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If there's one thing that makes Esora stand out, it's the way Chef Takeshi Araki beautifully intertwines nature’s fleeting autumn treasures with refined culinary craftsmanship.
The newly curated 7-course lunch menu at this Michelin-one-star gem offers a vibrant, multi-sensory journey through fall’s finest flavors, all for $178++. From the moment you step in, it's clear that this isn't just a meal – it's an experience.
The lunch begins with a refreshing glass of Champagne (or sparkling tea for non-drinkers), immediately setting the stage for an exploration of autumn’s best. The first bite is a standout: Esora’s signature foie gras monaka, paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. The sweet, citrusy contrast to the rich, buttery foie gras is a brilliant introduction to the season’s nuanced flavors.
Then comes the delightful surprise of the deboned chicken wing, stuffed with a medley of autumn mushrooms like maitake and shiitake, delivering earthy, umami-rich bites beneath a crispy exterior. The meal continues with delicate somen noodles served in a clam consommé, topped with caviar, an exquisite, silky dish that celebrates the ocean’s harvest.
The chargrilled kinmedai (golden eye snapper) takes center stage next, its subtle sweetness enhanced by sautéed yellow leek and kujo green onion from Kyoto. The meal wraps up with a rich donabe dish of braised wagyu and burdock, which is comfort food elevated to art – perfectly tender, with a deep, savory complexity.
And to close, a light yet refreshing pear and yogurt ice cream provides the perfect sweet note, leaving you with a taste of autumn’s crispness long after the last bite.
Esora’s autumn lunch offers a perfect balance of artistry and nature – a true celebration of the season, and a must-try for anyone eager to experience the culinary beauty of Japan in fall.
If there's one thing that makes Esora stand out, it's the way Chef Takeshi Araki beautifully intertwines nature’s fleeting autumn treasures with refined culinary craftsmanship.
The newly curated 7-course lunch menu at this Michelin-one-star gem offers a vibrant, multi-sensory journey through fall’s finest flavors, all for $178++. From the moment you step in, it's clear that this isn't just a meal – it's an experience.
The lunch begins with a refreshing glass of Champagne (or sparkling tea for non-drinkers), immediately setting the stage for an exploration of autumn’s best. The first bite is a standout: Esora’s signature foie gras monaka, paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. The sweet, citrusy contrast to the rich, buttery foie gras is a brilliant introduction to the season’s nuanced flavors.
Then comes the delightful surprise of the deboned chicken wing, stuffed with a medley of autumn mushrooms like maitake and shiitake, delivering earthy, umami-rich bites beneath a crispy exterior. The meal continues with delicate somen noodles served in a clam consommé, topped with caviar, an exquisite, silky dish that celebrates the ocean’s harvest.
The chargrilled kinmedai (golden eye snapper) takes center stage next, its subtle sweetness enhanced by sautéed yellow leek and kujo green onion from Kyoto. The meal wraps up with a rich donabe dish of braised wagyu and burdock, which is comfort food elevated to art – perfectly tender, with a deep, savory complexity.
And to close, a light yet refreshing pear and yogurt ice cream provides the perfect sweet note, leaving you with a taste of autumn’s crispness long after the last bite.
Esora’s autumn lunch offers a perfect balance of artistry and nature – a true celebration of the season, and a must-try for anyone eager to experience the culinary beauty of Japan in fall.
If there's one thing that makes Esora stand out, it's the way Chef Takeshi Araki beautifully intertwines nature’s fleeting autumn treasures with refined culinary craftsmanship.
The newly curated 7-course lunch menu at this Michelin-one-star gem offers a vibrant, multi-sensory journey through fall’s finest flavors, all for $178++. From the moment you step in, it's clear that this isn't just a meal – it's an experience.
The lunch begins with a refreshing glass of Champagne (or sparkling tea for non-drinkers), immediately setting the stage for an exploration of autumn’s best. The first bite is a standout: Esora’s signature foie gras monaka, paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. The sweet, citrusy contrast to the rich, buttery foie gras is a brilliant introduction to the season’s nuanced flavors.
Then comes the delightful surprise of the deboned chicken wing, stuffed with a medley of autumn mushrooms like maitake and shiitake, delivering earthy, umami-rich bites beneath a crispy exterior. The meal continues with delicate somen noodles served in a clam consommé, topped with caviar, an exquisite, silky dish that celebrates the ocean’s harvest.
The chargrilled kinmedai (golden eye snapper) takes center stage next, its subtle sweetness enhanced by sautéed yellow leek and kujo green onion from Kyoto. The meal wraps up with a rich donabe dish of braised wagyu and burdock, which is comfort food elevated to art – perfectly tender, with a deep, savory complexity.
And to close, a light yet refreshing pear and yogurt ice cream provides the perfect sweet note, leaving you with a taste of autumn’s crispness long after the last bite.
Esora’s autumn lunch offers a perfect balance of artistry and nature – a true celebration of the season, and a must-try for anyone eager to experience the culinary beauty of Japan in fall.
If there's one thing that makes Esora stand out, it's the way Chef Takeshi Araki beautifully intertwines nature’s fleeting autumn treasures with refined culinary craftsmanship.
The newly curated 7-course lunch menu at this Michelin-one-star gem offers a vibrant, multi-sensory journey through fall’s finest flavors, all for $178++. From the moment you step in, it's clear that this isn't just a meal – it's an experience.
The lunch begins with a refreshing glass of Champagne (or sparkling tea for non-drinkers), immediately setting the stage for an exploration of autumn’s best. The first bite is a standout: Esora’s signature foie gras monaka, paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. The sweet, citrusy contrast to the rich, buttery foie gras is a brilliant introduction to the season’s nuanced flavors.
Then comes the delightful surprise of the deboned chicken wing, stuffed with a medley of autumn mushrooms like maitake and shiitake, delivering earthy, umami-rich bites beneath a crispy exterior. The meal continues with delicate somen noodles served in a clam consommé, topped with caviar, an exquisite, silky dish that celebrates the ocean’s harvest.
The chargrilled kinmedai (golden eye snapper) takes center stage next, its subtle sweetness enhanced by sautéed yellow leek and kujo green onion from Kyoto. The meal wraps up with a rich donabe dish of braised wagyu and burdock, which is comfort food elevated to art – perfectly tender, with a deep, savory complexity.
And to close, a light yet refreshing pear and yogurt ice cream provides the perfect sweet note, leaving you with a taste of autumn’s crispness long after the last bite.
Esora’s autumn lunch offers a perfect balance of artistry and nature – a true celebration of the season, and a must-try for anyone eager to experience the culinary beauty of Japan in fall.
If there's one thing that makes Esora stand out, it's the way Chef Takeshi Araki beautifully intertwines nature’s fleeting autumn treasures with refined culinary craftsmanship.
The newly curated 7-course lunch menu at this Michelin-one-star gem offers a vibrant, multi-sensory journey through fall’s finest flavors, all for $178++. From the moment you step in, it's clear that this isn't just a meal – it's an experience.
The lunch begins with a refreshing glass of Champagne (or sparkling tea for non-drinkers), immediately setting the stage for an exploration of autumn’s best. The first bite is a standout: Esora’s signature foie gras monaka, paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. The sweet, citrusy contrast to the rich, buttery foie gras is a brilliant introduction to the season’s nuanced flavors.
Then comes the delightful surprise of the deboned chicken wing, stuffed with a medley of autumn mushrooms like maitake and shiitake, delivering earthy, umami-rich bites beneath a crispy exterior. The meal continues with delicate somen noodles served in a clam consommé, topped with caviar, an exquisite, silky dish that celebrates the ocean’s harvest.
The chargrilled kinmedai (golden eye snapper) takes center stage next, its subtle sweetness enhanced by sautéed yellow leek and kujo green onion from Kyoto. The meal wraps up with a rich donabe dish of braised wagyu and burdock, which is comfort food elevated to art – perfectly tender, with a deep, savory complexity.
And to close, a light yet refreshing pear and yogurt ice cream provides the perfect sweet note, leaving you with a taste of autumn’s crispness long after the last bite.
Esora’s autumn lunch offers a perfect balance of artistry and nature – a true celebration of the season, and a must-try for anyone eager to experience the culinary beauty of Japan in fall.
If there's one thing that makes Esora stand out, it's the way Chef Takeshi Araki beautifully intertwines nature’s fleeting autumn treasures with refined culinary craftsmanship.
The newly curated 7-course lunch menu at this Michelin-one-star gem offers a vibrant, multi-sensory journey through fall’s finest flavors, all for $178++. From the moment you step in, it's clear that this isn't just a meal – it's an experience.
The lunch begins with a refreshing glass of Champagne (or sparkling tea for non-drinkers), immediately setting the stage for an exploration of autumn’s best. The first bite is a standout: Esora’s signature foie gras monaka, paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. The sweet, citrusy contrast to the rich, buttery foie gras is a brilliant introduction to the season’s nuanced flavors.
Then comes the delightful surprise of the deboned chicken wing, stuffed with a medley of autumn mushrooms like maitake and shiitake, delivering earthy, umami-rich bites beneath a crispy exterior. The meal continues with delicate somen noodles served in a clam consommé, topped with caviar, an exquisite, silky dish that celebrates the ocean’s harvest.
The chargrilled kinmedai (golden eye snapper) takes center stage next, its subtle sweetness enhanced by sautéed yellow leek and kujo green onion from Kyoto. The meal wraps up with a rich donabe dish of braised wagyu and burdock, which is comfort food elevated to art – perfectly tender, with a deep, savory complexity.
And to close, a light yet refreshing pear and yogurt ice cream provides the perfect sweet note, leaving you with a taste of autumn’s crispness long after the last bite.
Esora’s autumn lunch offers a perfect balance of artistry and nature – a true celebration of the season, and a must-try for anyone eager to experience the culinary beauty of Japan in fall.
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