Captivating culinary theatre is set to take place at CENSU Hong Kong on 15 & 16 September. Celebrating its fifth anniversary, chef Shun Sato will be joined by Ken Sakamoto from acclaimed Kyoto restaurant cenci and Fumiyuki Kinsu from CENSU Tokyo to prepare a special six-hand dinner. The three masters in Japanese and European cooking will channel their respective expertise and co-invent a 10-course tasting menu, meditating on how oriental gastronomic culture has evolved and found ways to connect with diners around the world.
Excellence Derived from Creative Minds
Since opening on Gough Street in 2021, CENSU Hong Kong has established itself as a sanctuary of creative expression. Beyond translating his cooking experience in Japan, Australia and Hong Kong into izakaya dishes and cocktails with an international flair, chef Shun Sato has linked up with like-minded artists and designers and exhibited their works at the eatery. His keen eye for great talents has also led him to form a productive partnership with Fumiyuki Kinsu, who, at the kitchen of Michelin-starred French restaurant Takeru Yoshino, demonstrated great promise that ultimately helped him become the chef-owner of CENSU Tokyo in 2023.
In Ken Sakamoto, the duo found a kindred spirit. His brainchild cenci in Kyoto works closely with producers throughout Japan and interprets its native soil and waters through Italian techniques, an approach that earned it a Michelin star and a spot on Asia’s 50 Best Restaurants.
Limitless Horizons Shown Through Jointly Conceived Dishes
Working side by side, the three chefs have developed a one-of-a-kind tasting menu, both to reflect the ethos of Japanese culinary tradition centred around human relationships, and to contemplate how this spirit can nurture new perspectives around the cuisine on the global stage. The tasting journey begins with Oyster, Makuwa melon, kiwi, yogurt. It is followed by four cold and hot starters – from umami-rich uni tofu with ikura and uni soy sauce to indulgent foie gras gyoza with zucchini tempura – to highlight the signature flavours of both CENSU outlets and cenci.
The two main courses featuring sanma fish and Pigeon, 10-year aged miso, loofah offer glimpses into the region’s bounty, while carb-based dishes, Paella, pork, wild mushrooms, cucumber as well as Noodles, eggplant, crab, egoma (perilla), exemplify the chefs’ philosophy towards cooking that transcends national boundaries. The dinner concludes on a sweet note with similarly imaginative desserts, including Amazon cacao mochi, ‘Hareya’, brandy and tiramisu mousse with green tea tuille.
A Time to Remember
Available for HKD 2,288* per diner, the 6-hand dinner kicks off a string of festivities coinciding with the delightful fifth anniversary of CENSU Hong Kong. These events will serve as an opportunity for the restaurant to look back on its growth over the years and show its gratitude towards its valued customers.
