Ein MICHELIN Stern: eine Küche voller Finesse – einen Stopp wert!
Produkte von ausgesuchter Qualität, unverkennbare Finesse auf dem Teller, auf den Punkt gebrachter Geschmack, ein konstant hohes Niveau bei der Zubereitung.
Chef Shingo Akikuni, ever gracious and welcoming, has returned, now back in action behind a spacious, 14-seat counter in Coral Gables. Most premium sushi omakases work with half as many seats, but there’s no cause for concern here: Chef Akikuni and his second-in-command handle the crowd without breaking a sweat and even switch sides midway through the meal. Once the room fills with the sharp smell of vinegar to mix into the sushi rice, it’s off to the races. Fish is sourced almost entirely from Japan, sliced in uniform fashion, and, dressed with little more than a swipe of nikiri. They keep a close eye on the seasons too, evidenced by a recent special of high-grade tuna from Aomori prefecture and an indulgent chawanmushi with matsutake.