First Look: Blurring the Lines Between Izakaya and Fine Dining at CENSU

First Look: Blurring the Lines Between Izakaya and Fine Dining at CENSU

Chef Shun Sato’s passion project in Central

by:  
Celia Hu  Celia Hu  on 15 Jul '21


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Officially opening today, CENSU has been gaining quite a bit of momentum with loyal fans familiar with Chef Shun Sato’s repertoire. The energetic, creative chef was most recently at the helm of Fukuro with Black Sheep Restaurants and was previously at Ho Lee Fook, BELON, Armani/Aqua and a host of other restaurants outside Hong Kong.

CENSU is Chef Shun’s passion project, stepping out on his own alongside fellow Fukuro and Ho Lee Fook veteran Keaton Lai as the eatery’s general manager. The 40-seater on NoHo’s Gough Street pays homage to the chef’s father’s nostalgic izakaya flavours, with a swish of refined finesse from his own experiences working at prestigious fine-dining establishments.

The interior, inspired by the chef’s grandmother’s house in Sendai, Japan, follows the Japanese concept of wabi-sabi, which finds beauty in imperfection and simplicity. Designed by Jamo Associates, with design direction by Shigenobu Yamaoka from TRUNK (HOTEL), the interior is veneered in rustic wood tones and neutral accents. A large, split walnut table dominates the centre of the room, with more intimate seating along the wall and bar counter.

We were lucky to snag a spot before the restaurant’s opening, which also means we dined before their liquor licence came into effect, so unfortunately we aren’t able to share any insights on the cocktails. A great excuse to make another visit!


We whet our appetite with plump oysters ($78 each or $458/6) served with a tangy yuzu sanbaizu (bonito rice vinegar). The citrusy yuzu aroma highlights the sweetness of the juicy shellfish.


The snapper ($168), plated beautifully with shredded snow peas and accented with zesty yuzu kosho, is vibrantly flavoured and refreshing. A perfect summer dish.


The squid white kimchi ($148), made with succulent, sweet squid sashimi prepared ika somen style, is interwoven with pungent white kimchi made with green apple and daikon. This dish shows the glossy sheen of fine dining, yet the flavours are down to earth and delicious.


The salmon ($178), cured with sakura, is another refreshing, summery dish. The richness of the fatty salmon is balanced by vinegary nanban sauce. Most people associate nanban sauce with fried chicken, when the sauce actually refers to “savages from the south”, which originally was a reference to the Portuguese. Many Portuguese dishes showcase vinegary accents, and hence the name of the sauce commemorates this flavour profile.


The grilled hamachi collar ($188) is scented with bonito, and the fattiness of the fish is balanced by refreshing apple ponzu.


Somewhat of a fusion dish, but in the best sense of the word, the unagi paella ($348) arrived with tender, caramelised eel over a bed of ribboned tamago. We particularly enjoyed the zing of wasabi against the al-dente rice.


A heavy hitter on the gluttony front, the Wagyu beef short rib ($338), smoked with nori soy and slow-cooked for hours to juicy, tender perfection, is nestled under an earthy blanket of mushrooms. The well-marbled, juicy beef pairs well with the meatiness of the mushrooms.


Potato salad ($108), a popular izakaya staple, is given some pizzazz with egg confit and a crown of crispy potato chips. We particularly enjoyed the addition of dill, which really uplifts this starchy yet comforting dish.

Not your average fry-up, the zucchini flower tempura ($178) is filled with a creamy scallop-prawn mousse before being flash-fried to crispy perfection. The aromatic truffle purée accompaniment is made with shiitake mushrooms, Madeira and truffle.

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No izakaya is complete without fried chicken, and CENSU’s chicken karaage ($128), served with a raw egg yolk, has addictive crunch and a juicy, flavourful interior.


The unigiri ($238) is a play on the word onigiri, a Japanese rice ball. CENSU’s version comes with a crunchy, toasted exterior and is topped with creamy, sweet sea urchin and fragrant shiso. Nestled in a light abalone dashi, the dish takes on a risotto-like consistency once mixed together.


The simple menu description of udon ($238) doesn’t do justice to the plethora of flavours in this dish. A headliner at Fukuro and now at CENSU, the chewy, starchy noodles are topped with crab miso, sweet snow crab and, for the ultimate indulgence, a golden egg yolk.


The house dango ($58), a skewer of chewy rice mochi, is blanketed in a pillowy duvet of creamy mascarpone alongside matcha crumble and kuromitsu. We suggest rolling the mochi in the black sugar syrup before digging in, as the mochi itself is devoid of much flavour and is more a textural component.


The miso ice cream ($88) is hidden between shards of green tea and yuzu tuiles. This is another dish that leans towards a fine-dining presentation.


Verdict

CENSU is not your average izakaya. Although the minimalist, rustic look of the interior and flavours speak to comfort eating, the presentation and execution have the finesse of fine dining. We envision this becoming a very popular spot in the Central dining scene, so get in there fast with your reservations.


28–30 Gough Street, Central, 2997 7009, info@censu.net


This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.


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Celia Hu

Celia Hu

Editor-at-Large, Jetsetter Food Nomad