Mako

• Larger Seating Capacity with Table Seating Option: Unlike typical omakase restaurants that usually have small, bar-style seating, Mako has 22 seats and notably offers a table where guests can sit facing each other. This setup caters to groups larger than four who find bar seating conversationally challenging, making it suitable for business meetings or special occasions.

• Fusion and Variety Beyond Traditional Japanese Omakase: Mako’s menu is not strictly Japanese; Chef B.K. Park incorporates seasonal ingredients and styles from American and French cuisines, aiming for good food and a memorable feeling rather than strict adherence to tradition. For example, nigiri is served with different types of soy sauce, and the menu includes three desserts including a palate cleanser, which is unconventional for omakase.

• Lengthy and Extensive Omakase Experience: The dining experience at Mako is notably long and extensive, featuring about 25 courses of sushi and small plates. With all 22 seats served each course simultaneously, diners face a marathon of approximately 550 pieces of sushi, making it one of the longest omakase meals in Chicago and a unique endurance test for sushi lovers.

The most honored or signature ingredients at the Michelin-starred restaurant Mako in Chicago include:

• Black sea bream: Used in a signature dish where it is wrapped around ankimo (monkfish liver), showcasing delicate seafood craftsmanship and balance in flavors.

• Ankimo (monkfish liver): A prized ingredient in Japanese fine dining, ankimo is featured wrapped by black sea bream, highlighting Mako's refined approach to traditional omakase.

• Osetra caviar: This luxury ingredient is used to elevate dishes with its rich, briny flavor, adding a layer of opulence and texture to the tasting experience.

• King crab with uni miso: Combining sweet king crab with creamy sea urchin miso and A5 Wagyu butter, this ingredient trio exemplifies Mako’s creative fusion of umami-rich flavors and textures.

• Roast duck breast with enoki mushrooms and duck sausage: While not seafood, this cooked dish is a signature main course at Mako, featuring perfectly cooked duck with complementary textures and a consommé poured tableside for added depth.

These ingredients are significant as they reflect Mako's blend of traditional Japanese omakase techniques with innovative plating and creative flavor pairings, emphasizing seafood excellence and refined cooked dishes.