Mako, a Michelin-starred omakase restaurant in West Loop, is the creation of Chef B.K. Park. He is very well known for his precision and respect for traditional Japanese techniques. I walk past Mako almost every day and have always been curious about it. It’s very unassuming, with the simplest door, and it just blends right into the corner of Halsted and Lake Street - you’d barely notice it if you weren’t looking. The restaurant takes a minimalist approach, letting the quality of its fish and the preparation of it really speak for itself.
The menu at Mako changes seasonally. We did the 23-course winter menu which included Kinmedai (golden eye snapper), Kan-Buri (winter yellowtail), Aori Ika (bigfin reef squid), Sawara (spanish mackerel). A couple of my favorites were the Kasugo (sea bream), Otoro (fatty tuna).
Even though it is very rooted in tradition, Mako also brings subtle modern touches, creating an experience that feels both intimate and really refined. I loved sitting at the counter, I honestly prefer it. Being able to see the prep of each dish was a great experience. Overall, it was a great dinner. If you are looking for a good omakase dinner to celebrate a special occasion, I definitely recommend Mako.
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