Two Masters, One Flame: Hamabe and Tsune Unite for a Four-Hands Japanese Feast
If your idea of a memorable night out involves exceptional Japanese cuisine, masterful techniques, and a front-row seat to culinary artistry, then clear your calendar for this one. This July, Hamabe at The Westin Resort Nusa Dua, Bali is bringing together two celebrated chefs for an exclusive Four-Hands Chef Collaboration that promises to showcase the very best of contemporary Japanese gastronomy.
The collaboration unites Chef Felix Ieryandi, Sous Chef of Hamabe, and Chef Ni Luh Tia Dewi, Head Chef of Tsune Japanese Restaurant in Sanur. While both chefs bring distinct culinary identities to the table, they share a common dedication to precision, creativity, and authentic Japanese flavors.
Chef Felix arrives with an impressive international pedigree, having honed his craft at the renowned Nobu at Atlantis The Palm in Dubai. Known for his expertise in Robatayaki and Japanese grilling techniques, his approach balances refinement with a deep respect for traditional methods. Joining him is Chef Tia, the driving force behind Tsune’s acclaimed culinary program. Her innovative take on modern Japanese cuisine has helped earn the restaurant international recognition, including accolades at the World Luxury Restaurant Awards 2025.
Rather than limiting the experience to a single venue, the collaboration unfolds as a culinary exchange between the two restaurants. Chef Felix first joins Chef Tia and her team at Tsune Japanese Restaurant in Sanur on 26 and 27 June 2026 before the partnership moves to Hamabe on 10 and 11 July 2026. At Hamabe, guests can expect an immersive dining experience centered around Teppanyaki and Robatayaki, where premium ingredients meet theatrical presentation and meticulous technique.
The specially curated menu showcases standout creations from both restaurants, offering diners a chance to experience each chef’s signature style in a single sitting. Highlights include Hamachi Carpaccio, Japanese Scallops, Spicy Tempura Maki, and Flathead Lobster from Tsune, alongside Hamabe favorites such as Sumatra Snapper Tiradito, Black Cod Miso, Pork Chop Houbaya-yaki, and signature rolls. The indulgence continues with premium nigiri and sashimi selections featuring fatty tuna, Hokkaido scallops, Alaskan snow crab, sea urchin, and Tasmanian salmon.
More than just a collaboration, the event celebrates the spirit of culinary exchange between two respected Japanese dining destinations. It is an opportunity to experience how different interpretations of Japanese cuisine can come together through shared passion, technique, and creativity.
Presented exclusively at Hamabe on 10 and 11 July 2026, this limited-time dining experience is set to be one of the season’s most exciting culinary events for lovers of Japanese cuisine. Reservations are highly recommended.