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L'avis de Gault&Millau
Head Chef Justin Lee brings his skills to the kitchen at Kid Kyoto, creating a menu that delivers crossover izakaya-style dishes to match with drinks.
Inside, there’s a club-like atmosphere, with a bar and open kitchen and ‘90s alternative music – all contributing to the izakaya-style mood. The open kitchen has counter seats where guests can eat and drink while watching the chefs in action.
The modern fusion-style izakaya bar menu offers carefully designed dishes. The Japanese technique and flavour of the dishes makes them an excellent match with sake, as well as other drinks. Togarashi fried Clarence River school prawns with citrus and wasabi mayo delivers juicy, deep-fried prawns sprinkled with togarashi (Japanese seven spices), served simply with lemon. Or try the wagyu beef tartare – this comes with nashi pear and mini rice croutons, with a perilla leaf to wrap up the teriyaki-flavoured meat and accompaniments. For a lunchtime option, the bento box is a popular choice with diners.
PSST! Kid Kyoto faces onto Bridge Street, but the entrance is in the shabby alleyway of Bridge Lane, which is a unique approach for a metropolitan izakaya.
Reviewed for the 2019 Guide
17–19 Bridge Street, entry via Bridge Lane, Sydney