Esora

There is a rare sort of artistry involved in achieving a balance between our sake, wine and cuisine.

Each pairing is thoughtfully curated to complement and enhance the flavours and experience of each course. In line with our culinary philosophy, Shotaro-san (our General Manager) is committed to sourcing seasonal beverages from the best producers in Japan and around the world—especially those who have dedicated their lives to the craft.

Let us recommend you our best pairings on your next visit to Esora.

The Lo & Behold Group

Our culinary dream team: Chef Araki, Chef Nishio and Chef Osawa.

They come from unique backgrounds and carry the same respect for seasonal produce—each pushing our cuisine in their own way, undeniably shaping the Esora experience.

The Lo & Behold Group

There once was a ginger kitten named Honey, who wandered into a brewery on a cold winter morning. Honey eventually stole the brewers hearts and found a home that day.

Inspired by Honey, this sparkling craft mead is aptly named Ginger Cat by Antelope, leading producer of mead in Japan.

Crafted with the harmony of fresh young ginger from Yamazaki Ginger Farm, Shimanto City, and Bushukan—a rare citrus fruit that’s unique to the city. Light acidity and minerality blend smoothly on the tongue; a beautiful mead for the season.

The Lo & Behold Group

On his cycling adventures, somen was often a quick and refreshing refuel; Head Chef Araki reminisces family trips to Hyogo prefecture (neighbours to his hometown Hiroshima) with this season’s somen.

Served with hamo and its consommé, konbu and onion, then topped with steamed awabi, junsai (watershield) and blanched winter melon. Chef Araki finishes this wonderfully layered tribute with sudachi juice, green yuzu zest, hanaho, sesame seeds and sesame oil.

The Lo & Behold Group

“Tea is a beautiful bridge to nature and we’re dedicated to sourcing a variety of teas from around the world, to share our passion and appreciation with you.”�– Kate, Tea Specialist at Esora.

One of our latest additions is a Dian Hong style black tea from the higher regions of Yunan, China. This single-origin, organically grown tea offers a rich, full-bodied taste with a malty sweetness and delicate spiciness.

The Lo & Behold Group

This year’s Summer menu is a tribute to Japan’s resilience and its lesser known regions.

Chef Araki recalls his 100-day cycling trip across 47 prefectures, in response to the 2011 Tōhoku natural disasters, raising funds for relief. Along the way, he saw some of the country’s most breathtaking views and rarest bounty nature has to offer.

Through the hassun, he shines a light on these exceptional produce—the kamasu and cucumber from Chiba, hata (Japanese grouper) from Shizuoka, summer ayu from Gifu rolled with oba leaf and ayu liver sauce, and hakuta peach from Yamanashi topped with shiraae and sesame paste.

Don’t let Summer’s treasures pass you by—reservations at the link in bio.

The Lo & Behold Group

Esora is taking a trip to vibrant Bangkok, bringing a taste of Singapore to one Michelin-starred restaurant, Resonance, on 26 & 27 June.

Resonance and Esora have come together over our shared passion for using ingredients at their peak; we’re excited to see how Esora’s delicate cuisine complements and dances with Chef Shunsuke Shimomura’s innovative techniques, to create a unique Thai-Japanese fusion of flavours.

We look forward to sharing this resonant experience with our Bangkok friends. Visit Restaurant Resonance for reservation details.

The Lo & Behold Group

Don’t miss the final whispers of Spring—

With the season encapsulated in its name, it’s the perfect time to put the spotlight on the sakura ebi in our signature Donabe. Deep-fried fresh sakura ebi and seri (Japanese parsley), a comforting layer of rice cooked in dried shrimp stock; finished with chives, young ginger, seri, shimada nori and seaweed powder.

Last two weeks to savour the brightest Spring, reservations at the link in bio.

The Lo & Behold Group

A new 7-Course experience at Esora—

Despite the rush of the season, we truly hope that everybody is able to experience nature's bounty in the best way possible—this is why we’re introducing a new 7-course menu, in addition to our 9 and 10-course experiences.

Join us for a meeting over lunch or carve out some time for your loved ones on a busy day; the 7-course menu features the best of the season for a thoughtful, though shorter, experience.

The new 7-Course menu starts 30 May
Wed & Sun: Dinner
Thu: Lunch & Dinner
Sat: Lunch

Reservations now open, link in bio.

The Lo & Behold Group

Longjing Tea—sourced by our friends at Parchmen & Co - 百茶门 from the renowned tea plantations of Longjing (or ‘Dragon Well’) Village in Hangzhou.

This layered tea combines aromatic soy with hints of hazelnut and osmanthus to create complex, yet balanced, flavours. The tea is then infused with rose, with sprinkles of floating rose petals reminiscent of sakura season.

Perfect for peaceful Spring evenings, and best enjoyed with this season’s hassun at Esora.

The Lo & Behold Group

You might have noticed that this year’s Spring leans heavily on the vibrant, earthy flavours of the long-awaited Sansai (“mountain vegetables”).

Inspired by Chef Araki's fond memories of growing up in the countryside of Hiroshima, amidst paddy fields, fruit trees and lush mountains, where he would forage for Sansai—this season's menu is a brilliant, radiant celebration of Shun, or the Japanese philosophy of using ingredients at their peak.

The Lo & Behold Group

The earthy flavours of Japan’s sansai (or “mountain vegetables”)—synonymous with the arrival of Spring—steps onto the stage with our seasonal Abalone.

Awabi (abalone), kuruma ebi and flash-gilled tairagai (Japanese pen shell), atop an awabi liver sauce. A medley of sansai lend earthy, bitter-sweet layers and textures to the dish—Spring bamboo, fuki-noto (butterbur), pickled yama udo (mountain asparagus) in kinome miso. Finished with sudachi, ginger dashi jelly and a crown of urui ribbon.

The Lo & Behold Group

Spring is in full bloom at Esora.

Inspired by the ethereal beauty of pink cherry blossoms and vibrant rapeseed fields that peak at Spring, this season’s floral arrangements showcase carefully preserved Japanese hydrangeas in shades of soft pink and white.

The Lo & Behold Group

We’re thrilled for Spring at Esora—our favourite time for the Foie Gras Monaka. This season, we’ve paired it with the sweet, lightly ‘grassy’ flavours of spring peas and the citrusy zest of Dekopon oranges, synonymous with the arrival of Spring.

The Honey Orchid tea complements the dish best; an aromatic full-bodied white tea from Guangdong, infused with strawberry and peach for an earthy, floral sweetness.

The Lo & Behold Group

Last week’s wine-pairing dinner with the amazing Ayana Misawa of Grace Wine is an experience that will live in our memory for a long while.

It was beautiful to witness the perfect marriage of Misawa’s exquisite wines with Esora’s modern Kappo cuisine; we were so inspired by how ‘Shun’ (enjoying ingredients at their peak) can be embodied across canvas, whether food or wine. Our warmest, heartfelt thanks to those who came down to experience this with us, and to Grace Wine for sharing their passion and philosophy with Singapore.

Here’s to the joy of discovery and more graceful evenings.

Japan’s most venerated winemaker Ayana Misawa joins Chef Araki at Esora, for one night only.

Misawa will be presenting her masterful expressions of Yamanashi’s terroir through a series of her best bottlings—including the family-fortied Shugoro, Blanc de Blancs 2016 and Koshu Misawa 2021. The selection will be complemented by a 10-course menu featuring the season’s freshest and best produce, meticulously curated by our Head Chef Takeshi Araki.

Misawa is also one of Japan’s few celebrated female winemakers, having led Grace Wines to win the Decanter World Wine Awards for 6 years straight. Esora is proud to be celebrating such inspiring dedication to craft, especially through her acclaimed wines and unconventional techniques.

Sun 24 Mar 2024, 6.30PM dinner only. Seats filling fast, reservation link in bio.

The Lo & Behold Group

This season's floral installation are sourced directly from the Ibaraki prefecture and draws from Japan's winter forests. Whispers of bamboo, delicate white flowers, and a snowy landscape that frames your dining experience at Esora.

Catch the last of Winter before it passes, reservations at link in bio.

The Lo & Behold Group

Spring into a new season—more culinary adventures starting 14 March. Esora will be open for lunch on Saturdays, from 12pm, with a new Spring menu.

The Lo & Behold Group

Savour the delicate flavours of Japan's best terroirs at our wine pairing dinner with Ayana Misawa of the renowned Grace Wine from Yamanashi.

Misawa will personally be sharing the inspiration behind her best bottlings, including Shugoro, Blanc de Blancs 2016 and Koshu Misawa 2021. The selection is complemented by a 10-course menu featuring the season's brightest gems—curated by Esora's Head Chef Takeshi Araki.

Experience the grace of wine through ‘Shun’, the Japanese philosophy of enjoying ingredients at its peak. Sun 24 Mar 2024, 6.30PM dinner only. Reservation link in bio; seats typically fill fast.

This season’s A5 Omi Wagyu has been heralded as a masterpiece from Sandai.

Straight from Shiga prefecture, we pair it with a light sukiyaki-inspired sauce, egg yolk sauce, shungiku (chrysanthemum green) sauce, chargrilled maitake mushroom and charred pecoros onion. Everything is prepared simply to reveal the fullness of its flavour.

The joy of savouring warm sukiyaki in a chilly Japan is unparalleled, and we hope you'll be able to experience this with us.

We are excited to have the Matsuba snow crab on our menu this season—a Japanese delicacy that truly reaches its peak in the winter. This snow crab is special to us during the cold season particularly for its beautiful flavour; it’s available fresh only for a short window and is among the highest grades of crabs in all of Japan.

Here, the Matsuba meat is carefully stripped and steamed and served with a rich kani miso, made from its sotoko and uchiko (or outer and inner roe).

The Lo & Behold Group

The humble sweet potato is presented as a cold dessert on our winter menu, our way of remembering those cherished family gatherings on cold winter nights in rural Japan.

Layers of red bean, caramelised sweet potato, lemon jam and house-made vanilla ice cream, finished with a caramel of kuro mirin and a delicate sweet potato tuile—and further infused with smoke from bancha (roasted tea leaves). Served with a little red bean sauce on the side and pain d’epices spices.

Simple ingredients, playful textures. A beautiful end to your meal.

The Lo & Behold Group

Shotaro is the force behind the detailed and meticulous service, signature to Esora.

As General Manager, he leads front-of-house with a quiet yet assured confidence, which must come from nearly two decades in the industry, across different cuisines and restaurants in Tokyo.

“Working with the team is like nothing I have experienced before. It almost feels like a theatre, the way everyone moves with such grace around the restaurant. It’s incredible to be creating such an elegant experience together, for our guests.”

The Lo & Behold Group