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Esora
Modern Japanese
A monaka built around foie gras torchon instead of sweet bean paste signals the kind of modern Japanese cooking Esora is after. This intimate 26-seat kappo restaurant works in micro-seasons, and the chef's time at Odette and Nihonryori RyuGin shows in the precision. A tea-pairing program served in champagne flutes adds an unexpected, slightly theatrical grace note to the meal.
The awards strongest first
- The 50 The 50 Discovery
One number, weighted & current 71
How we scoreThe dishes from the writeups
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Omi wagyu
“the Omi wagyu, sourced from Shiga prefecture and served with aged Akazu vinegar”
The 50
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