A Marina Bay dinner can easily become all about the view. At USHIO Sumiyaki & Sake Bar, the refreshed menu features charcoal-grilled eel tucked into a deep-fried bun, king crab served two ways, and cocktails ordered by the batch. The Japanese restaurant on Level 8 of OUE Tower has introduced over 30 new food and drink items for diners to explore against the Marina Bay skyline.
USHIO’s new menu features seafood and charcoal grills
Charcoal grilling remains central to USHIO’s refreshed menu. The Unagi Manju (S$16) tucks grilled eel into a deep-fried bun, while raw seafood options include Chirashi Salad (S$18) with diced sashimi, cherry tomatoes and flying fish roe, and Maguro Yamakake Tartare (S$18) with marinated tuna and Japanese mountain yam.
King Crab Sumiyaki (S$38) is charcoal-grilled with shio kombu and tenkasu. King Crab Tempura (S$20) comes deep-fried with spicy mayonnaise.
For sharing, Yaki Beef Short Rib (S$70) offers 500–600g of charcoal-grilled beef with sea salt and black pepper sauce. Grilled Teriyaki Kurobuta Pork (S$26) comes with vegetables and house-made salsa, while Crispy Mapo Tofu Bites (S$12) add another smaller-plate option.
Images from USHIO Sumiyaki & Sake Bar
S$85 cocktails made for sharing
The drinks menu includes three new batch cocktails for sharing, priced at S$85 each. Moment of Truth combines Phraya Gold Rum, The King’s Ginger, blue curaçao and pineapple, while Paid in Full mixes gin, Kwai Feh Lychee, lemon shrub and grapefruit. Bourbons & Lacs takes a whiskey-based direction with Jim Beam, Benedictine D.O.M., Angostura bitters and orange.
Individual options include the sake selection that spans several Japanese prefectures, with labels including Dewazakura Tsuyahime Junmai Ginjo, Dassai 23 and Aramasa Colors Ecru.
Images from USHIO Sumiyaki & Sake Bar
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