Enso

Nor-Mae Kaiseki: The best Nordic produce meets Japanese cooking techniques. 🔥

Wasabi from Iceland, caviar from Sweden, scallops from Norway - every ingredient that is possible to get from The Nordics, we will get it.

Welcome! 🍣

✨ For en fantastisk start på Spis Ute Ugå - Stavanger med 2 seksere i Aftenbladet og Sandnesposten! Hjertelig takk for tilbakemeldingene, vi gleder oss til å ønske dere hjertelig velkommen resten av uken til å smake vår Enso Aki Meny til kun 175,-.

Dere kan selvsagt bestille bord på våre nettsider.

Welcome …

Enso From the founder of Michelin Star restaurant Sabo Omakase - we proudly present Enso. The best Nordic produce, prepared with traditional Japanese technique. Fine dining upstairs, fun dining downstairs, bar and takeaway. For all occasions! Welcome.

Lovely week ahead … Enjoy our every day Selection of Nordic Japanese Food - 17”00 to 00”00 ( 22”00 Kitchen )

Sterling ® Halibut-With its meaty, succulent texture, this fish is guaranteed to win hearts, and satisfy palates. It is a feast for your tastebuds, whether it is served as a fillet, chop, or oven baked.

Sterling ® Halibut also tastes wonderful served raw, in ceviche or sushi. And thanks to its strong bone structure, it is easy to debone. Preparations will be as enjoyable as the meal itself.

This versatile ingredient is great for experimenting & Having fun, and take your creativity to new heights!

Good Morning ☀️ - ready and set for Tonight , book, Drop in or order a tasty take way !! Welcome to our super set up Saturday From 13”00 we are open !!

Getting ready for a great Night … Our daily selection Welcome from 17”00 to 00”00

ENSO - Enso cannot be explained…It can only be experienced… come and try the fusion Of the best of the Nordic ingredients & the Old traditions of Japanese Cuisine !!

Monday … Start of a great week … One of the wonderful things about sushi is, you don’t need to know the names of every item to be able to enjoy it.

And in Japan, at least, the most popular type of sushi is called nigiri- A type of sushi where the rice is molded by hand and the fish or other topping pressed by hand atop the rice. And it’s the stickiness of the rice, combined with the moisture from the topping, that helps to adhere the strip of raw fish to the mound of rice underneath.

Occasionally the chef will place a small amount of wasabi between the rice and the fish, and some type of garnish, such as minced scallions or ginger, atop the fish, is also common.

And the fish is almost always raw. Typical examples include tuna, salmon, yellowtail, and Halibut. Fatty tuna, which comes from the belly section of bluefin tuna, is another popular topping.

A couple of notable exceptions to the “almost always raw” statement include shrimp nigiri, which features shrimp that has been boiled and butterflied, and eel nigiri, which consists of a mound of sushi rice with a strip of grilled eel on top.

Whether cooked or raw, the fish and seafood for nigiri, and indeed for all sushi, must be exceedingly fresh and handled with great care.

Although sushi restaurants do offer chopsticks, the preferred method for eating sushi is to pick it up with your fingers and eat each piece in a single bite. Sushi etiquette is another extensive topic that we can’t fully explore here…

Discover exquisite menus inspired by Japanese and Nordic cuisine… A real feature of Enso Nordmae Restaurant is its open Chefs Table/Ultimate Experience. Fronted by an amazing display of selected Ingredients, it evokes the atmosphere of a Unique experience.

The atmosphere here is at once welcoming and relaxing but subtle enough not to distract from the food itself. The menu uses novel flavours and texture combinations inspired by Japanese and Nordic cuisine. 🇳🇴