"Sit down at Shingo, the Michelin-starred omakase hidden gem in Coral Gables, and your first instinct is to touch everything. The counter is made with a large plank of hinoki, a Japanese cypress, cool to the touch. Hot tea is served in rugged, wavy ceramic cups by renowned artist Shiro Tsujimura that you want to hold with both hands; cold sake transitions to smooth glassware by Josephinenhütte, also designed with elegant waves."
"This tactile feeling translates to nigiri, eaten with your hands - diamond-scored pickled mackerel feels textured on the fingers and palate, the golden eye snapper (kinmedai) glides like velvet, and osetra caviar is confetti on the roof of the mouth. Chef Shingo Akikuni is running a high-frequency, tangible omakase experience where you're allowed - nay, encouraged - to touch the art."
Shingo in Coral Gables delivers a tactile omakase experience centered on touch, from a hinoki counter to rugged Shiro Tsujimura ceramics and Josephinenhütte glassware. The seasonal tasting menu costs $275 and highlights dishes like yellowtail soup (buri owan), diamond-scored pickled mackerel, kinmedai nigiri, and osetra caviar. Beverage director Kaori Yoshioka offers a must-have wine and sake pairing, including the limited Ohmine 3 Grains with side-by-side pours. A new tea pairing features mugicha, gokujo genmaicha, and freshly whisked matcha with Japanese pudding. Chef Shingo Akikuni and sous chef Yuta Sakakibara rotate to engage both sides of the counter. Rare Bizen ware is available for purchase at the entryway; arrive early to browse.
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