Pictured: A confluence of orient and occident culinary influences. Maison Mitteault foie gras torchon, myoga, and Japanese mikan make for a modern take on the traditional Monaka.
After cutting his teeth at stellar dining institutions like 3 Michelin-starred Nihonryori RyuGin (Tokyo, Japan), and 2 Michelin-starred Odette (Singapore), Chef Shigeru Koizumi embarks on his first ever kappo fine dining restaurant at 15 Mohamed Sultan.
Emotive and imaginative, ESORA showcases Modern Japanese cuisine guided by Chef Koizumi’s affinity with nature and attention to detail.
Here the chefs are storytellers and every dish is an intimate tale of nostalgia, seasonality, and sheer fanaticism.
