These sandos look deceivingly simple yet they are bursting with flavors. Each portion comes with six pieces. Esora’s sandos are filled with breaded and deep-fried cutlets of meat or tamago and slathered with a Japanese tartare sauce (homemade mayo, egg, pickles, and balsamic vinegar) and topped with shredded cabbage.

I ordered the π‘©π’π’‚π’„π’Œ π‘¨π’π’ˆπ’–π’” 𝑩𝒆𝒆𝒇, 𝑱𝒂𝒑𝒂𝒏𝒆𝒔𝒆 π‘·π’π’“π’Œ, π‘Ύπ’‚π’ˆπ’šπ’– 𝑷𝒐𝒕𝒂𝒕𝒐 π‘ͺ𝒓𝒐𝒒𝒖𝒆𝒕𝒕𝒆, and π‘»π’‚π’Žπ’‚π’ˆπ’π’šπ’‚π’Œπ’Š. My two favorites are the Japanese Pork and Tamagoyaki (⭐️4.5/5) followed by the Angus Beef and Wagyu Croquette (⭐️4/5). The Tamagoyaki was the crowd’s favorite. The egg itself was sweet and so fluffy. The pork katsu is crispy yet juicy and the shiso leaf elevates the flavor.