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Mako in the West Loop is one of four omakase-only spots here in Chicago, but it’s the largest, and its meal is one of the longest, clocking in at around 25 courses of sushi and small plates. This means that, with 22 seats in the restaurant all being served each course at once, there are approximately 550 pieces of sushi standing between you and the door, which makes eating here feel like a marathon. But while dinner here might be time-consuming and expensive, the quality of the food is worth the effort, and a way better reward than a space blanket and an “everyone’s a winner” medal.
Like any marathon, it’s important to have a training plan before signing up for Mako. The first step is making the commitment to sign up - there are only two seatings a night, and you have to put down a deposit to reserve your spot. Next, start saving up some money, because this place is expensive. The omakase itself is $175, but after drinks (there’s an optional $85 wine and sake pairing), tax, and a mandatory service fee, it’s pricier than those cryotherapy sessions everyone’s recommending. Finally, make sure you’re prepared for race day. Don’t wear anything new that might get uncomfortable after a few hours, put plenty of money in the parking meter, get your body nice and limber, and just to be safe, apply some band-aids to your nipples. You’re going to be at this for a while.
Mako is from the same chef as Juno in Lincoln Park. And like its sister restaurant, Mako makes small pieces of sushi with delicately seasoned rice. The fish is expertly cut, and at some point during your meal (right around mile 14), you’ll probably be told that the fish you’re eating arrived that day from Japan, a fact that will power you through the next nine courses better than motivational signs held up by your friends or packets of GU.
photo credit: Sandy Noto
The omakase at Mako changes, but here’s an example of what you can expect.
Food Rundown
First Course
photo credit: Sandy Noto
Sashimi
Nigiri
photo credit: Sandy Noto
Sake
photo credit: Sandy Noto
Anago
photo credit: Sandy Noto
Scallop
photo credit: Sandy Noto
Kinmedai
photo credit: Sandy Noto
Mackerel
photo credit: Sandy Noto
Duck
photo credit: Sandy Noto