CENSU

營業中

休息中

呢間係我心目中bookmark咗好耐既一間餐廳，由開業全院滿座至今終於食到，歌賦街餐廳林立好多新餐廳開業競爭非常大，CENSU的主廚由FUKURO過來所以創意料理都帶有一點點舊有味道，菜式主打西日Fusion，裝修同氣氛都充滿了日式居酒屋🏮的感覺UNIGIRI💓 $268飯團燒得恰當好處微微焦香，重點主角是Topping的海膽，上枱時偷偷地先吃一口海膽鮮味無比，飯團浸在鮑魚高湯上，可以mix一起吃像茶漬飯一樣又是另一番風味WAGYU STEAK💓 $358主廚將牛同埋金針菇放埋一齊，非常之夾，菇菌同牛夾埋一齊食可以中和咗本身和牛既油膩感，而和牛本身既肉質同烹調時間都控制得很好，每一舊都是回味感覺UDON $268因為前面的菜色太厲害，所以這道比較遜色，烏冬和蟹肉的份量超足！整個烏冬都是滿滿的蟹鮮味，但不愛薑的我吃到了薑的味道🤣 不過還是很好吃！POTATO SALAD💓 $128被這個前菜驚艷到了！！面頭是自家炸的薯片超脆，下面是很絲滑的薯蓉但另外有加薯粒增加口感，中間竟然再包有粒糖心蛋😍 暫時食過最好食的薯仔沙律！重點外貌還超打卡BEER $78｜CENUS MOJITO $138係

久仰大名的Censu，今晚終於有機會試到。這一間餐廳是一！定！要！預約，當晚(星期六)都見到有其他客人嘗試walk in，但所有枱都已經預留咗。兩人行被安排坐係bar table，望到整個煮食過程，食物直接由廚師送到面前，別有一番風味。Chutoro Tuna 🐟- 中拖羅新鮮，配上特制的醬汁，是一道好好的開胃菜Beef Tartare 🐮- 超級好味的牛肉他他，屬於偏濃味，配搭多士一齊食，真係食多幾件都得Lobster 🦞- 必食的炸琵琶蝦，蝦肉炸得香脆，底下的醬汁係重點，香濃蝦湯煮成濃汁，一碟有4大件，份量十足Unigiri 🍙- 必食的海膽燒飯團，賣相一流，海膽份量足，店員教我吔撈埋一齊食，味道似uni risottos ，但又有飯焦味，好特別好有驚喜Snow crab udon 🦀- 食到最後一道菜，已經好飽，但都一定要留肚食埋呢個烏冬。廚師會首先炒好個烏冬，跟住加入大量雪蟹肉，份量多過烏冬，啖啖蟹肉，食到捧住個肚走呢度每一道菜都好有驚喜，下次到訪會試下佢另一招牌菜 - Paella !

Came here a little while ago.  The restaurant is fairy standard for omakase type dining, though the ambiance is definitely more western. In most of Hong Kong's omakase restaurants, you kind of have a vibe that's a little more Japanese in feel; how would I describe this? I would say in general the lighting is a little more bright, the chefs are often Japanese, and there is more of a emphasis on the presentation when they do the cooking.  The restaurant requires a credit card to make a booking, wi

This little modern and slightly more upscale Japanese eatery on Gough street which nicely rounds out the casually hip dining scene. On a Tuesday night for an 20:15 seating, this place was jam packed and bumpin'. Don't come here if you're concerned about social distancing. You're almost sitting in your neighbor's lap. But aren't the fun restaurants supposed to be like this ?The dishes are pitched at the right amount of innovation: fresh, bright presentation with some interesting flavor and textur

呢間餐廳係朋友極力推薦我去，bookmark 咗好耐終於揀咗聖誕節呢個特別嘅日子去試吓！有部份item weekend嘅時候不供應，不過全晚叫過嘅嘢食都覺得冇伏😻-🎈Paella ($498)見到有唔少人都推介呢度嘅西班牙飯，材料用咗三黃雞同乾瑤柱飯🧐 店員介紹佢哋呢度嘅係海南雞style，旁邊會配一碟綠色嘅醬。雞肉皮脆肉嫩之餘，份量都好足。除咗一眼就見到嘅兩隻大雞髀之外，飯嘅表面重鋪咗青瓜同雞胸肉。平時一隻雞咁燒無可避免雞腿肉會滑啲，雞胸肉就鞋啲。但係分開住呢個做法就令到雞胸肉都一樣咁滑。幾惹味，幾特別。推薦指數: 8.2/10-🎈Flathead Lobster Kataifi ($268)見到呢個琵琶蝦推介嘅人遠比paella少，但我自己係最鍾意呢一個😻 用薯絲包住琵琶蝦肉去炸，外脆內彈牙嘅口感加上龍蝦汁非常夾。隱約會食到少少檸檬味，層次都幾豐富～ 對於鍾意食香口野嘅我，個人來講最鍾意呢一個dish🫶推薦指數: 8.5/10-🎈Wagyu Katsu Sando ($248)和牛本來就係油脂感比較重小小嘅牛肉，鋪上炸粉同烘脆嘅麵包就會變成又脆又軟嘅口感。有啲人可能會覺得唔係太夾，

👉🏻PAELLA - Three Yellow Chicken, Scallop Dashi Rice💲498👉🏻BEEF 'TARTARE - Arima Sansho Dressing💲178/2pcs👉🏻FLATHEAD LOBSTER KATAIFI - Aroma Bisque💲268👉🏻UNIGIRI / SHIRAKONIGIRI - Abalone Dashi, Uni, Parmesan💲268👉🏻MONT BLANC DANGO - Chestnut Mousse, Green Tea Crumble, Praline, Coffee Soil💲108👉🏻MISO ICE CREAM - Green Tea Yuzu Meringue💲98-Freshness of the dill leaves balanced well with the saltiness of the beef tartare. Lobster kataifi was super crispy and the sauce was rich in flavour. Rice ball was

歌賦街真係集中左好多好野食上次食完Bedu今次去隔離間bookmark已久既新式居酒屋 @censu_hk .ᐟ .ᐟ絕對無失望 難怪人氣一直高企◦ Seafood Tartare一開波係最唔推介既一碟Tartare用左cashew dressing作為調味有啲太搶 搞到唔太食到海鮮既鮮味◦ Caramel Butter Corn超級好食ɞ̴̶̷ ̫ ɞ̴̶̷係當日special寫左係黑板 差啲睇唔到miss左唔知同fukuro係咪一樣整法呢始終呢邊老闆係前fukuro主廚‪‪‬表面薄薄一層焦糖包裹住香甜既炸粟米然後又帶濃烈既牛油香氣應該係我人生食過最好食既粟米.ᐟ◦ Three Yellow Chicken Paella呢個一定一定要叫( ´༎ຶㅂ༎ຶ`)佢係海南雞飯既變奏版餐廳將三黃雞分開處理 雞胸慢煮 雞腿烤焗兩樣整法都非常之咁出色雞胸軟熟得黎仲有肉汁雞腿係真正既皮脆肉嫩皮烤乾到紙咁薄 好無負擔既香脆肉質仍然保持極嫩滑油飯既部分都同樣驚艷 用左帶子高湯煮想唔想像到有幾香同鮮( •︠ˍ•︡ )飯既質地都控制恰當 帶一啲黏糯 底部又有少少飯焦絕對會為左呢個飯encore.ᐟ .ᐟ◦ Snow Crab U

提早半個月前預訂的新派日式居酒屋Censu由前Fukuro主廚主理 這家店有別於傳統日本菜結合了日本食材及西式醬汁 非常有驚喜！最推薦的絕對是Wagyu steak🥹還有必試的招牌菜Wagyu Katsu Sando香脆麵包夾着超級Juicy的吉列和牛 口感一絕！而其他菜式全部都很好吃 隨便點都不會出錯而當天的推介菜式意大利青瓜花天婦羅外皮炸至酥脆 青瓜花內裏釀著芝士搭配香氣撲鼻的黑松露醬汁 超好吃🥰如果喜歡吃海鮮的話 必點心掌般大小的日本生蠔肉質肥美而且很鮮甜🦪最後的2道甜點也很好吃 超滿足！💕

前有一段時間經常到蘇豪酒吧區流連徘徊˙ỏ˙經過多次店面，朋友與我都被日系裝修深深吸引著♡今次特意在Inline App預約了之後才到訪𓅿 黃昏進去，淡黃燈光為開放式吧檯著上不少色⸜(ˊᵕˋ)⸝ 一開始侍應會問要不要水，如果不想加錢買水記得要Tap ♡Censu最大特色是廚師會在你面前淋漓盡致地揮灑廚藝和熱血，而你又可以一邊欣賞，一邊悠閒地與朋友們暢談○ﾟ｡　(\   (\ („• ֊ •„)　ꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀꕀ.• ♥️ Wagyu Katsu Sando $238 到訪的核心就是為了這份和牛三文治🥪但是味道不像預期般美好，不是很能品嚐出和牛的香氣。但是麵包蘸上了和牛牛油去煎，煎得也恰到好處，包體比和牛出色´ސު｀୧ ׅ𖥔 ۫   Udon $258本來是朋友推薦才點的，這份反而比想像中更加美味！橙黃色的生蛋黃把烏冬麵條緊緊包裹著，而且染上幾分顏色更誘人ꔛ而且松葉蟹肉都很鮮甜，份量足夠兩個人吃的，是意外驚喜呢。✧*｡  Coco Ice Cream $88 椰子味道的冰，糖漬菠蘿與軟綿綿的白玉團子的搭配，結合了三個我最喜歡的元素，味道也與預期中的吻合，非常透心涼✿**彩蛋

📍 CENSU (Central)G/F, 28-30 Gough Street, CentralLoved everything I had at Censu but among all the dishes, my favorite would be the Whole Three Yellow Chicken Paella ($368). It’s very juicy and tender and it went really well with the paella. Personally I liked it more than some of the so-called “四大名雞” in HK. The other dishes we had include:Crab udon with snow crab meat and crab miso- 4/5Unagi burger- 4/5Potato salad - 3.5/5Zucchini flower tempura 3.5/5Unigiri 3.5/5Touhoku oyster 3.5/5Chu-toro sa

Open kitchen 入面班廚師都好有型好忙都keep住神態自若🤓同埋有團火咁 好認真有啲似睇緊master chef👨🏼‍🍳 就咁望住都幾好睇😂Oyster $88/piece 🦪(Yuzu Sanbaizu)好大隻好鮮甜柚子汁酸酸甜甜 又幾好味Potato Salad $128 (Homemade potato chips, egg confit)類似薯蓉咁 質感好綿 入面包住隻蛋蛋面頭仲加咗幾塊薯片 脆口又香薯味特別得嚟 好好味Flathead Lobster Kataifi $268 (Aroma Bisque) 用薯仔絲包住琵琶蝦再拎去炸香香脆脆龍蝦汁好鮮好正但蝦肉有啲淋 如果係爽口彈牙 就更加好嚕🤔Wagyu Katsu Sando $238 🐮(Nori Jus de Boeuf)和牛厚 麵包又厚 成件三文治加埋真係好厚要用啲力擘大個口 先搞得掂😦吉列和牛好嫩 又爆晒油麵包烘到脆卜卜 同埋好香雖然厚 但都唔會話好硬仲有mustard sauce 配埋真係perfect池Unigiri $258(Abalone Dashi)有海膽/白子嘅版本 我哋就揀咗白子 有啲出事🫣

ℂ𝕖𝕟𝕥𝕣𝕒𝕝 • ℂ𝕖𝕟𝕤𝕦 🇯🇵📍中環歌賦街𝟚𝟠-𝟛𝟘號地舖::::::::::::::::::::::::::::::年度最愛西日Fᴜꜱɪᴏɴ居酒屋！與Fᴜᴋᴜʀᴏ相比的話， @censu_hk 更有驚喜，材料及煮法很有新鮮感。🍘 Uɴɪɢɪʀɪ 海膽茶漬飯最推介！飯糰外皮烤至微焦，放上新鮮甜美的海膽，浸在鮑魚高湯裡，口感豐富，一定要趁熱食！🥘 Tʜʀᴇᴇ Yᴇʟʟᴏᴡ Cʜɪᴄᴋᴇɴ Pᴀᴇʟʟᴀ 三黃雞西班牙燴飯 糅合東南亞海南雞及西班牙海鮮飯的元素，雞脾炸得皮脆，雞胸慢煮嫩滑，飯粒吸盡雞湯的精華，必點主食！🦀 Uᴅᴏɴ Cʀᴀʙ Mɪꜱᴏ Sɴᴏᴡ Cʀᴀʙ味噌蟹肉手工烏冬 賣相吸引的招牌烏冬，滿滿的蟹肉絲舖面，烏冬掛上濃郁的蟹膏醬汁。🥪 Wᴀɢʏᴜ Mɪɴᴄᴇ Kᴀᴛꜱᴜ Sᴀɴᴅᴏ 免治宮崎牛肉三文治烘得外脆的牛油多士，夾著厚身肉嫩的吉列和牛。🍤 Fʟᴀᴛʜᴇᴀᴅ Lᴏʙꜱᴛᴇʀ Kᴀᴛᴀɪꜰɪ 薯絲琵琶蝦以俗稱的「戰車」的琵琶蝦入饌，蝦肉與帶子混合並裹上薯絲，酥脆內爽的口感，配特製的麵豉柚子荷蘭醬，鹹香增鮮。🦪 Jᴀᴘᴀɴᴇꜱᴇ Oʏꜱᴛᴇʀ 日本蠔 $88/ᴘᴄ肥

【中環居酒屋🏮｜值得推介】📝整體食評食材新鮮對辦，擺盤精緻，上菜效率理想，座位略為逼夾，值得再encore✨所試食物Japanese Oyster 日本蠔 $88 piece 🤤8.5/10 【必食】生蠔新鮮肥美，配上柚子醬，令生蠔更清新。新鮮生蠔其實已勝過一切❗️Wagyu Katsu Sando 和牛三文治 $238 🤤 8/10 【個人推薦】和牛肉嫩，份量充足；厚多士香脆可口，上枱仍有餘溫。💬題外話，上次去間傳統高級酒店食和牛三文治，和牛份量極少。Udon Crab Miso, Snow Crab 松葉蟹肉烏冬 $258 🤤7.5/10蟹肉足料，配上生雞蛋，醬汁creamy掛叉，烏冬口感煙韌，這說菜不過不失。Flathead Lobster Kataifi 酥炸薯絲琵琶蝦 $238 🤤7/10薯仔絲包着蝦肉去炸，使用蝦頭熬製醬汁，醬汁濃郁蝦味，外脆內軟，口感層次豐富；不過，琵琶蝦再新鮮點效果更佳。Japanese Oyster 日本蠔Wagyu Katsu Sando 和牛三文治Udon Crab Miso, Snow Crab 松葉蟹肉烏冬Flathead Lobster Kat

中環近年開咗好多新派居酒屋，全部都係以fusion為主題。今次嚟到都係歡呼聲好高嘅Censu，試下係咪真係咁好食！佢嘅位置係喺歌賦街，鄰近九記牛腩，老實講都幾嘥腳骨力，嗰日去到見到好多人都行到身水身汗🤣不過門口設計好有日式風情，隔離仲有一個小小嘅窿仔比客人坐低食煙，幾貼心。餐廳座位唔算多，以高枱同吧枱為主。當日場內見到有好多一大班嘅朋友喺度敘舊飲酒，相當熱鬧同有氣氛！溫馨提示，星期五、六、日同公眾假期嚟食係有最低消費，人均要$650，佢打電話嚟confirm Booking嘅時候都會講埋。餐牌有a la carte同omakase揀，大家可以自由選擇🤗我哋當日係揀咗a la carteyster唔記得當日係咩蠔了，但真係勁大隻勁肥美。重點係，連我呢個好怕腥嘅人，竟然可以喺唔用檸檬汁嘅情況下，成隻食落肚，仲要係完全冇夾硬食落去感覺🤣證明佢真係新鮮！我哋一共叫咗三隻，因為要湊夠數😂Potato SaladThe best potato salad in town!!首先要讚嘅係佢頭嘅炸薯片，超薄超脆超新鮮！而佢嘅沙律係以薯蓉為主角，勁綿滑好易入口，仲加咗少少酸醋去調味，降低咗個飽膩感。沙律

食開Fukuro嘅朋友都應該知道Censu係chef Shun Sato主理 😍細細聲話俾大家知 chef又後生又型仔又煮得一手好菜 Censu係走簡約風 襯番今次嘅生日友人雖然得36個位 都唔會話坐得好逼夾如果餐廳有開放式廚房我通常都會選擇坐bar枱 可以睇到廚師們點煮 可以順便偷師😂今次就係坐bar枱🎃Mackerelmackerel係用柚子醋去yeep加上芝士大大減低咗mackerel陣所謂嘅腥味🎃Wagyu Katsu Sando和牛三文治必試吉列完入面塊牛仍然粉嫩同juicy我有見到其他comment話有筋好彩我哋無喎呢舊hon過嘅麵包好香 夾住塊和牛咬落去成個口充滿住牛油真係好好味呀⚠️不過少少提示 食第一輪有著數 因為食到尾已經聽到sold out🎃Beef Tartare呢個生牛肉擺得好精緻廚師話個醬油係加咗sake處理不過唔會食到sake味🤣下面塊麵包吸哂啲精華 🎃Udon唔講以為啲蟹肉唔洗錢瘋狂咁落😂蟹人一定啱哂每啖烏冬都充斥住海洋嘅味道🎃House Dango生日嘅友人好喜歡食mochi所以點咗呢個俾佢 順便叫waitress加枝蠟燭上去同佢慶祝生日🤪生日友人開心