About

Tucked away in the heart of Sydney’s CBD, Kid Kyoto is a rebellious take on the traditional Japanese izakaya. With bold flavours, alternative energy, and a modern edge, we serve up inventive Japanese dishes crafted with the best of Australian produce.

Expect unexpected twists, sleek vibes, and a soundtrack that turns every visit into a full-sensory experience.

Sam Prince Hospitality

As part of the Sam Prince Hospitality Group (SPHG) we're dedicated to pushing the boundaries of hospitality.

Our founder, Sam Prince, a philanthropic entrepreneur and medical doctor of Sri Lankan heritage, partnered with Ian Hicks, a successful Melbourne-based businessman and philanthropist, to create SPHG in 2013.

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Meet our team

CALLUM MAHER

RESTAURANT MANAGER
Callum has over a decade of experience in hospitality, transitioning to management in London and relocating to Sydney in 2019.
After travelling Australia, he began at INDU and Mejico, progressing from section waiter to Assistant Manager at INDU.
He later joined the Bentley group, gaining valuable insights from their 5 influential venues. Now, as the leader of Kid Kyoto, he aims to apply his extensive hospitality knowledge to create memorable dining experiences and inspire his team who shares this vision. Callum's favourite drink is the “Pandan Punch”, Kid Kyoto's take on a milk punch, a technique used to clarify cocktails for over 330 years!
SEAN YOON

HEAD CHEF
Inspired by his Korean upbringing and a mum who knew her way around the kitchen, Sean ditched the office life for the kitchen, graduating from Le Cordon Bleu in 2007.
Honing his skills at Quay with an apprenticeship under Chef Peter Gilmore, before making the move to London, where he joined Dinner by Heston as they earned their first & second Michelin stars.
Always passionate about Japanese ingredients to create simple, seasonal dishes, Chef Sean is dedicated to making Kid Kyoto the go-to modern Australian izakaya in Sydney. When not in the kitchen, you’ll find him enjoying single malt whiskies.
TOM SINCLAIR

GROUP OPERATIONS MANAGER
Tom reached our shores in early 2016, hailing from England and promptly started as a waiter at Mejico Sydney. Since finding his love for Sydney & hospitality, he has become a valued member of the SPHG family, working in most roles & in every venue!
Tom left us briefly to work with Campari, where he became an expert in all things beverages! Joining us again in 2024 as our Group Operations Manager, we are glad to have him back. If he’s not enjoying a Guiness at his local, you’ll find him knocking back a Newtowner at Kid Kyoto.
KIM BEDECARATS

GROUP GENERAL MANAGER
Kim started her hospitality journey at 16 in a small café in Italy, and worked her way up through London, Antigua, and Sydney, embracing the industry’s fast pace and vibrant energy. She joined the company in the midst of the 2020 pandemic as Assistant Restaurant Manager at Kid Kyoto and have since expanded her role across all three venues. Whether it’s ciao, hello, hola, or bonjour, you’ll find her floating between them all, ensuring every guest experience is as warm and welcoming as the first greeting.