Opening amidst the pandemic in June 2021, Junsei inspires to stay true to its logo and namesake: 純正, which means pure in Japanese. Inspired by Origami, our crane logo represents a century old Japanese recreational art that brings hope and healing at a difficult time.

Junsei 純正 (pure in Japanese)
We inspire to bring hope and healing to the country, getting people together to share a simplistic culinary marvel. A genuine yakitori experience, comforting food that heals the soul, to share with the people you love.

Our philosophy perfectly marries into the central tenets of yakitori and coaxing astonishing flavours out of the simplest of ingredients. This style of cooking elevates and honours every part of the chicken, meaning that with our zero-waste concept, every part of the chicken is delicately skewered (in over 20 different variations) and grilled over white hot binchotan charcoal, which is the soul of yakitori.

We believe that no dish can be better than its ingredients and that the best ingredients are local grown. Every day we make many decisions about what we eat and every one of our food choices has an ethical and environmental impact.  It is the best of coincidences that good food choices – those that are good for our land and people, for the environment, for the body and mind – are also delicious and enjoyable.


Our talents and experience are diverse, but at Junsei, we’re united by one thing: an overarching passion for Japanese food and hospitality.

The Team

The Team

Meet the Team

Junsei is the debut restaurant of Chef Aman Lakhiani & Chef Zach Farr.

Chef Aman Lakhiani’s journey to Japan was perhaps the awakening of something vital in his soul. Something buried deep within, through lineage, taste and culture. He was absolutely overwhelmed by the happiness he experienced in the streets of Tokyo, where he ate and drank with the locals, sharing stories and igniting joy and laughter. That was what inspired him to open his debut restaurant in London. To share the experience he has had in Japan. To share his passion and spread love and laughter.

Chef Zach Farr aka The Kitchen Soldier was beyond ecstatic when he got a call from his long time friend for this opportunity. This workaholic couldn’t think of a reason to reject the offer; they’ve spoken about opening their own restaurant for quite some time, but he thought it was just empty promises between two friends. He was then working at a critically acclaimed New York Yakitoriya, Torishin, and opening their own Yakitori Restaurant was a dream come true.


First collaborating at culinary school, Chef Zach Farr joined friend Chef Patron Aman Lakhiani in July 2021 to open their debut restaurant Junsei, in London’s Marylebone, specialising in authentic Japanese yakitori.





Aman Lakhiani


Junsei is the debut restaurant of Chef Aman Lakhiani, who has been enamoured by the art of cooking since he was just a young boy. He found pure unbridled joy in his family kitchen, experimenting with various technique and ingredients.

When he realizes his passion for cooking, Chef Aman Lakhiani enrolled at Johnson & Wales University in Providence, RI majoring in Culinary Entrepreneurship. He also spent time in Tokyo at the Tsukiji Sushi Academy. Additionally, he has also worked at Dos Palillos (Japanese cuisine through the eyes of Albert Raurich, former head chef of El Bulli, in Barcelona), Restaurant Locavore (a regular on 50 Asia Best list, located in Ubud, Bali), Akira Back Jakarta and more. Each of these experiences accumulated to the opening of Junsei Yakitori and Bar, a culmination of Chef Aman Lakhiani’s love for cooking over charcoal and Japanese cuisine.

Zach Farr

Head Chef

With a passion for food from a young age, Chef Zach Farr’s earliest memories are from his family kitchen. Inspired by his late father’s love of cooking, Zach took cooking classes as a boy in the US and went on to major in Food Service Management at Johnson and Wales University, before travelling the world.

Across the globe from Sweden to Indonesia, he familiarised himself with the vast flavour diversity this world has to offer, all the way honing his cooking skills; from butchery through to wood-fire cooking. Returning to New York City, he fell in love with Yakitori working at critically acclaimed NY Yakitoriya, Torishin. By incorporating precise butchery and grilling techniques into his craft, he gained new appreciation for the art of minimalist cooking, using the best seasonal products combined with a nose-to-tail approach.

Rizwan Khan

General Manager

Riz is enthusiastic and passionate to deliver exceptional dining experience. He aspires to rise high standards in the industry to achieve high customer satisfaction.

Recently, he received an Annual Excellence of Awards Achiever 2022 from the Royal Academy of Culinary Art. He also received The Gold Service Scholarship Semi-Finalist (patron Her Majesty The Queen) in October 2021. His past experience includes, Cinnamon Club and Kanishka by Atul Kocchar.