Dry Extract Interview: Aman Lakhiani, Chef & Co-Founder of Junsei, London, UK

Aman Lakhiani, Chef & Co-Founder of Junsei.  

Photo provided


Aman Lakhiani, Chef & Co-Founder of Junsei.  

Photo provided

As executive chef, Aman Lakhiani is the brains behind the seasonal menus at Junsei, and often heads up the grill during service. He first discovered Japanese cuisine whilst travelling the world as a teen, and went on to hone his skills at the Tsukiji Sushi Academy, Tokyo. He went on to work at Dos Palillos in Barcelona, where he studied the art of Japanese cuisine through the eyes of Albert Raurich, former head chef of the famous El Bulli restaurant. Passionate about extracting bold flavours from the simplest of ingredients, Aman seeks to showcase his respect for authentic techniques and ingredients at Junsei.

The best advice I ever got

Believe in yourself and keep on fighting.

My life motto

To always stay true to myself.

I am currently reading

Preserving the Japanese Way by Nancy Singleton Hachisu. 

My most played music track

Africa by Toto.

If I didn’t do my current job I would be

Professional poker player.

Skill I don’t currently possess but would like to have 

Playing a musical instrument.

My favourite kind of exercise


I relax while

Watching some TV.

I collect

Cookbooks and yo-yos.

My essential newspaper/magazine


My desert-island wine

Faustino Gran Reserva or a nice Brunello.

I have learnt a lot from

Working in various kitchens, a new appreciation of hard work is really felt in this environment.

My last meal and sip will be

Babi Guling (Balinese roast pork) and sweet iced tea.