The final two courses — typically a hand roll (temaki) and a palate-cleansing dessert — close out the omakase. The hand roll lets you tear the nori and control your bite, while the dessert brings closure to the chef's exploration.
Tips from diners
Savor these final courses — they represent the chef's ending to the story he's been telling with the progression.
The progression includes cooked items and egg (tamago) preparations that showcase the full range of sushi technique. These courses show that omakase is not just about raw fish — it's about chef's skill, sourcing, and understanding of balance. The tamago at Shingo is made daily from scratch.
Tips from diners
The tamago course is where you appreciate the chef's non-raw technique. It's smooth, subtly sweet, and made fresh daily.
The omakase begins with a selection of white fish — the foundation of sushi technique. Each piece is sourced from Japan and sliced with precision, dressed minimally with nikiri sauce and a grain of sea salt. Chef Akikuni focuses on the subtle differences between fish varieties and how each reveals itself through proper technique and respect for the ingredient.
Tips from diners
Pay attention to the differences between each fish. Chef will explain them as he serves. This is a lesson in sushi fundamentals.
The middle courses showcase shellfish and specialty items — scallop (hotate), shrimp (ebi), sea urchin (uni), and other delicacies. Each reflects what's available at Tokyo's Toyosu fish market that week. Chef sources almost entirely from Japan and the quality of these pieces defines a true omakase experience.
Tips from diners
The uni (sea urchin) is often the highlight. The creamy, oceanic flavor is extraordinary when sourced directly from Japan.
The progression moves to richer cuts — toro (bluefin belly), fatty fish from different regions, and seasonal specialties. These are priced higher at the sushi market and Chef has selected them specifically for this progression. The progression from white fish to fatty fish is traditional omakase structure that Chef respects.
Tips from diners
The toro (fatty tuna) courses are where the progression reaches its richness. Eat these pieces while they're still at body temperature from Chef's hands.
An optional sake pairing ($80) features six carefully selected sakes from Japan, each paired to complement the progression of fish and preparations. The sommelier understands how sake temperature, acidity, and flavor profile interact with raw fish.
Tips from diners
The sake pairing is worth the investment. It shows the restaurant's thoughtfulness about the complete experience, not just the food.
Shingo is a Michelin-starred Japanese omakase restaurant led by Chef Shingo Akikuni in Coral Gables. The entire 850-square-foot dining space was designed and constructed by expert woodworkers in Kyoto, Japan, then completely deconstructed, transported, and reassembled in Miami. The restaurant philosophy centers on 'omotenashi,' the Japanese expression for true hospitality. The 18-course omakase menu features fish sourced almost entirely from Japan, sliced with precision, and dressed with little more than nikiri sauce. The AAA Four Diamond-rated restaurant seats only 14 guests.
Reservations are absolutely essential — Shingo seats only 14 guests and operates two seatings nightly (6pm and 9pm). Book 4-6 weeks in advance for weekend reservations.
This is a genuine omakase counter experience. Sit close to Chef Akikuni, make eye contact, and experience the meal as a dialogue between the chef and diner. This is what omotenashi means.
Solo diners are not just welcomed but celebrated at omakase counters. You'll have Chef's full attention during your progression.
The Kyoto-built tearoom is one of the most beautiful dining spaces in Miami. The craftsmanship and attention to detail reflect the same philosophy as the food.
Tuesday-Thursday seatings are quieter and offer more intimate interaction with Chef. Weekends fill with celebration groups but mid-week has a meditative quality.
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