Dinner @ ESORA

January 28, 2019 in Japanese

Opened in August 2018, ESORA was one restaurant which opening I was looking forward to. And as taken from their website… Set in a heritage shophouse on Mohamed Sultan Road, ESORA is a kappo-style fine dining restaurant helmed by head chef Shigeru Koizumi. And guided by chef Koizumi san’s affinity with nature, ESORA showcases modern Japanese cuisine.

However I only got to dine at ESORA in December, 4 months after their opening. You see… I prefer to wait it out a little before visiting a new restaurant. And by the time I was ready to visit ESORA (ie, in November), most of my friends had already visited ESORA. Yes, they are super fast.. So the only way to entice them to return with me was when ESORA started serving the winter menu.

It would be nice to dine in a big group. But at ESORA, one should dine in pairs because the restaurant interestingly oddly only assign counter seats to groups with 2 or less. And from the menu (pages 1, 2), we ordered:-

1) 9 course menu, $278 comprised of:-


(A) Pre-appetiser (above) – Broth made with dashi, kelp (kombu), yuzu and bonito flakes.


  

(B) Foie gras monaka (above) – With persimmon, kaffir lime and sesame. And for my friend who preferred not to have foie gras, she was served monaka with sea eel (anago), pumpkin and mandarin instead.


(C) Kaviari caviar (above) – With celery roots, clam (hamaguri) and yuzu.


(D) Fugu karaage (above) – Shiokombu salad and sudachi.


  
  

(E) Sashimi selection (above) – Bonito, Spanish mackerel (sawara), barracuda (kamasu) and sea urchin (uni).


(F) Steamed abalone (above) – With white maitake mushroom and yuzu.


(G) Grilled kinki (above) – With spinach.

(H) Smoked duck (above) – As we don’t take beef, the ‘omi wagyu with shiitake mushroom, onion and aged akazu’ dish was replaced with duck. We didn’t quite like this though cause of the texture.


  

(I) Snow crab donabe – For this, the staff came up with the claypot and showed us the crab within. And my friend had super sharp eyes because she spotted the tag on the crab. Ha! So obviously, the shells were only for display. After which, the staff brought it back to the open-concept kitchen where chef Koizumi san started portioning. And it was noticed they had done most of the works beforehand when containers of crab flesh, etc were brought out. My friend had a valid point by saying that actually gave our crab rice bowl less ‘wow factor’. Ie, they should only deshell the crab on the spot even if it meant we had to wait longer. But… I had 2 bowls nonetheless. Keke.

(J) Miso soup (above)



(K) Palate cleanser, Complimentary (above) – This was simply awesome. I would never look at pears the same way anymore. So good.

  

(L) Wasanbon ice cream (+ $38, Alba white truffle) (above) – Sweet potato (anno imo) and Japanese sugar syrup (kuromitsu).


  

(M) Petit fours (above)

(N) Matcha (above)

Although I had not dined at Odette yet, I felt a lot of familiarity between Odette and ESORA due to the largely similar colour palette used in the restaurants’ decor. My friend shared some of the staff were also transferred from Odette to ESORA, which one shouldn’t be surprised since the restaurants are managed by the same group (The Lo & Behold Group).

  

And as we made our way out of the restaurant, the staff were standing by at the exit with small paper bags. And in it, we were given castella cake. Such a nice gesture.

Would I recommend ESORA? I honestly loved the space and the service. I could feel the staff’s sincerity and warmth especially as they introduced every dish detailed-ly with wide smiles. So lovely! Food wise… Let’s say it was a promising start. I love the attention to details. But something just felt amiss. Couldn’t quite put a finger to it. But I am pretty sure ESORA will just get better with time. Give them a few more months! And counter seats are highly recommended for a more intimate experience. Since it’s facing the open-concept kitchen where one could watch experience everything. Keke.

ESORA
15 Mohamed Sultan Road, Singapore
6365 1266, Website, Facebook
Overall: 7.5
Opening hours:-
Food/Beverage: 7
Thur – Fri : 12:00 – 14:00 (Lunch)
Ambience: 8
Tue – Sat : 19:00 – 21:00
Value: 7
Service: 8
* Closed on Mon, Sun

Dinner @ Kappo Shunsui 割烹 旬水 (Revisit)

January 22, 2019 in Japanese

My siao-on instagram foodie friends were keen in visiting Kappo Shunsui for their supper menu. And since Kappo Shunsui’s head chef had changed from Tomo Watanabe to Nobu Nishi from my past visit, I thought “why not.” And since we were visiting for their supper menu, we agreed to dine at 9pm.

However, when the call was made to make our reservation, we were informed there was no supper menu. Ie, only dinner menu. Hmm… And in the same tele-conversation, the staff mentioned there’s $150 (8 courses) and $250 (9 courses) for us to choose from. Since the main difference between the 2 menus was a beef dish, we decided to go with $150.


On the day of our dinner, my ‘siao-on’-sters agreed to meet straight at the restaurant. And to enter, one was required to press the console for the staff to open the door. But regular customers would be able to open the entrance door easily just by scanning one’s finger print as the restaurant would have regular’s fingerprints registered into the digital lock system. And since we had pre-selected our menu, we commenced mizu course ($150) with:-


1) Dish #1 (above) – Bonito.


2) Dish #2 (above) – Fish cake with scallop, melon skin and eggplant in dashi broth.

3) Dish #3 (above) – Sashimi assortment of medium fatty tuna (chutoro) and lean tuna (akami).


  

4) Dish #4 (above) – Sweet fish (ayu) tempura served with seasonal vegetables (yam, corn and green pepper).

5) Dish #5 (above) – Big-eye snapper (kinmedai) and winter melon.


6) Dish #6 (above) – Rice topped with sea urchin and salmon roe (ikura) in claypot.

7) Dish #7 (above) – Miso soup.

8) Dish #8 (above) – Sweet corn pudding.

9) Brown rice tea, Complimentary (above)

Would I still recommend Kappo Shunsui? Well… I really ain’t too sure. There wasn’t many “wow” moments except for the bonito dish. I am sure the ingredients served depended on the season, but I doubt it would have been any more impressive had we opted for the $250 course. You know… Like better ingredients would be used.

But if one was in Somerset and needed a quiet-yet-can-still-impress eatery to go for late dinner or supper, Kappo Shunsui would be the place. Although walking within Cuppage Plaza to get to Kappo Shunsui wouldn’t be that quiet. Ha.

KAPPO SHUNSUI 割烹 旬水
5 Koek Road, Cuppage Plaza, #04-02, Singapore
6732 0192, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Tue – Thur, Sun : 18:00 – 01:00
Ambience: 7
Fri – Sat : 18:00 – 02:00
Value: 7
Service: 7
* Closed on Mon

Dinner @ Kappo Shunsui

June 21, 2017 in Japanese

Hitting a dead end in my search for sushi restaurants, I texted my IGGF (InstaGram GirlFriend) if she knew of any new ones. And that was when she shared a picture of a gold door. However, that was all that she knew of the new Japanese restaurant. Now, I pride myself as a search guru. So… The challenge (to identify it is) on. Keke.

Unfortunately, nothing turned up when I google-ed ‘new Japanese restaurant’ and ‘golden door’. No! Die, die must find out. So I analysed the photo (of a mere gold door) and concluded it should be located in an old shopping mall based on the faint reflection of the shopping mall interior. Hmm.

And fate had it that I was meeting a friend at Cuppage Plaza that night. Just when my friend and I were at level 5 and making our way to the carpark after dinner, I caught a glimpse of a familiar-looking wallpaper at level 4. One can say I was on full alert mode. Ha! Excused myself to check it out and there it was… The Japanese restaurant which my IGGF and I were looking for. Kappo Shunsui!

Unfortunately, due to my IGGF’s and my conflicting schedules, we were only able to meet for dinner 3 weeks later. And it was a huge bummer when we saw posts of Kappo Shunsui appearing on instagram just days before our visit due to the restaurant having conducted media invite. Secret, no more. Sob.

My IGGF and I arrived at the restaurant at 7pm. I honestly loved how low key the exterior was. Reminded me much of Japan. Pressing the console was akin to pressing a door bell where the staff would be alerted to open the door.

Opposite to the minimally designed exterior, the interior was designed with much attention put to the smallest details. The corridor to the toilet had floor lights in addition to ceiling lights. And yes, they have their own toilet which was nicely furnished too.

And from the menu (pages 1, 2, 3, 4, 5, 6), my IGGF and I ordered:-

1) Omakase, $249 comprised of:-


(A) Dish #1 (above) – Simmered octopus, broad bean, seaweed, potato lotus, and jelly made with bonito broth, soya sauce and vinegar.

(B) Dish #2 (above) – Pike eel.


(C) Dish #3 (above) – Sashimi assortment of torched barracuda, kingfish (hiramasu) and red snapper (tai). My favourite was the barracuda! We saw head chef Tomo Watanabe spritzing some liquid over the dish before it was served to us. And out of curiosity, we asked the staff what it was. The staff humorously replied “Ajinomoto.” Hahaha. But of course, that’s just water.

(D) Dish #4 (above) – Medium fatty tuna (chutoro) and vinegared gizzard shad (kohada) sushi.

(E) Dish #5 (above) – With ponzu sauce, grated radish and chili, we were served long tooth grouper (kue) and vegetables in a pot of simmering soup.


(F) Dish #6 (above) – Grilled arctic surf clam (hokkigai). And for this dish, we were treated to a (mini) performance where head chef Watanabe san slammed the clams onto the counter and exaggeratedly sprinkling salt into them before grilling it over charcoal. It was a good thing I finished my soup cause some salt went into my pot. Ha. And we loved how he put the grilled clams onto shell-looking ceramic plates. And yes, we were told the ceramic items were all head chef Watanabe san’s personal collection. Nice.


(G) Dish #7 (above) – Tomato with tomato jelly and micro tomato. How cute! And yes, we were told hand-squeezed tomato juice was used to make the jelly. A really refreshing taste. I enjoyed it much.


(H1) Dish #8 (above) – For the meat dish, my IGGF was served beef from Omi. We were told the slab was grilled on the surface before continuing to slow cook it for 1.5 hours in dashi stock. And she couldn’t stop raving about it.


(H2) Dish #8 (above) – And because I don’t eat beef, I had a fish dish instead. Was told it’s a family of cod; Abura bouzu.


  

(I) Dish #9 (above) – Claypot rice with braised red snapper head. And we gasped to know we each had half a head to ourselves! Such generous portion! We were loving it, of course. Haha. I normally share fish head with friends cause I am not too good at eating it. So for the first time, I was taught to eat the ‘correct’ parts; The jelly parts around the eye. Yummy! No more peaceful sharing of fish head in the future. Haha.


(J) Dish #10 – Almond pudding with cherry from Yamagata.

2) Homemade ‘warabimochi’ with ‘hon-warabiko’, $12 (above)

For all the excitement that my IGGF and I built up leading to our visit, I was glad the dinner didn’t disappoint. We left happy and satisfied. =)

Head chef Watanabe san couldn’t speak much English. So we depended on the waiting staff for translation. And it was through the staff that we learnt head chef Watanabe san moved from Japan (Tokyo) to Singapore with the aim of achieving a Michelin star. “Japan too tough. Too many stars,” the staff said. Haha.

But back in Japan, head chef Watanabe san opened an izakaya which was on Michelin Guide’s Bib Gourmand list for 3 years (2015 to 2017). “Chef’s dream was to do multi-course (kaiseki),” the staff further explained. Ahhh… And hung on the walls (near the entrance) were extracted pages from the Michelin Guide. Evidence? Keke.

Do I recommend Kappo Shunsui? A big yes from me!

KAPPO SHUNSUI 割烹 旬水
5 Koek Road, Cuppage Plaza, #04-02, Singapore
6732 0192, Website, Facebook
Overall: 7.5
Opening hours:-
Food/Beverage: 7
Tue – Thur, Sun : 18:00 – 01:00
Ambience: 7
Fri – Sat : 18:00 – 02:00
Value: 8
Service: 8
* Closed on Mon