About

Where alternative rock meets unexpected Japanese dining, discover Kid Kyoto, a rebellious Japanese Izakaya in the heart of Sydney CBD.

Turning up the heat on contemporary Japanese cuisine, our menu is inspired by the sounds of grunge, with our team championing Izakaya-style cooking using the freshest Australian produce.

Come as you are and experience how the music wrote the menu at one of the most vibrant Japanese restaurants in Sydney

Sam Prince Hospitality

As part of the Sam Prince Hospitality Group (SPHG), which includes Hicks Hospitality, 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. Born to Sri Lankan parents, INDU draws on his heritage and especially his mother’s cooking.

Meet the team

  • KIM BEDECARATS

    GENERAL MANAGER

    Kim, captivated by Sydney's vibrant culinary landscape since her arrival in 2016, working in a variety of venues and roles, prior to joining our team in 2020.
    She is now General Manager for Mejico and Kid Kyoto. Her presence adds a dynamic touch to our venues, where she enjoys indulging in our vast vegetarian offering. If you see her at the bar with a Tommy's Margarita, come say hi (in 4 different languages!)

  • CALLUM MAHER

    RESTAURANT MANAGER

    Callum has 8 years 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 Kid Kyoto's take on an old fashioned.

  • 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 Japanese/Australian flavour combinations, he’s drinking a traditional Negroni!

JOIN OUR TEAM

We are always on the lookout for superstar staff to be a part of our growing team.

FRONT OF HOUSE

We are currently looking for bartenders, floor wizards and awesome hospitality all-rounders.

RESTAURANT MANAGERS

We are currently looking for the leaders of the pack! Wanting to lead a team of managers & chefs to ensure your whole team lives and breathes our vision? We want you!