MakiMaki Sushi: Redefining Sushi with Technology
Discover how Kevin Takarada, founder of MakiMaki in Manhattan, revolutionizes sushi by blending Japanese techniques with cutting-edge robotics, redefining fast, fresh sushi.
Located in the bustling heart of Manhattan, MakiMaki is changing the game when it comes to sushi. With its unique blend of traditional Japanese techniques and cutting-edge robotics, MakiMaki is not just another sushi restaurant—it’s a revolution in how sushi is made and enjoyed. We had the pleasure of speaking with Kevin, the founder of MakiMaki, to learn about his journey from mechanical engineering to sushi, the innovations driving his success, and what makes his sushi stand out in a city full of culinary options.
From Engineering to Finance to Sushi
Kevin’s path to the restaurant industry was anything but conventional. Growing up with parents who owned restaurants, Kevin realized early on that the traditional restaurant industry wasn’t for him. "The long hours, the lack of nights or weekends off—it wasn't conducive to building the kind of life I wanted," he recalls. Instead, he pursued mechanical engineering at university and proceeded to work at companies like Johnson & Johnson and Honda.
Kevin moved to New York City to be closer to his now-wife and ended up pursuing a finance career on Wall Street. It was during this time that he noticed a repetitive lunch routine among himself and his peers, limited to salads or burritos from the same few establishments. With only a short window for lunch and a desire to stay under a $20 budget, Kevin recognized a gap in NYC’s affordable lunch options—specifically, a lack of quality affordable sushi. Faced with the choice between bodega sushi and expensive omakase, he asked himself, “How can I make sushi fresh, affordable, and quick for the masses of Manhattan?”
Leveraging his engineering and financial background, Kevin reframed traditional thinking surrounding sushi-making and created a process that is both efficient and scalable, using an assembly line model and robotics to ensure consistency and speed.
The Secret Sauce: Robotics and an Assembly Line
What truly sets MakiMaki apart is its innovative approach to sushi-making. "Many restaurants are now using robotics, but we developed our entire concept around them," Kevin says. MakiMaki uses an assembly line system, much like those found in car manufacturing, with strategically placed robots that handle the most labor-intensive tasks, such as making rice and cutting rolls.
"Our rice-making operation is fully automated," Kevin explains. Rice-making is a complex process—measuring, washing, soaking, cooking, and then perfectly seasoning the rice. If any step is off, the entire batch is ruined. But by implementing robotics, MakiMaki can guarantee perfectly fluffy rice every time.
This meticulous attention to detail extends to the entire sushi-making process. "We use the best ingredients, like premium Japanese short-grain rice and fish flown in from Norway and Japan," Kevin adds. "And our assembly line ensures that every roll is made to order, fresh, and at the same high standard."
The Crispiest Handrolls in NYC
One of MakiMaki's standout offerings is its crispy handrolls, which Kevin developed in collaboration with a Japanese manufacturer. "Traditional handrolls lose their crispiness quickly, which is why places like Kazunori insist you eat them immediately," he explains. "But we have a patented plastic sleeve that separates the rice from the seaweed, so our handrolls stay crispy."
This innovation not only enhances the customer experience but also sets MakiMaki apart in the crowded New York sushi scene. "Our handrolls are unique—no one else has this proprietary product," Kevin says proudly. "And the best part is, you can enjoy them anywhere, anytime, without sacrificing quality."
While it’s nearly impossible for Kevin to pick a favorite, one of his top recommendation is the Ikura Handroll. “It's just a simple shiso leaf and Ikura inside,” Kevin describes.
Other notable handrolls to try include the Salmon Avocado and the Spicy Crab.
What’s Next for MakiMaki?
Looking ahead, MakiMaki is continuing to expand, with a fourth location set to open soon. Kevin’s advice to aspiring restaurateurs is simple: "Keep your menu simple, choose your location wisely, and automate wherever possible."
When asked who his dream customer would be, Kevin doesn’t hesitate. "I think it’s more about the repeat customers," he says. "Whether it's Elon Musk or a stranger I've never met, seeing someone come back day after day because they love our sushi—that's what makes me happy."
MakiMaki is more than just a place to grab a quick bite—it’s a testament to the power of innovation in the restaurant industry. By combining traditional sushi-making techniques with modern technology, Kevin has created a dining experience that is both fast and fresh, setting a new standard for sushi in New York City.
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@MakiMakiNYC | MakiMaki Sushi Website
Photos: Signe Birck