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15 Mohamed Sultan Road
Singapore 238964

(open in Google Maps)

Saturday:
07:00pm - 09:00pm

Sunday:
Closed

Monday:
Closed

Tuesday:
07:00pm - 09:00pm

Wednesday:
07:00pm - 09:00pm

Thursday:
12:00pm - 02:00pm
07:00pm - 09:00pm

Friday:
12:00pm - 02:00pm
07:00pm - 09:00pm

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Reviews

From the Burpple community

If you have been following me on Instagram since earlier last year, you should know how much I enjoy dining at Esora restaurant. So when I learned Chef Shigeru Koizumi was back with a special takeaway menu of assorted Sando (Japanese-style sandwiches), I was overjoyed! Of course, you can trust Chef Shigeru to elevate his childhood favourite food to sophisticated heights with his “one degree cooking” philosophy.
Exquisite in appearance, his is an “adult” version of the popular Sando that stays true to the understated elegance of the Esora brand. So don’t expect an in-your-face machismo popularised by a certain famous Wagyu specialist restaurant. Instead, it’s a nuanced thing, flawlessly balanced in complexity, that sets his collection of pristine looking Sandos apart.
For example, the Black Angus Sando ($38) has the thick piece of buttery-soft beef encrusted in thin batter and layered with coriander, an egg mayo concocted with Japanese horseradish and oba (also known as shiso) leaf between thin slices of bread.
In the equally marvelous Japanese Pork Sando ($28) with its slightly sweeter taste profile, it’s celery and a hint of lemon that are the elements joining the juicy, fat-laced breaded and fried pork, as well as the aforementioned Japanese horseradish egg mayo and oba leaf.
Although the temptation is to wolf everything down, I implore you, if you manage to get your hands on these Sandos, please take your time to relish every bite, and appreciate the luscious creaminess and bright herbaceous notes that have been thoughtfully woven into them.

2 Likes

This is one of the best thing I've eaten in 2019. Amazing texture here - the flesh was juicy, with a paper-thin crisp smoky skin. And between the juicy flesh and crisp skin is a third layer, which is slightly cooked with a firmer bite.
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This is topped with Hokkaido tamanegi (sweet onions) that has a refreshing sweetness, lightening the omega oils of the fish.
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Esora is closed for the time being.. Waiting to see when it would open again.
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#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

1 Like

The first item you’re encouraged to pick up and savour from Esora’s gorgeous autumnal “Hassan” is the Barracuda. A thick slice of the fish hugs the neat little block of seasoned rice. The roll is placed on a sheet of crisp seaweed that you are to use first in a practical way, kind of like a napkin, to hold and lift the sushi. It then quietly transitions into the role of an ingredient as it becomes part of the roll. This was so utterly delicious I found myself wishing there was a half dozen more.

4 Likes

This was the last savoury course by Chef-owner Shigeru Koizumi from our dinner last night.

A simple yet stunning dish, it featured Sanma (Pacific Saury) cooked with ginger and spring onions. After being presented to us as shown in my photo above, one of the chefs went promptly to work, breaking up the grilled pieces of Sanma to mix them in (rather aggressively I might add but not that I mind - aggression is sexy...) with the rice. By the time the contents of the pot was scooped into the waiting wooden bowls, the fish had become so fine and well-integrated with the rice grains, it was nigh impossible to tell them apart.

Fresh (not chilled, nor farmed) ikura was spooned on as the last touch. The taste was truly sublime. Of course I had to have seconds.

1 Like

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💬 The kabu (turnip) came with scallops hidden with kabu consommé jelly and kabu foam, topped with smoked caviar, sugar pea and kailang flower with yuzu.
💬 The uni desh has generous servings of bafun uni mixed with shiitake mashroom flan and chrysanthemum flower beneath katsuo dashi vinegar jelly
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ESORA
15 Mohamed Sultan Road
Singapore 238964.

12pm to 130pm Wed to Fri
7pm to 9pm Tues to Saturday
Closed Sun and Mon
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63651266
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#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

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).

5 Likes
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