Where Ocean Meets East
Australian coastal ingredients refined through Japanese mastery at Bondi Beach
Reserve Your Table
East Meets South
"True fusion isn't about mixing cuisines—it's about honoring both while creating something entirely new.
Our Three Pillars
Sustainable Seafood
We partner with local Bondi fishermen and sustainable Australian aquaculture farms, ensuring every catch is traceable, ethical, and ocean-friendly.
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.
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.
味噌漬けバラマンディとフィンガーライム
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.
Our Menu
キングフィッシュの刺身とデビッドソンプラム
$22Hiramasa kingfish, paper-thin slices, native Davidson plum ponzu, micro shiso, sesame oil
天ぷらソフトシェルクラブ
$18Blue swimmer crab, light tempura batter, yuzu kosho aioli, pickled daikon
マレー川の塩を使った枝豆
$12Steamed young soybeans, Australian pink salt, sesame seeds
シドニーロックオイスター（6個）
$28Freshly shucked, finger lime pearls, soy-mirin dressing, optional ponzu or natural
ワトルシードクラストをまぶしたマグロのたたき
$24Seared Southern Bluefin tuna, roasted wattleseed, native pepperberry, ponzu jelly
野菜餃子（5個）
$14Handmade dumplings, shiitake mushroom, cabbage, ginger-soy dipping sauce
味噌漬けバラマンディ
$42Wild barramundi, white miso glaze, finger lime, jasmine rice, charred broccolini
和牛たたき
$58Australian wagyu sirloin MB7+, lightly seared, truffle ponzu, native greens
黒鱈の柚子胡椒添え
$48Tasmanian black cod, yuzu kosho butter, soba noodles, bok choy
ラムカツ焼き鳥風
$46Australian lamb, yakitori glaze, mountain pepper, sweet potato puree, native greens
椎茸とブッシュトマトのラーメン
$28Rich mushroom broth, handmade noodles, native bush tomato, enoki, soft egg, nori
焼きタコの照り焼き
$38Western Australian octopus, charcoal-grilled, teriyaki glaze, pickled ginger salad
ダックブレストとデビッドソンプラム
$44Maple Leaf Farms duck, seared, Davidson plum reduction, wasabi mashed potato
Ocean Trout Donburi
$32Torched ocean trout belly, ikura, avocado, sushi rice bowl, nori, sesame
Tofu Steak with Miso Eggplant
$26Crispy-skin silken tofu, charred miso eggplant, shiitake dashi, pickled vegetables
Chirashi Sushi Bowl
$36Chef's selection of fresh sashimi, seasoned rice, tamago, pickles, wasabi, soy
Matcha Panna Cotta with Wattleseed Crumble
$14Silky green tea panna cotta, roasted wattleseed praline, coconut tuile
Yuzu Cheesecake
$16Japanese citrus cheesecake, finger lime curd, meringue kisses, edible flowers
Black Sesame Ice Cream
$12House-made black sesame gelato, honey tuile, toasted seeds
Mochi Selection (3pc)
$14Handmade rice cakes: yuzu, black sesame, and native plum flavors
Sake-Poached Pear
$15Williams pear, junmai sake syrup, vanilla bean mascarpone, pistachio crumb
Dassai 45 Junmai Daiginjo
$18Premium sake from Yamaguchi, Japan - smooth, fruity, refined (180ml)
Hunter Valley Semillon
$16Tyrrell's Vat 1, crisp citrus, pairs beautifully with seafood (glass)
Yuzu Spritz
$16House-made yuzu liqueur, prosecco, soda, native mint
Cold Brew Hojicha
$8Roasted Japanese green tea, served over ice, subtly smoky and refreshing
Winter Omakase Experience
Trust the chef with our exclusive 9-course tasting menu, featuring seasonal winter ingredients, rare Japanese fish, and premium Australian seafood. Each course paired with sake selected by our sommelier. Available Tuesday through Thursday evenings.
A Glimpse Inside
Miso-Glazed Barramundi with Finger Lime
Fresh Daily Preparation
Ocean Views from Every Table
Wild-Caught Kingfish Sashimi
Premium Sake Selection
House-Made Mochi
Zen-Inspired Interior
Omakase Experience
Meet Our Team
Chef Hiroshi Tanaka
Born in Tokyo, Chef Hiroshi trained for 15 years at Michelin-starred kaiseki restaurants before relocating to Australia in 2010. His philosophy centers on respecting ingredients and allowing their natural flavors to shine. At Pacific Zen.
Emma Reeves
A Sydney native, Emma brings deep connections to local fishermen, farmers, and indigenous food suppliers. Her expertise in sustainable sourcing ensures every ingredient meets our exacting standards. Trained at Sydney's finest seafood restaurants, she understands Australian coastal cuisine.
Liam Chen
Liam's innovative desserts blend French technique, Japanese precision, and Australian native ingredients. After training in Paris and Tokyo, he joined Pacific Zen to explore the boundaries of fusion pastry. His signature matcha panna cotta with wattleseed crumble exemplifies his creative approach.
What Our Guests Say
The miso barramundi changed everything I thought I knew about fusion cuisine. Chef Hiroshi has mastered the impossible—honoring both Japanese and Australian traditions while creating something completely his own.
Perfect for our anniversary dinner. The ocean views, the impeccable service, and food that transcends categories. We did the omakase experience and every course told a story.
As someone who grew up in Osaka, I was skeptical about "fusion" Japanese food. Pacific Zen proved me completely wrong. The technique is flawless—knife work, temperature control, plating. They're not mixing cuisines randomly;
The interior alone is worth the visit—that wabi-sabi aesthetic with natural wood and subtle lighting creates such a calm, elegant atmosphere. But the food? Next level. The tempura soft shell crab was the lightest, crispiest tempura I've had outside of Japan.
Vegetarian options that don't feel like an afterthought! The shiitake and bush tomato ramen is one of the best dishes I've had all year—vegan or otherwise. Rich, complex broth, perfectly cooked noodles, and those native bush tomatoes add this incredible umami depth.
The place is incredibly clean (including toilet). The dishes are very well presented, and everything is nameless freshness, and excellent.
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 Guide"The 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 Traveller"★★★ Three Hats - Pacific Zen represents the future of Australian dining: globally informed, locally rooted, and technically impeccable."
— The Age Good Food Guide 2024"Forget 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 Sydney"One of Sydney's most exciting culinary destinations. The wabi-sabi aesthetic perfectly complements food that celebrates imperfection and natural beauty."
— Time Out Sydney"Pacific Zen proves that fusion, when executed with this level of skill and authenticity, can transcend trends and create genuinely important cuisine."
— Delicious Magazine"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 Guide"The 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 Traveller"★★★ Three Hats - Pacific Zen represents the future of Australian dining: globally informed, locally rooted, and technically impeccable."
— The Age Good Food Guide 2024"Forget 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 Sydney"One of Sydney's most exciting culinary destinations. The wabi-sabi aesthetic perfectly complements food that celebrates imperfection and natural beauty."
— Time Out Sydney"Pacific 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
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
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
"We 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
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