158 BAL HARBOUR
At left, the spicy mezcal Tatsu
is part of the restaurant's new
cocktail program; right, the
Omakase box showcases the
best of Chef Makoto Okuwa's
raw and cooked offerings;
below, a custom chandelier
by India Mahdavi hangs above
the expansive bar.
MAKOTO IS BELOVED
FOR UNCOMPLICATED
(
YET ELEVATED
)
CROWD PLEASING
DISHES INSPIRED BY
THE CHEF'S UPBRINGING
IN NAGOYA, JAPAN.
IMAGES
COURTESY
STARR
RESTAURANTS
