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Category: Sushi Bars [Edit]
Neighborhood: Downtown"When I have the taste for sashimi, I fill up the car and drive 80 miles to go to Sushi Go 55. There are probably 500 other sushi…" read more »
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We actually found this place on yelp, so THANK YOU fellow yelpers! When we walked in, we really didn't know what to expect, it was pretty quiet, but very traditional.
The service was really good, the servers were so sweet. The chef was also very nice and funny too. Definitely very homey, i really love places like this, we don't have enough!
We all ordered the omakase meals, all of our dishes were delicious and the fish was so fresh! I had the sushi omakase, soooooo gooooooood! We enjoyed some fish that we would rarely enjoy elsewhere. At the end of our meal, we found out the chef made all the sauces at the restaurant, even the soy sauce!
We weren't going to get dessert, but decided to order one ice cream and a mochi to share, instead they came out with two dessert plates for us so that we shared between 2 people instead of 4! =)
Never been happier at any Japanese restaurant, will definitely go back the next time we visit LA!
Chef Mako (which leads to the eponymously named Mako Sushi) is a SUSHI JEDI MASTER. The quality of his cuts makes other sushi restaurant seem like amateur chapter 7-ready ventures into sushi purgatory.
Thick, expertly cut slices of fish - ladies and gents, these skills take years to hone and refine. Many sushi restaurants have no such waiting requirement, with most sushi chefs not even apprenticed.
If you want REAL sushi (not this fake, new-age crap that's running around), Mako is your choice. You want happy hour specials and spicy tuna rolls? Yeah, go to your local sushi crap house. Mako Sushi is for a real sushi experience. Sorry, I'm not a big fan of crap raw fish mixed in siracha sauce. FYI: Spicy tuna/salmon/etc sushi was invented because it's the best use of the bad parts of fish; you simply drown it in spicy sauce to drown the poor quality of the fish.
Some of my favorite cuts that night:
Toro (fatty tuna - there are three different grades) cut by sheepish but cocky, amateur sushi chefs is a big turn-off. Chef Mako cut his toro as if he was the god of sushi. Beautifully cut and the taste was a texture and subtle flavor explosion (oxymoron, I know). This was otoro - the highest grade of toro out there and it certainly tasted magnificent, suitable for Her Majesty.
Buttery, flavorful and again, EXPERTLY CUT hamachi (yellowtail - age unknown, possibly buri?) and konpachi (farmed yellowtail). I closed my eyes for a few seconds to make sure my concentration was solely on these babies.
I think Tai (red snapper) is somewhat banal and it's way too old at most places but again, at Mako, Tai was delicious and fresh. The expert cut of this fish turned me on.
So why the 3 stars? Two offenses.
The first offense was some boring items on the sushi omakase. One of the items was cooked dungeness crab. B-o-r-i-n-g. Another item was roe on seaweed which is traditionally a side dish. This was served as nigiri. B-o-r-i-n-g. The ikura (salmon eggs) could have been fresher.
The second offense was that the chef took some kind of break right after - literally - all the other guests in the restaurant were served (keep reading). My grandmother and sister finished their meals while I still didn't have mine. I politely relayed my frustration to the waitress who of course was poweless in influencing the chef.
There were only three tables filled including ours on a Sunday night. Two tables of two and our table had three. Everyone was served except for me then he took a break. That's not very nice, especially when I was meeting up with someone after dinner. Also, it would have helped if they told me about free, validated parking when I made my reservation. I paid $5 for it. Yeah, I know, wa wa, a day late, a dollar short.
Conclusion:
Expert fish cutting (seriously, sushi Jedi master) and BIG TIP - order a la carte, not omasaki! You need to order all the staples including maguro ("ahi" which refers to yellowfin tuna or the more stately bluefin tuna). Even if you think you are too cool for maguro (sometimes I think that also), that's because maguro is crap at 90% of all places. At Mako Sushi, maguro is fresh and cut by a SUSHI NINJA.
As always, if you are in a party of two, always sit at the sushi bar (unless of course the restaurant is packed).
Not a first date place - you only come here with people who expect f-in expertly cut sushi. Again, spicy tuna handrolls - go elsewhere.
Order sake and eat plenty of daikon.
Cheers!
You have got to love the 3 star review below from the gentleman who believes that Mako-San is full of himself because he takes pride in his work, and the time to explain to his customers on how to best enjoy his sushi.
If you're out for a California and spicy tuna roll, there are 100's of Pretend-Japanese spots in LA that will cater to your tastes.
If you come to Mako Sushi, it's because you want incredibly fresh sushi served by a master Chef who cares as much about his work as as any artist. Think Frank Lloyd Wright and you will understand.
Japan, much like Italy is not just about "selling you something". No. They want to better you and themselves through the exchange of art, ideas, culture, friendship. Sounds sick and twisted right? Hmmmm.
Wonder why your kids would rather spend their free time in front of a computer game all day created by our friends of the Rising Sun?
It's because the mostly Japanese creators took the time to create a world which is often more rewarding, and pleasurable than the one out there. Well, the Japanese culinary experience is no exception. It is or at least should be a small taste of Japanese hospitality and grace in a sea of McDonald level consumerism.
After traveling throughout the US, living in Canada and Hong Kong, I still have not come close to having sushi as good as Mako-San's. However, this is a traditional sushi restaurant so the way to approach the experience is to make reservations, sit only at the bar, and order Omakase (chef's choice). You can give Mako-San an idea of what you like but basically leave it in his hands. Some stuff will make you crazy, others, not so much. But he will craft things based on your tastes and reactions until he has got it down. So each time you go, it will get better and better.
He kicks Nozawa and Matsuhisa's ass, if you are into those places, not to mention putting Sushi Gen to shame. So why isn't there a 30 minute line up to get in (well, sometimes there is). Because he doesn't care to have it - only reason! Mako-San is out to cultivate a better customer who cares about the fine detail and craft of superb Japanese cuisine. He is charismatic, extremely friendly and a generous human being - in spirit and skill.
Mako Sushi is good stuff, as far as I can tell. The prices are high, but the quality seems to justify it. The only drawback I had, and that this is just a personal thing, is that Mako-san seems a little full of himself.
The place was pretty much empty, I don't know if I came too early or too late or what. What I had was really good, so I don't know why more people weren't there. I chose the place off Yelp, so I thought it would be busier.
I sat at the bar. I was greeted by the chef and three waitresses who seemed to have not enough to do. Maybe it was just because I came in all whiteboy style ordering spicy tuna and California roll, but he seemed to want to educate me.
He made a point of telling me he was Mako. He's not just a chef, he's the owner. I get it. He told me he uses only the best fish. Good. He showed me he was using real crab in my Cali roll. OK. He asked me not to put wasabi in the soy sauce. It isn't "traditional" he told me. I usually don't anyway. Reminded me of the time I was in a restaurant in Italy and the chef ran out of the kitchen to stop me from putting parmasean cheese on my Frutti Di Mare.
He was very proud of his work, and I'm not saying that's a bad thing, it just was kind of an awkward atmosphere for me. If you like really high quality sushi in a quiet, traditional atmosphere, this is a great place. Sushi has a lot of tradition and etiquette. It has been "Americanized" in many restaurants and as an Americanized Sushi eater, I just felt a little out of place here.
I love Mako Sushi and I admire Mako-san. So much that every time I read reviews about this restaurant on yelp, I have this urge to ran after this one particular yelper with my sharpest knife.
Mako is my favorite sushi restaurant in Los Angeles. The reason being, the cooked dishes are as awesome as their freshest fish. Not to mention the to-die-for uni. As you enjoy the velvety softness that slowly melts on your tongue, you will be surprised by how smooth, rich and sweet it taste. And when you realize that it's over, you start to crave for it once more. I've never considered any food to be as good as sex but this certainly comes close.
5 stars.
Mako deserves it's 4.5 ratings. Had a great time dining at Mako on Friday. It was the best sushi experience along with Sushi Sushi. Chef Mako is one of the friendliest and personable chefs I have ever met. Although I didn't order omakase I asked Chef Mako for some suggestions in addition to my own orders of salmon, kanpachi, albacore, hamachi, halibut, and snapper. All the fish were soft, easy to chew, fresh, and generous is size. I also liked how Mako gave the ponzu sauce separately to dip for the albacore. The sashimi orders came with four different colors of seaweed and was very nicely laid out.
My favorite orders were the uni and fried oysters. Chef Mako said that the oysters were from near Hiroshima which has some of the best oysters in the world. It was steaming hot but extremely delicious and came with sauce to dip. The uni was sweet, rich, and creamy. It was the best uni I've had along with the uni at Sushi Sushi.
Other highlights included unagi, miso clam soup, tamago and tuna. Chef Mako also hooked it up as the miso clam soup, desert of ice cream and mochi, pike, tamago, and squid were given free of charge. It was like we were in his kitchen and he was just sharing his preparations for us to enjoy. Mako and his staff who were also extremely friendly and welcoming and made us feel as very appreciated guests in a home. Chef Mako said that he's in his sixties but continues to work as he has energy like someone in there mid 40's even though other people his age have retired. Chef Mako does not look a year above 50 I and hope he continues to be a sushi chef in LA for years to come. Had about 15 orders in all with 5 freebies for a total bill of $135 including tip.
4.5 stars and is tops for me alongside with Sushi Sushi for best sushi experience. They also have special events a few times a year and the hostess asked for my e-mail address to send out invitations. I gladly gave them my contact info. She was very pleasant and personable. I absolutely will come to Mako again and have recommended it to my family and friends. Will bring them next time.
Amazing sushi. It's a tiny place right next to Tofu Village on the third/top floor of Weller Court in Little Tokyo. All of the sushi is done by the owner, and served by a couple of waitresses in Kimono. The best quality fish I've ever had. It just melts in your mouth. I have to warn you though, it's not cheap(bill was about $35/person), your food can take some time, and it doesn't really get you full unless you spend some serious dollar. But, if you're looking for a real authentic Japanese sushi joint, this is it!
I have never had better sushi, EVER! Better than Sushi Gen or anywhere. I was intrigued by a reviewer who wrote that the owner made the sushi. I figured this was a good indicator. Mako is small and quaint. The waitresses are dressed in kimonos and you get special attention including from the manager. My boyfriend and I felt so welcome. We sat in the corner next to the bathrooms so we felt more private and It was so romantic. Debussy was the music for most of the evening, how could it get better?....I ordered the full course and a variety of sushi. The toro was so buttery and soft, not stringy. The Uni was a whole new experience it was fresh fresh fresh and the taste was unlike any uni I have ever had. It was like the soft taste of the ocean breeze mixed with a hint of mango, and the texture was that of the smoothest gelato. The grilled scallop and mushrooms were mind blowing. They had so much rich earthy flavor I honestly think I will never have better anywhere unless I go to Tokyo (maybe). GET THIS!! The Salmon Roe (ikura) is picked individually with chopsticks by the owner when he buys them. I never had a thing for Ikura before but these were soooo fresh that I enjoyed the flavor as much as any of my other favorite Nigiri pieces. Wow!!!! Wow!! wow!!! How anyone can rate this place any less than 5 stars is a mystery to me. Thank you Mako for making my night memorable! Big thanks to the manager but her suggestions and Chef Mako, it was an honor. See u again very soon soon.
We ended up at Mako Sushi because the wait at Sushi Gen was crazy long. We were with friends from Europe who really wanted sushi so we met at Weller Court and looked around and found Mako. It is a tiny place on the top floor of mall. We had a good feeling about it because everyone inside was japanese. Since we were with kids, we ordered cooked food along with the omakase. The hamachi kama (one of my favs) was delish! The portion was gigantic and cooked perfectly. While all the sushi was super fresh melt in your mouth good, the omakase offerings were a bit pedestrian. I usually prefer more creativity. Nonetheless gold star for freshness. We particularly liked the amaebi.
One of the best places you can get authentic japaneese sushi , the staff is very attentive , the seafood is very fresh . the place is teriffic and always is on top of their game . give it try when your in Little Toyoko .
My opinion fell fast during my meal at the sushi bar. It went from five star to two star land. The yellowtail was melt in your mouth wonderful. Then I tried the salmon--it was smoked! They just gave me smoked rather than raw salmon, bizarre. Other items ranged from slightly below to slightly above average.
What rankled my feathers was the sushi chef. He would have long conversations with the japanese customers while I was waiting to order. Then he would disappear in the back for like five minutes. Then he would come back and chat with them again or even talk on the phone. Really an ass.
There are tons of great sushi places around. You do not need to go here.
This is a great option for no scene sushi. The fish is really good and rather reasonably priced for good fish. Growing up we would always go to sushi before it was available in markets. Thousand Cranes in the New Otani also has great quality fish, but a little more expensive.
We used to go to Sushi Gen when we were growing up but then it go to the point where it was so busy that my dad moved on to this place. When we were really young we used to go to this place called Hamayoshi on Beverly. That reference is to show my street cred.
The sushi chef is really good. He is not talkative. He would only talk to my dad when we would go as my dad spoke Japanese and I did not. I did not take it personally.
I went with a friend to go to Orochan which is one my favorite ramen joints which is directly accross the weller court but coming up the stairs from the bookstore we peeped inside, even though no one was inside I decided to give it a shot. My buddy had been here a couple times and raves about it quite frequently. I think we ordered maybe 4 dishes but seemed like the auto button was on and kept serving up works of art. I can't pronounce the items except for blue fin tuna and oyster shooters. I do remember I had a sizzling hot plate of scallops, wow delish, and the sizzling hot plate of the steak, I don't know what the cut of meat was but it was really tender and lean. I had a dish that had shark fin or cartlage, I can't remember but it was an interesting taste and chewy pretty good stuff. This place is all about quality and freshness.
We went on a slow night but this was a saturday and no one was there. I think this was the weekend after thanksgiving that could have been it. Anyway since we were up front at the sushi bar we engaged some interesting conversations along with his at- your-side waitress. Turns out Mako san's restaurant has been there for 19 yrs and we were there 1 day after the 19th anniversary. I mentioned congratulations and he offered us a round of sake and Sopporo, my fave. A couple hours later and few more bottles we closed the place down. It's a good thing Mako san likes to drink, I think if he didn't we would have bounced a while ago. Later on he mentions his son and daughter both have restaurants, and I gave him my word I would try them out as well. Mako san is a genuine Sushi Master Chef you can see it from his craftsmanship in each dish he creates. According to him this is his 6th restaurant since 1974 when he first came to the US. I really enjoyed the nice and quaint traditional atmosphere. It's very comfortable and homely. The quality of the food, from the taste and presentation has to be one of the best i've experienced. Just ask the local and regional sushi chefs that dine on sundays that try to emulate Mako san's ways.
I don't think it's that pricey but they do serve blue fin. enjoy!
I went to this place tonight and it was pretty good. Indeed the prices were a little higher but the sushi rice wasn't overly sweet or sour... and the waitress said the chef makes the soy sauce himself. The fish was fresh and cut perfectly--they weren't passing cheap fish off on us. The ankimo was delicious--didn't taste canned. The nori was crisp and not soggy. Overall the chef seems to be very serious about his craft.
The sushi chef wasn't just talking to people who spoke Japanese--as others mentioned experiencing... and the waitresses were *very* warm, welcoming, and polite.
I really don't know what people who have written the reviews were expecting.
Can't believe no ones reviewed this place yet. We stumbled in there by accident with some Japanese friends with young tots (Little Tokyo doesn't seem to be too friendly to young children...) and we were treated extremely well and seated really quickly. The sushi is really good and so is the steak dish. And oh yeah you have to have the Echigo beer.
They have great lunch deals/combos that make it easy to get a little sushi with tempura or a rice bowl for around $15. It's a great deal and a lot of food. Of course, you can only choose from a limited group of rolls (spicy tuna, california, eel and avocado, etc.) so if you want to eat sushi, it's best to just order separately, which also means that it's a bit more expensive. Also, lunch ends at 2 pm.
We went all out on dinner there once and let the chef make us whatever he thought we'd like. It was really tasty and we were stuffed to an uncomfortable state, but it was worth it. The fish was fresh and delicious. The bill ended up being around $100 for 2 people, which is very reasonable for the quality and quantity of sushi. We also got a chance to chat with the owner and found out that his son owns Mako Bowl in Pasadena. I haven't had a chance to try it out, but I plan to the next time I'm in the area.
Also, since it is located in Weller Court, you can get validated for parking in the lot below.
Lastly, I've never seen it crowded in there, so the service is always very friendly and attentive. Actually, I was a bit startled the first time I walked in and the sushi chef, waitress, and hostess were all waiting at the door to greet you as soon as you enter. I will add the disclaimer that I've only eaten there on weekdays.
think quality over quantity... went there for dinner tonight... and had the dinner combo of the unagi donburi and sashimi. the fish is very fresh and comparable to or slightly better than that of sushi gen. the donburi was MOSTLY rice but it was still very tasty nonetheless. it's NOT cheap. a 9 piece sushi dinner plate is priced at $35.
Neighborhood: Downtown
Category: Japanese
Los Angeles, CA
Category: Japanese
Neighborhood: Downtown
Category: Japanese
Neighborhood: Downtown
Category: Sushi Bars
Neighborhood: Pasadena
Category: Japanese
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