Bali’s thriving Japanese dining scene is set to welcome a rare culinary collaboration this June and July as Hamabe at The Westin Resort Nusa Dua, Bali joins forces with Tsune Japanese Restaurant Sanur for an exclusive four-hands dining experience that celebrates the artistry, precision, and innovation of contemporary Japanese cuisine.
Bringing together two of the island’s accomplished culinary talents, the collaboration pairs Chef Felix Ieryandi, Sous Chef of Hamabe, with Chef Ni Luh Tia Dewi, Head Chef of Tsune Japanese Restaurant. Across two evenings on 10 and 11 July 2026, diners will be invited to experience a menu that reflects the distinctive strengths of both chefs while showcasing the versatility and depth of modern Japanese gastronomy.
The partnership represents more than a guest chef appearance. Instead, it is a meeting of culinary philosophies shaped by diverse experiences and a shared respect for Japanese traditions. Chef Felix brings an international perspective honed during his tenure at the acclaimed Nobu at Atlantis The Palm in Dubai, where he refined his expertise in Japanese grilling techniques and developed a meticulous approach to flavour and balance. At Hamabe, he has become known for elevating robatayaki through thoughtful technique and premium ingredients.
Alongside him is Chef Tia, whose contemporary interpretation of Japanese cuisine has helped establish Tsune as one of Bali’s notable Japanese dining destinations. Her creativity and attention to detail have contributed to the restaurant’s growing reputation, including recognition at the World Luxury Restaurant Awards 2025. Inspired by the energy and evolving nature of Japanese culinary traditions, she transforms exceptional ingredients into dishes that are both elegant and expressive.
The collaboration begins in Sanur, where Chef Felix joins Chef Tia and the Tsune team on 26 and 27 June 2026. The experience then moves to Nusa Dua for its grand finale at Hamabe, offering guests a different perspective through the restaurant’s signature Teppanyaki and Robatayaki presentations. Known for its interactive dining experiences, Hamabe provides an ideal stage for showcasing the theatrical flair and craftsmanship that define Japanese cuisine.
Specially curated for the occasion, the menu brings together signature creations from both restaurants. Guests can expect dishes such as Hamachi Carpaccio, Japanese Scallops, Spicy Tempura Maki, and Flathead Lobster from Tsune, alongside Hamabe favourites including Sumatra Snapper Tiradito, Black Cod Miso, Pork Chop Houbaya-yaki, and the restaurant’s signature rolls.
The experience reaches another level with an indulgent selection of premium nigiri and sashimi featuring fatty tuna, Hokkaido scallops, Alaskan snow crab, sea urchin, and Tasmanian salmon. Each dish highlights the chefs’ commitment to quality ingredients while demonstrating the delicate balance between tradition and contemporary creativity.
For diners, the collaboration presents a rare opportunity to experience two celebrated Japanese dining destinations through a single menu. It also reflects a growing movement within Bali’s culinary landscape, where collaborations are becoming a platform for chefs to exchange ideas, showcase craftsmanship, and create memorable experiences that extend beyond conventional restaurant dining.
Set against the backdrop of one of Bali’s leading Japanese restaurants, the limited-time event promises an immersive journey through flavour, technique, and culinary storytelling. For enthusiasts of Japanese cuisine, it offers an opportunity to witness two chefs at the top of their craft while exploring a menu designed exclusively for this collaboration. Reservations are highly recommended.
For more information, visit hamabe-bali.com and @hamabe.bali.