Meet Kid Kyoto, Sydney's Rebellious Japanese Izakaya. Experience modern dining with a killer beverage selection, hidden in plain sight on Bridge Lane, Sydney CBD As we reopen after a difficult few months, we must advise our guests that in the short term, we are only able offer our set menus rather than the full a la carte menu. Please bear with us while our team and suppliers get back to normal. We promise to be back fighting fit as soon as possible so you can once again enjoy the full Kid Kyoto experience.

About Us

Meet Kid Kyoto, Sydney's rebellious Japanese izakaya. Experience modern dining with a killer beverage selection, hidden in plain sight on Bridge Lane, Sydney CBD.

But don't expect the traditional! Rhys Watson-Lamb puts his own twist on Japanese food using some incredible Australian native ingredients, great local produce and pairing them with Japanese flavours. He is inspired by the small laneway bars of Tokyo and the incredible Kaiseki restaurants of Kyoto, bringing the best to the Sydney dining scene.

Restaurant Manager, Jamie Heather, and his team have also selected some killer Japanese whiskeys and sake to enjoy alongside the menu. They've also brought together ingredients like yuzu, sake and natural local botanicals to create an incredibly unique signature cocktail list.

Step inside Kid Kyoto and let the team change the way you think about Japanese dining...

Order Meal Boxes online

From our table to yours…support your locals….

Mejico, INDU and Kid Kyoto have created almost-ready to eat meal boxes so you can enjoy your favourite restaurant meals at home. Choose one or more boxes and why not add on some ready made margaritas, some extra tacos or even your favourite wine or Young Henry’s beer to enjoy with it. Available for collection from the restaurant in the CBD. 

Click here to order meal boxes

Boxes serve 2 people comfortably (3 courses) and are delivered ready to simply heat and serve. Some very limited cooking may be required but full instructions are provided. Our meals are designed to be consumed within 48 hours of collection to ensure freshness. Whilst every effort has been made to avoid the allergens not listed in the ingredients, they are present in our kitchens and therefore may be present in the order. Please bear this is mind when making your order. We aim to be able to cater for most food intolerances, so please let us know when you order.

Events

Bottomless Spritz Saturdays

Every Saturday - returns 16th October

Kid Kyoto is now open every Saturday lunch ! Bring your friends for a 2 hour feast of some of our favourite dishes including ocean trout sashimi and and pork hock with teriyaki.

 $75 gets you lunch and bottomless chu-hai’s (sake based lemony spritz deliciousness).

Seating times are available anytime between 12pm-4pm. However bookings are strongly recommended as we do fill up quickly.   

Book now

Sake Masterclasses

Sake masterclasses are available with our resident Sake experts - book one for your next company team building session or to impress your next date night. Just $55 per person. Become an expert in all things sake as we take you through a special masterclass with our experts. Izakaya bar snacks included. Limited spaces available.

Book now

Taco-Yaki returns - new date !

Back for round 3 on 4th November

Due to popular demand, our Taco-Yaki event is making a comeback. Join us for a special collaboration between two incredible chefs, Head Chef Rhys Watson-Lamb (ex-Bentley, Mr Wong) from Kid Kyoto and Group Executive Chef Amanda Fuller representing Mejico.
 
We are combining two incredible cuisines and exploring the popular global food trend of Nikkei fusion, the best of Japanese cuisine combined with ingredients and flavours of South America.

Challenge your tastebuds over a 6-course feast to remember.

$75pp includes set menu
$120pp includes set menu + beverages

Tickets are already selling fast for this popular event, so secure your space today by clicking the link below.

Book now

Meet our team

Dr Sam Prince

Founder

Dr Sam Prince is an award winning humanitarian, philanthropist, entrepreneur and doctor. With a passion for Mexican cuisine, Sam founded Mejico in 2013, and promised to deliver innovative and modern Mexican fare in Australia.

Learn more about Sam >

Ian Hicks

Director

Ian has been involved as a Director with the group since Mejico opened in Sydney in 2013, providing guidance and advice, in particular with the group’s expansion into his home town of Melbourne in 2020

Karen Westfield

Chief Operations Officer

A hospo-veteran, Karen moved from London 17 years ago. With a career working for Antonio Carluccio and Jamie Oliver, among others, she’s been with the group 5 years.  She is now firmly settled in Australia, with no intention of returning to the UK and her two loves of food and live music, are easily satisfied across Melbourne and Sydney.

Amanda Fuller

Group Executive Chef

Always inspired by travel, Amanda has worked in kitchens in Uluru and Tasmania before heading abroad to London for 10 years. Working alongside the Great British Menu judge Oliver Peyton, Amanda brings unique experience to the SPHG team. 

Jamie Heather

Group General Manager

Jamie moved to Australia over 5 years ago, and has been in the company for over 4 years. He started out as a waiter and has worked in every venue.  Jamie is now our Group General Manager spanning Melbourne and Sydney.

Max Dennis

Beverage Operations Manager

Our resident expert on all things beverage - whether it’s gin, tequila or sake, Max has the answer.  Having moved to Australia 7 years ago, Max has now settled in Bondi with his family.  He’s a massive fan of Disco drinks but finds it hard to look past a well made classic marg. 

Tom Sinclair

Restaurant Manager

Tom came to Australia in 2016 and started at Mejico as a waiter the day he landed. He has worked his way around all our venues in different roles before recently moving to Melbourne to join the venue team there. He loves being able to give every guest the best experience possible and helping them celebrate their special occasions - favourite dish is our take on the traditional egg hopper!

Rhys Watson-Lamb

Head Chef

The boy from Coffs moved to Sydney at the age of 20, hungry to experience life.  He’s worked in some of Sydney’s best restaurants; Mr Wong, China Lane, Lumi and Bentley, before moving to Kid Kyoto when we opened in late 2017.  Rhys brings his daring and creative food style to the financial heart of the city and when he is not perfecting the best gyozas, he loves drinking Pina Coladas

Book now

Group bookings

Gift Vouchers

Perfect for Christmas, birthdays, farewells or to say thank you.

Gift vouchers can be redeemed at any Sam Prince Hospitality Group venue including:

Tell us when your birthday is

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