Sushi and sashimi are the focus at Mako, but chef B.K. Park lets his A5 wagyu nigiri shine just as much on his $175 tasting menu, marinating the Miyazaki-sourced beef in a pepper soy before garnishing it with Maldon salt and aged kelp. "Playing with other high-quality ingredients that aren't seafood is fun," Park says. 731 W. Lake St.
Photography by: brad danner/mako
