Sincère Tokyo

I visited this restaurant to celebrate my father's birthday.Sea Urchin and Sweet Shrimp Tartare with Tomato Mousse★6 Types of Amuse Bouche (American Cherry with Foie Gras, Small Tart with Apple from Tokishirazu, Panipuri with Mont Saint-Michel Mussels, Fluffy Bread with Megi Gold, Tartare of Low-Utilization Fish (Mejina) from Hasegawa, Chilled Soup with Megi Gold)★Homemade Brioche★Bluefin Tuna and Crab with Celery Root and Madras Aroma★Grilled Sweetfish with a Sauce of Summer-Flavorful Manganji Pepper★Natural Mushrooms in a Royal with Lidobor and Black Truffle Aroma★Homemade Rye Bread★Sea Bass in Luan Crust Style with Taiyaki★Grilled Jo-shu Beef with Dofinwa Potatoes and Vegetables from Takanoen★Staub Rice (with Sardines and Foie Gras★, Toyama White Shrimp Escargot Butter, Tartare of Black Wagyu)Passion Fruit and Matcha★Dessert using Peaches from Horii in Takarazuka★Tea Sweets (Macadamia Nuts, Cream Puffs★, Coffee Chocolate★)Souvenir (Homemade Brioche and Financier with Amazon Cocoa★)Inedit BeerShichiken Sparkling SoranoiroClos de Rochegri Moulin à Vent★Herbal TeaThe Sea Urchin and Sweet Shrimp Tartare features a tomato puree blended into a mousse, perfectly balancing the richness of the sea urchin and the sweetness of the shrimp with the mousse's texture and acidity.All 6 types of amuse bouche were delicious! The Panipuri had an incredibly rich mushroom flavor! The corn was crispy, and the bread was fluffy and sweet, almost like a dessert. The Mejina had a nice texture, and the tartare's richness paired well with the kiwi jelly, making it refreshing and tasty!The American Cherry surrounded by foie gras was a delight; when bitten into, the outer layer crumbled, releasing the foie gras sauce that matched perfectly with the cherry's acidity! The Tokishirazu had a firm texture, and the refreshing apple and tart crust were absolutely delicious! The soup was sweet and rich, yet had a clean aftertaste that made it easy to drink.The homemade brioche was incredibly fluffy, like cotton candy! It was sweet and delicious. When paired with the homemade miso-flavored butter, it added richness. However, it might be best to enjoy the bread on its own to appreciate its natural flavor.The combination of tuna and crab was delightful, with the celery root in an espuma form providing a slight bitterness and creamy texture, along with a hint of spice, creating a perfect balance that was incredibly delicious!!The skin of the sweetfish was crispy, while the flesh was tender, enhanced with liver butter soy sauce for added bitterness. The white eggplant, kale, and chili sauce added depth with a hint of sansho pepper.The natural mushrooms had a crunchy texture, while the royal sauce was creamy and flavorful, harmonizing beautifully with the aroma of truffles!The rye bread had a crispy exterior and a chewy interior, with a noticeable sourness that intensified when paired with butter.The specialty Taiyaki was absolutely delicious! The batter was crispy, and the flesh was fluffy, so it was tasty even without any sauce! The sauce was Americano-style, packed with shrimp flavor! Adding tartare for a touch of acidity allowed for a variety of flavors, keeping it enjoyable until the end.The meat had a crispy sear, while the inside was tender and juicy, with a strong charcoal aroma. With each bite, the umami of the meat and the sweetness of the fat spread happiness throughout! The accompanying 2-year-aged Makin potatoes were incredibly sweet! The texture of the vine purple and the pumpkin sauce also provided a nice change in flavor. The pumpkin sauce was sweet enough to be satisfying on its own!The Staub rice with sardines and foie gras used the entire sardine, resulting in a fluffy texture with some bitterness, while the foie gras fat enveloped the rice, making it taste like buttery rice—delicious!The dessert featured cheese cream and passion fruit sauce, mango with mango mousse, and matcha espuma, all coming together beautifully! The richness of the cheese, the acidity of the passion fruit, the sweetness of the mango, and the bitterness of the matcha were perfectly balanced.The peach dessert had a small peach in the center that tasted like chocolate; when bitten into, peach juice burst out, making it delicious! The fresh peach, hojicha mousse, and refreshing ice with a hint of spice allowed for a delightful variety of peach flavors!The cream puff in the tea sweets had lemon cream, making it refreshing, while the chocolate used black shichimi, adding a spicy kick that was delicious.The souvenir financier had a moist texture with a perfect balance of cocoa aroma, acidity, and bitterness—absolutely delicious.The Clos de Rochegri Moulin à Vent had a floral aroma, and when tasted, it was spicy with a strong flavor and a long finish, making it incredibly delicious.Every dish was delicious, and the presentation was creatively enjoyable. The service was very attentive and made for a comfortable experience. Although the prices are on the higher side, I believe it’s worth visiting this restaurant. I definitely want to come back someday! Less

A French restaurant located in a residential area near Kitasa-michi.The interior has a calm atmosphere, yet the open kitchen adds a lively touch, allowing guests to enjoy the cooking process. The staff provided attentive service, creating a special experience.The courses are not only visually stunning but also filled with surprises and creativity in every dish. The signature fish pie at Sincere left me in awe with its charming appearance and delicate flavors. The combinations of ingredients are innovative, making the dining experience exciting until the very end.Not just the food, but the overall ambiance and service contribute to a high level of satisfaction, making it a perfect spot for a date or celebration with someone special. I look forward to returning when the seasons change to try a different course. Less

The chef's creative course menu not only showcases stunning presentation but also highlights the delicate flavors of the ingredients. Each dish is playfully arranged and reflects the essence of the season, providing surprises and delights with every bite. The restaurant is known for its elegant and calming atmosphere, along with attentive service, making it perfect for anniversaries and special occasions. This highly acclaimed French restaurant is a must-visit for food enthusiasts, and reservations are essential. Less

I managed to secure a reservation at this restaurant, known for its challenging-to-book all-you-can-eat appetizers. As a Michelin one-star establishment, the staff were very attentive and considerate. The appetizers, with a few exceptions, were all-you-can-eat and freshly prepared upon each order, rather than pre-made. The quality was exceptional, almost beyond what you would expect from appetizers. I particularly enjoyed the white liver monaka, the bagna cauda sauce, and the white shrimp butter rice, which were all to my taste and incredibly delicious. It was a great meal. I will definitely make another reservation and return! Less

A Gastronomic Experience Like a StoryLocated in Kitakamidō, this Michelin one-star French restaurant, Sincère, offers an unforgettable dining experience.What left a strong impression on me was each dish that conveyed the passion of its producers.Chef Ishii’s respect for the ingredients and their sources shines through in every plate.The menu for the day wove together the blessings of early summer from the sea and mountains across the country, creating a course that felt like a narrative.▪️ A dish featuring fresh sea urchin and striped bass from Hakodate, with tomatoes▪️ Finger foods crafted from five different inspirations▪️ A crepe with live ayu and mountain vegetables▪️ A flan made with abalone liver, topped with botan shrimp, kombu jelly, and a hint of shiso▪️ A royal dish of various mushrooms and truffles, accompanied by sweet shrimp▪️ Sustainable eel from Mr. Ōno of Kaiko Bussan, an arrangement of the classic French dish "Rouen en Croûte"▪️ "Silver Duck" from Aomori Prefecture, roasted over wood fire▪️ Two-year aged "Make-in" potatoes from Mr. Bito, served as dauphinois▪️ Rice cooked in a Staub pot▪️ "Ibara King" from Ibaraki Prefecture▪️ Pineapple from Araragamafarm in Iriomote IslandSincère’s originality and beautiful storytelling create a whirlwind of new emotions with every bite.This restaurant allows you to enjoy the traditions and playful spirit of French cuisine while feeling the respect for the origins of the ingredients and their producers. Less

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. Less

Nestled in a quiet residential area of Kitasamodo, 'Sincere' is a restaurant I’ve been curious about for a long time. If I were to describe it, I would say it’s a renowned French restaurant bursting with creativity. From the very first amuse-bouche, the table comes alive with vibrant colors, and the artistic presentations mimicking natural forms keep you excited as you enjoy a feast for the senses. The sea urchin appetizer served in a shell-like dish is rich and smooth, while the signature taiyaki-style pastry is a delightful treat with its crispy crust and packed with flavor, guaranteed to bring a smile. With the lively atmosphere of the open kitchen and exceptional hospitality, I truly enjoyed a luxurious experience worthy of a special reward. Less

Invited by a friend, I enjoyed a special lunchtime at Sincere.It’s been about 10 years since I last visited this place.The appetizers were served in playful small plates, filling the table with a variety of dishes. Here, you can reorder the appetizers as long as the ingredients last. Even though they were all small plates, they were visually satisfying and quite filling. I ended up ordering several more.The cold green pea soup was particularly delicious this season.Dining on the terrace, I wondered if this would be the last chance for such a pleasant lunch, as it’s going to get too hot from now on.The rabbit liver and fig monaka, which is also on the dinner menu, was included in the lunch menu as well. This too was available for unlimited refills.Once things settled down, we moved on to the main course.The dessert was quite substantial, featuring ice cream and soufflé as part of the course menu.The total bill came to JPY 6,999, and even with drinks, it was under JPY 8,000, making for a very satisfying lunch experience. Less

I am Little Tooth, also known as the Northern Stroll Man.I arrived at 6 PM on Saturday, and by 6:30 and 7 PM, the restaurant was fully booked. The atmosphere inside was pleasantly casual.I enjoyed the couture course featuring beef as the main ingredient:◯ Amuse-bouche of sea urchin, snow crab, and tomato.◯ Candy made with Hyuganatsu citrus and foie gras, tart with paprika and squid, tartare of underutilized fish from Mr. Hasegawa, a large bite of sour onion, and firefly squid with wasabi—five amuse-bouches in total.◯ Freshly baked brioche with fermented butter.◯ Appetizer of young sweetfish with wild vegetables and crepes.◯ Appetizer of Hōgai shellfish and caviar from Mr. Moto of Miyazu Port, Kyoto.◯ Freshly baked country bread.◯ A soup-style dish featuring the finest blue lobster and tomato.◯ An arrangement of the classic dish "Loup en Croûte," a specialty resembling taiyaki with sea bass.◯ Main course of Gunma Prefecture's Jōshū beef, served with aged Baron potatoes and asparagus.◯ Rice cooked in a cast iron pot (choosing between "sardine and foie gras" or "lobster Americain curry" from seven dishes).◯ Reconstructed melon shortcake for dessert.◯ Pineapple dessert.◯ Petit fours and coffee.The presentation was vibrant and the composition was enjoyable. There were surprises in flavor combinations and cooking methods. I thought it would particularly appeal to couples and girls' parties. The portion sizes were quite generous, and as an older gentleman, I found it just about manageable to finish everything.The service was timely, and the communication regarding the dishes was pleasant.I was given madeleines and my favorite brioche as a takeaway, which I enjoyed with the leftover bread.On my way back, I walked to Harajuku Station to digest.It was a great meal! Less

From the very first sea urchin, I was blown away. Each dish was crafted with carefully selected ingredients and cooking methods, but I particularly enjoyed the firefly squid paired with wasabi bread and the sweetfish crepe, which perfectly matched my taste. For the main course, I had the beef sirloin. Normally, sirloin gives me heartburn, but this time, thanks to the delicious sauce, I enjoyed it without any discomfort. The side of potatoes was made from ones that had been stored under the snow in Hokkaido for two years to enhance their sweetness. They were crispy on the outside and melted in my mouth, tasting wonderfully sweet like sweet potatoes. Additionally, I received some bread and sweets as souvenirs, allowing me to savor the experience even the next day. Less

A rare French restaurant offering an all-you-can-eat experience.While they usually focus on course menus, on Saturdays for lunch, Sincere offers a buffet of appetizers that you can enjoy as much as you like.Reservations used to be highly competitive, but now it’s relatively calm. If you book right when they open, you can usually secure your desired date and time.This time, I visited with three people. We had a last-minute increase in our party size, but they accommodated us pleasantly.Here’s the menu for the day: everything is all-you-can-eat except for the main dishes, dessert, brioche, and honey-roasted pork.First, we chose our drinks. I started with a Passion Fruit & Tonic, which had a fruity acidity and a nice crunch from the seeds. Jasmine tea is also popular, but be careful as it can run out later.- Pork Rillettes: A creamy spread made from pork meat and fat, sandwiched between cookies, offering an interesting texture.- Quiche Lorraine: Simple and with a good texture.- White Liver and Fig Monaka: A rabbit-shaped monaka filled with liver pâté and fig paste. The pâté is rich and creamy, and this dish represents the restaurant well; sometimes it even contains foie gras.- Fruit Tomato Salad: Tomatoes with a strong sweetness.- Nakayama Beef Roast Beef with Nasushi: The perfectly cooked meat is complemented by the delicious Nasushi, which absorbs the sauce and adds a smooth texture.- Braised Beef Cheeks: While I expected it to be tender, the meat was fibrous with a strong acidity and lacked juiciness.- Sea Bream Carpaccio: The mild acidity pairs well with the moist texture of the sea bream, which has a subtle flavor that lingers.- Grilled Sea Bream with Shungiku Sauce: The lightly grilled sea bream has a chewy texture that goes well with the refreshing shungiku sauce.- Honey-Roasted Pork: Cooked to a glaze similar to teriyaki, it’s moist inside. The accompanying pickles add a nice crunch, and it’s a shame you can’t order more.- Oeuf Brouillé: Soft scrambled eggs topped with a rich cream sauce infused with mushroom flavor. This sauce is so delicious that you’ll want to dip other items in it too.- Shrimp Croquettes: The orange and green dots are two types of sauces, and inside are creamy shrimp filling.- White Shrimp Butter Rice: The crispy fried white shrimp has a great flavor that pairs well with the butter rice, making you want to devour it like fried rice. The portion in the photo is for three people, but it’s definitely not enough! I’m sure I’ll be ordering more!- Soup of the Day: I think it was potato, with a fluffy, meringue-like texture.- Sea Bass Beignet: The crispy coating encases a plump and juicy sea bass.- Brioche: Crispy on the outside and fluffy on the inside; it’s another dish that I wish I could order more of.- Vegetables with Crab Miso Sauce: I thought it would be a garlic-infused bagna càuda, but it turned out to be a creamy, mild crab miso sauce.Once all the appetizers were served, it was time for seconds. You write down how many you want on the paper provided. Just a note: if you order a main dish, you won’t be able to get more of these appetizers.For the finale, I ordered ten servings of butter rice, but the actual amount was probably around five servings… haha. The usual extra idea from the guy in our group was to pour the Oeuf Brouillé over the butter rice, creating a delicious stir-fried rice-like dish… but it looked so good!- Ezo Deer Pie: The main dish features chunky ground deer meat paired with a rich sauce, complemented by crunchy green onions and asparagus.- Matcha Soufflé with Vanilla and Strawberry: For dessert, be careful as the soufflé dish is hot. It’s fluffy yet has a substantial texture. The creaminess and sweetness of the vanilla pair well with the acidity of the strawberries.I was completely satisfied with the French cuisine I enjoyed. Although it’s advertised as an all-you-can-eat appetizer buffet, the roast beef is also included, which adds to the satisfaction. One concern is that the portions can be a bit small, so it might be wise to order a little extra.By the way, there’s no strict time limit, so you can enjoy the all-you-can-eat experience at a relaxed pace. Reservations are no longer as fiercely competitive, so if you’re interested, I recommend visiting.It was a great meal! Less

Visited on May 16, 2026 (Saturday) at 11:27 AM.Made a reservation through Table Check on April 1.sincere@sincere_04123-7-13 Sendagaya, Shibuya-ku, Tokyo, B1F Harajuku Tokyu ApartmentNearest station: Kitasanmodō Station14-minute walk from Yoyogi Station.I ordered the Menu Sincere+ (JPY 6699).Menu Sincere+ is a Saturday lunch-only course with all-you-can-eat appetizers available by order.One drink per person is required.There are no strict time limits for the course or last orders for additional items (as informed by the staff).The process is as follows:1. A selection of the day's appetizers is served in order.2. After the initial serving, you fill out a form for any additional orders.3. The additional dishes are then served.4. After the additional dishes are served, the staff checks if you need more. If not, they proceed to the main course.5. Main dishes, desserts, and post-meal drinks are served.Today's menu included:[Appetizers]Pork Rillettes, Quiche Lorraine, White Liver and Fig Monaka, Fruit Tomato Salad,Roast Beef with Nakayama Beef and Eggplant, Beef Cheek Plaisir, Sea Bream Carpaccio,Grilled Sea Bream with Shungiku Sauce, Honey Roasted Pork*, Oeuf Brouillé, Shrimp Croquettes,Butter Rice with White Shrimp, Today's Potage, Battered Sea Bass, Brioche*Vegetable Crudités*Limited to one per person[Main]Ezo Deer Wrapped in Pie[Dessert]Matcha Soufflé, Vanilla and StrawberryAdditional items I ordered:Pork Rillettes, White Liver and Fig Monaka, Roast Beef with Nakayama Beef and Eggplant,Oeuf Brouillé, Butter Rice with White Shrimp, Vegetable Crudités.The rillettes are a meat dish similar to pâté, served sandwiched between something like a pork cookie.Oeuf Brouillé is a French-style scrambled egg. On this day, it included cream and mushrooms, enhancing the umami of the mushrooms.The butter rice with white shrimp is topped with fried white shrimp. The combination of white shrimp and butter flavor made me want more.Even for high-cost ingredients, they accept additional orders as long as they are not out of stock, and they prepare the additional items after you order, which is a rare find.The attentiveness of the staff was also commendable.I recommend this place for those who want to enjoy beautifully presented and carefully prepared dishes without hesitation.It was a great meal.#Menu Sincere+#sincere#Kitasanmodō Gourmet#All you can eat Less

I had been curious about this place for a long time and finally made my first visit.The passion for the cuisine was evident, and even though it’s French, they incorporate Japanese flavors that really suited my taste.Moreover, it wasn’t the kind of formal French dining that feels stiff; it was casual in a good way, making it very approachable!They also recommended drinks at just the right moments, which was fantastic!I can see why it made it into the Michelin guide! I definitely want to come back! Less