A signature Esora creation that blends European luxury with Japanese precision. The foie gras is light and mousse-like, the monaka shell is delicate and slightly salty, while the Kosui pear adds natural sweetness and the candied yuzu from Hiroshima provides aromatic complexity.
Tips from diners
This dish is mentioned consistently across reviews as one of the most memorable — it perfectly demonstrates Chef Araki's ability to merge European and Japanese culinary traditions.
The omakase format means the sashimi selection changes daily based on the best imports from Japan. Chef Araki exercises meticulous selection, presenting each piece with minimal accompaniment to let the fish's natural flavor shine. Expect 2-3 varieties that showcase the season.
Tips from diners
Ask Chef Araki about the sourcing and characteristics of each fish — he takes pride in the selection and enjoys explaining the seasonal story.
Every meal begins with a sip of perfectly brewed dashi — a simple gesture that sets the tone for the entire experience. This teaches the palate about umami and respect for ingredients, establishing the foundation upon which all subsequent courses build.
Tips from diners
Don't overlook this opening course — the dashi is a philosophical statement about Chef Araki's approach to simplicity and ingredient respect.
The nigiri progression typically starts with lighter, more delicate fish and builds toward richer, more assertive flavors. Each piece is made to order, with Chef Araki forming the rice at the precise moment the fish is placed. The progression is choreographed to take diners on a flavor journey.
Tips from diners
Sit at the counter and watch Chef Araki form each piece — understanding the technique and timing adds an extra dimension to the eating experience.
Esora presents Singapore's first dedicated tea pairing programme, with selections that elegantly express nature's essence. The tea is brewed with precision at the counter, and diners can taste how each tea's floral or vegetal notes complement the final dessert course.
Tips from diners
Request the tea pairing rather than wine — this is where Chef Araki's innovation truly stands out, and the tea selection complements the omakase experience perfectly.
Esora, meaning 'painting in the sky' in Japanese, is led by Head Chef Takeshi Araki, who trained at Tokyo's 3 Michelin-starred Nihonryori RyuGin. Located at 15 Mohamed Sultan Road, the restaurant mixes Japanese details with French techniques through an omakase menu that changes daily. Diners sit beneath a skylight dressed in Japanese washi paper, with the menu inspired by seasonal ingredients imported from Japan.
Lunch offers a 7-course menu at $178; dinner is 7-course ($238) or 10-course ($368). The longer dinner is recommended for the full seasonal story, but lunch is exceptional value.
The tea pairing is unique to Esora and represents Chef Araki's innovation — it's more memorable than wine pairings with Japanese omakase.
The main counter seating sits beneath a skylight dressed in washi paper, which creates a meditative atmosphere. Request counter seating over tables for the full experience.
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