Sydney’s newest Japanese restaurant Kid Kyoto opens
Located down a hidden alleyway at the back of Bridge Street in Sydney’s CBD, Kid Kyoto is now welcoming guests into the Japanese Izakaya-style restaurant and bar.
The a la carte menu features preserved lemon chicken tsukune with an onsen egg “birds nest’’ and chili rayu; pork yakiton with native quandong and karashi mustard; kingfish ceviche with pickled watermelon, lemon aspen and roast wakame kosho; and salmon sahimi with wasabi pea and nori broth.
Larger plates include wagyu sirloin with red hot chili pepper miso and tsukemono, and barramundi with smoked corn dashi, dill, snow pea and bamboo, while the dessert menu features Calpis granita served with strawberry sorbet, drunken honeydew and black sesame.
The team have worked closely with Archie Rose distillery to create a limited-edition Kid Kyoto Gin, with the signature cocktail the Kid Kyo-tini, made with Archie Rose KK blended gin, Noilly Prat, Junmai saké and homemade fennel and edamame shrub.