Ezoca – The Art of Kaiseki Ryori (CLOSED)
October 09, 2013
Getting away from the crowds and dining along a picturesque marina is a great way to recharge and get you through the rest of the day. At Quayside Isle, it is about enjoying the great view, choosing from a good selection of cuisine.
Step into Restaurant “EZOCA” which brings the finest authentic Japanese dining experience. Conceptualised with Omotenashi in mind, the seating capacity of up to forty customers will allow for intimate interactions between the chef and the customers, offering a genuine Japanese hospitality experience. They offer high quality Japanese food including charcoal grilled wagyu,sushi and the fine art of kaiseki with the variety of sake, wine and champagne.
An expert in traditional Japanese cuisine, Chef Shinji Morihara’s persistence, attention to detail, passion for cooking, quest for perfection and belief that good food should be simple, original, natural and balanced – with a touch of Zen, contribute to the experience of fine dining at Ezoca.
Chef Morihara boasts over 20 years of expertise in wielding the culinary reigns at top-notch Japanese establishments in Asia, including the JW Marriott Hotel Nagoya in Japan and the previous Inagiku at Fairmont Singapore. At Ezoca, Chef Morihara has crafted kaiseki ryori that accompanies authentic Japanese ingredients of the finest quality.
Kaiseki ryori is traditional Japanese multi-course haute cuisine. It is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. The dishes are are beautifully arranged and garnished.
We started with an appetizer of Japanese Tiger Prawn, Edamame, Persimmon with Tofu Cheese Cream and Walnut.
Short Neck Clam and Winter Melon Egg Custard Topped with Tomato Sauce is very unique. Juicy winter melon is paired with tomatoes which gave a refreshing touch. They also added crunchy Japanese water shield which tastes somewhat similar to jelly.
Seafood Platter combines the delectable red snapper, tuna belly, sea bream, surf clam and whelks. The cool, meaty texture of each sashimi creates a buttery sensation in the mouth, and the flesh of the tuna belly melts in the mouth as I savour it.
Japanese OMI Beef is one of the three most famous kinds of beef in Japan besides Matsuzaka and Kobe. Its Grade A4 OMI Beef Tenderloin has lots of marbled parts with rich flavor and soft smooth texture that is melting in the mouth. The beef is paired with organic Vegetables such as fried pumpkin, lotus root, red paprika, french bean and Maitake mushroom saute. Three dips are prepared for the beef: salt, ponzu and mustard.
Conger Pike Eel, Garland Chrysanthemum and Seaweed in Hot Pot is my favourite. The delicate fish brings out the hearty and sweet flavour of the soup. It is not easy to prepare as there are many bones in the fish. Mochi is added to give a nice soft texture.
Tempura Angel Prawn and Vegetables Sushi with Red Miso Soup was another favourite too. The angel prawns are deep fried till perfect and sprinkled with ume powder. The super delicious sushi uses “Yamazato Seiryu Mai” premium rice and was cooked using Japanese spring water.
My lunch ends with a trio of lovely desserts. Caramelize Apple and Homemade Red Bean Paste Sandwich has super crispy wafer, accompanied by crunchy Japanese Kyoho Grapes with Wine Jelly and sweet Yubari melon.
Not only will EZOCA please food aficionados with their dedication to using only the freshest ingredients from Japan; their collection of rare sakes – hard to come by even in Japan – and their tableware, specially flown in from Japan, will impress even the most discerning connoisseur.
Ezoca is an intimate Japanese restaurant that reminds us of what it really means to eat. With many options available in Quayside Isle, it is unfortunate that we often overlooked this quiet Japanese restaurant at a corner. The restaurant is having promotion from 15th-31st October 2013. Each yume course is priced at $288/set (for 1 pax), $250/set (for 2-3 pax), $230/set (for 4 pax or more).
Ezoca
Address: The Quayside Isle at Sentosa, 31 Ocean Way #01-12
Tel: +65 6734 9930
Opening hours: Daily lunch 12:00-15:00（Last order at 14:30; Daily dinner 17:30-22:00（Last order at 21:30）; Tuesday 1730-21:30(Lunch Closed); Sunday 12:00-21:30. Closed on Monday.
