The Spot

Campaign From 1st November 2025

Pairing 1

Shuchuzaishin Daidai Junmai Ginjo

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Hay-Smoked Bonito Tataki

Bonito cured with kombu for 48 hours develops umami and natural sweetness, then is lightly grilled and smoked over hay for a delicate aroma. Served with wasabi ponzu, yuzu-chilli coulis, and seasonal garnishes, it is paired with Shuchuzaishin Daidai Junmai Ginjo, whose crisp acidity balances the smokiness of the dish.

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Pairing 2

Niwa no Uguisu Junmai Ginjo 60

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Binchotan-Grilled Sawara

Sawara is brined, dry-aged, and grilled over binchotan charcoal to impart a clean, smoky character. Garnished with koji-zucchini purée, miso-butter rice vinegar sauce, and ikura, the dish is layered and full of flavour. Paired with Niwa no Uguisu Junmai Ginjo 60, its soft fruit notes and gentle acidity perfectly complement the fish.

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The Spot

CONTEMPORARY EURPOEAN

The Spot

5 Straits View, #01-26/27, Marina One East Tower, Singapore 018935

+65 9835 9972

https://thespot.sg/

A contemporary restaurant and bar located at Marina One, in the heart of Singapore’s Central Business District. It offers modern European cuisine infused with Southeast Asian flavours — ideal for business lunches, corporate gatherings, after-work drinks, or intimate dinners. Guests enjoy bold, ingredient-driven dishes paired with an exclusive wine and spirits collection from 1855 The Bottle Shop, all within a stylish, welcoming setting at the vibrant core of the city.

Chef Louis Lee

Leads the culinary vision at The Spot with creativity and precision, placing emphasis on innovation, seasonality, and balance. Trained in modern European gastronomy and experienced in Japanese-fusion cuisine, he blends diverse influences to craft refined dishes that are contemporary, flavourful, and distinctly his own.

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