Baliwakenews.com — Charcoal-grilled Japanese yakitori, carefully curated vinyl records and a philosophy of simplicity define Junsei, the Japanese dining concept founded by Chef Aman Lakhiani in London in 2021 before expanding to Bali.

Behind the experience is a culinary journey shaped by Indonesian and Sindhi Indian family traditions, Japanese cooking techniques and a commitment to letting quality ingredients speak for themselves.

Growing up in Jakarta in an Indonesian-Indian household, Chef Aman was introduced to a diverse range of flavours, from Indonesian classics to the aromatic spices of Sindhi Indian cuisine.

His grandmother played an important role in shaping his culinary interests, passing down family recipes that would later influence his approach to cooking.

Years afterward, while studying culinary arts near New York, a visit to Michelin-starred yakitori restaurant Torishin introduced him to a new perspective on satay, one of his longtime favourites, and inspired him to explore the possibilities of Japanese charcoal grilling.

At Junsei, this philosophy comes to life through the use of binchotan, a high-quality charcoal prized for its intense heat, clean burn and minimal smoke. Chef Aman considers it essential to the restaurant’s identity, believing that charcoal grilling gives yakitori a distinctive character that gas and electric grills cannot fully replicate.

“The main thing that carries the soul of Junsei is the binchotan,” he says, describing freshly grilled skewers prepared over charcoal as a genuine luxury.

The restaurant’s name, which loosely translates to “purity”, also reflects his belief that cooking should highlight the main ingredient rather than overwhelm it with supporting flavours.

One example is Junsei’s tsukune, a chicken meatball grilled until lightly smoky and caramelised with tare, a sweet-and-savoury glaze, then served with cured egg yolk for dipping. Although the dish appears simple, achieving the right balance of seasoning, texture and flavour requires considerable skill. Junsei’s chefs can spend up to a year training before taking responsibility for the grill, underscoring the precision behind the restaurant’s seemingly effortless presentation.

The attention to detail extends beyond the kitchen. A vinyl collector since childhood, Chef Aman has made music an integral part of the Junsei experience. The restaurant’s warm timber interior and custom-built speakers by Indonesian audio designer Iwan Arjanto create an environment where music complements the meal without overpowering conversation.

“We really care about what you’re listening to, and how you’re listening to it,” says Chef Aman, explaining that the soundtrack is designed to be present without becoming intrusive.

Next door, Tamba by Junsei brings together a dedicated tea room and vinyl listening bar, adding another dimension to Sanur’s dining and nightlife scene. The venue combines fermentation-led cocktails, a custom-built hi-fi system and specialised acoustics, alongside regular DJ sessions, open-deck nights and collaborations with other food and beverage businesses. The concept encourages guests to connect through music, drinks and shared experiences.

Chef Aman’s culinary exploration continues with Lamuri, his newest restaurant located beside Tamba by Junsei. Named after an ancient kingdom and trading port on Sumatra’s northern coast, Lamuri explores culinary connections between South India and the Indonesian archipelago.

The concept offers a different perspective on the regional influences behind Indonesian food traditions, including the broader culinary heritage associated with Padang cuisine. For Chef Aman, it also represents a return to the flavours of his childhood after years spent refining his understanding of Japanese cooking.

“Junsei taught me discipline and precision,” he says. At Lamuri, the challenge is different: refining familiar flavours without losing the character that makes them distinctive.

The two concepts reflect different stages of the chef’s journey. Junsei represents the discipline of mastering a culinary tradition through technique and restraint, while Lamuri reconnects him with the food and cultural influences that shaped his early life.

Together, they offer a glimpse into Chef Aman’s evolving approach to hospitality in Bali, where food, music and cultural heritage come together through distinct experiences, guided by the same principle: knowing what to refine, and when to let the original character shine through. BWN-07