Japanese dining "CENSU" in Central, Hong Kong stimulates the five senses with tableware, music and design - Hong Kong Economic Newspaper
Japanese dining "CENSU" (28-30 Gough Street, Central, Hong Kong TEL 2997 7009) opened on July 15th in Kafu Street in the Central NOHO area of Hong Kong. The restaurant is a 40-seat dining room run independently by Chef Shun Sato, who has worked at "FUKURO," "Ho Lee Fook," "Belon," and "Armani/Aqua."
Shun Sato, the owner and chef[Advertisement]
The interior of the store, wrapped in the warmth and fragrance of wood, was designed by "Designed by JAMO associates / Design Direction by Shigenobu Yamaoka from TRUNK (HOTEL)", which designed "TRUNK (HOTEL)" in Shibuya, Tokyo. "The interior was inspired by the house in Sendai where Chef Sato's grandmother lived, and finished it off with a modern twist."
The unpolished walnut table made from a single tree is placed in the center of the restaurant, and the plaster wall expresses "a longing for the beauty of simplicity and the charm of nature". The floor-to-ceiling space uses long panels of natural pine wood, and beams are installed on the ceiling to create a "relaxing atmosphere of being in a Japanese house." Since it is a roadside store, you can see the movement of people passing by from the window, but you can also see the trees with thick leaves in front of your eyes.
BGM also used remixes of all genres of music, from house to indie and rock. "By not restricting the genre, the customers in the store will be able to add their own memories to the songs and feel comfortable." The store's name is said to be "a play on words," and the Japanese word for fan is combined with the word "sensu," which means five senses.
Mr. Sato values the spirit of "the more you use it, the more beautiful it will be tomorrow than yesterday". This belief is common to the table, logo, and cuisine, and provides time and space where you can feel the taste of 'wabisabi'. In the shadow of this, there is also the existence of a hairdresser who is a mentor who is influenced by Mr. Sato, and he is pursuing "comfortable beauty".
The menu is based on the nostalgic izakaya dishes made by Mr. Sato's father, and the French cuisine that inspired Mr. Sato to pursue a career in food. The menu simply lists the names of the ingredients and adds surprises to the presentation.
"White squid kimchi" (HK$148) is squid sashimi served with white kimchi fermented with apples and daikon radish to create a squid somen-style dish. The Unigiri (HK$238) is a risotto-style rice ball cooked in abalone broth and topped with fresh sea urchin.
"Zucchini flower tempura" (HK$178) is also one of Sato's highlights. Deep-fried Dutch zucchini flowers, stuffed with creamy scallop and shrimp mousse, served with a delicate truffle puree made with shiitake mushrooms and port wine. In addition, a special menu of creative Japanese cuisine using seasonal ingredients will also appear.
Premium sake that complements the food is also on the menu. Made in a small brewery in Japan, Sho Shiki Masterpiece 2020 is said to have a "clean and elegant taste, but also expresses imperfect beauty and simplicity." For natural wine, we also prepared “2019 Melon Rodnick Farm Chalone” from Sevastopol, California. Currently applying for a liquor license.
Mr. Sato said, "For example, if someone wants to buy the plate that served the food, they can buy it, and if there is an interior that they like, they want to be able to order it." We aim to create a place where people from Japan and abroad can connect with each other through the stage of a restaurant. “So far, there have been people who have placed their bonsai trees and people who have asked me to display their photographs, but I hope that the box will be enjoyed by all kinds of people. It's nice to be able to say 'Hey,'" said Mr. Sato, shyly. "I want to aim for dining that offers a unique experience, not only in terms of ingredients and cooking, but tableware, music, fashion, design, etc."
Business hours are from 18:00 to 24:00 (only drinks and snacks are served after 22:00).