Your first choice for a seat at any respectable sukibiyashi should be at the sushi bar. Mind your manners. Offer your itamae a slight bow. At Makoto, nestled into the pricier-than-you-can-afford Bal Harbour Shops, you'll find yourself seated before a glacial-looking block of Himalayan pink sea salt. A verdant leaf is laid on top, and soon a chef presents your wasabi and pickled ginger. Request omakase and hope he obliges. If so, you'll be inundated with wave after wave of ultrafresh fish, much of it sourced directly from Japan and doled out according to whatever is best. Perhaps it'll be a piece of silky, sweet hotate, better known as scallop. Then comes the golden eye snapper called kinme dai, followed in rapid succession by medium fatty tuna, or chu-toro, and the lean tuna known as akami. How many pieces is up to you, but whatever you do, don't miss a bite of meaty orange clam.