Esora

Esora, meaning ‘painting in the sky’ in Japanese, is a one-Michelin-starred restaurant that stands as one of Singapore’s finest expressions of modern Japanese kappo cuisine. Part of the Lo & Behold Group, the restaurant is located in a beautifully restored conservation shophouse at Mohamed Sultan Road, its dining counter bathed in natural light through a dramatic skylight wrapped in Japanese washi paper. Head Chef Takeshi Araki, who trained at Tokyo’s three-Michelin-starred Nihonryori RyuGin for four years, leads the team with a philosophy of kisetsukan, a deep attunement to the micro-seasons of nature. Every element of the tasting menu, from the ingredient selection and sourcing to the ceramic vessels and seasonal flower arrangements, reflects this commitment to nature’s rhythm. The menu is an omakase of nine to ten courses that changes entirely with each season, featuring produce airlifted from Japan multiple times a week. Signature dishes include the celebrated Foie Gras Monaka, a crisp Japanese wafer sandwich filled with luxurious foie gras torchon, and Omi wagyu served with aged Akazu vinegar. The unique tea pairing programme, the first of its kind in Singapore, offers a sophisticated non-alcoholic alternative to wine, featuring hot and cold Taiwanese and Japanese teas presented in elegant stemware. A wine and sake pairing is also available. The 26-seat restaurant is among the most difficult reservations to secure in Singapore.