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January 09, 2014
Maki Maki

With a name like Maki Maki, there can be little doubt what’s on the menu at this Thonglor fount of flip-fresh raw cuts and innovative rolls. And considering Chef Yindee’s 10-year apprenticeship in several of Chicago’s top sushi restaurants, it’s perhaps not surprising that there’s a pronounced East meets West vibe to the stylish offerings. The canteen-style, split-level venue is the epitome of NYC loft chic, complete with polished raw concrete floors, brick and plate glass walls, as well as a herringbone brick-floored airy atrium upstairs. And while the drinks menu may be on the succinct side with just a few sake-based cocktails (try the sparkling peach sake jelly) on offer, that shortcoming is decidedly made up for by the maki main event.

Stand by for da bomb with the likes of seared tuna with truffle, or the Dragon Fly (prawn tempura with avocado and cream cheese, mayo and sweet eel sauce) and Beauty and the Leaf, a light and crisp assembly of salmon, scallop, asparagus and nori with lime zest. The rich To Die For maki blends fatty tuna belly with red and black fish roe, fresh quail egg yolk and green onions, and for those uni-philes, try the uni shot, a strictly aficionados-only concoction of raw egg yolk, uni, chopped scallions, fish roe and lemon-infused sake. Maki Maki, so good they named it twice!

3/F No. 88 / Thonglor Soi 5 / +66 2 712 8181 / facebook.com/makimakibkk

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