The themes of nature, harmony and beauty can be found throughout the Esora experience. A minimalist interior kicks off the journey as chef Takeshi Araki prepares his seasonal menu, arranging every plate like a piece of art. The menu always starts with a foie gras monaka. Light as air, yet indelibly delicious, this signature piece sets the tone for the rest of the meal, showcasing the delicacy and intricacy of Araki’s cuisine. The chicken wing, boneless and stuffed, is crisp on the outside and dripping with juice on the inside, bringing a sense of familiar comfort, despite a level of sophistication that’s anything but homespun. The donabe, finale to the savoury segment, is a textural triumph: gentle and airy, with each grain perfectly infused with the flavours of the toppings. Esora presents elegant hospitality at its finest, with flawlessly attentive service that’s as understated and warm as the beautiful setting it sits in.