At the 14-seat L-shaped counter, guests are served an 18-course menu that reflects chef Shingo Akikuni’s dedication to harmony, seasonality, and precision. Known for his previous role as executive chef at Hiden, Akikuni brings his refined technique and personal vision to Shingo, his first solo venture.
The menu features a rotating selection of Edomae-style nigiri, seasonal sashimi, and Yakimono—grilled dishes that spotlight rare Japanese ingredients and premium Florida seafood.
Shingo reflects Akikuni’s deep reverence for Japanese craftsmanship and cultural authenticity. To honor the aesthetic of the Tokyo restaurants where he trained, he worked with Japanese designers and master woodworkers in Kyoto to build the space almost entirely in Japan. “We used strictly Japanese designers to construct the restaurant almost in its entirety in Japan before having it disassembled and shipped here,” says Akikuni. “Then we brought that same team here to Coral Gables to recreate everything.”
The 850-square-foot space features traditional materials such as Hinoki and Sugi woods and is anchored by a 30-foot counter modeled after classic Edomae-style sushi bars. Just beyond the dining room, a small gallery showcases and sells work by contemporary Japanese artists.
The experience at Shingo is defined by its exquisite attention to detail. Each element is thoughtfully selected—from silver chopstick holders shaped like oysters to custom ceramic plateware by Kyoto-based artisan Shin Murata. His work brings a subtle Miami flair to the Japanese aesthetic, with hand-painted motifs like palm trees, waves, and flamingos hidden in plain sight.
“I really wanted to work with Shin Murata for the tableware,” says Akikuni. “It was a great honor to be able to have these sushi plates created specifically for us. It’s the perfect balance of Japanese culture, with a hint of Miami flair.”
For Akikuni, the restaurant is deeply personal. As a fourth-generation sushi chef, he draws constant inspiration from his childhood in his family’s restaurant in Osaka. “Some of the glassware and sake cups are the same ones that we used in my family’s restaurant when I was growing up,” he says. “It’s a cool way for me to pass these traditions across different generations, and I love being able to do that.”
Additional thoughtful touches—like hand-woven baskets for guests’ purses and individual place settings for phones—underscore the care and attention woven into the experience.
The menu at Shingo evolves with the seasons, blending tradition and innovation across 18 courses. Dishes such as binchotan-grilled eel topped with caviar and fresh wasabi reflect Akikuni’s balance of technique and restraint.
“Most (and typically all) of the fish is flown in four days a week from Tokyo’s Toyosu Fish Market, which is one of the largest fish markets in the world,” says Akikuni. “And when possible, a lot of the produce is coming locally here from Florida.”
Each course is designed to pair seamlessly with Shingo’s curated sake selections, overseen by beverage director Kaori Yoshioka.
More than a restaurant, Shingo is a cultural immersion—a tribute to craftsmanship and a deeply personal expression of Akikuni’s lifelong dedication to Japanese cuisine.
