Ensō Steakhouse, a culinary jewel nestled within the avant-garde CO-TU lifestyle enclave, presents a refined interpretation of contemporary Japanese/Steakhouse gastronomy, fostering an atmosphere of understated elegance and communal conviviality. It is a destination where culinary artistry converges with a relaxed, yet discerning, dining experience, appealing to the wide epicurean community. The restaurant’s design, characterized by minimalist aesthetics and warm, natural materials, creates an inviting and sophisticated ambiance.

The menu at Enso is a testament to culinary precision, showcasing modern Japanese dishes crafted with an unwavering commitment to fresh, seasonal ingredients and innovative flavour pairings. Signature offerings include the Enso Signature Pressed Sushi; Shima-Aji & Seared Salmon Belly and Salmon & Akami & Chutoro. The first dish is a delicate dance of freshness and umami, exemplifying a harmonious blend of textures and richness. The latter, meticulously composed sushi rice with nori tempura, avocado lime, spicy mayo and cucumber, representing the pinnacle of oceanic indulgence.

A must-visit for steak lovers, this establishment is known for its Angus steaks, combining robust American-style cuts with refined Japanese culinary techniques and proudly showcasing Angus Hereford Grass-Fed beef, a treasure cultivated in the serene landscapes of Bass Strait, Tasmania. Diners will pass by an in-house dry-aging room on the way to the restaurant, a hallmark of its dedication to premium quality. This specialized space is meticulously controlled for temperature, humidity, and air circulation to bring out the best flavours and do justice to the meats.

These dishes, among others, are meticulously prepared, demonstrating Ensō Steakhouse’s dedication to both quality and sustainable sourcing. To further enhance the dining experience, Enso offers carefully curated wine pairings, selecting vintages that complement the delicate nuances of each dish. The sommelier expertly matches sakes, white wines, and light reds to the seafood and wagyu, elevating the overall sensory journey. We recommend the decadent Billecart Salmon Le Reserve champagne to start, followed by Gerard Boulay Sancerre Comtesse 2022 which goes perfectly with the sushi.

ADDRESS:
CapitaGreen, Level 38 & 39 138 Market Street Singapore 048946
PHONE:
6416 4800
WEBSITE:
ENSO STEAKHOUSE — COTU