Dining at Enso Omakase in Brooklyn was one of those meals that lingers long after signing the cheque. I’ve been to my fair share of omakase spots, and while many memorable, it can sometimes feel rushed or theatric—courses flying by before I had a chance to absorb the experience. Enso was the complete opposite. It was thoughtful and intentional, serving at a pace that allowed us to enjoy every bite and fully appreciate the fish that comes from purveyors specializing in omakase.
My friend John and I took our seats at the 10-person chef’s counter, joined by a few solo diners—a bartender enjoying a night off, a finance guy seated beside me and John next to me ready to dig in. Strangers, yet all part of the same journey there for the same unspoken goal: to step into something immersive and authentic. The atmosphere was calm but charged, like we were all leaning in, waiting to be shown the best.
Enso, which opened in January 2025, sits quietly and almost unassuming in the heart of Williamsburg. The space is intimate and beautifully designed, with a wooden exterior that would be found on any street in Japan. A 20-foot counter made from a single Italian Sapele tree anchors the room, its natural grain glowing under subdued lighting. Stone bases, Japanese wood ceilings, Bizen Yaki clay vases, and cherry wood chopsticks all speak to a deep respect for tradition without feeling overdone. Outside, the Backyard Garden offers a peaceful escape transporting you out of the city with Japanese maple trees, a tranquil fountain, and a retractable wood ceiling creating a sanctuary atmosphere.
Chef Nick Wang is the man behind it all. Drawing from his family’s fourth-generation seafood business, he brings a level of care and knowledge that’s immediately apparent. His 16-course omakase ($195+) is more than a tasting menu—it’s a curated journey that is guided by the best in the world. What struck me most was how he and his team engaged with us and didn’t scoff when we had questions that were probably novice. They weren’t just our chefs—they were our teachers and truly cared what we thought. With each course, they shared where the fish came from, how it was prepared, and why it was chosen for that moment in the lineup. I walked away not just full, but genuinely more knowledgeable.
The meal began with otsumami: a piece of golden, crispy anago dusted with yuzu zest and served with green tea sea salt. Light, bright, and perfectly balanced, it was the perfect introduction setting the tone for what was to come. From there, the nigiri began to arrive—each piece building upon the last with a small burst of fresh wasabi as a building block. The meal moved with rhythm, like a symphony unfolding in real time, and Chef was our conductor. They weren’t just behind the counter preparing dishes—they were there to lead the dinner orchestra. . The ingredients were their instruments and the courses a carefully arranged score. Each bite felt like a not and you didn’t know what was coming next.
Our menu included:
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IKE HIRAME USUSUKURI (Live Fluke – Nagasaki)
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EBODAI YUAN YAKI (Japanese Butterfish – Shizuoka)
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AWABI SAKAMUSHI (Abalone – Mie)
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ISHIDAI (Barred Knifejaw – Nagasaki)
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KINME-DAI (Golden Eye Snapper – Chiba)
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ITOYORI (Golden Threadfin Bream – Ehime)
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HIRAMASA (Yellowtail Amberjack – Nagasaki)
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KAMASU (Barracuda – Chiba)
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AJI (Horse Mackerel – Ehime)
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AKAMI (Lean Bluefin Tuna – Boston)
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CHUTORO (High Fat Bluefin Tuna – Boston)
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OTORO (Bluefin Tuna Belly – Boston)
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HAMO WAN (Conger Eel Clear Soup – Hyogo)
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ISAKI KOBUJIME (Threeline Grunt – Nagasaki)
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HOKKAIDO UNI (Japanese Sea Urchin – Hokkaido)
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YOGURT MOUSSE
By the time dessert arrived—a delicate yogurt mousse that landed like the final chord—it was clear: Enso isn’t just a meal. It’s a performance. A lesson. In a city where it’s so easy to rush, this experience asked us to slow down, listen, and truly taste.
The icing on the cake? An extraordinarily sophisticated beverage program, with libations like whiskey and wine thoughtfully chosen to pair beautifully with the progression of courses. Each pour felt as thought-out as the dishes themselves.
