Enso

The story

Enso: Refined Japanese Cooking in Casablanca

Precision in the kitchen

Enso delivers refined Japanese cooking in Casablanca through a streamlined menu that prioritizes ingredient purity. A recent Gault&Millau review notes how the kitchen treats every cut of fish and grain of rice with deliberate care. The dining room follows this same restrained philosophy, featuring low lighting and clean lines that keep attention on the plate. Guests receive a tasting progression or the omakase option, where each course builds toward a quiet finish.

Selected plates

The starter list moves quickly from raw preparations to warm elements. Thin slices of salmon appear alongside ponzu gelée and truffle oil, while purple shrimp tataki rests in a light dashi broth. Warmth enters the table through lamb gyozas brushed with ponzu and layu oil, or tender eggplant glazed in white miso. Each dish relies on classic Japanese techniques executed without excess decoration.

Libations and space

Staff pair classic spirits with distinctive botanical modifiers like fermented yuzu cordial and sansho pepper vodka. Shitakisawā combines brown and white rums with smoked buckwheat, while a lychee milk punch balances campari against citrus. Sommeliers recommend sake selections such as Dassai Junmai and Thierry Marx Iconique bottles. Quiet corners along the corniche provide a calm backdrop for these structured pairings.