Less than a month after opening in Sanur, Junsei continues to expand beyond the boundaries of a traditional yakitori izakaya through The Rooster in Flame, a one-night-only takeover at Night Rooster on 29 May, from 6 PM until late. Led by Junsei together with Tamba, the evening offers a closer look into Tamba’s expanding concept as a tearoom by day and vinyl-led listening bar by night in Sanur.

Tamba by Junsei first introduced its collaborative approach through an international collaboration with SOMA Cocktail Bar in Kuala Lumpur earlier this May. While Junsei has quickly become known for its binchōtan-grilled yakitori and modern izakaya atmosphere, Tamba introduces a different pace and perspective, one shaped by sound, tea, cocktails, and atmosphere.

For one night only, Junsei brings its flame-driven menu to Night Rooster through a limited 10-seat set menu experience available from 6 PM to 8 PM, alongside à la carte dishes and cocktails served until late. The menu reflects Junsei’s approach to Japanese cooking rooted in precision, balance, and the use of carefully sourced local ingredients interpreted through Japanese techniques and sensibilities.

Dishes include Crab Croquette with brown crab and caviar, Snapper Crudo with citrus soy, and a selection of charcoal-grilled yakitori such as Seseri, Shisomaki, Hatsu, and Tsukune, alongside Gyudon finished with onsen egg and garlic chips. Guests may also opt for a beverage pairing experience featuring six cocktails designed to move alongside the progression of the menu.

“Tamba has always been envisioned as an extension of Junsei, but with a different rhythm,” says Aman Lakhiani, Executive Chef of Junsei and creator of Tamba. “At Junsei, we focus heavily on fire, texture, and the energy of the izakaya experience. With Tamba, we wanted to explore something more layered and atmospheric, where music, tea, cocktails, and food naturally interact throughout the night.”

Created by Chef Aman Lakhiani, Tamba moves between tearoom and listening bar, shifting gradually from day into night. The drinks draw from Japanese ingredients and techniques, with a focus on fermentation, tea, and umami-led flavours, while music and atmosphere shape the pace of the room throughout the evening. Inspired by the idea of utsuroi, the menu gradually moves from lighter, cleaner profiles into deeper and more expressive flavours throughout the evening.

Leading the beverage program is Mixologist Dedi Mulyadi, whose path into bartending began unexpectedly from behind the scenes as a runner in a speakeasy bar in Bandung. Originally trained in mechanical engineering, Dedi developed a technical yet instinctive approach to cocktails through years of observing different bartending philosophies and refining his own voice behind the bar.

His cocktails often lean savoury and umami-driven, incorporating ingredients commonly associated with Japanese kitchens such as koji, katsuobushi, tea, and fermentation techniques. For The Rooster in Flame, Tamba by Junsei presents cocktails including Last Tea Ceremony, Quiet Path, and Side Garden, each reflecting Tamba’s layered and restrained approach to flavour.

“I’m interested in drinks that feel connected to their surroundings,” says Dedi. “Not just something strong or sweet, but something that changes with the music, the room, the food, and even the pace of the night. At Tamba, drinks are designed to move naturally with the room, the food, and the pace of the night.”

With The Rooster in Flame, Junsei continues to shape its identity beyond the conventional restaurant format, bringing together food, cocktails, music, and atmosphere into one evolving experience. As Tamba prepares for its next chapter in Sanur, the takeover offers an early glimpse into the direction Junsei is quietly building: contemporary Japanese hospitality rooted in fire, rhythm, and locally driven ingredients interpreted through a modern lens.