Makoto is simply and classically…Japanese. The napkins look like origami. The wasabi is fresh grated. You leave your shoes at the door. And the food – a chef's-choice tasting menu – is exquisite, with dishes such as fava-bean-encrusted halibut and shrimp with cherry-blossom-leaf sauce. There’s no mucking about: this is traditional stuff prepared with the height of focus and technique.
The restaurant is tiny, with barely 30 seats, and you must reserve in advance. Note there's a business-casual dress code (no athletic gear allowed). Another, less expensive Japanese restaurant sits on the upper floor.