'THE CONDER HOUSE', Offering Authentic Chinese and Asian Cuisine, Collaborates with Tokyo's Hard-to-Book 'CENSU TOKYO' for an Exclusive One-Night-Only Dinner on June 6 (Sat)
Nagoya's 'THE CONDER HOUSE' will hold a one-night-only collaboration dinner on June 6 with 'CENSU TOKYO', a highly sought-after restaurant in Jingumae, offering an exclusive fusion course.
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'THE CONDER HOUSE', a restaurant and wedding venue in a renovated historic building (the former Nagoya Bank head office built in 1926), will host a limited event. We are pleased to announce a collaboration between 'THE CONDER HOUSE', an award-winner of Tabelog's 100 Famous Stores 2026 and Hot Restaurant 2026 that offers 'Modern Chinese' and Asian cuisine, and 'CENSU TOKYO', the second branch of 'CENSU', a famously hard-to-book restaurant in Hong Kong. They will offer an exclusive course dinner for a limited number of groups on Saturday, June 6.
Official Website: https://theconderhouse.com/topics/censu
■ Background of the Collaboration
Set in one of Nagoya's historic architectures, THE CONDER HOUSE is a facility featuring a restaurant and wedding venue, offering a diverse range of Asian dishes based on authentic Chinese cuisine.
The collaborating partner, CENSU TOKYO, was opened in Jingumae, Tokyo, as a reverse-import of CENSU, which was originally opened in Hong Kong by Shun Sato, a Japanese chef who honed his skills at Michelin-starred restaurants in Sydney, London, and Hong Kong. CENSU TOKYO has drawn attention for its free-thinking 'IZAKAYA' cuisine, which incorporates elements of Japanese, French, and Chinese culinary traditions, providing a dining experience that delights all five senses.
Through this project, by combining the urban sensibility embodied by CENSU TOKYO with the history and connectivity to the city that THE CONDER HOUSE possesses, we will create a new dining experience where the atmospheres of two cities, Tokyo and Nagoya, resonate. As VOL.2 of 'CURATED LOCALS', where we curate not only food culture but also the atmosphere and sensibility flowing through the city to re-edit and deliver it in THE CONDER HOUSE style, we offer a phantom limited menu that fuses Hong Kong Chinese with Modern Chinese, available for one night only. A special venue will be set up at THE CONDER HOUSE 4F DINING ROOM to propose a time that feels entirely unprecedented in Nagoya.
■ Introduction to the 'CENSU TOKYO' x 'THE CONDER HOUSE' Limited Group Collaboration
Menu Details (Items marked with a ★ are special collaboration dishes exclusive to this event)
★SPECIAL MENU
Appetizer | PINK YODARE CHILI PEPPERS
A dish taking the mouth-watering chicken stuffed with okra from CENSU TOKYO and finishing it with the spicy, sweet, and savory sauce of THE CONDER HOUSE's popular mouth-watering chicken. A perfect dish to kick off a collaboration between two restaurants with different essences from Tokyo and Nagoya.
Hors-d'oeuvre | Drunken Clam
As the name suggests, this 'Drunken Shellfish' features large clams marinated in whiskey, Shaoxing wine, and plum wine. Infused with cherry leaves for flavor, its subtle sweetness is its hallmark, making it an outstanding pairing with beer.
A must-order dish that you should try first when visiting CENSU TOKYO.
Salad | Tea leaf Salad
A modern arrangement of a traditional Myanmar fermented tea leaf salad (Lahpet Thoke), which is one of the popular menus at THE CONDER HOUSE. Served as a colorful appetizer using 9 different ingredients. In Myanmar, it is loved as a tea-rice dish or snack, and pairs perfectly with alcohol (Sake and Shaoxing wine).
Agemono | Zucchini Flower Tempura
CENSU TOKYO's signature dish: crispy batter stuffed with shrimp, scallop mousse, and three types of cheese. It is served with a port wine sauce made with mushrooms and truffles, and goes perfectly with sake. Those who have ordered this dish will know its addictive nature—it makes you want to wipe up every last drop of the sauce with your finger.
Poisson.I | Giant Shrimp Stir-fried in Chili Sauce
A must-order dish when visiting THE CONDER HOUSE. We use large shrimp with a plump texture. The decisive factor for its spiciness is slightly different from regular shrimp chili; by adding lacto-fermented chili 'Pao La Jiao' and 'Xue Hua Niang' (Jiu Niang), a fermented rice seasoning with a sweet sake-like taste, as secret ingredients, it achieves a flavor beloved by all guests.
Poisson.II | Soft Shell Crab Miso and Gold Thread Shark Fin
We carefully select only prime grade 'Soft Shell Crabs' with excellent meat content and fry them lightly in a thin batter. The accompanying sauce features shark fin procured from Sendai and Kesennuma as the star ingredient, luxuriously infused with the tomalley (miso) of the finest Shanghai hairy crabs. The aroma drawn out slowly from scallions and ginger using chicken fat, combined with 5-year-aged Shaoxing wine,
Official Website: https://theconderhouse.com/topics/censu
■ Background of the Collaboration
Set in one of Nagoya's historic architectures, THE CONDER HOUSE is a facility featuring a restaurant and wedding venue, offering a diverse range of Asian dishes based on authentic Chinese cuisine.
The collaborating partner, CENSU TOKYO, was opened in Jingumae, Tokyo, as a reverse-import of CENSU, which was originally opened in Hong Kong by Shun Sato, a Japanese chef who honed his skills at Michelin-starred restaurants in Sydney, London, and Hong Kong. CENSU TOKYO has drawn attention for its free-thinking 'IZAKAYA' cuisine, which incorporates elements of Japanese, French, and Chinese culinary traditions, providing a dining experience that delights all five senses.
Through this project, by combining the urban sensibility embodied by CENSU TOKYO with the history and connectivity to the city that THE CONDER HOUSE possesses, we will create a new dining experience where the atmospheres of two cities, Tokyo and Nagoya, resonate. As VOL.2 of 'CURATED LOCALS', where we curate not only food culture but also the atmosphere and sensibility flowing through the city to re-edit and deliver it in THE CONDER HOUSE style, we offer a phantom limited menu that fuses Hong Kong Chinese with Modern Chinese, available for one night only. A special venue will be set up at THE CONDER HOUSE 4F DINING ROOM to propose a time that feels entirely unprecedented in Nagoya.
■ Introduction to the 'CENSU TOKYO' x 'THE CONDER HOUSE' Limited Group Collaboration
Menu Details (Items marked with a ★ are special collaboration dishes exclusive to this event)
★SPECIAL MENU
Appetizer | PINK YODARE CHILI PEPPERS
A dish taking the mouth-watering chicken stuffed with okra from CENSU TOKYO and finishing it with the spicy, sweet, and savory sauce of THE CONDER HOUSE's popular mouth-watering chicken. A perfect dish to kick off a collaboration between two restaurants with different essences from Tokyo and Nagoya.
Hors-d'oeuvre | Drunken Clam
As the name suggests, this 'Drunken Shellfish' features large clams marinated in whiskey, Shaoxing wine, and plum wine. Infused with cherry leaves for flavor, its subtle sweetness is its hallmark, making it an outstanding pairing with beer.
A must-order dish that you should try first when visiting CENSU TOKYO.
Salad | Tea leaf Salad
A modern arrangement of a traditional Myanmar fermented tea leaf salad (Lahpet Thoke), which is one of the popular menus at THE CONDER HOUSE. Served as a colorful appetizer using 9 different ingredients. In Myanmar, it is loved as a tea-rice dish or snack, and pairs perfectly with alcohol (Sake and Shaoxing wine).
Agemono | Zucchini Flower Tempura
CENSU TOKYO's signature dish: crispy batter stuffed with shrimp, scallop mousse, and three types of cheese. It is served with a port wine sauce made with mushrooms and truffles, and goes perfectly with sake. Those who have ordered this dish will know its addictive nature—it makes you want to wipe up every last drop of the sauce with your finger.
Poisson.I | Giant Shrimp Stir-fried in Chili Sauce
A must-order dish when visiting THE CONDER HOUSE. We use large shrimp with a plump texture. The decisive factor for its spiciness is slightly different from regular shrimp chili; by adding lacto-fermented chili 'Pao La Jiao' and 'Xue Hua Niang' (Jiu Niang), a fermented rice seasoning with a sweet sake-like taste, as secret ingredients, it achieves a flavor beloved by all guests.
Poisson.II | Soft Shell Crab Miso and Gold Thread Shark Fin
We carefully select only prime grade 'Soft Shell Crabs' with excellent meat content and fry them lightly in a thin batter. The accompanying sauce features shark fin procured from Sendai and Kesennuma as the star ingredient, luxuriously infused with the tomalley (miso) of the finest Shanghai hairy crabs. The aroma drawn out slowly from scallions and ginger using chicken fat, combined with 5-year-aged Shaoxing wine,