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ST THOMAS — Artisan sushi, craft cocktails and a unique dining experience awaits you at the ever-popular Enkai Sushi Bar. Since 2009, this restaurant has wowed the tastebuds of locals and visitors with their creative, out-of-the-box rolls that merges the culinary flavors from a variety of cuisines.

Enkai is led by Executive Chef & Owner Steven Pesche. An avid Chicago Bears fan with a passion for gardening, Pesche grew up in the food & beverage industry cooking alongside his mother. Since taking over the restaurant in 2012, he has seen the restaurant through its best and worst times. The devastating 2017 hurricanes left Enkai’s future hanging in the balance. Thanks to his persistence and the infallible support of the St. Thomas community, Enkai re-opened its doors in Yacht Haven Grande in August 2020 – three long years after the storms.

As you enter the restaurant, you’ll be greeted with warm hospitality and a cozy atmosphere. Their new and upgraded look features indoor/outdoor seating, an open kitchen to see the chefs at work plus a tarpon feeding area on the restaurant’s exterior for added entertainment.

The menu includes classics like the California roll and crunchy spicy tuna roll. What sets this restaurant apart is its creativity in offering sushi rolls that merge cuisines from all over the world. Take the Big Easy for example. Inspired by New Or-leans cuisine, this roll is made with tempura crawfish, jalapeno, garlic mayo and avocado wrapped in Ca-jun seared tuna drizzled with bourbon street sauce. Another must-try is the Carnival roll. This party for your taste buds features fresh salmon, lime juice, jalapeno, tempura green beans and sriracha wrapped in tuna and drizzled with garlic mayo, sweet chili sauce and poppy seeds. When asked which dish is the most popular, Pesche immediately responded the Fresca Roll that he describes as “ceviche in a roll.” Enkai also offers a few vegan and vegetarian options plus their homemade ice creams and sorbets are not to be missed. Enkai Sushi Bar is open Tuesday through Saturday for lunch and dinner from 11am to 10pm. Their lunch time is busy thanks to the neighboring offices and foot traffic in the area with dinner being equally hectic. Wednesday and Thursday are a little quieter with lesser crowds and shorter wait times but according to Chef Pesche, “you never know when that rush will come in.” That is why reservations are strongly recommended and available up to 60 days in advance. For more information, visit or call 340-774-6254.

Written by Anquanette Gaspard