Esora
Singapore
⭐1 Star
The Experience
From Michelin Guide
Esora means painting in the sky in Japanese. With an omakase menu that changes daily to make use of the best ingredients imported from Japan, Esora – like the ever-changing sky – presents a new experience each time. The Japanese head chef excels at melding Japanese details with French techniques, with elaborate plating and floral arrangements to boot. The tea pairing, with perfectly brewed Taiwanese and Japanese teas, is a real triumph.
Unique Things
From Visitor Experiences
Interactive Dining Experience: Esora offers a unique setup where guests sit at a counter surrounding an open kitchen, allowing them to watch Chef Shigeru Koizumi and his team prepare each dish live. This intimate arrangement creates a direct connection between diners and the culinary process, enhancing the overall experience.
Kappo-Style with Seasonal and Artistic Presentation: The restaurant redefines traditional Kappo-style dining by combining Japanese culinary details with French techniques. Dishes are crafted seasonally with elaborate plating and floral arrangements that reflect the current season, creating a visual feast that complements the clean, natural flavors of the food.
Tea Pairing Excellence: Esora excels in pairing its dishes with perfectly brewed Taiwanese and Japanese teas, offering a distinctive alternative to typical wine pairings. This tea pairing is considered a highlight, enhancing the dining experience by harmonizing with the subtle flavors of the cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Michelin-starred Esora in Singapore, reflecting its seasonal Japanese kappo dining style, include:
Autumn Mushrooms (maitake, shiitake, kakinokitake, shimeji): Used notably in a deboned chicken wing stuffed with these mushrooms, showcasing the rich umami and seasonal bounty of autumn.
Gobo (burdock root): Served in a rich sweet soy sauce with young ginger and mibuna, complemented by marinated egg yolk and wasabi-nori, adding earthiness and depth to the dish.
Fava Beans (broad beans): Featured in spring dishes such as "Fava Bean Two Way" with botan ebi and caviar, highlighting freshness and the legume’s versatility.
Omi Wagyu Beef: A winter signature ingredient, prepared with sukiyaki-inspired egg sauce, shimonita negi (a seasonal onion), and finished with truffle shavings, emphasizing luxurious texture and seasonal inspiration.
Sansai (mountain vegetables): Foraged wild in spring, these buds and shoots bring a distinctive seasonal flavor unique to the season, embodying Esora’s philosophy of savoring nature’s transient gifts.
These ingredients are carefully selected and prepared to reflect the changing seasons, creating a deeply immersive and nature-connected dining experience at Esora.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Tasting menu from $100 (according to The World's 50 Best website)
Signature Dishes
- Modern take on the monaka: no specific price mentioned
- Omi wagyu with aged Akazu vinegar: no specific price mentioned