Akikuni grew up in Osaka working at his family’s sushi restaurant, where he was mentored by both his father and grandfather—part of a lineage deeply rooted in Japanese culinary tradition. “One of my most treasured memories is walking through the neighborhood with my grandfather and seeing how highly regarded he was because of how he ran his restaurant,” he recalls. “Seeing the way he was respected for being a chef and restaurateur made me want to be just like him.” Years of disciplined training instilled in him not only classic techniques, but a reverence for the craft and culture of traditional sushi.

Before relocating to the United States, Akikuni trained at Ginza Sushi Aoki in Tokyo, a highly regarded restaurant known for its Edomae focus and exacting standards. The experience honed his precision and deepened his understanding of seasonality, balance, and restraint. In 2017, he moved to Miami, where he served as sous chef at Sushi Azabu before becoming executive chef at Hiden, the eight-seat counter that earned a Michelin Star under his leadership.

In May 2023, Akikuni opened his namesake restaurant, Shingo, in Coral Gables, inside the historic La Palma building. The intimate, 14-seat counter offers an 18-course menu that blends traditional Edomae nigiri with seasonal sashimi, Yakimono dishes, and hand-selected sake pairings. Every element of the experience—from the dishware to the fish flown in from Toyosu Market—is personally chosen by Akikuni. “I’m very particular and meticulous about what we use at Shingo,” he says. “Quality is everything.”