Located on Level 8 of OUE Tower at Collyer Quay, USHIO Sumiyaki & Sake Bar is a Japanese restaurant under the Tunglok group that offers diners a combination of contemporary Japanese dishes, cocktails and views of Singapore’s Marina Bay skyline. The restaurant has recently refreshed its menu with more than 30 new items, including charcoal-grilled specialities, sharing plates and cocktails designed for groups.
We visited to try the new offerings, working our way through a selection of drinks, seafood, meat and Japanese-inspired bar bites. Our overall impression was that USHIO is best approached as a place for drinks and a relaxed evening with a view, with the food serving as an accompaniment rather than the main attraction.
We started with the Moment of Truth (S$85), a cocktail made with Phraya Gold Rum, The King’s Ginger, Blue Curacao and pineapple. The combination gives the drink a tropical profile, with pineapple bringing a fruity character while the rum provides the alcoholic backbone. It is a colourful option for those who prefer their cocktails with a fruitier profile.
Do not get shock by the price at $85 for a serving. It comes as a larger-format cocktail, intended for sharing rather than a conventional single serving.
Our first dish was the Chirashi Salad (S$18), comprising assorted diced sashimi, cherry tomatoes and flying fish roe. It provided a relatively light start to the meal, with the seafood offering a familiar Japanese flavour profile and the tomatoes adding some freshness.
The King Crab Tempura (S$20) followed, featuring a deep-fried king crab leg served with spicy mayonnaise. The appeal here lies in the contrast between the fried exterior and the seafood within, with the mayonnaise providing a creamy, mildly spicy accompaniment. It is an easy dish to share over drinks.
Next was the Unagi Manjū (S$16), which places charcoal-grilled sea eel inside a deep-fried bun. This was one of the more interesting concepts on the menu, combining the smoky, savoury character of grilled eel with the crispness of the bun.
The Crispy Mapo Tofu Bites (S$12) brought another fusion element to the table. The dish consists of crispy tofu with minced pork and beef in a Japanese-style mapo sauce. It combines the familiar flavours of mapo tofu with a crispier format that makes it easier to eat as a sharing plate. Of the more casual items, this is the sort of dish that makes sense alongside a round of drinks.
We then tried the Eihire (S$12), or grilled dried stingray fin. A familiar item at Japanese izakayas, eihire is typically appreciated for its chewy texture and concentrated savoury flavour. Its appeal is less about a substantial portion of seafood and more about having something to nibble on between sips of a drink.
The Sakana Senbei (S$6) was a simpler offering of crispy fish crackers served with mayonnaise and mentaiko sauce. At this price, it is an accessible snack to order alongside cocktails or sake. The crackers provide crunch, while the mentaiko mayonnaise adds a creamy, savoury element. It is not an elaborate dish, but it fulfils its role well as a casual bar bite.
For something more substantial, we moved on to the Grilled Teriyaki Kurobuta Pork (S$26), served with vegetables and homemade salsa. The pork brings together the familiar sweetness of teriyaki seasoning with the richer flavour of Kurobuta pork. The accompanying vegetables help round out the plate, while the salsa offers a contemporary touch.
The Surume Ikayaki (S$20) featured charcoal-grilled Japanese flying squid finished with shichimi chilli flakes. This is a dish that fits naturally into USHIO’s sumiyaki concept as grilling gives the squid a more pronounced flavour while the chilli seasoning adds a little heat.
We ended the food tasting with the King Crab Sumiyaki (S$38), a charcoal-grilled king crab leg finished with shio kombu and tenkasu. Unlike the tempura version, this preparation puts the grilled seafood flavour at the forefront. The shio kombu adds a savoury, seaweed-based seasoning, while the tenkasu provides an additional textural element.
USHIO’s new menu offers a broad selection of dishes for sharing, spanning sashimi, fried bites, grilled seafood and meat. The approach is closer to elevated contemporary Japanese bar food than a traditional Japanese restaurant focused on a few signature dishes. Prices are on the steep side, but reasonable considering the location and view.
For us, USHIO is best suited to those who want a scenic place to enjoy cocktails, sake and a selection of Japanese-inspired sharing plates. The food is generally decent, but the combination of drinks and views is what makes the experience more compelling. If you are heading there primarily for an impressive culinary experience, it is worth tempering your expectations. If the plan is to enjoy a few drinks, order some bar bites and take in the Marina Bay skyline, USHIO makes a more convincing case.
USHIO Sumiyaki & Sake Bar
Address:
OUE Tower, Level 8, 60 Collyer Quay, Singapore 049322
Opening Hours:
Monday to Saturday, 11.30am to 3pm (last order 2.30pm), 6pm to 10.30pm (last order 9.30pm).
Closed on Sundays.
Contact:
+65 9105 3488 (WhatsApp only)
