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“Simple, Elegant, Delicious”
Review of SushiMakio

Ranked #6 of 210 Restaurants in Kingston
Price range: US$ 0 - US$ 25
Cuisines: Sushi, Japanese
More restaurant details
Restaurant details
Dining options: Dinner, Reservations
Description: Not only are the Sushi dishes at SushiMakio scrumptious on the palate, but each plate is beautifully crafted and presented as edible artwork. This is not your run of the mill fish; the seafood leaving Idesako's kitchen is a study in perfect seasoning, aged just so, brining out subtle textures and flavors you won't find from careless preparation. We invite you to experience the difference. Visit Executive Sushi Chef Makio Idesako at SushiMakio and sample the delicious offerings that he prepares six days a week for dinner. Call in advance to reserve your seat at the Sushi Bar for an Omakase experience ($55pp -7 Courses, $65pp 8 Courses, $75pp 10 Courses) and Makio will craft a personal sushi adventure tailored to your tastes. Sushi Master Makio Idesako came to New York in 1972 after 10 years of intensive training in Satsuma and Tokyo, Japan to pursue his dream of opening a restaurant in the United States. Sushi had only breached the shores of California a mere decade prior in 1964, when Chef Mashita of the Tokyo Kaikan restaurant in Los Angeles created the first "California Roll." Not yet the cultural phenomenon ubiquitous in strip malls across the country, Sushi was practiced only by master technicians in their stark temple-like kitchens of buddhist simplicity. A knife, the fish, and the hands of a master were the traditional Japanese ingredients upon which Modern American Sushi built it's own identity. Chef Makio honed his craft with fellow visionaries at Manhattan's Tokubei 86 and the French-Fusion Cafe Seiyoken before realizing his dream with the opening of Satsuma-Ya Japanese Restaurant in 1989. This family business was the talk of Mamaroneck, NY for over a decade, and Mike, as regulars at Satsuma started to call him, was often praised by patrons and press for his meticulous craftsmanship and artistic flair. Satsuma-Ya was a reflection of Mike's roots in the Kogoshima Prefecture (formerly Satsuma) where he was raised and began his culinary career at the age of 19. Great Sushi is informed by Japan's rich cultural appreciation for aesthetics and balance. The arts of ike-bana (flower arranging), origami (artistic paper folding), ukiyo-e (woodblock printing), kabuki (classical dance drama), bonsai (topiary sculpture) and other Japanese cultural institutions can be found reflected on the plate. From Manhattan to Westchester, Poughkeepsie to Long Island, Makio has been infused with New York "Chutzpah" without loosing sense of his roots. Satisfied with his accomplishments, Idesako had closed Satsuma's doors in 2005 for a brief retirement when he received a call from John Novi, chef/owner of the DePuy Canal House in High Falls, NY. Hailed by Time Magazine as "The Father of New American Cooking," Novi's successful fine dining bistro was lacking the essential flavor of Sushi. Turning to his friend Makio, together they created Amici Sushi, and the public immediately took notice. It was at Amici that Makio perfected his Omakase - A style of Sushi service where the patron entrusts the Chef to curate an innovative selection of hand picked dishes. Omakase is likened to an artistic performance, highlighting the Chef's mastery of technique, fish selection and palate as offerings transition from delicate to bold over as many as ten courses. With the success of Amici came the opportunity to migrate to Bull & Buddha, a massive undertaking by restauranteur Jacob Frydman. Makio brought his skills to this upscale Poughkeepsie restaurant, and continued to receive high praise for his sushi, especially the Omakase. With momentum at his back and a world of innovation ahead, Makio left the Bull & Buddha to take on a new vision at SushiMakio.
Reviewed 29 August 2017

My acupuncturist wanted to treat me for my birthday back in July, so I asked to go here. She has an aversion to raw fish, so we almost didn't go here. She was able to have a wonderful bowl of fish soup with noodles. It was presented in a beautiful cast iron pot with a wooden lid. She said that the flavor was unusual and very, very good. I tried the *Oshitashi* (compressed greens bonito flakes, ponzu, sesame seeds) because I had never had that. It was good, but I probably won't have it next time. I also had an order of *Hamachi* (yellowtail) and an order of *Maguro* (tuna). The fish was fresh, and the rice had good texture and flavor. The owner worked for a few decades in Japan. This makes a big difference in the quality of the sushi. I've found my new local place to go.

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Thank sacredearth2017
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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8 - 12 of 78 reviews

Reviewed 28 July 2017 via mobile

I am never disappointed when dining at sushi Mario. The food is fresh and creatively prepared. Oh, and did I mention delicious ! It is hands down , the only restaurant in the Hudson Valley for excellent , top quality Japanese food and service.

Thank Laurie G
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 26 July 2017

This little sushi shop in a somewhat out-of-the-way small strip mall near the Kingston-Town of Ulster border is worth the drive and search. Fresh, delectable sushi, great nightly specials and outstanding service make for a lovely evening of dining. A nice selection of sake and wine complement the food. One night I'm going to call in advance for the omakase menu, which requires at least 24-hours' notice. Don't let the not-so-fancy decor fool you, this is one of the best sushi restaurants in the Hudson Valley. The price may be higher that others locally, but this is an instance of you get what you pay for. Reservations are strongly encouraged.

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Thank Tim M
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 22 April 2017

In our books there is no better sushi in the Hudson Valley. You will enjoy every mouthful. Certainly not the least expensive but by far the best quality. These days every supermarket and deli seems to have sushi. Most of which we feel is questionable. Not so at Sushi Makio. The only place we trust the fish.

Thank Douglas N
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 7 October 2016

We dined here last night and had a good dinner, not great, but good. The restuarant is small and very pleasantly decorated. We did notice that it attracted lots of repeat locals which is always a good sign. Our waiter was excellent, very knowledgeable and helpful. We thought the food was just Above average. We opted for a number of different appetizers and a sashimi dinner. The clams were awesome, the tuna tower was not especially to our taste - to much mango. It cried for a salty element. The mustard green special was very good. The sashimi was very good but suffered from a very boring presentation which made it appear a bit skimpy. It was nothing like the photo on the Trip Advisor page. It was served on a dark gray plate and was basically colorless. Would return but not sure I'd go out of my way to do so. It was also pricier than the other two or three Japanese places we looked at in Kingston. Since we haven't tried them probably not fair to make a comparison based on price.

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Thank Bermudaman
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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