Esora Omakase

This concept features a separate counter within another restaurant. The restaurant is J-Spec (short for "Japan Specification) and Esora is the counter. Inside, less than ten (fortunate) guests are seated at a dark wood counter set with heavy chairs and framed by dark square-tiled walls.
Preparing an omakase menu, Chef Koichi Endo incorporates Wagyu throughout the progression of courses. While beef is king, the chestnut and abalone tempura is equally impressive. Two pieces of Wagyu sushi may then follow—one served raw with caviar, the second seared and imbued with wasabi. Both are incredible. Other Wagyu preparations include tartare, tempura, and even grilled with a selection of sauces.