Exterior
Interior
Interior
Interior
Chef B.K. Park
Real wasabi
Fluke, pickle, king crab
Abalone in a smoke-filled bowl
Sashimi: Bree’s, kanpachi, salmon, otoro
Mushroom and crab custard
Scallop nigiri
Golden eye snapper
Fluke with truffle sea salt
Horse mackerel with ginger and chives
Sea bass
Ora-salmon
Otoro
Blue mackerel
Duck
Uni
Flaming red prawn from Argentina
A5 Wagyu
Soy marinated sea water eel
Soy marinated tuna roll
House made Kamago
Marinated Asian pear, kumquat, shiso
Japanese sweet potato with whisky miso cream and caramel
Sake and wine
***** (5 stars)
Even though the restaurant had only been open a few days, Mako provided an amazing food and beverage experience. Easing into it, Chef B.K. Park (Juno) and one other chef worked behind the counter to provide a 21-course omakase for nine lucky guests.
The meal focused on nigiri sushi, presented one piece at a time, but there was also sashimi, a hand roll, and several cooked dished.
Highlights included salmon, fluke, kanpachi, A5 wagyu, a delicious mushroom and crab custard, duck, and an amazing Asian pear and ice kumquat intermezzo.
While the omakase was not cheap, it was well worth the price, and the accompanying wine and sake pairing was masterfu–and an excellent deal.
An auspicious start indeed for this terrific dining experience.
Mako
731 W Lake St
Chicago, IL
60661
(312) 988-0687
https://www.yelp.com/biz/mako-chicago