Makoto

The story

Crafted with passion, served with love

Where Tradition Meets Invention

At Makoto in Bal Harbour, Chef Makoto Okuwa has built something genuinely singular: a Japanese restaurant that honors the precision of traditional Edomae sushi while pushing confidently into modern territory. The space itself sets the tone — designed by Paris-based architect India Mahdavi, the room is sophisticated without being cold, equally suited to a romantic dinner, a special celebration, or a relaxed lunch with friends.

The wine program has earned Wine Spectator's Best of Award of Excellence, a recognition that reflects the same care and intentionality applied to every corner of the menu.

The Kitchen's Point of View

Fresh seafood, locally sourced produce, and a willingness to borrow from global pantries define the cooking here. The raw bar alone covers serious ground: Toro Tartare arrives with cherry blossom salt and sesame miso; Truffle Salmon is finished with crystallized soy and citrus; Fire and Ice Oysters come dressed in mikan shiso granita and serrano. These are dishes that understand Japanese restraint without being bound by it.

The sushi and sashimi selection is extensive — from silky Oh-Toro and live Hotate scallop to Sakura Masu, an ocean trout infused with sakura. For those who prefer to leave decisions to the kitchen, the Sashimi Omakase is the natural choice.

Beyond the Sushi Counter

The robata grill adds another dimension to the Japanese menu. Wagyu Short Rib with chili sesame ponzu, King Crab finished in ponzu butter, and whole Cauliflower with whipped feta tofu show the range — from indulgent to vegetable-forward. Premium steaks, including A5 Wagyu from Miyazaki and a 30-day koji-aged New York strip, round out a menu that never feels scattered because every dish traces back to a coherent set of flavors: umami, citrus, smoke, and heat in careful balance.

Bento boxes at lunch, a full cocktail program, and outdoor seating make Makoto work across occasions and times of day — a rarity for a restaurant operating at this level.