Miyabi newsletter and current events

NEWSLETTER MIYABI - 11.3.2026

NEWS, EVENTS AND INSPIRATION FROM THE WORLD OF MIYABI!

NEWSLETTER MIYABI - 11.3.2026

DEAR GUESTS, DEAR FRIENDS!

Have you been to Miyabi these days? I am asking having in mind the beautiful calligraphy scrolls which now decorate the walls of Miyabi. They are works by Izan Ogawa, and it is quite difficult to read what is written on them. They are written in the so called grass style, and such scripts are greatly influenced by the author’s own creativity. I was surprised that even the author himself had to think carefully before explaining to me the reading and meaning of some of his calligraphies. It has been a long time since he wrote them. What he was experiencing at that period of his life is also reflected in the script, and you know yourselves how much we sometimes forget over the time. One calligraphy, however, Izan explained without hesitation, even though it was precisely the one where I myself could find absolutely no clue what is written there. See for yourselves. The calligraphy hangs on the wall above the bench in the first room of Miyabi. The calligraphy impresses with its elegance and the flow of the brush strokes. I know now what is written there: Tou Zai Hoku Nan — East, West, North and South, the four cardinal directions that define our world. Izan added that they express the place of us human beings in the universe. Beautiful! There is one more scroll I would like to draw your attention to today. It hangs in the tatami room, immediately to the right as you enter. The calligraphy expresses the cycles of the year, yet you will not find the characters for spring, summer, autumn and winter, as one might expect. Instead, it says Ka Chou Fuu Getsu, which means flower, bird, wind and moon. How poetic! These four characters represent a philosophical invitation to see and admire nature in connection with human life, telling us that the passage of the year can only be understood only through ourselves. This calligraphy by Izan is one I particularly love. Pause by it for a moment. It may guide you to look closely and enthusiastically at the spring that is just now beginning to announce itself.

SANGATSU WAGASHI WORKSHOP

I am very pleased that you have come to enjoy our monthly themed wagashi workshops. The first March date is already fully booked, so we are opening another session on Wednesday, March 25, from 5:00 PM. With tea, we will serve sakuramochi wrapped in a sakura leaf, and nerikiri dough will be ready for you to create spring wagashi in the shapes of Harunokaze (spring breeze) and the sakura blossom Ouka. Please make your binding reservation HERE.

MIYABI HARU KAISEKI

Haru. Spring. Just one more day and you will be able to order our Haru Kaiseki. It is the right time! And what is our Haru Kaiseki like this year? Plentiful, rich and beautiful, just as a kaiseki meal should be. One unusual dish is a lamb chop with kizami wasabi, and also an uramaki with crab, which can be placed whole inside the roll because it is soft crab. It is prepared as tempura. For the sashimi, I chose sea bass, and gave it a spring touch by combining it with crushed ume plums. Small baby cuttlefish are prepared as tsukudani, and the saikyo miso on konnyaku dengaku is finished with finely ground parsley. The tsukemono are made from radishes and red shiso. The nimonowan soup is a bright green pea cream, and inside you will find daikon and tamagoyaki with kanpyo and edamame. Important part of the experience are the bowls, plates, and boxes, carefully chosen so that you can feel spring even in the vessels from which you eat. Be spring! Ka Chou Fuu Getsu!

SPRING TUNA FEAST AT MIYABI

The first question is when as you will surely want to make your reservations. So, it will take place from March 27 to 29 — Friday, Saturday, and Sunday. We have ordered a whole large tuna, and I am considering whether we should break it down right in front of you, because it is quite an experience. But perhaps it would be better to leave that for the end of May, when tuna season is at its best and the fish come closer to the shores. The good thing about it is that we can do it then outside in our garden. That way we would have spring tuna feasts twice. Do you remember our tuna days menu from last year? It will be similar, and perhaps we will add something new. Back then there were twelve different preparations using tuna fish. Well, I am already looking forward to it!

ODEN – ODEN DAYS: MARCH 13, 14 AND 15

In our last letter we announced a second winter oden, and now I would just like to remind you about it. It is happening this weekend, and oden will be available while supplies last. Oden has to be prepared in larger quantity and a little in advance so that the flavors can settle beautifully. It is therefore best to reserve your portion of oden in advance. As always, it will be prepared by Jára Štěpánek, master of oden and winner of many culinary competitions. 

With our oden days, we bring winter to a close while also welcoming spring. Haru. Live each day fully and remember that flowers are blooming, birds are singing, the wind is blowing, and the Moon, and we as well, look upon all this beauty with joy. We are surrounded by East, West, North, and South, and we know that we humans are also an important part of the universe — each individually and all together. Take care and enjoy the spring!

Yours, Miyabi Darja

Všechna práva vyhrazena © 1995-2025, Miyabi
Design by Roman Cestr.

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