Hamabe Japanese Restaurant at The Westin Resort Nusa Dua, Bali is pleased to present an exclusive Four-Hands Chef Collaboration featuring Chef Felix Ieryandi, Sous Chef of Hamabe, and Chef Ni Luh Tia Dewi, Head Chef of Tsune Japanese Restaurant, Sanur. Bringing together two accomplished culinary talents, the collaboration celebrates craftsmanship, creativity, and a shared passion for Japanese gastronomy through a series of dining experiences across Nusa Dua and Sanur. Renowned for its interactive Teppanyaki, Robatayaki, Omakase, and Shabu-Shabu offerings, Hamabe continues to elevate its culinary journey through meaningful collaborations that connect guests with exceptional dining experiences.

At the heart of this collaboration are two chefs whose distinctive backgrounds and complementary expertise promise an exceptional dining journey. Representing Hamabe is Chef Felix Ieryandi, whose culinary career includes valuable international experience at the renowned Nobu at Atlantis The Palm, Dubai. Celebrated for his refined approach to Robatayaki and Japanese grilling techniques, Chef Felix brings precision, balance, and a deep respect for authentic flavors to every dish he creates.

Joining him is Chef Ni Luh Tia Dewi, Head Chef of Tsune Japanese Restaurant, Sanur. Known for her artistry, precision, and innovative approach to modern Japanese cuisine, Chef Tia has played a pivotal role in elevating Tsune's culinary reputation, contributing to its international recognition at the World Luxury Restaurant Awards 2025. Inspired by the dynamic energy of Japanese culinary traditions, she transforms premium ingredients into elegant creations that celebrate both technique and creativity.

Marking a true exchange of culinary craftsmanship, this collaboration extends across both venues. Chef Felix will first join Chef Tia and her team at Tsune Japanese Restaurant in Sanur on 26 and 27 June 2026, where guests will be invited to experience a menu highlighting the elegance and artistry of modern Japanese cuisine, including refined sushi creations and signature specialties. The collaboration then continues at Hamabe on 10 and 11 July 2026, taking on a different character through an immersive Teppanyaki and Robatayaki-focused experience showcasing premium ingredients, masterful techniques, and the theatrical flair of Japanese cooking. Together, the two events offer diners a rare opportunity to experience the chefs’ shared vision through distinct expressions of Japanese gastronomy across two celebrated dining destinations in Bali.

“At The Westin Resort Nusa Dua, Bali, we are committed to creating dining experiences that go beyond the plate,” said Dane Fernandes, Director of Food & Beverage. “This collaboration between Hamabe and Tsune Japanese Restaurant celebrates the spirit of culinary exchange, bringing together two talented chefs, two distinctive dining destinations, and a shared passion for Japanese cuisine. We are delighted to offer guests a unique opportunity to experience the creativity, craftsmanship, and diversity of Japanese gastronomy through this exclusive partnership.”

Specially curated for the collaboration, the menu features a selection of signature dishes from both restaurants, showcasing the distinctive culinary styles of each chef. Highlights include Tsune’s Hamachi Carpaccio, Japanese Scallops, Spicy Tempura Maki, and Flathead Lobster alongside Hamabe’s Sumatra Snapper Tiradito, Black Cod Miso, Pork Chop Houbaya-yaki, and signature rolls. The experience is further elevated through premium nigiri and sashimi selections featuring fatty tuna, Hokkaido scallops, Alaskan snow crab, sea urchin, and Tasmanian salmon, offering an indulgent exploration of flavor, texture, and craftsmanship.

Presented exclusively at Hamabe Japanese Restaurant at The Westin Resort Nusa Dua, Bali on 10 and 11 July 2026, this limited-time dining experience invites guests to discover the creative synergy between two talented chefs through an exceptional menu crafted for the occasion. Reservations are highly recommended.