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2013-09-19
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Set amidst the slew of swanky Spanish, European, Belgium and Mediterranean eateries along the beautiful Quayside Isle of Sentosa is a Japanese fine-dining Kaiseki restaurant helmed by Executive Chef Shinji Morihara- who boasts of more than 20 years of experience in Japanese cuisine, welded from acclaimed establishments such as Marriott Hotel Nagoya Japan, Four Seasons Hotel Hong Kong and Fairmont Hotel Singapore.Fitted with oriental touches of Japanese architecture with shōji doors, an extensive
Fitted with oriental touches of Japanese architecture with shōji doors, an extensive use of wood grain and imported Japanese red cedar for the furniture and a decidedly minimalist appeal, restaurant owner Katsutaka Kobayashi had gone though great lengths in reconstructing the 40-seater authentically Sukiya-style right down to the last detail for the discerning diner to enjoy a sensorial experience.
While the primary focus here is on Kaiseki cuisine, there are Omakase Sets from $175 and Set Lunches from $75. The recently introduced Ala-Carte menu also offers a few pocket-friendly alternatives.Trying out their YUME (Dream) Course at $288++ per person, we were served 7 courses specially curated by Chef Shinji to ensure we had the complete Kaiseki experience in its truest art form made only from the freshest seasonal produce imported directly from Japan and finished with exquisite plating.
The Steamed Dish of Short Neck Clam and Winter Melon egg custard topped with Tomato sauce was Chef Shinji's interpretation of Chawanmushi. Tasting refreshingly interesting, this seemingly simple egg custard steamed in a tea bowl was a reflection of the creative diversity of Japanese gastronomy executed here at Ezoca.
Main Course was a Grade A4 Wagyu Japanese OMI Beef Tenderloin with Organic vegetables charcoal grilled to perfection, served with a trio of dipping sauces- Ponzu, Mustard and Himalayan Salt. Smooth and velvety with a rich juicy flavour that lingers on your palate, there was no questionable doubt about the quality of this piece of red meat. The fried pumpkin, lotus root and french beans too were delectably crunchy.
Dessert was a delightful end with a trio of home made treats. The Caramelized Apple and Homemade Red Bean paste Sandwich was unlike any store bought variety with its delicate wafer so crisp and chewy. While the accompanying cup of superbly sweet and crunch Japanese KYOHO Grapes topped with Wine Jelly beckons with its bright color. And finally ending off with a slice of Yubari Melon with its glowing orange flesh and tempting sweet aroma. No better way of completing the meal.
For the Sake aficionados, Ezoca also boasts of a collection of extremely rare Sakes sourced from every region of Japan and a unique set of serving cups to enhance your experience.
For full review and more photos, please visit http://gninethree.com/2013/09/19/ezoca-japanese-cuisine-quayside-isle/
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