Love, Makoto

Love, Makoto is a culinary love letter from Celebrity Chef Makoto Okuwa. Featuring full-service and quick-service options, this culinary collection offers Washington, DC residents and visitors a taste of Japan in the heart of the nation’s capital. We checked out the sushi omakase experience, called "Dear Sushi" that celebrates both traditional and envelope-pushing takes on sushi. Closest Metro is Judiciary Square. 

For $75 per person, the menu honors tradition (old school) and showcases what Chef Makoto learned along the way (new school) — no need for guests to choose, everyone gets both! We also added on the sake pairing that was super fun and delicious. 

First we started with snacks of Wasabi Leaf with yuzu, Japanese ginger, chrysanthemum flower.  It was crunchy, sweet, and zesty.  A great way to open the palate.  We also had a warm Hatcho Miso Soup with wild parsley, tofu, Mozuku seaweed. 

Then we hand two hand rolls. The old school version was Nakaochi Tuna with Tokyo green onion, fresh wasabi, wrapped in kontobi seaweed. The new school version was Blue Crab with dynamite sauce, flying fish roe.  We both liked the warm crab roll better.

Next we enjoyed sushi rolls. We zig-zagged between old school and new school: Sakura Snapper that was konbu cured with sakura salt vs. bottarga and white soy. I preferred the Glory Bay Salmon with Matsuae konbu and sesame vs. seasonal truffle and lemon. While I appreciated the elevated ingredients of the new school presentation, I preferred the traditional version which allowed the salmon to shine. Akami Bluefin with soy marinade and wasabi vs. burnt negi miso, foie gras, scallion. I actually liked the new school better of these two. 

Hamachi with yuzu salt and shiso flower was so classic and delicious vs. smoked ponzu, chili paste, and cilantro. O-toro with spicy koji and house soy vs. hay smoked, salted plum, and shiso. I preferred the new school version here because the smokey and saltiness paired so well. 

Now, we decided the "super-size it" for an extra $25 and get four more pieces. Scallop with shiso, lemon, yuzu kosho vs. finger lime, kombu oil. I loved these both equally! We also ate Chu-toro with house soy, chili, sesame vs. Hokkaido uni, white soy, and sea salt. The uni sold it for me. 

With this course Keith paired a cocktail called Paper Plane that was made with legent bourbon, red bitter, nonino, passion fruit, and kabosu. The passion fruit was strong and fruity. I ordered a glass of Gambino-Jules, Prosecco Rosé, Glera/Raboso, from Veneto, Italy. 

Lastly for dessert, we ate Ichigo Strawberry - frozen strawberry mousse covered in a thin white chocolate shell. It was cute and fun to end the meal. 

We had a great sushi omakase experience.  Love, Makoto also has an izakaya option called "Beloved, BBQ" for all the meat lovers that we may have to return to check out.                  

Total Rating: 4.45

Food: 5, Price: 3.5, Service: 4.5, Ambience: 3, Accessibility: 5