CENSU

營業中

休息中

2nd visit since the place opened. We liked the food so we decided to go celebrate birthday of a friend this time who loves jap food. Food was delicious still think it’s a little bit overpriced. Service was good, Attentive! Just a tiny tip to the ChefRemind yourself and your team to wear masks in the kitchen where you are visible to the customers during an on going pandemic

Finally got a booking at the fabulous new Censu in Sheung Wan. If y'all wanna try this new resto, book ahead cuz they are always PACKED.Ex-Fukuro chef Shun Sato's newest venture features a range of Japanese classics, from their oysters to hamachi to karaage.Then come some surprise twists to unexpected dishes, like the ika white kimchi and a fabulous potato salad made with egg confit and topped with potato chips.Everything else from the sando to the steak and even dessert (OMG MISO ICE CREAM?!) w

New contemporary Japanese restaurant created by the former chef from Fukuro. Have heard so many great things about it and it absolutely did not disappoint! High quality ingredients with delicate presentation, every dish is a winner 👏🏻Highlights were:𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱 ($𝟭𝟭𝟴) - A classic izakaya dish with a twist. Creamy mashed potato with an onsen egg well-hidden inside. Topped with a crown of crispy potato chips which adds extra texture to it.𝗨𝗻𝗶𝗴𝗶𝗿𝗶 ($𝟮𝟱𝟴) - Not your average onigiri. This version is

Japanese comfort food. New Izakaya opened in town.The menu got 7 sections, sashimi, savory, fried, grill, grain, dessert and limited daily as well as some off menu options.Overall, food is very average, maybe you will love it more than I do, but for four of us, we found that it is a pretty average place..with loud music and relax vibes. 🍴: 2.5-3 out of 51. Chutoro Tuna with wasabi soy: 4/5 2. Hamachi: 3/5 fresh nth special3. Potato salad with chips, egg confit 2/5normal Japanese potato salad wit

New place still waiting for liquor licence  so it's BYOB which is great.  Food style is quite a lot of fusion, with Japanese ingredients and Western cooking techniques or some update of recipes, like a grilled eel on top of paella which was cooked more like a risotto but with no sauce left, it worked strangely well together.  A fried courgette flower was stuffed with a ricotta-like mousse made with scallops and prawns and it fooled everybody, we had to order a second round to be sure.  The truff

Ex-fukoro chef spicing things up in this new Japanese Izayaka in Central! Menu isn’t big at all~ Highly recommend to go in a big group so you could try more food 🤌🏻Udon / Crab Miso, Snow CrabPaella / Unagi, Kinshi TamagoWagyu Menchi KatsuUnigiri / Abalone dashi, Uni Japanese rice ball with a delightful crispy crust that added an extra texture to regular unigiri. Soaked in dashi broth rich in abalone and buttery flavours, topped with some fresh uni, this dish was quite bomb! 😮‍💨Wagyu Katsu Sando

We came here for a girls dinner since my girls enjoyed the atmospheres and somehow met the chef. this was rather refreshing. always love a bit of salmon 🍣.I don’t eat oysters 🦪 so didn’t try this but apparently it seemed fresh. I don’t eat carbs either so didn’t try this hahaha but it seemed very photogenic and my girls seemed to enjoy it. this I had to try even though it had batter on it, it was so delicious we ordered two of this!this seems like very simple dish, which was alright to say the l

I was so looking forward to this meal at this newly opened izakaya Censu! I guess most foodies should know Censu is created by the former chef from Fukuro, and I’m a fan of fukuro too, so I was thrilled to try this out, and it did not disappoint! We ordered almost everything on the menu, everything was incredibly good! What we ordered: Oysters, hamachi with ponzu sauce, chutoro tuna, pain perdu, zucchini flower tempura, karaage, chicken wings stuffed with wagyu pork mince, hamachi Kama, unigiri,

Excellent food, service and ambiance, this is a nice spot for a date or dinner with friends. A bit spendy but the portions are generous and the quality of the ingredients is top notch. Among the highlights were the hamachi sashimi, zucchini flower tempura, black cod, and the miso ice cream. But honestly, every dish we ordered was a winner.

呢間新開既餐廳，好full!因為廚師夠猛料！咁犀利…真係要試吓！環境唔錯！裝修好靚，不過我厭啲音樂太嘈！加埋食客都好大聲，成晚覺得好嘈！叫左唔同既食物！食左個蠔！佢個蠔夠新鮮，配佢個汁都好食既！佢個汁配得幾出色！酸酸地，帶到個鮮味，又唔膩！之後叫左個刺身，呢個真係麻麻地，鮮味唔夠，好淡，加埋個汁，搶哂原先既味，直頭覺得淡味！再叫左個炸雞，好靚咁，但我唔係好食得出個特別位！點完個汁食，都係普通既炸雞，唔抵食！反而，最後碟牛，面頭一堆菇，好唔吸引，但呢個最出色，好香，夠嫩，熟度岩岩好！正！

2 for dinner. Seated at the counter, which I normally liked, watching the chefs at work, but it really was insanely hot.BYOB, since no liqueur licence yet.Not a big menu. This is what we hadyster with yuzu vinegar. Very fresh and refreshing.Hamachi in tomato soy sauce.Snapper. The seasoning, yuzu kosho (paste made with fresh chilis fermented with yuzu) was too spicy for me.Hamachi collar (just above the gills and below the head). One of my favorite parts, as it is fatty and juicy. Grilled and se

This hamachi ($178) dish was absolutely gorgeous, served with a tomato ponzu, such an interesting combination! Chutoro ($218) can never go wrong, and the fennel soy was a nice touch. Really liked the plating of these two dishes too!Others had a piece of oyster ($78) each and obvs I skipped, so I munched on some edamame ($42) instead. Chef @shuna3faith also gave us a potato sald ($108) with a soft boiled egg instead. Can I be the person in the kitchen stabbing the potato chips into the potato mas

This hamachi ($178) dish was absolutely gorgeous, servedw with a tomato ponzu, such an interesting combination! Chutoro ($218) can never go wrong, and the fennel soy was a nice touch. Really liked the plating of these two dishes too!Others had a piece of oyster ($78) each and obvs I skipped, so I munched on some edamame ($42) instead. Chef @shuna3faith also gave us a potato sald ($108) with a soft boiled egg instead. Can I be the person in the kitchen stabbing the potato chips into the potato ma