The Waratah team to open izakaya-inspired bar Sakura House

Cynthia Litster and Evan Stroeve – the duo behind The Waratah – are preparing to open their second venue, Sakura House, later this year. Bringing a late-night focus to Sydney’s hospitality scene, the basement bar is built around the energy and intimacy of Japanese izakayas.

Influenced by the raw edge of 1980s Japanese counterculture, Sakura House bridges intimacy and chaos, tradition and rebellion, in the heart of the CBD, celebrating the convivial chaos of izakaya culture while catering to demands for all-hours hospitality options.

Cynthia says: “Sakura House is a space for loud conversations, long nights and a little chaos – exactly what a good izakaya should be. Think of the best hidden backstreet izakayas in Japan – bustling, fun and full of character. Sydney nightlife has been calling for spaces that keep the lights on past midnight, Sakura House is our contribution to that revival.”

A full 4am licence underpins Cynthia and Evan’s late-night ambitions, supported by a dedicated music program and an extensive drinks offering, which puts a local lens on Japanese drinking traditions.

Sakura House will spotlight Japan’s classic after-work drink, the Lemon Sour, in four variations. Its core is the tapped Sakura Sour, made with Haku Vodka, yuzu, fresh lemon and sparkling water, complemented by three seasonal rotations.

The venue will also feature a rotating selection of Whisky Highballs, another iconic Japanese serve. While the drink is known to be simple, the team has spent months refining it, including using formulated water to match the mineral profile of Yamazaki’s famed spring. One standout variation is the Nikka Highball, which layers blended whiskies with soda and subtle notes of hinoki and sugi woods, golden raisins, nutmeg, cacao and coffee.

Sakura House’s seasonal cocktails draw on small-batch Japanese ingredients – highlights include the Dirty Margini (Haku Vodka, Nikka Coffey Gin, sake-based vermouth, Sakura blossom and white plum vinegar) and The Fizz (Amaretto, mango mochi ice cream, lemon and roasted chestnut). Meanwhile, the Takumi (meaning “artisan”) section showcases two signature cocktails honouring an individual Japanese craftsperson, and Japanese tea finds its place in the Chawari selection. Guests will also find a focused, 50-strong wine list and a seasonal sake selection, both curated by Harriot Berry.

“The drinks program at Sakura House is deliberately ambitious,” Evan explains.

“Every section is designed not only to present without pretension, but also to tell a story of place, of producer, of process. From seasonal citrus sours to spirits where botanicals are grown, distilled, bottled and labelled made by hand, the offering captures both the playfulness and precision that define Japanese drinking culture. The result is a 4am izakaya where devotion and play, artisanship and fun, tradition and late-night energy all collide,” he continues.

In the kitchen, Nick Sherman (ex-Cho Cho San) will lead a menu of small plates tailored to pair with cocktails. The menu draws on izakaya-style dining with a Sydney-style approach, featuring vibrant, seasonal dishes crafted for sharing and available late into the evening.

Nick says: “The idea behind Sakura House really comes from my own experiences eating street food across different parts of Japan. I’ve always loved how those small, often humble dishes could capture such a strong sense of place – and more importantly, how they brought people together. That’s the energy I wanted to bring to this space.

“For me, an izakaya is more than just a place to eat – it’s an escape. It’s a chance to step away from the hustle and noise of everyday life and just be present. The menu at Sakura House is all about shareable, approachable food that encourages connection. Some dishes are meant to be eaten in one bite, others passed around the table – but everything is designed to create moments. It’s food that doesn’t take itself too seriously, but still lets the quality of the ingredients shine.”