CENSU PRESS RELEASE
CENSU: A Sensual Celebration of Japanese Cuisine to Open in Central
Unigiri (HK$238), a risotto-style dish featuring onigiri cooked and served in abalone dashi, topped with jet-fresh uni.
[Hong Kong, 24 June 2021) Opening in July 2021, CENSU is a new and approachable 40-seat Japanese restaurant helmed by Chef Shun Sato who previously led the kitchen at Fukuro, Ho Lee Fook, Belon and Armani / Aqua as well as other renowned dining destinations around the globe. He is joined by fellow Fukuro and Ho Lee Fook alum Keaton Lai as General Manager in opening his first independent venture on NoHo’s Gough Street.
CENSU’s name is play on words. 扇子 ‘Sensu’ is the Japanese word for ‘folding fan’ yet the name also alludes to a celebration of the senses, not only in terms of taste, touch, sound, smell and sight, but in terms of lifestyle: the team’s fashion, music, design and, of course, culinary senses are at the core of CENSU’s values. Guests are invited to embody these senses and become a part of the restaurant’s history – to leave a trace of their experience, whether it be denim bleeding on the stools or marks on the tables and walls.
The menu is inspired by Chef Shun’s father’s nostalgic izakaya cooking and his own culinary experience in Michelin acclaimed restaurants around the globe. Whilst CENSU’s menu showcases exceptional plates like Squid White Kimuchi (HK$148) – sliced squid sashimi prepared in Ika Somen style with white kimchi fermented with green apple and daikon, or Unigiri (HK$238), a risotto-style dish featuring onigiri cooked and served in abalone dashi, topped with jet-fresh uni – the feeling of enjoying a home-cooked meal prevails. Another highlight of the menu is the Zucchini Flower Tempura (HK$178) – deep-fried Dutch zucchini flower filled with a creamy scallop prawn mousse and completed with a delicate truffle purée made of shiitake mushrooms, Madeira wine and truffle. A rotating menu of specials features the season’s best ingredients, fashioned into creative Japanese dishes by Chef Shun. Every dish is prepared to perfection and presented with beauty and attention to detail, promising an unparalleled Japanese dining experience.
The elevated menu of exquisitely-plated dishes is accompanied by an easy-to-navigate menu of highballs like the signature Lemon Sour Highball (HK$108) – an intriguing concoction celebrating Mugi Shochu in an irresistible blend of Ramune with a fresh dash of lemon, offered in classic, ginger or seasonal fruit options; as well as natural wines, including the 2019 Melon Rodnick Farm Chalone (HK$338 per glass) from Sebastopol, California, which promises a delicate aroma of refreshing citrus and floral flavours. Further complementing the dishes is Keaton Lai’s curated selection of premium sake, such as the team’s favourite Emishiki Masterpiece 2020 (HK$368 carafe) sourced from a small craft brewery in Japan and loved for its clean and elegant notes.
Embracing the Japanese concept of Wabi-sabi in every aspect – the appreciation of imperfect beauty and simplicity – the venue is designed by the famous Mount Fuji Architects (designers of the Trunk Hotel, Tokyo) who add a contemporary twist to interiors that are inspired by Chef Shun’s grandmother’s house in Sendai, Japan, which is a perfect example of Wabi-sabi in architecture. A large grooved and unpolished walnut table, made from a single piece of wood, sits at the heart of CENSU, whilst sakan plastered walls enforce a simple aesthetic and admiration for natural charm. Long panels of natural pine wood further define the space from floor to ceiling, adding to the warm and inviting ambience which gives a feeling of home.
An eclectic playlist representing the personal tastes of the chef and his team provides the perfect ambience for a relaxed meal at CENSU. Guests can expect everything from Japanese house to indie and light rock.
“CENSU is an ode to what dining should be – offering an unmatched experience made up of the best quality ingredients, tableware, music, fashion, design inspirations and beyond,” says Chef Shun.
CENSU will officially open on 15 July 2021.
Katherine Amara PR
(852) 6778 1803
(852) 9833 2004
A rotating menu of specials features the season’s best ingredients, fashioned into creative Japanese dishes by Chef Shun. Every dish is prepared to perfection and presented with beauty and attention to detail, promising an unparalleled Japanese dining experience.