Soyshi Brno

The story

Soyshi Brno | Modern Asian Cuisine in the Líšeň District

The kitchen and the team

Founders Tony Do, Tomi Nguyen, and Tomáš Ngoc merged years of hospitality experience into a single concept that treats shared dining as the standard. Ngoc recently joined them after managing international VIP catering and training at Michelin kitchens across London and Copenhagen. Their open layout places the cooking line at the center of the room, letting guests watch techniques like koji aging and high heat searing unfold directly. This transparency supports their Asian fusion kitchen, which balances precise fermentation with bright regional spices.

Plates built for sharing

The tasting flow relies on contrasting textures and layered sauces rather than heavy plating. Grilled scallops arrive split between a tom yum butter base and a cool green pepper emulsion topped with passion fruit caviar. Duck gyoza carry garlic, ginger, and truffle oil through delicate wrappers, while a whole prawn dish pairs mango tartare with massaman curry espuma and charred lemon. Even the vegetable courses follow this pattern, such as sous vide coral root braised in beet juice with crushed peanuts and truffle oil.

A quiet dining room

Minimalist interiors keep attention on the food and the conversation around the table. A separate espresso bar handles daytime coffee requests, while the evening space shifts toward longer meals with an optional private room for groups. Gault & Millau noted the careful aesthetic presentation when awarding the venue thirteen points for its distinct flavor combinations. The staff maintains a steady pace, though the reviewers observed room for tighter coordination during peak hours.