WIN: This Hidden Gem Down Bridge Lane Is Giving Away A Deluxe Izakaya Experience For Two

Eat, Restaurants, Sydney / 25 March 2022

Tell us your ideal dinner companion and be amongst the first to try Head Chef Rhys Watson Lamb’s fresh autumn menu at Kid Kyoto.

If you’re someone who appreciates the unexpected when dining, Kid Kyoto should already be on your hit list. If the name doesn’t ring a bell, we’ll forgive you since the restaurant is hidden down the cobblestone alleyway on Bridge Lane, Sydney CBD. Spot the neon blue sign and step into the dapper space which strikes the balance between grungy street vibes and a more refined setting. The staff bop along to 80s tunes (think Duran Duran, The Police & Talking Heads) and there are plenty of seating options from cosy booths, banquet-style tables and two spacious bars.

The open-style kitchen allows you to watch the chefs at work and believe us, you’re going to want to witness Executive Chef Rhys Watson-Lamb in his element. Formerly at China Lane, Tomislav, Mr Wong & Bentley, Rhys brings with him a wealth of culinary skills as he puts a unique spin on Izakaya food. His style of cooking will take your taste buds to Japan, eating your weight in yakitori in the Golden Gai region of Tokyo or perhaps savouring freshly cut sashimi over a Kaiseki experience in Kyoto. Although the menu has a strong Japanese influence, it’s diverse often bringing in Korean and Peruvian flavours. Rhys is constantly cooking with lesser-known ingredients to keep you intrigued with every seasonal menu.

To whet your appetite, we recommend ordering Kid Kyoto’s signature Yama Yama cocktail, best describe as a Japanese-inspired margarita with sake, cucumber, yuzu, grapefruit and charcoal salt rim. There’s also a stellar lineup of sake if you’d like to get cultured with the bartender’s aid. Put Rhys in the driver’s seat by ordering one of the ‘Trust Us’ menus from $70pp. You won’t be leaving hungry as he prepares a parade of dishes from the current menu.

The Watermelon Sashimi with tamari dressing, pickled ginger and wakame poses as tuna on the plate. It’s served in delicate slices, as sashimi would be with the same meaty texture on your tongue. “Our Watermelon Sashimi is a good representation of the style of food we do, playing with textures and flavours familiar to traditional Japanese cuisine but presented in a way that you would not expect”, says Rhys.

Izakaya-style dishes include Pork Belly Yakitori with wasabi caper tare, Chicken Tsukune with birds net and marinated egg yolk and Smoked Cheese Kransky Corn Dog with karashi mustard and kewpie mayo. More refined dishes include Kingfish Sashimi with aji Amarillo, yuzu, black rice furikake and avocado, and Steamed Barramundi with koji, brown butter and wakame. The famous Pork Hock with green apple and teriyaki is worth noting as it’s a menu staple alongside Chauhan Fried Rice with fish floss and furikake.

You’ll be greeted by unexpected flavour combinations on the dessert menu. Highlights including Liquorice Mousse with coconut sorbet, mochi and sake, and Burnt Butter Ice Cream with yoghurt, black sesame and miso crumb.

Kid Kyoto is owned by Sam Prince Hospitality Group, the powerhouses behind Sydney institutions Mejico & INDU. The team are always hosting exciting events at the venues and the insider scoop is that more Japanese whisky dinners and a PS40 collaboration are in the works.

Kid Kyoto is open Tuesday – Saturday from 12pm until late. Book your table here.

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