Sushi Takeda — Restaurant in Los Angeles

Mako is truly a classic Japanese restaurant...It's plucked out of a traditional Japanese neighborhood somewhere in To-kyo- no Shita Machi or old town Tokyo, on an out of the way "Roji"/small pathway & magically placed here in downtown LA.

At the entry way there is the time honoured Noren (noh ren)/short curtain that indicates that the store is open for business. The Noren seems to function as a portal or divide between the sacredness of what lies within & the profanity of the outside world.

Walk through the Noren & enter the foyer, & you will hear the cheerful greeting of "Irasshaimase" Welcome. Kimono clad ladies w/ smiles on their faces will lead you to either the tables or the Sushi bar of your choosing.

I always call ahead to reserve a spot since it allows me to know if there will be a wait or not. Also, even if the restaurant is not full, I still like to give the restaurant the notice that I am coming as a courtesy.

I like sitting at the Sushi bar since you can see how the Namamono (raw foods) are prepared, & you can talk to Mako,the owner, for suggestions about the food as well as what specialty premium Sake will pair w/ the foods that were ordered. I'm always impressed by the high quality of their "Neta" (the seafood) used on their sushi, & their cooked foods show a sophisticated hand.

Their mini Ishi Yaki stone grill sizzlingly hot w/ either beef or scallops adds an air of excitement especially with a person you want to impress. Same (sah meh) no Nankotsu/shark cartilage in a Japanese salty, agrodolce plum sauce is most unusual to accompany Sake (sah keh) or Japanese beer as an appetizer.

Mako has all the various grades & parts of the Hon Maguro/blue fin tuna which is probably the most esteemed fish in all of the Sushi/Sashimi universe. Mouth feel is a meaty yet velvety smoothness almost bordering on the taste of beef carpaccio or tartar. A touch of Wasabi acts as a palate cleanser, & Sho-yu (soy sauce) adds more Umami, that 5th flavour component that is ineffable yet adds richness & meatiness.

Chu-Toro & O-Toro are fattier sections of the Hon Maguro. O-Toro is comparable to delicately fat inscribed premium prime beef. Chu-Toro being a bit less fatty w/ more of a meat component.

Nihon no Tai, Japanese Red Snapper, is another example of the pristine, flavourful nature of the absolutely fresh fish. The white, translucent soft, velvety flesh of the Tai is given a textural contrast by the inclusion of the skin including the scales which are slightly seared.

Mako's Sushi rice is another subtle demonstration on his nuanced mastery of the Sushi universe. The rice grains come out individually intact & the mouthfeel is slightly al dente w/ a texture that gives way to a firm softness ideal as a contrast to the usually softer textures.

Rice is a touch "nutty" & addition of a soupcon of Japanese vinegar highlights in the rice a slight pleasant sweetness. Rice is compressed w/ just the right pressure so that the Nigiri maintains its integrity but falls apart in the mouth. Truly exemplary Sushi rice by a Meister Chef.

You have to try out Mako yourself to see if what I am relating is fiction or fact. I have been to such temples of Sushi such as Asanebo in the Valley, Sushi Sasabune, Sushi Zo in West Los Angeles, Bar Nozawa at Sugarfish in Beverly Hills as well as Sushi Go, Hama Sushi, Komasa, over rated Sushi Gen in Little Tokyo.

But for me, Mako stands out in terms of quality & bang for the bucks. Don't get me wrong, Mako is not cheap, but I come out w/ a bit more change at Mako than at the other mentioned places.

Mako, Mayumi, & the rest of the crew really make you feel welcome...but just remember that good food takes time to prepare so plan on staying a while to enjoy the food and the old school ambience that Mako and Little Tokyo have to offer. Like most of the good things in life, the experience at Mako Sushi shouldn't be rushed...

Anyone with a Shellfish Allergy who still loves sushi (Read This!)

My wife and I celebrated our 7yr at Sushi Takeda this last Friday. We made reservations for the Nigiri Omakase (this option had a disclaimer that they could accommodate for shellfish allergy online). I want to note that my allergy allows me to enjoy seafood while being around shellfish and really only triggers from cross contamination or consumption giving me a strong stomach discomfort and acid reflux.

Chef did a fantastic job providing me with the utmost care around my allergy. Washing hands, using a separate cutting board, cleaning knife, and even providing me with my own soy sauce and letting me know between servings which will pair to avoid cross contamination. There were substitutions made throughout, all were very enjoyable and equitable to the original course that my wife was having. I had 0 symptoms whatsoever!

The team at Sushi Takeda were all very kind and helpful throughout our dining experience. We were given a squid pairing with my glass of sake (very dry option) I had ordered which complemented each other very well, courtesy of the team at Sushi Takeda! My wife ordered a plum wine, her favorite, which if you are in the mood for something a little sweet and unique is a must-have.

Each piece of our course was intentional and handled with utmost care. Chef took the time to explain every serving throughout. The nigiri omakase was an exhibition of art and flavor with great variety and the freshest cuts of fish LA can offer!

PS. Chef was awesome for striking a pose with us in our...

I visited Sushi Takeda for lunch omakase right when it opened and the restaurant was packed in no time. Definitely recommend making a reservation ahead of time. The unassuming exterior is in sharp contrast with the Japanese inspired interior.

My lunch omakase included- Sesame Tofu with wasabi and dashi sauce Red snapper with yuzu, lemon and cherry blossom leaves - it was a little chewy but had fresh citrusy flavor Dry aged bluefin tuna - this one was really good. Spanish mackerel - alright Trout - quite good Young bluefin tuna - personal favorite, smoky and salty Fried white fish marinated in vinegar (palette cleanser) Chawanmushi with mashed oyster, seaweed Golden eye snapper Chu toro - medium fatty tuna Amberjack Miso soup Jumbo scallop Belt fish Hokkaido uni with dashi marinade Tamago maki Refresher- housemade yuzu soda

Overall, it is a good price for all that you get. They don't use as much garnish on their nigiri which really puts the focus on the fish. The fish was fresh but some nigiri pieces didn't quite hit the mark. The service was fast and attentive. Sushi Takeda is a decent option for a reasonably priced lunch omakase if you are in...