In the Kitchen: Discussions with Chef Shingo Akikuni of Shingo

Akikuni was raised in Osaka, employed at his family's sushi business, where he received mentorship from his father and grandpa, all of whom are integral to a lineage steeped in Japanese culinary heritage.

“One of my most cherished memories is strolling through the neighborhood with my grandfather and observing the esteem in which he was held due to his management of the restaurant,” he reminisces. “Observing the respect he garnered as a chef and restaurateur inspired me to emulate him.” Years of rigorous instruction imbued him with both classical techniques and a profound respect for the craft and culture of traditional sushi.

Prior to moving to the United States, Akikuni underwent training at Ginza Sushi Aoki in Tokyo, a prestigious establishment renowned for its Edomae specialization and stringent standards. The experience refined his accuracy and enhanced his comprehension of seasonality, equilibrium, and moderation. In 2017, he relocated to Miami, where he held the position of sous chef at Sushi Azabu before ascending to the role of executive chef at Hiden, an eight-seat counter that received a Michelin Star under his stewardship.

In May 2023, Akikuni inaugurated his eponymous restaurant, Shingo, in Coral Gables, within the old La Palma edifice. The exclusive 14-seat counter presents an 18-course menu that fuses traditional Edomae nigiri with seasonal sashimi, Yakimono dishes, and meticulously curated sake pairings. Each aspect of the experience—from the tableware to the seafood sourced from Toyosu Market—is meticulously selected by Akikuni. “I am exceedingly discerning and meticulous regarding the materials utilized at Shingo,” he states. “Quality is paramount.”

Chef Shingo Akikuni

What is your most evocative culinary recollection?

Many of my most cherished culinary memories are associated with my grandfather. During my childhood, he consistently returned from his travels with a Wagyu cutlet sandwich for me. It would feature a delectable demi-gloss sauce.

My grandfather had a restaurant, and I admired the respect he commanded in the community. He was consistently acknowledged, and individuals referred to him as Taisho, which translates to "Boss" in Japanese. He was highly regarded as a significant figure in the town due to his ownership of a restaurant, a standard I had always aspired to meet.

What is the significance of Fine Dining to you?

For me, fine food is really about the emotional experience it evokes. I consistently enter the encounter with a sense of trepidation in anticipation of what is ahead. I relish the anticipation I experience as I am ready to savor an exceptional dinner. I have the same emotion when presenting my own cuisine to our guests. I approach each service with a consistent sense of anticipation, as I aim to create a personalized and exceptional dining experience for every client.

The limited capacity of 14 seats at Shingo allows us to provide a uniquely tailored experience for each client. It is essential to focus on the minutiae and genuinely present your optimal self in the service aspect.

Which restaurants are on your bucket list to visit?

I am eager to visit a sushi restaurant in Japan called Sugita. I am eager to visit Asador Etxebarri in San Sebastián. We are traveling there in a few weeks and are eager to secure a spot.

What is your culinary philosophy?

It is essential to allow exceptional components to express their qualities independently. They merit prominence, hence I endeavor to avoid excessive manipulation. I prefer to emphasize the use of high-quality ingredients, allowing them to stand out in a straightforward yet delectable manner. As a chef, I aspire to continuously learn and refine my techniques.