The story
Japonská restaurace Miyabi brings the style and elegance of old Kyoto to Prague's Nové Město district. This Japanese kitchen balances authenticity with warmth, earning a 11.5 rating from Gault&Millau for its commitment to fresh ingredients and harmonious dining.
Head Chef Noritada Saito leads the kitchen with a focus on seasonality. Respect for ingredients defines the natsu kaiseki offerings, where each course carries specific meaning. Authentic traditional Japanese cuisine relies on fresh produce, ensuring consistent quality across the menu. Guests can surrender control to the chef during omakase evenings, where a nine-course sequence reveals selections only at the moment of service. This practice emphasizes the precision of Japanese cooking while fostering direct engagement between cook and diner.
Tender buta no kakuni pork belly arrives with spicy mustard, delivering a texture that dissolves on the palate. Chicken prepared in teriyaki sauce combines with shiitake mushrooms for a harmonious savory balance. A matcha tiramisu completes the meal, accented by grated coconut for a subtle contrast. The kitchen also serves rich wagyu beef known for its marbling and comfort-focused bowls of oden. Seasonal preparations often feature lotus root, highlighting vegetables with deep culinary symbolism.
Natural wood and stone shape the interior, creating a calm environment rooted in Kyoto aesthetics. Patrons select between conventional tables or low lounges fitted with floor mats, adhering to traditional Japanese dining habits. Cultural programming animates the Zen House through performances such as shamisen music by Einojo Senju. These events occasionally incorporate kabuki lion dances, transforming the restaurant into a venue for artistic exchange. The setting supports both intimate family gatherings and sophisticated solo visits.
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