Makimono is located
at 2378 Hwy. 2 in Bowmanville, north of Hwy. 401 on Hwy. 57. It has a
much brighter interior than the other Makimonos. Reusable chopsticks
are used, soy sauce at table is rather salty but fresh, ginger not
dyed pink and is delivered at start of meal. AYCD pop is available
for $1.99, tea with refills of hot water $1.99. Makimon has salmon,
red snapper and crab surimi sashimi on lunch like the other
locations.
Hot and sour soup
would have been good although light on both the heat and sourness,
however it was slightly burnt as if it had been sitting in the pot
for too long unfortunately. Miso soup had the "Javex"
flavor that Mishy liked, but was lacking in umami as was short on
dashi. Chicken wonton had a good broth but a slightly sweet and
strange flavor in the wontons. Beef udon soup was good to very good
in slightly sweet but savoury broth, and had no flavors that did not
belong. Green salad and avocado salad with both good, with about the
same orange house dressing as elsewhere, but the lettuce pieces were
too large.
Salmon, crab surimi,
surf clam was and red snapper nigiri excellent and fresh. Butterfish
nigiri was almost certainly Escolar, but was very fresh and good with
good rice. Tomago/egg nigiri was very good, and the rice was not too
thick. Salmon, red snapper and crab surimi sashimi were all
excellent and very fresh. Avocado cucumber roll was good but the rice
was a little loosely packed so it tended to fall apart (this was like
another location as well.)
Beef teriyaki was
excellent and extra seasoning was added overtop the standard teriyaki
sauce which really helped. Mishy and I both enjoyed negimayaki and it
was very good. Chicken teriyaki was also very good and not rubbery,
although the sauce was slightly sweet. Gyoza were good, not freezer
burned or still, and the dipping sauce was tasty. Pork shiu mai was
very good and both Mishy and I liked it. Lemon chicken was excellent,
not dried out at all, and the sauce was the most lemony of the
locations we have visited. Steamed spinach bun was excellent with a
wonderful earthy flavor that I think was corn, was better than
elsewhere. Garlic pepper beef excellent and Mishy liked it more than
the last place as it was less salty and more garlicky and appear to
have red wine in the sauce as well which was a nice touch. General
Tao chicken was good, Mishy liked it a lot saying it was just spicy
enough.
For dessert, ginger ice cream was excellent very fresh and plenty of pieces of ginger, mango ice cream was excellent and very tasty, strawberry ice cream (which seemed only be available at at this location) was very good to excellent. Coconut ice cream was awesome, and freshest and most flavorful we'd had so far. Green tea ice cream was reported by Mishy as having freezer burn; there were crystals of ice with in it unfortunately. Vanilla ice cream was slightly darker in the French vanilla style and was very good. Mango pudding Mishy said was the best she had ever had, as it had the perfect consistency and was not runny. Strawberry Jell-O was in the shape of tiny hearts; it was full of flavour but was a bit rubbery/chewy indicating it was going stale. Steamed bun was excellent and Mishy absolutely loves it. The sauce was really tasty although very sweet, but it is a dessert item. Mango and raspberry mousse cakes are the same brand used at many other places. Black Forest cake with a whiter whipped cream icing was closer to actual Black Forest then those from this same cake brand. Banana tempura good with a little more chocolate sauce in the other locations but not excessive. Cream puffs (another item not available elsewhere) were a little bland.
Weekend lunch is
$20.99 (the prices including for drinks is consistent with other
locations.) While there were some shortcomings, most items were very
good and the presence of our favourite sashimi and steak-like garlic
pepper beef on the lunch menu makes this a very good value… we
certainly did enjoy our lunch there very much.
Rating: 8.5/10
