Makizushico

Calling all sushi lovers! We dined at Makizushico for dinner & were brought through a modern and personalized omakase experience that was incredible.

We arrived at Makizushico and were seated at the sushi bar in the main dining room. Makizushico's aesthetic is sleek & minimalist with gorgeous use of pale woods including a blonde wood-bedecked sushi bar. The space is inviting & authentically Japanese.

Omakase is a Japanese phrase that means 'I'll leave it up to you' - our dinner was modern omakase so each dish was entirely in the hands of the Sushi Chef, Jay. Jay absolutely blew us away; he is an exceptional Sushi Chef. His understanding of the fish, what can affect its taste & aroma and how to balance each ingredient's distinct flavor is phenomenal. Jay led us through our entire meal at the sushi bar and we loved having the opportunity to interact with him and see him so artfully work and create the sushi dishes.

For drinks we had Green Tea and Denshin Rin, Junmai DaiGinjo Sake.

The Green Tea was excellent in cleansing the palate between each dish and helped us distinguish the special taste of each piece of sushi.

The Denshin Rin, Junmai DaiGinjo Sake was so smooth and delivered a mellow taste, like cold snow. The Denshin Rin sake was very good. Maddie and I aren't big sake drinkers and we will definitely order it again in the future.

Jay started off our omakase meal with a Frisée Salad.

The frisée lettuce was crisp, mildly bitter and had a slight pepper taste. The sweetness of the salad dressing softened the bite of the lettuce nicely. This was a good start to our meal to get our taste buds prepared for the sushi.

The Bluefin Tuna was flown in from Spain - a whopping 390lb fish - and presented in a metallic bowl. Jay had just fileted the Bluefin Tuna that day - SO FRESH!

The Bluefin tuna melted in our mouths like butter. Each meaty bite was tender and sweet and varied from light pink to bright red flesh.

Rainbow Fish.

The Rainbow Fish had a delicate nut-like flavor with white flesh. Jay paired the rainbow fish with wasabi that highlighted the fish's flavor and added a touch of quickly fading heat.

Kinmedai - Japanese Golden Eye Snapper.

The Kinmedai was a tasty white, fatty bite. It had a delicate and mild taste. The Kinmedai is seasonal and is available in the winter months.

Suzuki - Japanese Sea Bass.

The Suzuki was soft and chewy and had the scent and taste of white fish (comparable to sea bream and flounder). The Suzuki had a sweet taste profile.

Premium Japanese Flounder.

The Japanese Flounder had a buttery flavor and the meat was soft and chewy.

Salmon nigiri.

Just look at that beautiful orange salmon color. The Salmon was tender with a mild fish flavor and smooth taste.

Torched Salmon belly.

The Torched Salmon Belly was incredibly rich and fatty and melted on our tongues. The torching of the salmon belly brought all the salmon’s flavorful oils to the surface imparting a smooth, delicate smoky flavor.

Uni - Sea Urchin.

This was our first times trying Uni! The Uni was so buttery and creamy. It had a distinct oceanic flavor along with an incredible sweetness that combined for a creamy, melt in our mouths amalgamation.

Madai - Japanese Snapper.

The Madai was firm but tender. It had a mild, sweet flavor that was clean. Jay paired this with a citrus accoutrement that made for a very agreeable taste.

Otoro - Fatty Tuna.

The Otoro was super marbled & fatty tuna belly that was smoked for an epic presentation. The smoke really brought out the Otoro's full & rich umami flavor.

For dessert we had the Japanese Crepe Cake.

The Japanese Crepe Cake was made with thinly stacked layers of buttery crepes with sweet cream in between. The tender crepes and cream made for a spongey texture and taste that was fantastic!

Hats off to the chef! What a spectacular omakase experience!

Huge thanks to Makizushico, Sherry Love and Sushi Chef Jay for hosting us! You have some new regulars on your hands and I'll see you again next week!

Check it out babes and let them know that denv.her. sent you! xx

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