Located in the heart of Williamsburg, Enso is sleek and modern. Most guests are here for Chef Nick Wang's omakase, comprised of edomae-style sushi, though à la carte offerings are available in the bar and garden. It all begins with otsumami like anago, crispy and golden-fried, garnished with yuzu zest and served with green tea sea salt. Nigiri courses feature the likes of blue mackerel from Chiba that has been cured with Okinawan sea salt and marinated in aged vinegar. Sea urchin from Hokkaido, simply served with a sprinkle of salt over rice, is as sweet and meltingly tender as hoped.