Makoto
Chef Makoto Okuwa's Edomae-style sushi on the 3rd floor of Bal Harbour Shops. Sleek room designed by India Mahdavi, premium Japanese and Australian wagyu, charcoal robata grill. Miami's finest Japanese restaurant.
Only you see this. What you ordered, what you'd order again, the table to ask for.
The Story
Known for
Signature plates include crispy rice topped with toro and a caramelized miso sea bass that regulars order on repeat. The omakase counter runs chef's-choice courses of ultra-fresh fish, much of it flown in daily from Japan.
Deals
3 deals at Makoto
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The Vibe
Chef Makoto Okuwa's Edomae sushi is the most serious Japanese cooking in South Florida. The third-floor room — moody pinks and saffron designed by India Mahdavi — earns the price point. The spicy tuna crispy rice has been the benchmark since before it became a Miami cliché.
What to Order
- Miso sea bass — robata-grilled, signature preparationMakoto website
- Robata-grilled wagyu filet — charcoal robata preparation, a table anchor on the dinner menuMakoto website
- Spicy tuna crispy rice — the gold standard for this dish in Miami — inventoried here before it was everywhereTime Out Miami (2020)
- Koji-aged New York strip — dry-aged in-house koji method, $70, umami-forwardTime Out Miami (2022)
- Setting
- Indoor dining
- View
- None
- Formality
- Upscale
- Music
- Background Music
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