An omikase experience that is currently the best value in high end sushi in the South Florida area. Shingo Akikuni earning a michelin star while working at Hiden, has opened his own restaurant in Coral Gables at just a little over half the cost of the high end restaurants in town! This is an authentic experience with fish imported from Japan and prepared in genuine Japanese style. The restaurant is recently (as of 2024) earned its own Michelin Star.
The restaurant is located next door to the Bouchon restaurant> There is valet parking if needed but plenty of public parking next to Bouchon.
Exterior
The restaurant has a nice view from the street, though the front door is tough to find and remains closed until shortly before the first seating. I get a drink at the bar in Bouchon while waiting.
Interior
The inside of the restaurant is cozy, warm and inviting. The foyer area leads to the dining area and off to the restrooms outside. The restaurant seats 14 people.
Boomamoto Oyster with Okura Ponzu
Harvested in Massachusetts, these east coast Oysters naturally have a creamy meaty interior with a sweet finish .They are elevated with the ponzu.
Sawari (Japanese Spanish Mackeral) Shashimi
The Sawari was served on my first visit in a shashimi style and on the second serving with Octopus. Both were delicious.
Sawara and Tako (Japanese Spanish Mackerel with Octopus)
The Octopus was firm but not chewy and had a light flavor to it. It went well with the Sawara.
Unagi Kabayaki with Kaluga Caviar
I happen to just love Unagi. I love the tenderness of the meat and the savory flavors it imparts. The dish with Caviar was good but I much preferred the later version where it was served with Black Truffle.
Unagi Kabayaki with Black Truffle
This dish prepared with freshly shaved black truffle
The first set of Sushi
Madai (Red Sea Bream)
A prized and celebratory fish, the Madai starts the first portion of more authentic style sushi you'd find in Japan. Madai is found around the waters of Japan
Kinmedai
Imported from Japan, Kinmedai only grows in the waters around Japan, New Zealand and the Indian Ocean.
Kohada (Japanese Gizzard Shad)
The fish that showcases the skill of the sushi chef. The story behind Kohada is interesting as it was not considered a fish to be served at high end sushi restaurants prior to WWII and now it is. It was also delicious!
Yari Ika (Spear Squid)
Difficult to prepare correctly, the sweetness of the Yari Ika squid is accented. I had this during my first visit.
Aori Ika (Bigfin Reef Squid)
I had Aori Ika during my second visit. This was also delicious. The texture was more tender than I expected.
Ozoni (New Years Good Luck Soup)
The Miso soup with mochi traditionally served on New Year's morning was delicious. The Ozoni varies by region and served as a good inbetween dish for sushi food group servings.
The Tuna is high quality and purchased via a Japanese auction
My favorite, and the favorite of many, Tuna is the king of Sushi. I can not resist ordering more when I have this. A good omikase will have a good bit of tuna.
Akami (Lean Tuna)
The less fatty and more nutritious cut. This cut will have more iron than the other cuts.
Chu-Toro (Medium Fat Tuna)
Also a good cut, tender enough but not so much as the O-Toro.
O-Toro (Fatty Tuna)
Usually from the abdomen or neck region of the fish, this is the most popular of the tuna cuts. It melts in your mouth.
Ikura (Salmon Roe)
I love Roe and I love this.Hokkaido Uni (Sea Urchin from Hokkaido)
A very sough after and prized plate at any high end sushi restaurant, Uni has a very soft texture and buttery flavor.
Negitoro Handroll (Minced Raw fatty tuna)
With scallions grown from their farm in Homestead, the hand roll is delicious. I've ordered extra of this at one point.
Tamago (Japanese rolled egg)
Tamago is roughly a Japanese style omelet that is folded over itself multiple times. It takes skill and technique to make and has a nice fluffy and savory taste to it.
This was a good finish to the main courses.
Dessert
The dessert was a nice touch with rice wafers that had the Shingo logo on it, sandwiching either chocolate or vanilla ice cream.