The miso barramundi changed what I thought fusion could be. Hiroshi honours both traditions and still ends up somewhere entirely his own.
Sarah Martinez
Google
Where Ocean Meets East
Australian coastal ingredients refined through Japanese mastery at Bondi Beach
Reserve Your Table
East Meets South
Pacific Zen was born from a journey between two shores. Our founder, Chef Hiroshi Tanaka, trained for fifteen years in Tokyo's finest kaiseki restaurants before falling in love with Australia's pristine coastline and extraordinary native ingredients.
"True fusion is not about mixing cuisines. It is about honouring both, and making something that belongs to neither.
Our Three Pillars
1
Sustainable Seafood
We partner with local Bondi fishermen and sustainable Australian aquaculture farms, ensuring every catch is traceable, ethical, and ocean-friendly.
2
Japanese Mastery
Traditional techniques passed down through generations meet modern innovation. Our chefs bring decades of Tokyo training to every knife cut, every temperature control, and every plating decision.
3
Native Flavors
Australian bush ingredients like finger lime, Davidson plum, and native pepperberry create unexpected umami depth. We source from indigenous growers and celebrate First Nations culinary wisdom.
Chef's Special
Miso-Glazed Barramundi with Finger Lime
Wild-caught Northern Australian barramundi, sake-miso glazed and broiled to caramelized perfection, served over ginger-scented jasmine rice with native finger lime pearls, charred broccolini, and umami-rich dashi reduction. A harmonious celebration of both coastlines.
$42
Our Menu
キングフィッシュの刺身とデビッドソンプラム
Kingfish Sashimi with Davidson Plum
$22Hiramasa kingfish, paper-thin slices, native Davidson plum ponzu, micro shiso, sesame oil
GFDF
天ぷらソフトシェルクラブ
Soft Shell Crab Tempura
$18Blue swimmer crab, light tempura batter, yuzu kosho aioli, pickled daikon
DF
マレー川の塩を使った枝豆
Murray River Salt Edamame
$12Steamed young soybeans, Australian pink salt, sesame seeds
VFGFDF
シドニーロックオイスター（6個）
Sydney Rock Oysters, Six Pieces
$28Freshly shucked, finger lime pearls, soy-mirin dressing, optional ponzu or natural
GFDF
ワトルシードクラストをまぶしたマグロのたたき
Wattleseed-Crusted Tuna Tataki
$24Seared Southern Bluefin tuna, roasted wattleseed, native pepperberry, ponzu jelly
GFDF
野菜餃子（5個）
Garden Vegetable Gyoza, Five Pieces
$14Handmade dumplings, shiitake mushroom, cabbage, ginger-soy dipping sauce
VFDF
味噌漬けバラマンディ
Miso-Glazed Barramundi
$42Wild barramundi, white miso glaze, finger lime, jasmine rice, charred broccolini
GFDF
和牛たたき
Australian Wagyu Tataki
$58Australian wagyu sirloin MB7+, lightly seared, truffle ponzu, native greens
GFDF
黒鱈の柚子胡椒添え
Black Cod with Yuzu Kosho
$48Tasmanian black cod, yuzu kosho butter, soba noodles, bok choy
DF
ラムカツ焼き鳥風
Lamb Katsu Yakitori
$46Australian lamb, yakitori glaze, mountain pepper, sweet potato puree, native greens
GFDF
椎茸とブッシュトマトのラーメン
Shiitake and Bush Tomato Ramen
$28Rich mushroom broth, handmade noodles, native bush tomato, enoki, soft egg, nori
VF
焼きタコの照り焼き
Grilled Octopus Teriyaki
$38Western Australian octopus, charcoal-grilled, teriyaki glaze, pickled ginger salad
GFDF
ダックブレストとデビッドソンプラム
Duck Breast with Davidson Plum
$44Maple Leaf Farms duck, seared, Davidson plum reduction, wasabi mashed potato
GFDF
オーシャントラウト丼
Ocean Trout Donburi
$32Torched ocean trout belly, ikura, avocado, sushi rice bowl, nori, sesame
GFDF
豆腐ステーキと茄子の味噌田楽
Tofu Steak with Miso Eggplant
$26Crispy-skin silken tofu, charred miso eggplant, shiitake dashi, pickled vegetables
VFGFDF
ちらし寿司
Chirashi Sushi Bowl
$36Chef's selection of fresh sashimi, seasoned rice, tamago, pickles, wasabi, soy
GFDF
抹茶のパンナコッタ ワトルシードクランブル
Matcha Panna Cotta with Wattleseed Crumble
$14Silky green tea panna cotta, roasted wattleseed praline, coconut tuile
GF
柚子チーズケーキ
Yuzu Cheesecake
$16Japanese citrus cheesecake, finger lime curd, meringue kisses, edible flowers
黒ごまアイスクリーム
Black Sesame Ice Cream
$12House-made black sesame gelato, honey tuile, toasted seeds
GF
餅三種盛り
Mochi Selection, Three Pieces
$14Handmade rice cakes: yuzu, black sesame, and native plum flavors
VFGFDF
洋梨の酒煮
Sake-Poached Pear
$15Williams pear, junmai sake syrup, vanilla bean mascarpone, pistachio crumb
GF
獺祭 純米大吟醸45
Dassai 45 Junmai Daiginjo
$18Premium sake from Yamaguchi, Japan - smooth, fruity, refined (180ml)
VFGFDF
ハンターバレー セミヨン
Hunter Valley Semillon
$16Tyrrell's Vat 1, crisp citrus, pairs beautifully with seafood (glass)
VFGFDF
柚子スプリッツ
Yuzu Spritz
$16House-made yuzu liqueur, prosecco, soda, native mint
GFDF
水出しほうじ茶
Cold Brew Hojicha
$8Roasted Japanese green tea, served over ice, subtly smoky and refreshing
VFGFDF
Limited Time
Spring Omakase Experience
Trust the chef with our exclusive 9-course tasting menu, featuring seasonal spring ingredients, rare Japanese fish, and premium Australian seafood. Each course paired with sake selected by our sommelier. Available Tuesday through Thursday evenings.
Available: September 1 - November 30, 2026
Book Your OmakaseA Glimpse Inside
Meet Our Team
Hiroshi Tanaka
Executive Chef and Co-Founder
Born in Tokyo, Hiroshi trained for fifteen years in Michelin-starred kaiseki kitchens before moving to Australia in 2010. He cooks by one rule: respect the ingredient, then get out of its way.
Emma Reeves
Sous Chef
A Sydney native with deep ties to Bondi fishermen, coastal farmers and indigenous growers. Emma runs our sourcing, and nothing reaches the pass unless she is satisfied with where it came from.
Liam Ashworth
Pastry Chef
Liam blends French technique with Japanese restraint. His matcha panna cotta with wattleseed crumble has been on the menu since opening night and is not going anywhere.
Aiko Watanabe
Head Sommelier
Aiko pairs Hunter Valley semillon and small-batch junmai daiginjo with equal confidence. She builds every omakase flight herself, course by course.
Marcus Bell
Restaurant Manager
Marcus has run Sydney dining rooms for twelve years. He remembers what you drank last time, and he will have the corner table ready if you ask for it.
Sophie Nguyen
Head of Private Events
Sophie plans every wedding dinner, product launch and long lunch in the private room, from the seating plan to the last pour of sake.
What Our Guests Say
We booked the omakase for our anniversary. Nine courses, ocean views, and a team that never once made us feel rushed.
James Kim
Yelp
I grew up in Osaka and I am hard to please. The knife work here is the real thing, and the native ingredients genuinely belong on the plate.
Yuki Nakamura
Google
Booked the private room for twenty colleagues. Sophie handled every detail and the kitchen sent out a menu built around our group.
Daniel OBrien
TripAdvisor
They took my dairy allergy seriously without turning dinner into a negotiation. Four courses, all safe, all excellent.
Priya Raman
Google
The kingfish sashimi with Davidson plum is worth the trip on its own. Bring a friend so you can order the whole starter list.
Tom Whitfield
Good Food
Aiko poured us a sake flight that made sense of the entire menu. Ask her for it and then get out of her way.
Mei Lin Chow
Yelp
Sunset table, black cod, and a room that actually lets you hear the person across from you. We have been back three times.
Andrew Doyle
TripAdvisor
As Featured In
Chef Tanaka has achieved what few fusion restaurants manage: absolute respect for both culinary traditions while creating something entirely original. Pacific Zen is essential dining.
Sydney Morning Herald - Good Food GuideThe most exciting new opening in Bondi. Native Australian ingredients have never been treated with such reverence and skill. A masterclass in modern fusion done right.
Gourmet TravellerThree Hats. Pacific Zen represents the future of Australian dining: globally informed, locally rooted, and technically impeccable.
The Age Good Food Guide 2024Forget everything you think you know about fusion cuisine. This is cooking with purpose, precision, and profound respect for ingredients from both shores of the Pacific.
Broadsheet SydneyOne of Sydney's most exciting culinary destinations. The wabi-sabi aesthetic perfectly complements food that celebrates imperfection and natural beauty.
Time Out SydneyPacific Zen proves that fusion, when executed with this level of skill and authenticity, can transcend trends and create genuinely important cuisine.
Delicious MagazinePrivate Dining & Events
1 / 8
Our intimate private dining room seats up to 40 guests with panoramic ocean views. Perfect for corporate dinners, celebrations, and special occasions. Chef Hiroshi will work with you to create a customized tasting menu tailored to your group's preferences and dietary needs. Full audio-visual capabilities available for presentations.
Capacity
Up to 40 guests
- Seated dining
- 40 guests
- Standing reception
- 60 guests
- Minimum spend
- From $2,500
- Available
- Sun to Thu
Amenities
- Private entrance and dedicated staff
- Customizable multi-course tasting menus
- Wine and sake pairing options
- AV equipment for presentations
- Panoramic Bondi Beach ocean views
- Flexible room configuration
How it works
- Send an enquiryTell us the date, the headcount and what you are marking.
- Shape the menuOur head chef builds a tasting menu around the season and your table.
- Hold the roomA 30 percent deposit confirms it. Final numbers 72 hours before.
Inquire About EventsWe hosted our wedding rehearsal dinner here and it exceeded every expectation. Chef Hiroshi created a menu that told our story - my husband's Japanese heritage and my Australian roots. Flawless execution, stunning setting, unforgettable night.
Jennifer & Kenji Matsumoto
Follow Our Journey
@pacificzen_bondi
Join Our Table
Be the first to hear about new seasonal menus, exclusive events, and special tasting experiences. Plus, receive a complimentary appetizer on your next visit.