SUSHI & SAKE - ENSO OMAKASE

ENSO OMAKASE

Chutoro - High Fat Bluefin Tuna from Spain

I've been on a mission to find a new sushi spot in Brooklyn and recently discovered the latest venture from Chef Nick Wang, Enso Omakase. Enso recently opened its doors in Brooklyn, offering three different dining experiences: a 10-seat omakase counter, a 22-seat bar lounge, and, in the coming months, a 40-seat fully-heated garden. Each dining experience is designed to cater to different sushi preferences. For those unfamiliar, Omakase is a Japanese dining style where the chef decides the menu. Lately, I've been into Omakase experiences and seeing how different chefs display their identity through food. In Chef Wang's case, he stood on the quality of his selections, guiding us on a 16-course adventure through Japan.

Interior Sushi Bar

Akitabare “Koshiki Junzukuri” Northern Skies Sake

Upon entering Enso, the host brought us to their indoor bar, offering a range of Japanese whiskey and sake options as we waited to be seated at the omakase counter. Enso's interior mixes Kyoto Wabi-Sabi-inspired elements, such as light woods and stone decor, into a beautiful, cozy setting that makes you feel comfortable as soon as you walk in. The restaurant staff was excellent, immediately pouring drinks and welcoming us to the restaurant. To our surprise, we were the only people in the place (our reservation was at 6 pm); however, this didn't set in until we sat at the omakase counter. While we waited to be seated, we sat at the bar for just enough time for a round of sake and an overview of the place from the bartender. For our sake, we selected Akitabare "Koshiki Junzukuri" Northern Skies, which had a smooth taste and, in hindsight, paired well with the sushi.

Evening fish selection

Takeshi San slices cuts of tuna.

The omakase counter at Enso is nestled in a separate room, ensuring a private and intimate dining experience. As the only couple at the counter, we were treated to an impromptu private dining experience that left us in awe.

Tennen Madai - Seabream from Kyushu

Itoyori - Golden Threatfin Bream from Ehime

The staff's attentiveness, ensuring our counter area was spotless and our sake never ran dry, added to the experience. The service was truly exceptional.

The sushi at Enso is incredible.

That's it. That's the tweet.

If I'm gassing them during this review, I am. It was that good.

Through 16-courses, Chef Wang and his sous chef Takeshi San take you through every inch of Japan with fish selections ranging from Threeline Grunt from Nagasaki, Uni from Hokkaido, and Japanese Monkfish liver from Kyushu. The only fish that wasn't from Japan was the tuna from Spain. Wang prides himself on the quality of the tuna he serves and doesn't limit himself to Japanese tuna. Each course was a unique and delightful exploration of Japanese cuisine; the Bluefin tuna belly (Kamatoro Aburi) was coal-charred and lightly brushed with sauce, and the miso soup was the perfect size to hold and sip.

Hokkaido Uni - Japanese Sea Urchin from Hokkaido

Hiramasa- Young Yellowtail from Chiba

Typically, Omakase menus can be a bit predictable. Most restaurants serve a mix of tuna, salmon, uni, yellowtail, and eel, and then, depending on the place, either surprise you with something unusual or play it safe with a scallop or shrimp. Enso, however, was a delightful departure from the norm. Apart from the tuna, a staple, Wang kept us on our toes with selections like Japanese Trumpet Fish, Golden Threadfin Bream, and a Wild Tile Fish dish with a wonderfully crispy skin. The best part of the entire meal was the taste and precision of each slice. My favorites were the Akami, Chutoro, Kamatoro Aburi, Ankimo, Amadai Urokoyaki, Isaki, and Itoyori. The only slight disappointments were the Blue Mackerel due to its taste and the sweet purple potato pie dessert that concluded the meal. The pie lacked a bit of flavor, but it wasn't bad.

Chutoro - High Fat Bluefin Tuna from Spain

Amadai Urokoyaki - Wild Tile Fish from Tokyo

Enso Omakase shines in its design, attentive staff, and fish selection. Every piece tastes hand-crafted, and overall, this is a place that I suggest you visit if you're looking for a wonderful omakase experience. In addition to Enso, Chef Wang also owns Ako and Amami in Brooklyn. If you're familiar with those spots, know Enso is in a different league. I will be back for sure.

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Courtesy of Enso Omakase in Brooklyn, New York.