Located on the vibrant Keong Saik Road, Sensu is a contemporary Japanese restaurant offering a unique culinary journey. Occupying the space formerly home to Kagayaki by Ishigaki Yoshida, Sensu is helmed by Chef Shang Jhi, whose illustrious career includes over a decade in Michelin-starred establishments such as Joel Robuchon, Les Amis, JAAN, and La Dame de Pic. The restaurant’s menu balances tasting menus and à la carte dishes, catering to diverse preferences. Signature creations like Black Truffle Chicken Wings, Sakura Ebi Fritter, and Uni & Sakura Ebi Capellini showcase the harmonious fusion of Japanese and European flavors.
Inspired by the Japanese folding fan, 扇子 (‘Sensu’), the restaurant embodies a philosophy of blending tradition with creativity. Just as each fold of the fan tells a story of craftsmanship, Sensu’s dishes unfold to reveal a captivating interplay of refined flavors and artistic presentation. Drawing from the finest global ingredients and techniques rooted in Japanese and European culinary arts, each dish is thoughtfully crafted to present a vibrant fusion of umami and boldness. Sensu’s dining experience is both familiar and refreshingly new, where the essence of two rich culinary traditions meets on the plate.
At the heart of Sensu is Chef Shang Jhi’s culinary vision, shaped by his mastery of classic French techniques and the nuanced flavors of his Asian heritage. From his time in esteemed kitchens to his pivotal role at La Dame de Pic, Chef Shang’s expertise shines in every dish. By seamlessly integrating Japanese ingredients with European techniques, he creates a symphony of textures and flavors that evolves with the seasons. At Sensu, every meal becomes a journey of discovery, a celebration of culinary artistry where tradition and innovation unite.
