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.
Chef Akikuni and sous chef Yuta Sakakibara swap positions mid-meal so they can interact with both sides of the table. Service is intelligent, guiding you through the experience, answering questions about the seafood, ceramics, or wine as though you’re talking to a friend.
Arrive 15 minutes early to browse rare Bizen ware pottery at the entryway — it’s for sale.