Esora

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.

What makes it distinct

• Kappo counter dining that changes with the season, built around ingredient clarity
• Multiple pairing tracks, wine and sake, or tea
• A washi-paper skylight that washes the room with soft light, matching the name, painting in the sky

Signature ingredients and dish signatures

• Dashi, served at the start as a flavour baseline
• Foie gras monaka, paired with kosui pear and candied lemon
• Autumn mushrooms, packed into a deboned chicken wing
• Hamaguri (clam) consommé with somen and caviar
• Nodoguro, cooked in donabe with charred, seasoned skin

Format

• Seasonal kappo-style counter dining
• Lunch, seven courses (Thu to Sun)
• Dinner, seven or 10 courses (Wed to Sun)
• Pairings include wine and sake, or tea options

What you eat

• Opens with a sip of dashi
• Signature foie gras monaka, with fruit and citrus accents
• Seasonal highlights rotate, autumn examples include
  • Deboned chicken wing stuffed with wild mushrooms
  • Somen in hamaguri (clam) consommé with caviar
  • Nodoguro donabe, charred skin and buttery flesh

Pricing (published in press)

• Lunch, 178 SGD
• Dinner, 238 SGD (seven courses) or 368 SGD (10 courses)