About enso
One of the most meaningful Japanese Zen symbols, The Enso a circle of enlightenment connecting all of our experiences, an infinite cycle that binds the past to the present, tradition with evolution. This cycle is a guiding philosophy and an inspiration for Enso, an omakase experience unlike anything else, fusing creativity, agility, trust and surprise in the heart of Williamsburg, Brooklyn.
Every night, our 16-course Chef’s Counter is entirely unique. We tailor the meal to your preferences, seasonality, and chef’s intuition. As you pass through Enso’s front door, you enter an inspired take on classic Kyoto Wabi Sabi interior design—wrapped in a detailed world of wood, steel, clay, and fire that sets the table for your meal.
Our fish purveyors specialize in omakase, and their fresh catch is delivered directly from Japan multiple times each week. When that fish arrives at Enso, it makes its way directly to the serving area, where chefs guide diners through the preparation process. Omakase is an art form, but it’s also an exchange that conveys how and why your meal is being prepared like so, connecting the chef, ingredients, and patrons in a complete circle of understanding.
The 10-seat, reservation-only Chef’s Counter is only part of what Enso offers. Our lounge room and backyard Japanese garden feature an omakase experience open to walk-ins (though reservations are highly recommended). The 12-course meal with either sake, whiskey, or wine pairings is a curated delight, the result of years of tastings, mixology mastery, and accumulating expertise from a collective of chefs and sommeliers.
chef
nick wang
Enso is a deeply personal expression of chef and owner Nick Wang and his desire to create powerful connections between guide and guest. Restaurants and seafood have been part of Nick’s life literally since the day he was born, and the family business made ingredients like aji, hamo, and suzuki a first language.
For three decades he’s created unforgettable dining experiences in New York City, and has worked every restaurant role imaginable. Nick’s daughter once described him as the interpreter of his ingredients. He studies and strategizes everything about the dining experience and finds ever-inventive ways to give a voice to the ingredients he uses.
His sushi restaurants Ako and Amami are legendary in North Brooklyn, and his approach, shared by everyone in his restaurants, is based on connection. Through Enso, he hopes to connect people, flavors, and experiences so that we are all part of the circle.
the team
byron agila
As GM, Byron oversees Enso’s daily operations, events, schedules, and coordination between the kitchen and bar for smooth service. Before Enso, he served as Assistant General Manager for Malt House NYC’s West Village and FiDi locations and Assistant General Manager for Nick’s neighboring restaurant, Amami BK.
Amami pushed his knowledge and skills toward the details and delicacy of Japanese cuisine and culture, and it provided the perfect opportunity to learn from and work closely with Nick. Byron’s genuine love for hospitality and his dedication to learning from it help make Enso a special place.
Freddy Salazar
Freddy creates beverage menus for Enso, Ako, and Amami BK, and is responsible for all beverage programs and inventory operations. As head bartender at Ortzi and Michelin-starred Aldea, he delivered incredible creativity and passion from behind the bar to the guest’s table.
His award-winning creations and unmatched style are legendary in the NYC bartending world. He’s always looking for ways to expand his already encyclopedic knowledge of ingredients to curate cocktails that pair perfectly with Enso’s ever-changing menu.