This summer, helmed by Head Chef Takeshi Araki together with Chef de Cuisine Noboru Shimohigashi, Esora presents an experiential journey evoking the sensory pleasures of a Japanese summer.
Inspired by their shared passion for nature, the chefs celebrate the summer season through the application of modern techniques to Japanese traditions. The resulting flavours are new yet familiar, and with exceptional harmony and balance. With the kitchen and service teams working seamlessly in unison, diners enjoy a moment of calm and beauty reminiscent of a ‘Painting in the Sky’.
Esora’s summer menu is a multi-course meal comprising micro-seasonal ingredients given a fresh, modern Japanese take with the focus on taste.
Each season, Chef Araki marks its commencement with a Dashi accented by a seasonal ingredient of choice. He uses summer baby corn grilled with skin on, simmered and infused into the kombu-based dashi, yielding a dashi that is fresh, nuanced and bold.
Chef Araki prepares a Hamo, a clarified soup made with summer vegetables, kombu, hamo and sweet Chinese cabbage, much like a hotpot. The soup is simmered and clarified and seasoned with salt and soy sauce.
One of the mainstays at Esora is the Omi Wagyu. Inspired by Chef Araki’s barbecue experiences on his summer hikes in the mountains, the dish is kept simple in the manner it is cooked at the campfire - lightly marinating with miso and red wine, and served alongside grilled summer vegetables.
Round off the meal with a summer pre-dessert, Hiroshima Lemon, inspired by a popular cured sugar lemon spritz commonly prepared in Hiroshima. The meal ends with a 2-part summer-inspired Dessert. Summer peaches are blended, warmed, and served with fresh peaches and plums. Kakigori, presents shaved ice, topped with freshly diced mangoes and a blend of fresh mangoes from the Miyazaki prefecture.
The nine-course lunch menu is priced at $298++; while the ten-course dinner menu is priced at $338++ respectively.
a. 15 Mohamed Sultan Road, S238964
e. enquiry@restaurant-esora.com
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