Sushi Master Shares 5 Eating Rules

Shingo Akikuni, a distinguished third-generation sushi chef from Osaka, has significantly influenced the American sushi scene. After refining his skills in Tokyo and New York, he settled in Miami, where his previous restaurant, Hiden, earned one of Florida's first Michelin stars. His current establishment, Shingo, achieved the same prestigious recognition in its inaugural year of operation.

Akikuni is part of a movement led by chefs like Masayoshi Takayama and Daisuke Nakazawa. This group is dedicated to introducing traditional Japanese sushi experiences to the United States. Their efforts encourage a broader appreciation for classic forms like nigiri, sashimi, and maki, moving beyond Americanized versions. Akikuni recently shared the five paramount principles for eating sushi, offering guidance for diners to fully appreciate this cultural delicacy.