Located quietly in the basement of a building in Kitasa-michi, the Michelin-starred restaurant sincere is a hidden gem. I have visited for lunch at the now-closed second's Blue and bought some sweets, but this was my first time for dinner. I decided to splurge for a special occasion.The first dish was an appetizer featuring sea urchin and crab with a tomato water espuma. The rich flavors of Hokkaido's purple sea urchin and snow crab combined with the refreshing acidity of the tomato set high expectations for the meal ahead.Next came six finger foods. The sour cream and onion dish concentrated the flavor of the onion, reminiscent of a gourmet amuse-bouche version of Pringles. The rabbit-shaped monaka filled with rillettes was visually striking, a signature of sincere. The tartare made from an underutilized fish, the parrotfish, was delightful. In Okinawa, this fish is often enjoyed in a salt-boiled dish, and its mild flavor and chewy texture are truly delicious. Pairing it with strong white fish and cucumber evoked the feeling of early summer. The restaurant's commitment to showcasing such fish is commendable for a Michelin-starred establishment.The tart with paprika and squid featured fresh paprika transformed into a mousse, releasing a refreshing aroma and flavor in the mouth. The firefly squid with wasabi was a highlight, with the lightly fried squid placed atop a wasabi-infused chiffon, creating a delightful contrast between the squid's rich flavor and the wasabi's refreshing notes. The foie gras and Hyuganatsu candy was almost entirely foie gras, with a marmalade-like filling of Hyuganatsu providing a sweet and bitter accent.The first main dish was abalone and liver with kombu jelly. The strained liver and abalone were paired with a strong-flavored kombu jelly, accented by shiso and caviar. The robust flavors were balanced by the refreshing jelly, evoking the essence of early summer.The second plate featured a variety of vegetables and underutilized fish, each ingredient shining in its own right. The octopus was particularly delicious, adorned with three sauces: fish sauce, herb sauce, and a reduction of leftover vegetables, creating a complex flavor profile. This dish pays respect to the producers and fishermen, showcasing the potential of Japan's seas. The charred fish bones transformed into a cookie-like texture were visually appealing and intriguing in flavor. The sweet shrimp also had a rich taste.Next came the specialty of sincere: taiyaki. The filling was sea bass, and the pastry was made of pie, reimagining the traditional white fish pie. Stuffed with flower zucchini, this dish was both innovative and delicious, reflecting the chef's creativity. Using sea bass from Funabashi, the first in Japan to receive MSC certification, highlights the restaurant's commitment to sustainability.For the meat course, I enjoyed grilled Joshu beef. The exterior was charred to a crisp, while the inside remained a beautiful red. The cooking method has shifted from low-temperature techniques to this contrasting style, resulting in a delightful texture variation between the surface and the center, with perfectly cooked meat. The asparagus and Japanese wild ginger were flavorful, and the creamy potato gratin paired well with the meat.For the rice course, I could choose from seven options. I selected the specialties of sardines and foie gras, and since I was full, I took the sardines home as onigiri. The bear's paw had a rich red color and just the right amount of fat, bursting with flavor without any unpleasant odor.For dessert, there were two options. One featured a juice and mousse made from melon, which was rich and delightful. The other was a dish inspired by Asia, using pineapples from Iriomote, with tropical notes of coconut and tea.Finally, I enjoyed three types of tea sweets and coffee, leaving completely satisfied.The experience was a blend of taste, storytelling, visuals, surprises, classical knowledge reimagined, sustainable practices, and connections with producers. It was a wonderful two and a half hours that felt both relaxed and inspiring.While it's not a place I can visit casually, I would definitely love to return.
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