Kiyo’s owner, Kiyokazu Watanabe, spent a whole year searching for the location of his debut restaurant. He decided on the quiet suburban side of Pyrmont so that he could walk to the Sydney Fish Markets every day.
The self-titled restaurant is in a small heritage building squashed between two much larger terraces, but don’t let the modest exterior fool you. Inside you’ll find a menu that even the most experienced food enthusiasts won’t be entirely familiar with.
The signature carpaccio uses octopus instead of beef. That gives you an idea of what you’re in for. The menu focuses on both hearty dishes such as don bowls and teriyaki chicken, and more refined Japanese. If you order a sashimi selection, you’ll be presented with three familiar names (tuna, kingfish, and salmon) and one daily special picked up that morning.
Watanabe hopes this will help his customers spend at least two hours dining and discussing his food. With six sakes to choose from and a rotating menu of house-made desserts, there’s plenty to keep you here after your main meal is over.
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