Bronte has welcomed an exciting new addition to its growing dining scene with the arrival of Fishnets, a sophisticated yet approachable restaurant that combines Japanese craftsmanship with Australian produce and European influences. Created by restaurateur Alex Cameron, the venue introduces a more intimate evening destination to the beachside suburb, led by former Sokyo head sushi chef Sanghyeop Kim. The result is a restaurant where exceptional technique meets relaxed hospitality, proving that world class sushi no longer belongs exclusively to Sydney’s CBD.

A New Chapter for Bronte Dining

Following the success of nearby Table Manners, Alex Cameron has expanded his Bronte footprint with a restaurant that explores a completely different culinary direction.

While Table Manners embraces European flavours, Fishnets turns its attention towards Japan, delivering a menu built around precision, premium seafood and dishes designed to be shared. Rather than recreating the formality of a traditional omakase restaurant, Fishnets occupies a unique space between fine dining and neighbourhood favourite.

It is a concept that reflects the changing face of Bronte itself. Long celebrated for its relaxed coastal lifestyle, the suburb is steadily emerging as one of Sydney’s most compelling dining destinations, attracting talented chefs who are choosing atmosphere and community over city addresses.

A Star Sushi Chef Finds a New Home

One of the restaurant’s biggest drawcards is head chef Sanghyeop Kim, whose reputation was established during his years leading the sushi program at Sokyo.

After years working inside one of Sydney’s best known Japanese restaurants, Kim was searching for something different. He wanted the opportunity to focus on craftsmanship in a more intimate setting where guests could enjoy exceptional food without the formality often associated with high end Japanese dining.

Fishnets offered exactly that. Working alongside Group Executive Chef Luke Churchill, Kim has created a menu that showcases traditional Japanese technique while embracing local ingredients and a more relaxed style of service.

The philosophy is simple. Every dish should demonstrate technical excellence while remaining approachable enough for regular neighbourhood dining.

The Art of Exceptional Sushi

At first glance, sushi appears deceptively simple. For Kim, however, perfection lies in the smallest details, particularly the elements many diners rarely notice.

Rather than relying on a single variety of rice, he blends premium short grain rice sourced from both Niigata and Aomori in Japan. The firmer texture of Niigata rice balances the softer, sweeter characteristics of Aomori, producing a consistency that supports each piece of nigiri with remarkable precision.

The vinegar receives equal attention. Kim uses a premium red vinegar made from sake lees, an ingredient that delivers greater depth and complexity than conventional sushi vinegar. The subtle acidity enhances rather than overpowers the seafood, creating a balanced flavour profile that reflects the standards of traditional omakase.

It is this meticulous attention to detail that elevates Fishnets’ sushi beyond the expectations of a casual restaurant.

The nigiri selection celebrates exceptional seafood including akami, otoro, cuttlefish, mackerel, bonito and paradise prawn, each prepared with restraint and respect for the ingredient itself.

Beyond Traditional Japanese

Although sushi forms the heart of the menu, Fishnets is far from a conventional Japanese restaurant.

Instead, the kitchen blends Australian produce with Japanese technique and subtle European influences, resulting in dishes that feel both familiar and inventive.

A standout starter transforms ripe tomatoes through a bright yuzu pickle before pairing them with an unexpectedly creamy blend of tofu, mascarpone and crème fraîche. Beneath the silky mixture sits crisp sushi rice, introducing contrasting texture while maintaining the restaurant’s Japanese foundations.

Elsewhere, local pippies are served in an elegant beurre blanc infused with yuzu kosho and Japanese chilli paste, combining French technique with distinctly Japanese flavours.

The larger plates continue that philosophy. A generously sized 500 gram yellowfin tuna katsu is designed for sharing, arriving sliced alongside tartare sauce, glossy Japanese demi glace and finely shredded cabbage dressed with sesame oil and kombu. Delicately steamed coral trout showcases the kitchen’s lighter touch, while Australian and Japanese Wagyu feature prominently for diners seeking something richer.

The menu reflects restraint rather than excess, allowing premium ingredients to remain the focus.

Cocktails and Sake With Character

The drinks programme follows the same thoughtful approach as the kitchen. A carefully selected sake list sits alongside local and international wines, while Japanese whisky features prominently for those looking to continue the restaurant’s eastern influence.

Signature cocktails bring a playful edge without sacrificing sophistication.

The Kitanai Martini combines Four Pillars Yuzu Gin with dry sake and pickled ginger brine, offering a savoury interpretation of the classic cocktail. Meanwhile, the Shiro Negroni layers Japanese citrus gin with bitter gentian, rosa vermouth and mandarin to produce a lighter, aromatic variation on the Italian favourite. The concise list avoids overwhelming diners while offering enough diversity to complement the menu.

A Space Designed for Evening Gatherings

Fishnets also marks a visual departure from its sibling venue. Designed by Blainey North, the interiors embrace a moodier, more intimate atmosphere than the bright coastal aesthetic often associated with beachside restaurants.

Curved architectural forms soften the space, while warm ambient lighting encourages lingering dinners that stretch late into the evening.

A striking mural inspired by Japanese folklore, created by artist Nix Francia, wraps around the dining room, adding colour and storytelling without distracting from the understated elegance of the design.

With just 50 seats, the restaurant maintains an exclusive yet welcoming atmosphere where attentive service and conversation remain central to the experience.

A New Destination Worth Discovering

Sydney’s Japanese dining scene is fiercely competitive, with many of its most celebrated restaurants concentrated in the CBD or across the harbour.

Fishnets offers something refreshingly different. By bringing omakase level precision into a relaxed coastal neighbourhood, Sanghyeop Kim and Alex Cameron have created a restaurant that feels both ambitious and accessible. The food demonstrates the discipline of fine dining while embracing the warmth and familiarity of a local favourite.

For Bronte, it signals another step in the suburb’s emergence as one of Sydney’s most exciting culinary destinations. For diners, it presents an opportunity to experience exceptional Japanese craftsmanship in a setting where beachside ease and refined hospitality exist in perfect balance.

Fishnets proves that great sushi is not defined by formality or postcode. It is defined by craftsmanship, respect for ingredients and the quiet confidence to let exceptional cooking speak for itself.

Witten By: Lydia Kelly

Published: 1st July 2026