CENSU TOKYO (Gaienmae)
A fusion of Japanese, Chinese and French izakaya culture, imported back into Japan
From the dishes reminiscent of the overseas IZAKAYA to the atmosphere where fluent English is spoken among the staff, it has an international feel. Chef Shun Sato, who trained at one-star Belon in Hong Kong, opened CENSU in 2021 and immediately became a hit, expanding to Tokyo and delighting diners both in Japan and abroad.
In the kitchen is Chef Kinsu Fumiyuki, who worked in classic French cuisine at restaurants such as Restaurant Tateru Yoshino (now closed) before moving to Hong Kong, where he has worked at modern Vietnamese restaurants and Hong Kong's CENSU.
Hainanese chicken paella
This impressive dish features chicken thighs on top of a paella flavored with scallop stock and a hint of lemongrass. The chicken, dry-aged for three days in Saumur liquid, has a delightfully crispy texture and is packed with flavor, making it a feast on its own. The spicy green onion sauce and fresh cucumber add a touch of flavor. 4,880 yen.
"Smoked horse mackerel"
This dish combines smoked horse mackerel with a juicy pear. The sauce is a mix of kelp stock and whey, and green seaweed oil adds a visual and savory accent. The layers of flavor are impressive. 1,480 yen.
"Drunken Duck"
Duck breast cooked at a low temperature until moist, and rich liver pate served on a plate like a sauce. Both have a strong Cointreau aroma, making them perfect for drinking. Served with fresh figs and mustard. 1,980 yen.
The combination of French cuisine with Chinese and Japanese tastes is a common theme in both the Hong Kong and Tokyo restaurants, but Chef Kanesu's roots and career make him a perfect embodiment of this.
The fresh fish and duck are prepared with the skills of a chef who studied French cuisine in Japan, and the chicken paella has an Asian aroma. The restaurant brings together young chefs and service staff who have worked on the world stage, and the unconventional and attentive hospitality hints at a new era.
Chef Kanesu spent most of his career in Hong Kong. 
The store is based on cedar, a traditional Japanese building material, and the lighting is the same as the Hong Kong store.
