Our Story

Fifteen years in Tokyo. A lifetime love of the Australian coast.

The Pacific Zen dining room, timber and stone, looking towards the ocean

From Tokyo to Bondi

Pacific Zen opened its doors on Bondi's Campbell Parade in 2019, born from a promise Chef Hiroshi Tanaka made to himself after fifteen years in Tokyo's most exacting kaiseki kitchens: to build a restaurant that never compromises on precision, yet never turns its back on the coastline that gave him a second home. Every dish begins with a conversation between two shores - the reverence of Japanese technique and the wild abundance of Australian waters and native bushland. Our chefs work daily with Bondi fishermen, sustainable aquaculture farms, and indigenous growers to source ingredients most fusion restaurants never touch: finger lime, Davidson plum, wattleseed, and native pepperberry sit alongside yuzu, miso, and dashi on every plate. What began as one chef's vision has grown into a small, tight-knit team who share his obsession with detail, and a dining room that has become one of Bondi's most-loved tables.

"
We are not translating Japanese food into Australian, or Australian food into Japanese. We are cooking the place where both belong.

Chef Hiroshi Tanaka working in the Pacific Zen kitchen

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.

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.

Inside Pacific Zen

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