Ensō Omakase
It’s San Diego that connected chefs Robert Ruiz and Drew Deckman, but it’s their commitment to sustainable seafood that turned it into a 15-course sushi collaboration like none other. More than a restaurant, it’s a total dining experience that starts with a welcome drink in the vineyard as chef Ruiz prepares the sushi bar for a maximum of eight guests. Choose from one of two seatings at 3 or 7 pm, and then sit back and taste the magic. No two visits are alike, nor is there a set menu, as the chef creates dishes based on what’s fresh and available that day. The zero-waste restaurant only purchases (or harvests) ingredients on the reservation count, so everything is consumed bite by bite. Courses are remarkably memorable, just like chef Ruiz’ past that started at age six while casting lines with his grandfather. From fishing to watching cooking shows, and eventually washing dishes in Kona, Ruiz hit a turning point when his mentor told him to live out his purpose. That purpose has taken him from Tokyo to San Diego, and now to Valle de Guadalupe where he works with local purveyors and fishermen to ensure that capture methods, species, at the right time of year are all top priorities.
