Don’t expect the usual when it comes to head chef Rhys Watson-Lamb's approach to vegan cuisine!

 Rhys puts his own twist on Japanese food using some incredible Australian native ingredients, and pairing it with iconic traditional flavours. He is inspired by the small laneway bars of Tokyo and the incredible Kaiseki restaurants of Kyoto, bringing the best to the Sydney dining scene.

Sample Vegan Night Menu:

Daikon, salted cucumber, chilli oil
Watermelon, tamari, wakame, pickled ginger
Torched figs, gomma, tofu, umeboshi, shiso

Teriyaki king brown mushroom yakitori, truffle oil
Corn ribs, smoked chilli miso, togarashi, furikake

Eggplant dengaku, almond furikake, garlic flowers
Cos salad, tofu, preserved lemon, nori
Steamed jasmine rice

Honeydew kakigori, desert lime, cucumber wasabi sorbet


Our resident bar expert Tom Sinclair has hand picked a selection of vegan alcoholic beverages, including wine & sake to team with the evening.

Dine on our 4 course vegan set menu or go all out for the night and choose our VEGAN drinks pairing to go alongside your delicious meal.


Step inside Kid Kyoto and let the team change the way you think about vegan dining...