Washington’s Love, Makoto has become a magnetic draw for diners who crave precision, warmth, and unforgettable flavor. While the omakase turns heads, it’s the teriyaki plates that quietly steal hearts—balanced, glossy, and deeply satisfying. With a 4.8-star reputation and a buzzing scene in Mount Vernon Triangle, regulars return for consistent quality and standout service.
If you’re chasing a weeknight ritual or a polished weekend treat, these plates deliver comfort with Michelin-caliber finesse.
Signature Chicken Teriyaki Plate
Love, Makoto’s chicken teriyaki arrives lacquered and glistening, a perfect balance of smoky char and gentle sweetness. Tender thigh meat is seared for crisp edges, then bathed in a soy-mirin reduction that clings to every bite. Pickled vegetables, steamed rice, and a sprinkle of scallion bring brightness and texture. It’s unfussy yet exacting—what regulars crave midweek when flavor must be certain.
The kitchen’s attention to temperature and timing keeps juices locked in, making each plate reassuringly consistent. Pair with a Zero Proof Kabosu Colada for citrus lift.
A5 Beef Teriyaki with Charcoal Kiss
For indulgence, the A5 beef teriyaki channels the steakhouse energy of Love, Makoto’s Beloved Barbecue wing. Slices of marbled beef meet a restrained teriyaki glaze, letting umami lead without overwhelming the wagyu character. A whisper of charcoal aroma underscores the sweetness, while a side of rice and seasonal greens balances richness.
Regulars love it for celebrations and weekends, when you want decadence without fuss. The portion is thoughtful, emphasizing quality over volume. Ask your server for a dry sake pairing to cut through the fat and amplify the glaze’s lacquered depth.
Salmon Teriyaki with Citrus-Kosho Brightness
This salmon teriyaki highlights Love, Makoto’s finesse with seafood: just-set flesh, crisped skin, and a glaze balanced by yuzu-kosho brightness. The citrus-chile note keeps each bite lively and prevents sweetness from dominating. Served with rice and lightly dressed greens, it’s a regulars’ favorite for clean, focused flavor.
Expect precise doneness—moist interior, gentle flakes, no dryness. Add a side of pickled daikon to sharpen the palate between bites. It’s weeknight-friendly yet date-worthy, showcasing why the kitchen’s technique earns raves across reviews.
Tofu and Mushroom Teriyaki for Vegetarians
Vegetarians aren’t sidelined here: tofu and shiitake absorb the teriyaki beautifully, delivering depth without heaviness. The tofu is pressed for a custardy center and crisp exterior; mushrooms bring woodsy savor. A drizzle of glaze and sesame seeds finish the plate, while quick-pickled cucumbers reset the palate.
Regulars love it as a lighter lunch that still satisfies. The umami-laced sauce clings to the tofu’s browned edges, ensuring every bite is flavorful. Pair with green tea or a zero-proof cocktail to keep the profile fresh and balanced.
Teriyaki Bento: Small Bites, Big Variety
For guests who love to sample, the teriyaki bento leans into Love, Makoto’s small-plates spirit. Expect a main protein glazed to a shine, paired with seasonal tsukemono, nimono vegetables, and a petite salad. The composition changes with availability, keeping regulars engaged week after week.
Portions are calibrated for balance, not bloat, making it an ideal midday option. Textural variety—crunch, silk, chew—keeps each compartment interesting. Add miso soup or oysters to round out the experience without overwhelming the star: that measured, perfectly reduced teriyaki.
Weeknight Favorite: Chicken Karaage + Teriyaki Dip
While not a classic plate, the karaage-and-teriyaki combo is a cult favorite among bar regulars. Juicy, double-fried chicken meets a house teriyaki dip that threads sweetness with soy depth. It’s ideal with happy hour drinks, letting you graze without committing to a full entrée. The crackle of the crust plays beautifully against the glossy sauce, proving why snackable items thrive here.
Order extra lemon for a zesty counterpoint, and don’t skip the shichimi sprinkle. It’s the move when you want comfort and crunch with Love, Makoto’s signature glaze.
Chef’s Omakase Nod: Teriyaki-Glazed Bite
On some nights, the chef slips a teriyaki-kissed bite into the broader omakase, a subtle bridge between sushi tradition and grill comforts. Think a morsel of charred fish collar or a petite beef cut, glossed and seared. It’s a wink to regulars and a lesson in restraint: sauce as accent, not mask. The move underscores the house ethos—precision, hospitality, and surprise.
If you’re booking Today’s Omakase, ask about a warm teriyaki interlude. It’s a memorable pivot that complements pristine nigiri without stealing the show.