Sincère

Chef Shinsuke Ishii brings the passion of the producers to your table with his unique recipes. Using underutilised fish species and local ingredients, he passionately conveys human connections. The fish wrapped in pie pastry, resembling taiyaki, hides a playful twist within its sophistication. The chef personally serves his creations, and the whole team unites to engage with guests. The dining experience is filled with energy and a sense of togetherness.

What makes it distinctive

• Green Star cooking built around relationships with small-scale fishers and producers, with lesser-known species at the centre of the menu.
• A signature fish-in-pastry dish, a nod to taiyaki in form, with French technique underneath.
• Seats oriented toward the kitchen for an open, high-energy dining room, with the chef frequently present in service.

Signature Ingredients

• Underutilised fish species
• Line-caught and gill-net seafood
• Seasonal local produce
• Fish baked in pastry (a house signature)

Menu overview

A chef-led, seasonal tasting-course format that leans French in technique and structure, with a strong sustainability thread and seafood as a recurring anchor.

What to expect

• Omakase-style course menus for dinner, and limited lunch service on select days.
• Dishes built around underutilised fish species and local ingredients, handled with classical sauce work and playful presentation.
• High-touch service with the kitchen closely connected to the room.