Located in the quaint conservation area of Mohamed Sultan Road, Esora, a Michelin-starred restaurant under the guidance of Head Chef Takeshi Araki, this modern Japanese Kappo Restaurant invites diners on a gastronomic journey inspired by kisetsukan – the changing seasons. Esora's cuisine celebrates the organic beauty and purity of the finest seasonal produce, harmoniously marrying traditional Japanese techniques with a modern flair.
Foie Gras Monaka 4.5/5
Embarking on the Winter Dinner Menu ($368++), Esora unfolds a symphony of flavours, capturing the essence of the season. Each dish is meticulously crafted to showcase the beauty of winter's bounty and the artistry of Chef Takeshi Araki.
The dinner commences with the Foie Gras Monaka, a signature creation of Maison Mitteault foie gras takes centre stage, accompanied by the seasonal brightness of kumquat. Layered with black sesame paste, this dish is a dance of sweet and tangy notes adorned with myoga, kinome, and fresh kumquat slices.
Snowcrab 4.2/5
The Snowcrab presents the Matsuba snow crab in all its wintry glory. This seemingly simple cold dish conceals intricate layers of white vinegar pickled red turnip, blanched snow spinach in dashi, and a base of black vinegar jelly. With the addition of kani miso and crab roe, each bite is a celebration of sweetness, expertly balanced.
Fugu 4.8/5
The Fugu, or puffer fish, is a winter delight presented in a deep-fried masterpiece. Marinated with kanzuri, a Niigata fermented chilli paste, and deep-fried, it is served with a squeeze of kabosu, a unique citrus fruit from Oita Prefecture, offering a refreshing twist.
Esora Winter Hassun
The Esora Winter Hassun artfully arranges seasonal delicacies on a 'snow' bed, showcasing Chef Araki's dedication to aesthetic presentation and flavorful cohesion.
Himi Kanburi - Winter Yellowtail Fish 4.5/5
Himi Kanburi, or Winter Yellowtail Fish, takes the spotlight as a seasonal delight. With its heightened fattiness and creamy texture during winter, it is paired with negi shio to enhance its inherent sweetness.
Ankimo - Monkfish Liver 4/5
Ankimo, also known as the foie gras of the sea, graces the menu. Paired with winter Kyoto Kujyo Negi, Akagai (blood clam), Koshin Daikon (watermelon radish), and Nuta, a sweet Japanese mustard, it is a testament to the richness of the ocean.
Ruri'lro Nasu - Blue Eggplant 4.5/5
The Ruri'lro Nasu, a deep-fried blue eggplant, is a sensory experience. Cooked in dashi until tender, it is crowned with lobster butter, sea urchin, and wasabi, creating a flavourful crescendo.
Kasujiru 4.8/5
In homage to winter comfort, Kasujiru, a sake lees soup, graces the table. Somen, dashi-braised awabi, daikon, carrots, and kuro shichimi are immersed in a sea bream stock, white miso, ginger, garlic, and sake lees broth, offering warmth and depth.
Akamutsu - Black Throat Sea Perch 4.2/5
Akamutsu, or Black Throat Sea Perch, showcases Chef Araki's finesse in grilling. Lightly seasoned and grilled over binchotan, it is served with sautéed Chinese dragon chives, presenting a harmonious play of flavours.
Omi Wagyu 4.5/5
The mainstay at Esora, the Omi Wagyu, is recognised as one of Japan's Wagyu masterpieces. Inspired by the joy of eating a sukiyaki in winter, it is paired with a sukiyaki sauce. Chargrilled maitake mushroom, charred pecoros onion, and shungiku accompany this A5 Omi Wagyu, offering a symphony of textures and tastes.
Donabe 4.5/5
The Donabe, evolving with the seasons, features anago (saltwater eel) cooked with eel stock. Topped with Japanese herbs, chargrilled anago, wasabi, seaweed, and dashi sauce, it is a testament to Esora's commitment to seasonal variety. Miso soup is presented alongside the rice.
Setoka
Chef Araki introduces Setoka mandarin in a refreshing pre-dessert, a citrus fruit that heralds the transition from winter to spring. Served with white yuzu snow ice cream and sansho pepper, it creates a sweet, zesty experience.
Sweet Potato 4/5
The dessert finale is a homage to winter nights, featuring Sweet Potatoes drizzled with kuro mirin caramel. Layered with vanilla ice cream, diced caramelised sweet potato, red bean paste, sweet potato tuille, and lemon jam, it captures the essence of winter warmth.
Esora, with its Winter Elegance menu, invites discerning diners to partake in a culinary journey that transcends seasons. Chef Takeshi Araki's meticulous approach to presenting the finest seasonal produce in a modern Japanese context transforms dining into a sensory symphony. Each dish, a harmonious blend of tradition and innovation, echoes the organic beauty of nature's bounty.
Note: This is an invited tasting.
Esora
15 Mohamed Sultan Road
Singapore 238964
Tel: +65 8533 7528
Website
Nearest MRT: Fort Canning (DT Line)
Opening Hours:
Wed & Fri: 6:30pm - 10:30pm
Thur: 12pm - 3:30pm, 6:30pm - 10:30pm
Sat & Sun: 5:30pm - 10:30pm
(Closed on Mon & Tue)
Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to traffic junction Clemenceau Ave and River Valley Road. Cross the road. Continue walking down River Valley Road. Turn left onto Mohamed Sultan Road. Walk to destination. Journey time about 6 minutes. [Map]
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