Mako's carries the name of its chef, whose discipline and detail give the room its quiet centre. Sushi and sashimi arrive with the restraint of Tokyo, but the flavours are carried by Nepal: river trout brightened with mountain herbs, greens that taste of valley soil, rice fragrant from the Terai. The setting is as deliberate as the food — an intimate dining room paired with a tranquil Japanese garden, where meals can be lingered over.
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