Mako

After working at some of Chicago’s finest sushi fixtures, chef B.K. Park opened this Michelin-starred destination, where he puts forth a carefully curated omakase offering that reflects the decades he spent honoring the craft. The minimalist, nature-driven interior aesthetic mirrors each nigiri composition on the plate, a focused, piece-by-piece presentation of Park’s pristinely sequenced menu. Consider the beverage pairing, a thoughtful selection of sparkling, whites, and sake poised to heighten an already epic experience.
How to book: Reserve via Tock.

Diners have just 22 seats to choose from at this intimate restaurant—and between its Michelin-starred status and wealth of four-star reviews, bookings are even harder to snag. Credit B.K. Park and the decades he’s spent refining his technique behind the counter, where he prepares an omakase menu of carefully sourced nigiri, sashimi, and hand rolls. Enjoy them in between composed dishes of Kani Miso with tozazu jelly, Black Cod with burnt scallion ponzu sauce, or Kakuni Pork with kabocha, miso turnip, and baby bok choy.
How to book: Reserve via Tock.