Autumn Treats

When the weather cools and Fall starts to show its true colours, that's when some of the best produce in Japan starts to appear. At Esora, Chef Shigeru Koizumi has already started the ball rolling with his new Autumn menu showcasing highlights such as akamutsu or black-throat perch, crab, persimmons, pears and more. The highlight of a multi course meal would be the chef's elaborate hassun or appetisers - a platter of tiny intricately detailed morsels from marinated sashimi and sushi to mini chawanmushi and fat gooseberries. Also on the menu is his signature monaka wafer stuffed with foie gras and persimmon, akamutsu chawanmushi, Omi wagyu and aji ochazuke. Don't forget the innovative tea pairing, with unique blends such as genmaicha and basil leaves; and hojicha with Kampot pepper.

The six-course lunch menu is priced at $138++; while the eight-course dinner menu is priced at $268++