SAVOR JAPAN Tokyo Area Tokyo Shibuya Sendagaya, French Sincère

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Sincère

Sincère

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03-6804-2006 (+81-3-6804-2006)
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  • 見た目は可愛く、味は濃厚『ブーダン・ノワールの小さな朝食』
  • 旬の旨みをぎゅっと凝縮させた『枝豆のタルト』
  • 環境への配慮と、おいしさ、見た目の美しさを兼ね備えた『海のカクテル』
  • シェフが調理からサービスまで担当し、ゲストをもてなす
  • 環境に配慮しつつ仕入れた、鮮度抜群の魚介類
  • スタッフ全員で足を運んだ、愛着のある生産地の食材を提供
  • 魚介料理に合わせて、白ワインやオレンジワインでペアリング
  • アースカラーをベースにした食器と内装で自然の風景を演出

Sincère

Sincère

Sendagaya , Shibuya , Tokyo

Western / French

Italian/French / French

Shop

03-6804-2006 (+81-3-6804-2006)
Bookmark
Cuisine
Western / French / French,Italian/French
Open
[ Weekday,Saturday,Holidays,Day Before Holidays ] Lunch 11:30 am - 3:00 pm (last order 1:00 pm)
Operating as Sincere+
[ Weekday,Saturday,Holidays,Day Before Holidays ] Dinner 6:00 pm - 11:00 pm (last order 7:30 pm)
Closed
Sunday
Other 1st, 3rd, 5th Mondays
Average price
25,000 JPY
Method of payment

  • Credit Card Accepted

    UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison / UnionPay

Address (for taxi driver)
東京都渋谷区千駄ヶ谷3-7-13 原宿東急アパートメントB1F map
English services
English menu and English-speaking staff available.
Features

English menu / English-speaking staff / Free Wi-Fi / No smoking / Western cutlery / Sommelier/wine steward / Take out / Large sake selection / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.

sustainable initiatives
  • Reducing food loss by using up all ingredients

    Reducing food loss by using up all ingredients

    I try to save parts of fish, meat, vegetables, etc. that I can't use for dinner and repurpose them for weekend lunches. By having one course, you can standardize the ingredients and eliminate waste.

  • A store that focuses entirely on sustainable seafood has also opened.

    A store that focuses entirely on sustainable seafood has also opened.

    In February of this year, we moved to [Cynthia Node] in Hokkaido, but [Cynthia Blue], which was originally opened in Harajuku, had obtained Chain of Custody certification and used a lot of certified and unused fish. We are also considering obtaining CoC at Node.

  • It is important to clearly indicate the producer's name on the menu and convey the producer's thoughts.

    It is important to clearly indicate the producer's name on the menu and convey the producer's thoughts.

    We display the producer's name on the menu and inform customers about the producer during service. We are thinking of showing the actual fish, vegetables, meat, etc. to increase the value of the ingredients.

Japanese

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