After only seven months in Bondi, Nathan Dalah and Nic Pesto, the co-owners of Fishbowl Sashimi Bar, opened their second shop on Crown Street in Darlinghurst.

The fare is a cross between Hawaiian poke (a century-old fisherman’s lunch of raw fish off-cuts) and a Japanese sashimi salad, offering the happy result of freshly diced, raw-sashimi salads.

The build-your-own-bowl makes ordering simple. Pick a base, may it be brown or white rice, vermicelli or something leafy. Add a protein (tuna, salmon, kingfish or tofu), some Japanese-style vegetables such as radish, edamame, shallots, ginger or red onion, toss in a dressing, and then top it off with something crunchy (fish roe or edamame dust).

There are also five house favourites on offer, you just need to pick your base. The OG – a salad of salmon, sweet red onion, shallots, beetroot, sesame, wakame (seaweed salad), tobiko (flying fish roe) and roasted-sesame dressing – is a good option.

The interior by Telegraph Road mimics LA’s beach vibe. While the Bondi store emulates an empty swimming pool, with a tiled roof and concrete-clad walls, the Surry Hills venue is slightly softer. Tasmanian hardwood was used to create the wave roof, tables and stools. Miami-pink tiles act as the bar’s façade, while a pink neon-sign, spelling “sashimi”, decorates an exposed-brick wall.

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Updated: June 16th, 2020

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