Mako
Illinois
Mako presents chef B.K. Park’s seasonal omakase in Chicago, with a seafood-led sequence moving between sashimi, nigiri and cooked dishes. The approach gives different cuts of fish space within a meal, combining Japanese foundations with Park’s contemporary ideas. Recent courses have included Hokkaidō scallop with shiso butter and apple, king crab with kani miso, and black cod dressed with burnt-scallion ponzu. Seasonal hand rolls and soy-marinated saltwater eel continue the sushi focus. Wine and sake pairings are selected to accompany the courses. The dining room serves the sequence together, making arrival time and advance reservations part of the experience.