Reviews
The Restaurant Reviews from the Recommending Chefs.
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Kimura kazunori
Kimura
Italian/French / French
Popular French in Kitasando. Not only is it delicious, but Chef Ishii's arrangements and productions to entertain the guests are exquisite. I think it's a wonderful place where you can enjoy the fun and pleasure of dining at a restaurant.
2022-02-08
Shusaku Toba
The New World
Taverns / Izakaya (Japanese tavern)
The restaurant is full of hospitality, with the menu changed according to the tastes of the guests. It's not casual, it's like going to Mr. Ishii's house.
2022-02-08
Sincère
Sincère
Operating as Sincere+
[ Weekday,Saturday,Holidays,Day Before Holidays ] Dinner 6:00 pm - 11:00 pm (last order 7:30 pm)
Other 1st, 3rd, 5th Mondays
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Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / NICOS / Master Card / Credit Saison / UnionPay
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.
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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.
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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.
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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.
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