ESORA is a modern, fine dining kappo restaurant helmed by chef-owner Shigeru Koizumi, previously of Odette. Most unique here is the tea pairing where Koizumi serves personally blended teas to accompany his very creative fare. For instance, a gorgeous foie gras monaka filled with foie gras, fig jam, peanut praline is matched with a cold, sparkling tea of hibiscus and yomeishu, amplifying the monaka’s sweet-savoury flavours. An aged, grilled kinmedai with its rich flavours pairs with cold gyokuro and yuzu tea, while Ohmi wagyu with aged red vinegar plays off nicely with hot tea boasting a whisky-like blend of iribancha, hojicha and cinnamon.