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15 Mohamed Sultan Road
Singapore 238964

(open in Google Maps)

07:00pm - 09:00pm

07:00pm - 09:00pm

07:00pm - 09:00pm


07:00pm - 09:00pm

07:00pm - 09:00pm

07:00pm - 09:00pm

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From the Burpple community

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.
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.
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.
#hassun #finediningsg #finedininglovers #esora #foodphotography #fujifilm #burpple #kappo #sgfoodies #sgfood #foodsg #instasg #foodstagram #instafood #instafood_sg #f52grams #hungrygowhere #sgfoodblogger #vscofood #sgig #sgjapanesefood #burpplesg #晩ごはん #夕ご飯 #和食 #omakase #sashimi #japfoodsg #seafood #sgrestaurant

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.

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!


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.


This place was so popular that it needed no introduction. Besides famous for their food, the presentation was also very impressive. Nice space, nice service, nice food. Menu changed according to season.

Perfect ending to our wonderful lunch. Chef Koizumi-san, thanks for the lovely birthday cake. The birthday girl enjoyed it very much.

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