On Friday, May 16th, CENSU, a restaurant originating from Hong Kong and known for being hard to reserve, will host a one-night-only takeover dinner at Rossi. This marks the second collaboration between CENSU and THE AOYAMA GRAND HOTEL, with the previous event held at the Japanese counter restaurant SHIKAKU, which ended in great success. This time, to allow more guests to enjoy the experience, the event will be held at Rossi, the hotel's main dining area, with an even more enhanced menu.

CENSU is a restaurant that opened in Hong Kong in June 2021 as a new type of 'IZAKAYA'. In Hong Kong, many stores were closed due to demonstrations starting in 2019, followed shortly by the COVID-19 pandemic. Despite the global challenges posed by the pandemic, the restaurant quickly became a popular choice among customers in the Hong Kong market from its first year. As the pandemic began to subside, the restaurant opened a new location in Tokyo's Gaienmae in 2023, marking its return to Japan.

On the day of the takeover dinner, we will welcome two guest chefs, Takashi Shun, representative and chef of the first store, CENSU HONG KONG, and Kinsu Fumiyuki, representative and chef of CENSU TOKYO, to prepare a special course that will include CENSU signature dishes as well as a CENSU x Rossi collaboration dish that is only available on the day, using the most delicious seasonal ingredients from all over Japan.

Also, on the day, The Top., the rooftop bar adjacent to Rossi, will be serving exclusive CENSU original bar food, including CENSU's latest signature dish, "DAN DAN NOODLES."

[Takeover Dinner Overview]

Date and time: Friday, May 16 Dinner Session 1: Starts at 18:00 / Dinner Session 2: Starts at 20:30 *Limited number of seats available for each session

Amount: 15,000 yen per person (including tax, with an additional 10% service charge)

Reservations: Online (please click the "Reservations" button at the bottom of the page)

For inquiries, please contact reception@aoyamagrand.com or 03-6271-5430 (THE AOYAMA GRAND HOTEL)

【The Top.】

Opening hours: 17:30 OPEN, 23:00 CLOSED *Closed in case of rain

No reservations accepted

[CENSU HONG KONG CEO and Chef Shun Sato]

From an early age, he helped out at his father's izakaya restaurant and honed his cooking skills. Later, he became interested in food other than Japanese cuisine and began training at a French restaurant. Around the age of 20, he traveled abroad and learned about various ingredients and techniques. He worked at restaurants in Japan, Sydney, London, and Hong Kong (Michelin, ASIA BEST). After learning about various ingredients and techniques (Japanese, Western, Chinese) in each country, he opened CENSU HK.

[CENSU TOKYO Representative and Chef Kinsu Fumiyuki]

From a young age, cooking was a familiar presence in his life, as he would accompany his mother to cooking classes. Experiencing the Great East Japan Earthquake during high school prompted him to pursue a career in food. After graduating from a vocational school, he trained at a Michelin-starred French restaurant. He honed his skills in Hong Kong under Takashi Sato of CENSU, with whom he had been in contact for some time, but returned to Japan due to the COVID-19 pandemic. Since 2023, he has served as the representative of CENSU TOKYO.