Miyabi newsletter and current events
NEWSLETTER MIYABI - 12.1.2026
NEWS, EVENTS AND INSPIRATION FROM THE WORLD OF MIYABI!
NEWSLETTER MIYABI - 12.1.2026
DEAR GUESTS, DEAR FRIENDS!
It is already almost mid-January, you have surely gotten used to writing the year 2026, and only now am I coming to you with a New Year’s greeting. I am currently traveling, and I am writing this letter somewhere from a lava field above the ocean, with nothing but a laptop resting on my knees. Nature is wondrous, and I sincerely wish that 2026 will be a good year, despite all the signs of our time that can feel a little unsettling.
Yes, a new year has begun, bringing new tasks and new wishes. I look forward to continuing to serve you, our guests, at Miyabi with the same dedication as always — and perhaps even to improve a few things along the way. In our menu, as well as in Miyabi’s cultural activities.
The first project I would love to realize is an exhibition of works by a calligrapher many of you remember well — he is friend and long-time supporter of Miyabi for almost thirty years, nearly as long as Miyabi itself has existed. His name is Izan Ogawa.
Another dream of mine is to organize a larger event together with friends from Kyoto, with the aim of deepening our knowledge and sharing experiences through the tea ceremony and wagashi. This year marks the anniversary of the sister-city relationship between Prague and Kyoto, and we will all have many opportunities for beautiful encounters centered around Japanese culture.
FUYU KAISEKI
Perhaps you have already come in during the first days of the year to enjoy the New Year’s soup ozōni and the Japanese New Year wagashi hanabiramochi — mochi type traditionally served only in January, and properly being enjoyed only until January 10th. If not, no worries. You can still treat yourself to a January culinary delight with our Fuyu Kaiseki, a kaiseki menu prepared for the two winter months of January and February, drawing inspiration from the New Year offerings. The nimonowan will be ozōni with its indispensable mochi, and in the elegant lacquered box you will also find, among other delicacies, a datemaki roll — a gentle reminder that the sun still shines and that everything will be all right. Our wagashi is shaped as the Japanese crane tsuru, bringing you good fortune in the New Year.
ODEN
Kaiseki is a menu for special occasions, but there are also ordinary days when good food lifts the spirit — and such a dish is oden. At Miyabi, it has already become a tradition for us to prepare oden for you with care and honesty. It is a winter dish, served piping hot, and pleasantly hearty. Our oden will also include a mochi cake, placed inside an aburaage pouch and tied with a ribbon of kampyō, resembling a small gift. Miyabi konnyaku and a tofu dumpling ganmodoki will of course not be missing. Our chef Jára Štěpánek, who truly knows how to make oden, will prepare this beloved dish for you at the end of January, over the weekend from January 23 to 25, from Friday to Sunday — please note, only while supplies last. One portion will cost 360 CZK, and if you wish, you may reserve your oden in advance to be sure.
WINTER OMAKASE
On Wednesday, January 28 at 6:00 PM, we will offer one more special experience: a Winter Omakase guided evening. Master Saito and I are currently considering what would be best to prepare. As for me, it will be fish as a winter nimono, but I will not reveal more, because it is omakase, so you leave the choice entirely to us. Part of the experience is precisely not knowing — allowing yourself to be surprised with each course. There will be nine courses in total: five by the sushi master, three by me, and then a dessert. The price is 2,600 CZK. It has already become a tradition that one of the courses features high-quality Japanese wagyu, so yes, you have plenty to look forward to. To confirm your reservation, please pay the deposit HERE.
January. The first month of the year. Ichigatsu. This year, to our delight — and perhaps also our concern — we are having snow. Isn’t it beautiful? Who wouldn’t be reminded of Josef Lada’s illustrations of people skating, sledding, and building snowmen? Let yourself be inspired — take out the proper gear and head into the countryside. Enjoy each day with joy, and remind yourself that every day is a beautiful day simply because it exists, because we exist and because we can also treat ourselves to good food. Nichi Nichi Kore Kōnichi. Every day is my favorite day. I begin each New Year with this intention, determination, and I wish the same for you — that you look forward to every single day.
Yours, Miyabi Darja
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