Review, Sincere in Sendagaya, Tokyo

Sincere

Sincère

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The Restaurant Reviews from the Recommending Chefs.

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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.

Feb 08 2022

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.

Feb 08 2022

Japanese

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Sincere

Sincère

Sendagaya, Shibuya, Tokyo

Western / French

Italian/French / French

restaurantCuisine: Western / French / French,Italian/French

paymentsAverage price: 25,000 JPY

scheduleOpen: [ Weekday,Holidays,Day Before Holidays] Lunch 11:30 am - 3:00 pm (last order 1:00 pm)
Operating as Sincere+
[ Weekday,Holidays,Day Before Holidays] Dinner 6:00 pm - 11:00 pm (last order 7:30 pm)

blockClosed: Sunday
Other 1st, 3rd, 5th Mondays

local_taxiAddress (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

callPhone Number: 03-6804-2006 (+81-3-6804-2006)

translateEnglish services: English menu and English-speaking staff available.

credit_cardCredit Cards: American Express / Diners Club / MasterCard / Visa / Unionpay

listFeatures: 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.

psychiatrysustainable initiatives

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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.