Sydney's Raw Bar celebrates 20 year milestone

Having opened in 1997, North Bondi establishment, Raw Bar, is celebrating its twentieth anniversary this year.

A pioneer of fresh, sustainable, Japanese fare in Sydney, the team is thrilled to have survived Sydney's competitive hospitality scene and to have such a loyal customer base.

General manager Karl Misch says, "This type of loyalty is hard to come by in Sydney.

"Raw Bar’s success lies in its commitment to serving the finest fresh seafood, matched with a great selection of interesting sake and of course, a cracking wine list."

Since opening in 1997, Raw Bar has met many milestones. They include serving over 1 million customers, selling over 16,000 bottles of saké, and rolling and serving over 950,000 rolls.

The likes of Hugh Jackman, Russel Crowe, George Miller, Tony Hawk, Sacha Baron Cohen, Adam Goodes and Leonardo DiCaprio have also walked through their doors.

Head chef Choong Hean Cheah and sous chef Chika Saruwatari head the kitchen. Together they've helped craft Raw Bar's signature dishes, which include nasu no dengaku - baked, double cooked and lightly fried eggplant with a sweet miso dressing; tuna tataki – lightly seared sashimi-grade tuna with a signature seven spice mix and wasabi mayonnaise; and the Raw Bar salad – crisp, rainbow-coloured produce tossed in a ginger, carrot and miso dressing.

For further information, please visit