Ceviche Bar Near Me in the CBD: SUSHISAMBA's Seviche Counter, Capital Tower

SUSHISAMBA Singapore holds a reserved table for only 15 minutes, so arrive on time at 168 Robinson Road, #52-01, Capital Tower, Singapore 068912. The restaurant's own menu calls the sushi and seviche bar its centerpiece, and the five seviches on the 2026 a la carte run from S$28 for tuna and watermelon to S$48 for a mixed selection. For office workers in the CBD searching ceviche bar near me, it is the highest-floor raw bar south of the river.

The menu opens with the brand's founding story: Japanese emigrants who sailed to Brazil and Peru in the early 20th century, and the food that grew up in Lima, Callao and Sao Paulo. That is why a single page lists nigiri, Brazilian robata grills and Peruvian seviche dressed in leche de tigre. The first SUSHISAMBA opened in New York in 1999, and the Singapore branch brings the same Carnaval colours and samba soundtrack to a skyscraper on Robinson Road.

Capital Tower is a 52-storey office block above Tanjong Pagar MRT on the East-West Line, and the restaurant occupies the top floor. Windows wrap around the dining room, which the restaurant describes as having 360-degree views, so the harbour to the south is as much part of dinner as the Marina Bay skyline. The SAMBA ROOM, a separate party space, opens on Friday and Saturday nights from 6pm to 1am.

The Tuna Watermelon at S$28 is the gentlest start: cubes of tuna and watermelon in an aji amarillo tigre, finished with furikake and nori. The Sea Bream, S$29, is greener and hotter, with green chilli, coriander, cancha corn and a drizzle of panca oil. The Sea Bass, S$30, is the most traditionally Peruvian of the five, made with leche de tigre, corn, red onion and sweet potato, and it is marked gluten-free.

The Seafood seviche costs S$34 and mixes scallop, prawn, octopus and calamari in a pineapple tigre, which brings sweetness to balance the lime. If you cannot decide, the SAMBA Seviche at S$48 is a selection of the house seviches on one plate, enough for three people to taste each style. For two diners, the better plan is the Sea Bass plus the Seafood, which together cost S$64 and show both the classic and the fruit-led sides of the menu.

Skip the S$290 ultimate sashimi platter unless you are celebrating; the seviches and small plates deliver the tri-cultural idea more convincingly. From the robata, the anticuchos come two to an order, and the Chargrilled Sea Bass with red pepper aji amarillo sauce is S$69. The Yellowtail Tiradito, with truffle soy and caviar, sits among the small plates. For a full guided meal, the SAMBA Omakase is S$185 per person with a minimum of two, and the wine pairing adds S$129.

While you wait for the seviches, the aperitivos list is built for the bar: edamame salted or spicy with yukari and lime, and a guacamole sharpened with aji amarillo and served with tortilla chips. If the table wants something hot and shareable after the raw course, the Seafood Cazuela is a rice pot of shrimp, squid, black cod, scallop, clam and octopus in aji amarillo sauce, priced at S$69 and big enough for two or three people.

Our honest take is that the seviche bar is the strongest reason to come here, more than the sushi rolls, which you can match elsewhere in the CBD for less. The tigre sauces change from dish to dish, from aji amarillo to pineapple to panca oil, and that range is hard to find under one roof in Singapore. Order the raw plates first, then decide on robata once you know how hungry you are.

The dress code is smart casual, and the contact page is specific: no shorts, no open-toe shoes for men and no sportswear, except tailored shorts at lunch. The restaurant reserves the right to turn away bookings or walk-ins that ignore it. Each table is booked for a two-hour dining slot, and the 15-minute hold means a late taxi can cost you your seat, so leave a margin for Robinson Road traffic at 7pm.

Guests under 18 are welcome until 9pm, and the last booking that includes minors is 7pm. Outside wine and spirits are not permitted at all, which is stricter than many Singapore restaurants. If you bring a birthday cake, there is a cake fee of S$60 plus charges. All prices carry a 10% service charge and prevailing government taxes, so a S$34 seviche lands at a little over S$40 on the bill.

Lunch runs Monday to Friday from 11:30am to 2:30pm, with last orders at 2pm. Dinner is 6pm to 9:30pm from Monday to Wednesday and 6pm to 10:15pm from Thursday to Saturday, which the restaurant counts as peak hours along with public holiday eves. Saturday also has a brunch from noon to 3pm. The bar stays open later, until midnight on Wednesday and Thursday and 1am on Friday and Saturday.

A weekday lunch is the easiest table to get and the one where the seviche bar is calmest. For views, book a 6:30pm dinner in the Monday to Wednesday window and ask for a table facing the harbour. If SUSHISAMBA is full, FLNT on level 55 of ION Orchard serves Nikkei ceviches at S$28 and accepts walk-ins when space allows.

Lau Pa Sat, the cast-iron Victorian market hall at Raffles Quay, is a seven-minute walk north and the place for satay after the bar closes its kitchen. To the west, the shophouses of Tanjong Pagar Road and Duxton Hill fill with cocktail bars after dark, and Lucha Loco at 15 Duxton Hill serves a cheaper mango ceviche if you want a second round of citrus.

Address: 168 Robinson Road, #52-01, Capital Tower, Singapore 068912. Nearest MRT: Tanjong Pagar. Tables are held 15 minutes and seated for two hours. Smart casual, no sportswear. Under-18s until 9pm. No outside wine or spirits; cake fee S$60. Order the Sea Bass and Seafood seviches.