Ezoca

The design language at Ezoca is unmistakably Japanese. Calligraphic artworks rest against pastel coloured walls while delicate woodwork, crafted with strength and precision – bears the quiet signature of a carpenter specially flown in from Japan. Simplicity is present, but one that’s grounded in a meticulous bent for presenting elements that adhere to exceptional standards. You’ll see it in the tableware: fine lacquers, glints of gold, stately ceramics, hand-painted landscapes – all gossamer in perfection and artworks unto themselves.

The real artworks, however, rest on the plate. Here, Master Chef Morihara Shinji, formerly of celebrated Japanese fine-dining outfit Inagiku, serves up kaiseki ryori, a degustation menu crafted around the ‘rule of five’. Shinji showcases five methods of preparation, five flavours, and five colours, all masterfully balanced to present a symphonic meal of sorts. Kuroge Wagyu beef is roasted over bincho-tan, Japanese white charcoal, while 99% of seafood comes direct from Japan. Shinji’s dedication to authenticity extends to the basics too. No detail is overlooked. Koshihikari rice is flown in from Ishikawa while only Japanese mineral water is used in his cooking. There is also an exceptional sake list here. Order up some sake to pair with your meal or enjoy it with side dishes at the al fresco dining area.

#01-12, The Quayside Isle. 31 Ocean Way, Sentosa. Tel: 6734 9930