***Hokkaido green asparagus with foie gras ravioli***

***Sustainable seafood - tuna, celeriac with curry mousse***

***Fried ayu with bamboo shots and consommé***

***Roasted guinea fowl with wild vegetables***

***Strawberry with Yomogi cream and sake***

***Citrus tamurana with fresh ricotta and green shiso***

Maintaining the momentum of his previous successes, owner-chef Ishii Shinsuke’s Sincere is a Michelin starred restaurant popular among both local and visiting gourmands; so much so that reservations are best made a couple of months in advance.

Complimenting the concept of a restaurant with a “playful yet sophisticated atmosphere with depth” the dining floor looks upon an expansive open kitchen which serves as stage for Chef Ishii and his team’s culinary flourishes. Underlying the playful artistry and presentation is classic French cuisine.

Courses offer a captivating and filling journey along a seasonally inspired story comprised of local and regional produce. Aside from delicious home baked breads, seemingly endless hors d’oeuvres and excellent grilled and roasted meats, the signature dish is surely the taiyaki inspired fish pie.

Sincere

03 6804 2006