Lunch at one-Michelin-star Esora unfolds like art, with shadows dancing beautifully as the meal progresses. It’s Autumn at the Japanese kappo restaurant located in a conservation shophouse on Mohammed Sultan Road. Feel the garden or forest vibes here with hues of crimson, gold and burnt orange. It’s beautiful.
The cuisine of Hiroshima-born Chef Takeshi Araki is rooted in Kisetsukan – the emotional connection to nature’s transitions. Autumn ingredients such as wild mushrooms, sweet chestnuts to fruits of fall carry the essence of the season.
We were recently here for the seven-course lunch which is offered from Thursdays to Sundays at S$178++, a more affordable experience than the seven or 10-course dinner menus priced at S$238++ and S$368++ respectively.
Begin with a Complimentary Glass of Champagne or Sparkling Tea
Indulge in an elegant seven-course lunch, beginning with a complimentary glass of Champagne Les Massales Extra Brut by the house of Tellier or a refreshing sparkling tea. This is a perfect prelude to an unforgettable dining experience designed to tantalise your palate.
Beverage Pairing Options at Lunch
Beverage pairing is available at lunch. Wine & Sake or Sake pairing is priced at S$78++ or Tea pairing at S$48++. Each pairing is thoughtfully curated to complement and enhance the flavours and experience of each course. Esora’s General Manager Shotaro sources seasonal beverages from the best producers in Japan and around the world—especially those who have dedicated their lives to the craft.
Autumn Lunch Seven Course Menu
The opening course for lunch begins with Esora’s signature seasonal foie gras monaka. Kosui Pear from Yamanashi and candied green lemon from Hiroshima give both the added textures and flavours to a beautiful starter.
The chicken wing is deboned and filled with a delightful assortment of succulent autumn mushrooms, featuring varieties like maitake, shiitake, kakinokitake, shimeji, and tamogitake. The result is a dish that boasts a crispy, golden exterior, perfectly complementing the incredibly juicy and flavourful filling. One wing simply won’t satisfy your cravings—once you try it, you’ll definitely want more!
A thoughtfully curated hassun reflects the seasonal theme, drawing inspiration from Japan’s beloved autumn tradition of momijigari. The trio of dishes includes smoked bonito with a sesame-topped negi oil and smoked pickled radish; clam adorned with daikon and konowata (sea cucumber entrails); and persimmon paired with white sesame paste and a hint of sudachi lime.
IWA 5 is an exceptional sake blend created by Richard Geoffroy, the former chef de cave of Dom Pérignon. This sake masterfully combines five distinct elements: three types of rice, five yeast strains, and three brewing methods. The result is a sophisticated balance of complexity and smoothness, with delicate aromas and rich, layered flavours. IWA 5 embodies a contemporary take on sake, merging traditional techniques with innovative practices. It perfect for pairing with a diverse range of dishes including the Autumn hassun platter which this was paired with.
The lunch continues with cold somen in hamaguri (clam) consommé with lily bulb, caviar and kinome.
The Kinmedai is chargrilled with a coating of fried rice puffs on the skin was reminiscent of the skin of crackling pork skin. Served with sautéed yellow leek and kujonegi (kujo green onion) from Kyoto.
The last savoury dish before dessert is cooked in a traditional donabe pot, offering a comforting and flavourful experience. The highlight is the wagyu, slow-braised with gobo (burdock) in a rich sweet soy sauce, creating a tender, melt-in-your-mouth texture. It’s accompanied by fresh diced young ginger and mibuna, a delicate Kyoto vegetable, adding brightness to the dish. The finishing touches of marinated egg yolk and wasabi-nori provide a creamy and slightly picquant contrast. When asked if we wanted a second serving, Dennis and I simply couldn’t resist—it was too delicious to pass up!
Esora’s autumn 7-course lunch menu was an unforgettable experience. From the delicate seasonal dishes to the grand finale—an exquisite dessert of fresh pear and yogurt ice-cream, perfectly paired with a soothing cup of hot tea. It cleansed the palate, wrapping up the meal on a refreshing note. We were so satisfied and full, the only thing left to do was head home for a well-deserved nap, falling into a blissful food coma. A truly indulgent afternoon we’d gladly relive!
Esora
Address 15 Mohamed Sultan Road, Singapore 238964
Opening Hours Thursday to Saturday 12pm to 3.30 pm. Wednesday to Sundays 6.30 pm to 10.30 pm. Closed on Mondays and Tuesdays.
Tel +65 6365 1266
Web https://www.restaurant-esora.com/
Facebook ESORA.RESTAURANT
Instagram ESORA.RESTAURANT
Reservations book here
