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15 Mohamed Sultan Road
Singapore 238964

(open in Google Maps)

Wednesday:
07:00pm - 09:00pm

Thursday:
07:00pm - 09:00pm

Friday:
07:00pm - 09:00pm

Saturday:
07:00pm - 09:00pm

Sunday:
07:00pm - 09:00pm

Monday:
Closed

Tuesday:
07:00pm - 09:00pm

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Reviews

From the Burpple community

M E D I A T A S T I N G
“YES, YES, YES" is only answer when an invitation to Esora comes your way (thank you Annette!).
When I entered the restaurant, it was apparent Autumn had arrived with beauty and grace in their beautiful space. Framed by the updated floral centrepiece behind the open kitchen, Chef-owner Koizumi and his team worked quietly, as though in deep reverence of the fine ingredients they handle.
Our menu, curated by Chef himself, comprised of lunch and dinner items. We also got to try the tea-pairing as well. A few people had told me it elevates the dining experience - they‘re right. The five teas, of which only one was served hot, complemented the dishes very well, adding new flavour dimensions of floral, smoky, milky and vanilla-sweetened, to each deliciousness.
We began with Chef Koizumi's special dashi, an opener-of-appetite made of two kinds of kombu and a touch of yuzu. An airy-light monaka wafer sandwiching foie gras terrine, Japanese persimmon and a myoga salad was next. Then came the inevitably-breathtaking Esora Hassun, a tableau on a tray with the splendour of the season captured in six edibles nestled in fall’s vivid foliage. We enjoyed them in the recommended sequence, starting with the barracuda sushi in nori wrap and ending with the Shiitake mushroom flan adorned in abalone before cleansing our palate with a Japanese gooseberry. Chef’s wife Maasa arrived at this point, bearing a pot with a stunningly presented pigeon prepared in two ways, and plated with lime kosho. The closing carb of hairy crab donabe was exceptional - so comforting and sweet with plenty of shredded crab meat.
For dessert, we had a pretty pear sorbet that reminded Annette of her favourite Solero popsicle. After that was the magnificent wasanbon caramel ice-cream served with housemade kuromitso and an avalanche of finely grated Tokushima white truffle. It was ambrosial! Autumn’s petit fours tasted as lovely as summer’s (the melon ice-cream mochi was for me, the best of the lot).

3 Likes

The whole slab of juicy wagyu sits atop white maitake puree which has a more mellow taste, and crowned with whole black maitake which is stronger in earthiness.
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The wagyu, and the entire meal, was so good, that I immediately booked my dinner slot. And my dinner is finally happening this Saturday.. Can't wait!

Make your reservations early for two reasons - first, they get booked out 2 months in advance for popular slots; and second, I'm certain they'll get their Michelin star in less than two weeks time, so it'll be harder to get a seat here after the award ceremony.
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Every course was good, very good. Mrs @esora.koizumi asked me what's my favourite, and if I must pick one, I'll say it's the Hassun, which represents the current season in a kaiseki meal. And pictured here are all the little dishes presented to me in Esora's expression of summer.
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I've already decided that I'll come here every change of season. It's easily the best restaurant I've been to this year.
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Like the Beyoncé of fish porridges, this bowl of Aji Ochazuke commandeered eyes effortlessly. A full-bodied beauty, its quiet but charismatic presence drew everyone in like a magnet. Spending a few seconds (in my friend Szeliang‘s case, about a minute at least) devoted to simply inhaling its “breath” and marveling at its existence was the least we could do before plunging in to savour one flavourful slurp and bite after another.

2 Likes

At Esora, what goes between the two halves of the airy-light Monaka wafer changes with the season. This summer, it’s a creamy disc of foie gras tourchon in port wine reduction, given a lift by seasonal fruit and a salad. So when you bite through the delicate crispness, you will be met by sweet Japanese fig in jam and fresh form along with aromatic myoga (young ginger flower), kinome and the fragrant zest of kaffir lime. Lovely!

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My foodie friend Szeliang was so sweet to treat me to a belated birthday lunch here. He has sung its praises more than once, so you can imagine my excitement when the day arrived.
First things first. If you think, upon entering, that the space is beautiful, wait till you see the food. Each course in Chef-owner Koizumi’s Summer Menu, especially the Hassun (“expression of the season”) which is presented as a large tray arranged with immaculately-prepared bites and petite bowls of deliciousness amongst bouquets of blooms, is so achingly beautiful it renders most diners speechless. But I digress. Let me rewind...
So once seated, we were welcomed with a glass of complimentary sparkling white wine. Then we sipped, using both hands to lift the charming bowl, Chef Koizumi’s zest-tinged special Dashi with all the reverence it deserved.
The Monaka followed, its airy-light wafer shells sandwiching foie gras tourchon in port wine reduction, Japanese fig jam, fresh figs, a salad of Myoga (young ginger flower), Kinome and kaffir lime. This flavour combination was sublime to say the least.
Next, the aforementioned Hassun in all its splendour. Every item on that tray was as refined in taste as its exquisite looks hinted at. I loved each one of them but the Saba Bozushi (mackerel rice roll) and the multi-cut Ika (squid) topped with smoked caviar reigned supreme for me.
Summer’s bounty of vegetables took to the stage at this point. A selection was grilled and served with a rich hairy crab sauce and corn purée. The level of natural sweetness of them together was unbelievable.
Our main course was a ridiculously buttery Omi Wagyu sirloin. Hot off the charcoal, the beef was served simply with white Maitake mushroom and a sauce of aged Akazu (Japanese vinegar made from sake lees). Understandably, Szeliang and I didn’t talk much as we were lost in our own worlds of pleasure.
What he’s long considered the highlight of the meal arrived then. It’s Chef Koizumi’s Ochazuke with grilled Aji and a fish broth. Without a doubt, it is pure comfort food at its peak.
Before I was surprised with a Mont Blanc birthday cake made by Chef Sebastian, he also prepared our dessert - a swoon-worthy creation of thinly-sliced Japanese white peach from Yamanashi prefecture with Taiwanese oolong tea jelly, a yogurt and cream cheese ice-cream, and a cold peach soup.
Chef Koizumi’s lovely wife who runs the front-of-house, Maasa Kageura, brought our petit fours, a row of delightful fruity gems of which the honeydew mochi ice-cream proved to be my favourite.

4 Likes
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