Mako is known to be one of best Japanese restaurants for omakase (“leave it up to the Chef”) in Chicago’s West Loop.
Named after a species of shark known for its speed, precision, focus and instinct, Mako is renowned sushi Chef B.K. Park’s passion project.
I would characterize the restaurant as a contemporary omakase as the menu features unique cuts of fish and luxury ingredients highlighted by contemporary twists. In an interview, Chef B.K. Park has noted that Mako’s menu is not 100% Japanese-style. For example, the nigiri has been served with different types of soy sauce. Mako’s menu tends to have more variety and incorporates different culinary styles wherever they see fit.
The restaurant is large for an omakase restaurant with seats of up to 22 people including 12 at a graphite walnut sushi bar.
The space features warm wood accents, a neutral color scheme, and hints of blue and bronze tones.
While Chef B.K. Park wasn’t there, he had a team of 3 chefs who worked in a coordinated fashion to serve the guests. Each Chef served a set of guests.
I made a reservation the day before on TOCK where a deposit was taken on booking. The price of the 23-course omakase was $195 plus a 20% gratuity and taxes. Drinks at an additional cost.
Here is what I tried:
Welcome Bite
Crispy fried nori with chopped red tuna
Kaiso Salad
Seaweed, oyster, sudachi, vinaigrette, smoked trout roe
Akami
Lean bluefin tuna, nori aioli, mountain yam
Ankimo
Hiramasa, monkfish liver, pearl onion
Awabi
Braised abalone, roasted ginkgo nut
Nigiri
Hotate
Scallop, yuzu juice
Shokko
Young wild Japanese amberjack
Same Karei
Shark skin flounder
Tsuri Aji
Line-caught horse mackerel
Suimono
Fish bone consommé
Kobujime madai and Zuke sake sashimi
Kobujime madai – kombu-cured Japanese red snapper and Zuke sake – soy-marinated salmon
Smoked chutoro
Smoked fatty tuna
Black cod
Burnt scallion ponzu
Nigiri
Sagoshi – baby Spanish mackerel
Ora sake
King salmon, garlic soy
Otoro
Fatty tuna
Seki saba
Ikejime mackerel
Uni
sea urchin
Miyazaki A5 wagyu nigiri
with sesame pepper soy
A moist toilette after the nigiri selection.
Temaki
negi toro handroll
Aka anagao
soy marinated seawater eel
Kakuni pork
kabocha squash, miso radish, grilled kale
Tamago
Japanese omelet
Kurogoma Mochi Cake
with black sesame, crème fraiche and strawberry
At the end, they presented us with the menu to keep but they also offered mini menus throughout the meal.
The entire experience lasted about 1.5 hours and I thought it was reasonably priced for the number of courses and variety. I did enjoy the variety of dishes presented and the tender fish slices along with the flavors. The cooked, hot courses went well between the raw courses. Each dish of the omakase showcased thoughtful consideration, from the premium selection of fish to the harmonious blend of flavors that unfolded with every bite. Service was very good and they do have quite a number of staff serving the kitchen-prepared items.
Mako is good if you feel like a more modern take for omakase. If you want a more traditional omakase experience, this place would not be it.
Mako is located 731 West Lake St. Chicago, IL.