MIAMI.- Shingo, led by chef Shingo Akikuni, was recognized by the Gua Michelin with his first estrella. The 14-seat omasake dining center is the third restaurant of Miami and being distinguished by the prestigious publicacin.
The place opened its doors in May 2023, and since then it has had favorable reviews from the media as well as from food critics and diners.
“It is an incredible feeling for Shingo to be recognized by the prestigious Michelin Guide. From day one, we have been dedicated to bringing an exceptional omakase experience to Coral Gables and our team has worked tirelessly to show the passion we have for introducing the United States to the Japanese culture and hospitality through food,” Akikuni said.
The chef also highlighted that the distinction is not only a moment of happiness for him, but for the entire team that makes it possible for Shingo to maintain its standards of service and quality on a daily basis. “Receiving a star is an extraordinary honor and we are humbly grateful that Shingo has received this distinction. I am very happy to continue serving the Miami community and I want to share my congratulations with the rest of the restaurants recognized this year,” he added.
The experience
The place transports diners to the traditions of Japanese culture, as it presents classic design elements of this country, such as the use of hinoki and sugi wood. Furthermore, the entrance to the venue evokes a kind of art gallery due to the wonderful pieces it has.
Inside, there is an L-shaped counter with 14 seats that allow diners to enjoy the culinary execution of the chefs for the preparation of the proposals that are on the menu.
Among the 18 dishes that chef Shingo Akikuni offers, the traditional Japanese nigiri, seasonal sashimi and yakimono with sake and wine pairings stand out.
“Chef Shingo Akikuni, always friendly and welcoming, is back in action, now behind a spacious fourteen-seat counter in Coral Gables. Most high-end omakase restaurants operate with half the seats, but there’s no reason here. to worry about: Chef Akikuni and his second-in-command manage the crowd non-stop and even switch sides mid-meal. Once the room fills with the pungent smell of vinegar mixing with sushi rice, The race is on. The fish comes almost exclusively from Japan, cut into uniform slices and seasoned with more than a touch of nikiri. They also follow the seasons closely, as demonstrated by a recent high-quality tuna specialty from Aomori prefecture. and an exquisite chawanmushi with matsutake,” reads the statement issued by the Michelin Guide.
Shingo Akikuni is recognized as one of the best sushi chefs in Florida.
Originally from Osaka, Japan, he took his first steps in gastronomy from an early age, as he grew up making sushi in a restaurant that his family owned.
Before venturing to open his own restaurant, he worked as a chef at a renowned venue in Tokyo and upon arriving in the United States he was sous chef at Sushi Azabu and executive chef at Hiden.
