samba dancers weave between tables, and guests join in by shaking the tambourines on their tables. I couldn't help but unleash my inner Shakira too. 

Photograph: Cam Khalid

The food 

The Copacabana Brunch menu feels more curated and intentionally paced, with a buffet spread and live stations alongside plated dishes that arrive at your table steadily throughout the meal. 

The sushi station is the obvious crowd magnet, turning out nigiri, sashimi and classic rolls throughout service. But surprisingly, it was the seviche station that kept pulling me back. The crab leg seviche came bright and punchy with that addictive citrusy sharpness that instantly wakes your palate up, while the watermelon version was fresh, light and ideal once the afternoon heat started kicking in. 

The robata skewers also deserve attention. Freshly grilled chicken and mushrooms came smoky, savoury and properly hot, which balanced all the colder seafood and sushi beautifully. 

Beyond the buffet spread and live stations, the brunch also includes a two-course meal served directly to your table, featuring a selection of starters and mains. The black cod arrived silky and buttery beneath a glossy white miso glaze, while the Australian grass-fed short ribs delivered rich, smoky flavours that felt deeply comforting alongside all the lighter seafood and sushi dishes.

Be sure to save some room for desserts like churros doughnuts with dulce de leche, burnt cheesecake, caramelised pineapple with coconut crème brûlée, and more.

The drinks 

If you're feeling indulgent, upgrade with one of four Champagne add-ons (from $40), which includes everything from classic pours to rare vintages, alongside free-flow wines, beers and a rotating line-up of cocktails. These free-flow drink packages are generous, so it’s worth pacing yourself and enjoying them as part of the overall experience rather than anything to rush through.

The cocktail selection here complements the food rather than competing with it. The Kiwi Paloma is bright and refreshing with a citrusy edge, while the Spicy Diablito brings a gentle heat that lifts the palate between bites. That said, the four-cocktail line-up does feel slightly limited over the course of a three-hour brunch, and the absence of mocktail options feels like a missed opportunity for non-drinkers wanting to join in on the experience.

Time Out tip 

Keep an eye out for the seasonal editions of the Copacabana Brunch too. Special occasions like National Day, Grand Prix season, Halloween and Christmas come with themed dessert tables and extra festive touches.