Nick Wang - Enso
Sold out for in-person but you can JOIN THE WAITLIST
WHO: Nick Wang is the chef-owner behind Enso, an elevated Japanese omakase restaurant in Williamsburg, Brooklyn.
ABOUT: Wang spent the last 15 years deeply rooted in the Williamsburg community, not just as a chef, but as a neighbor, and a small business owner – through his three neighborhood restaurants, Ako, Amami, and Enso. His beloved local staples have quietly built a legacy on fresh fish, ancient Japanese technique, and intentional education.
With over-the-top omakase experiences being normalized in today’s age, Chef Nick brings passion to the traditional art of omakase, most notably at The Michelin Guide recognized concept, Enso. Through techniques such as snow-aging, marinating, and precise knife work, Chef Wang celebrates the true heritage of Japanese Omakase. Sustainable sourcing of fish is a cornerstone across all three of Chef Wang’s concepts. While many believe that the premier tuna is one sourced from Japan, Wang firmly believes in sourcing from purveyors as local as possible, to avoid the harmful effects of importing tuna from overseas.
Not only does Wang feed the community, he educates and inspires his guests each night while he is behind the counter. He aspires to create an immersive dining experience through the explanation of his sourcing, techniques, and process. He has even been known to personally tour highly-engaged guests through his snow-aging room. Wang has been an integral driver in bringing the Williamsburg community together. His appearances as a guest chef across the borough’s various Tuna Cutting Events and participation in the summertime Berry Street Block Parties have made him a catalyst in connecting the neighborhood through food.
WHAT: Join us inside the Michelin-recognized Enso as Wang — chef-owner of Ako, Amami, and Enso — reveals the tips and techniques behind the traditional art of Japanese omakase and the sustainable sourcing of fish. A multicourse lunch with paired wines concludes the class.
WHEN: Saturday, April 25, 9:30 - 1:30 PM EST
WHERE: 117 Berry Street, Brooklyn, NY (Williamsburg)