Esora — Restaurant in Singapore

In Chef's Shigeru Koizumi's words "Not your TYPICAL Japanese restaurant"

I was really excited to try Esora which was highly recommended by a friend and made a booking in early Dec for dinner in early Feb.

The food was visually stunning and the presentation was in a class of its own. However, I'm not sure if the taste of the food was worth the price tag and that memorable that I would want to come back again or recommend to my friends and family.

The biggest turn off for me was the way the kitchen staff wore their masks while preparing and handling food. The safe management measures from the government are clear - all F&B staff preparing and handling food should be wearing masks. We observed the kitchen staff for awhile as they blatantly prepared food in the open kitchen with their masks on their chins.

While we can understand if masks have to be temporarily removed to taste food or test the temperature of food, we cannot understand why the staff can have their masks on their chins while cooking for minutes without having to taste or check the temperature or walking around the kitchen carrying food and talking over food.

We gently reminded head chef Shigeru Koizumi that masks should be worn properly in the preparation of food by his kitchen staff. Chef replied that they TRY but we need to understand that the staff need to remove their masks to taste food or check the temperature of the food. Of course we can understand that but we observed the staff for quite some time before sharing our observations with him. We also told him that the staff at all other dining establishments and Japanese restaurants we have been to have been more discipline wearing their masks and would only remove when necessary. To this, Chef replied that this is "not your TYPICAL Japanese restaurant". We had to remind him that the cuisine does not matter, the government regulations apply to all F&B establishments. Chef eventually apologised and waived our tea pairing as part of his service recovery.

However, minutes later, Chef's kitchen staff continued to wear his mask on his chin and walked beside Chef to talk to him while Chef was cooking food. This was despite us having feedbacked to the Chef about the wearing of masks. He was also walking around the kitchen handling food while having his mask on his chin. When we pointed this non compliance with the safe management measures out to Chef again, Chef did not respond to us.

If this failure to comply with the safe management measures is a one off incident, we might have turned a blind eye after providing our feedback. However, clearly the attitude of the staff at Esora restaurant suggests that they are above the law and proper mask wearing does not seem to be mandatory for kitchen staff or actively enforced. I don't see how claiming that they are TRYING to adhere to government regulations while openly violating the regulations is sufficient to ensure the safety of diners during this challenging COVID-19 environment.

DINE AT...

Had a birthday celebration dinner with ex colleagues and we chose this place because we heard so much about it.

The food in general has a strong flavour, umami and leaving memorable taste in the mouth. Everyone opted for Tea pairing as it was really unusual concept but the Teas really pairs well with the dishes.

Unlike most japanese Kaiseki in singapore where you have something light to heavy then finish with premium japanese fruits, this place serves flavourful and impactful dish right from start to end.

The chef employs many smoke and charcoal grill components creating a unique interpretation of his style of big and powerful dish yet intricately and delicately presented on the plate.

Flavours were strong yet elegant, an ironic feeling. One of the first few dish we had was a foie gras with ginger flower, the richness was covered by the aromatic herb with touch of acidity and sweetness from seasonal persimmon and citrus zest, unbelievably good, A foie gras dish can feel so light and i can probably eat more because of that.

Charcoal grilled fish was to die for. perfectly grilled over charcoal with nice char skin and the texture of the flesh was bouncy (deep sea fish) like lobster tail or crayfish.

One of the most amazing thing is the use of dashi in many of the dish or sauces which is in many way addictive, the eel soup was so good i wished we could have more but had to save stomach space for more dish to come.

love the pigeon main i had, perfectly done just the way i love it like how Odette and Tairroir does it. Very skill execution for beautiful and juicy breast meat.

coming to dessert it resembles more like a european fine dining restaurant, pre dessert as palate cleanser made with brown sugar into a pear shape with pear components, a japanese fig with umeshu ice cream finished with petit four of japanese seasonal fruits or ingredient. Unlike most japanese place where desserts seems like an afterthought, desserts here are well thought and executed.

Overall i would highly recommend this place for people who enjoys fine dinning japanese experience but sick of just fresh air flown sashimi which product is everything. Over here you are experiencing the knowledge, skills and techniques of the chef which is really why it’s worth the price. Everyone can get their hand on expensive ingredients but not everyone can execute it like ESORA.

Service was good with plenty of smiles and knowledgeable on what they...

A beautifully crafted menu and a wonderful dining experience. While the restaurant maintains a casual vibe and dress code, the attentiveness of the chef and team embodies the Japanese spirit of "omotenashi" perfectly.

Upon entry we were ushered to our seats. We booked a table in the corner of the restaurant reserved for groups. The first thing that jumps at you is the little square card on top of the serviette that shares a childhood memory of the chef. Each card is different. The attention to detail continues through the tasting menu, where each dish is crafted to consider taste, texture, presentation and also a progressive layering of flavours.

It's also the first time I dined at a fine dining restaurant and walked away feeling full. The portions were generous and well-planned for every dish. The wine/sake pairings, if you choose to shell out extra for, is definitely worth it. Well thought out and reaching beyond Japan for inspiration, the pairings include wines and or sakes that not only complement the dish but also evolve the flavors of the drink with each bite you take. I could rave about the food, but that'd make this already long review even longer.

The standout dish for me was the Monaka, combining crispy wafers with foie gras, strawberries and nanohana created a whole new tasting experience of this classic Japanese snack which sits at the intersection of sweet and savory.

Two quick points I'd like to highlight. The first is the chefs ability to adapt to dietary requirements. We had forgotten to inform them of a shellfish allergy ahead of time, but despite this, the chef still whipped up separate dishes that were every bit as delicious as the planned menu on the fly. The second was how attentive the small team of 4 was, despite a full house, our glasses were never empty, and they went the extra mile to fulfill our requests and questions, asking about the cutlery makers when enquired and offering to mail us the wine pairing list.

The full experience is wrapped up with a door gift at the end so you can bring a memory of the experience home.

It's not a cheap meal by any means, but Esora is really giving more than fine dining, it is a fine dining 'experience' by every sense...