Omakase Bingo for Shingo
Octopus
Shingo, a 14 seat Michelin starred restaurant, helmed by chef Shingo Akikuni, was a wonderful omakase experience. We were welcomed with a glasss of champagne, graciously befitting Omotenashi, the Japanese expression for true hospitality.
Shingo pours on the sake with authentic spirit and service for a delightful and fun evening. They showcase seasonal ingredients sourced locally from Florida and from Japan, and present each course in stunning ceramic and glass vessels, some of which are heirlooms from Chef’s grandparents. 
The seasonal wine pairings, served over 17 courses, ranged from a fruity sake to a nicely balanced burgundy. Here are some of the highlights from a stellar evening.
- Shingo Oyster with Okura Momiji Ponzu paired with Ohmine Summer Arrival Junmai Daiginjo Yamaguchi Sake
Oyster
- Tachiuo and Taco (octopus) paired with Hakkasan 45 Junmai Daiginjo Niigata
- A favorite – Unagi Kabayaki with Ossetra Caviar (eel)
Eel
- A selection of sushi: Kinmedai, Kohada, Ama Ebi, Kuromutsu paired with Jean-Luc & Eric Burguet Bourgogne Rouge Les Pince Vin 2021 Burgundy, France
- Chawanmushi – an egg custard
- A selection of negiri – Akami, Chu-Toro, O-Toro paired with Sohomare Indigo Junmai Ginjo Tochigi
- A selection of roe – Ikura and Hokkaido Uni paired with Masumi Karakuchi Kiippon Junmai Ginjo Nagano
- Negitoro Handroll paired with Sohomare Tokubetsu Kimoto Junmai Tochigi
Hand Roll
- Akadashi – miso soup paired with Dan Junmai Yamanashi
I’m on a roll to try all the omakase offerings in Miami. In between new dining experiences, I love helping people buy and sell real estate. Let’s meet up over sushi and discuss your real estate needs. 305.898.1852
