Bentori is a brand new yakitori joint concealed in an alley adjacent to the revitalised Central Market.  “You wouldn’t know what you would find until you set foot on this alley. It’s almost like treasure hunting”, says founder and general manager Regan Yeung. The cosy space, serving authentic Japanese yakitori, seamlessly transitions throughout the day from a relaxed and approachable daytime spot to one buzzing with vibrancy and energy at night. The foie gras rice is a luxurious yet comforting dish, where Hungarian foie gras is grilled until crispy and golden on the outside, and then paired with Japanese rice. “Simple but elegant, this dish symbolises the cooking philosophy of Bentori – nothing too fancy, just quality and authentic food cooked with devotion and sophistication.”

G/F, 10 Tit Hong Lane, Central; @bentori_hk

Censu

Censu is the very first independent venture of Shun Sato, the decorated Chef formerly helming the kitchens at Belon, Ho Lee Fook and Fukuro. The space, designed by JAMO Associates, is a tranquil sanctuary tucked away on Gough street, with wabi-sabi-inspired interiors that also borrow elements from Sato’s grandmother’s home in Sendai. Every element of Censu reflects Sato’s careful curation, intention and innovation, and Chef’s “unigiri” dish is but one example of this. A traditional Japanese onigiri is grilled, topped with uni, and served in a broth of abalone dashi. The dish is then mixed tableside for an end result resembling a risotto: the grilled rice mixes with the potent, flavourful dashi to give an al-dente chew reminiscent of the Italian rice dish, while the pieces of uni add bursts of umami with every bite. 

28-30 Gough St, Mid-Levels; @censu_hk