It’s been eight years of celebrating the changing seasons at Esora, one of Singapore’s first modern kappo-style fine-dining restaurants. But the one-Michelin-starred Japanese establishment is soon bidding us goodbye, with its final run currently ongoing till the end of the year.
Part of the Lo & Behold Group, which manages numerous other restaurants, including Claudine, Bar Bon Funk, and Fico, as well as the lifestyle hub New Bahru, Esora specialises in multi-course menus featuring the finest seasonal ingredients. There’s an emphasis on botanical ingredients too, so expect infusions of herbs, fruit, and flowers in each artfully assembled course.
In 2022, Esora’s chef Shigeru Koizumi was fired for mistreatment of staff. Following that, the restaurant was put under the helm of Head Chef Takeshi Araki, along with Chef de Cuisine Noboru Shimohigashi, who had previously held a tenure at Odette, another Michelin-decorated fine-dining venue under Lo & Behold.
Esora’s final season features an autumnal menu – think rich flavours of chestnut, mushroom, black fig and sweet potato.
Lunch starts from $48 with tea pairings, while a seven-course dinner starts from $68, though you can also opt for more extravagant nine-course meals and go for sake or wine pairings. Check out the full list of prices and make your reservation here.
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