SHINGO

Shingo is a 14-seat counter built from wood so smooth it becomes part of the experience, and the omakase that unfolds across it runs long for a reason: seventeen courses, mostly nigiri, paced over two and a half hours with nothing rushed. It's built to work as someone's first serious sushi counter and still hold the attention of someone who's eaten at a dozen of them.

The kitchen's instincts are traditional rather than theatrical — no blowtorches doing the flavor's work, no gimmicks papering over technique. The fish carries the meal, and a trio of tuna courses in particular reorders what you think belly cuts are capable of. That restraint is the point: this is a chef trusting the ingredient instead of performing around it.

The recognition has caught up to what the counter already knew. A Michelin star in 2026 and a spot on outside best-of lists confirm the case rather than make it. Sit at the counter, give it the full two and a half hours, and let the pacing do its work.