Miyabi newsletter and current events

NEWSLETTER MIYABI - MAY 20, 2026

NEWS, EVENTS AND INSPIRATION FROM THE WORLD OF MIYABI!

NEWSLETTER MIYABI - MAY 20, 2026

DEAR GUESTS, DEAR FRIENDS!

Greetings from Tokyo! The first day — yesterday — our first steps led me to Kappabashi-dōri. It is the famous kitchen street, where you can find pans of all sizes and shapes, for instance the special square one for tamagoyaki, as well as various little bowls and plates, and lacquerware, simply everything that are useful in Miyabi, things, which I want to buy so that I can bring to you the charm of Japan. Kappabashi is a quarter in the old part of Edo, the former name of Tokyo, through which still many open canals run, fed by the Sumida River. There are bridges over these canals and one probably was a bridge named the Waterman bridge around which the city quarter Kappabashi spread. Kappa means waterman. And there at Kappabashi is this long street Kappabashi dougu douri, street, which has plenty of little shops, old and new, and you definitely want to visit all of them. I went there straight with my suitcase, as I have done several times in the past, because I know I need to buy many things there – wanting this and that and more – all for Miyabi. I look forward to pleasing you with these.

What a pity I cannot also bring back Japanese delicacies such as tiny shirasu fish, or nagaimo — a kind of yam which, when grated on a fine grater, turns into a white, foamy, quite slimy texture. Fresh nagaimo is wonderful. Simply grated over rice – yes, I love it! Sometimes the most ordinary ingredients are a miracle. A gift. I am enjoying these gifts, keeping my eyes wide open for anything I might bring back to us as inspiration. I already have one idea — inarizushi, that is, sushi tucked into a little pouch of aburaage tofu. On our first evening, we bought inari at a convenience store, just with plain sushi rice, and the aburaage had a pleasantly light flavour with a hint of yuzu. So yes — when I come back, we will have Inarizushi Days. Promise.

 

WAGYU DAYS AT MIYABI
But now I would like to invite you to Miyabi for our Wagyu Days, which are taking place already this week, from Friday to Sunday, May 22–24. We have put together a wonderful menu, and, should you wish, we can add a little grated satoimo potato to your Wagyu steak, Wagyu hamburger, or even to your Wagyu soup. It is not quite the same as nagaimo, but yes — it can work beautifully too. I recommend making a reservation for Wagyu Days, as we are quite sure it will be busy. Our Wagyu is of top quality — A5 — and, as you know, we do not go overboard with the prices. You can find our offer HERE.

SUMMER NATSU KAISEKI MENU
I also used satoimo potato in the summer menu, which we will be offering from the beginning of June. Yes, a little in advance, since according to the calendar summer begins on June 21 — but this is precisely how people in Japan welcome the seasons: with longing and anticipation. The menu also includes a small steak with kizami wasabi, as well as unagi nigiri, because unagi is a trusted ally of health on hot summer days. There is also a refreshing little salad with mozuku seaweed, and satoimo embracing summer aubergine in its silky texture. You will certainly enjoy our honest dashi soup, into which we have placed three slices of hamachi sashimi — Japanese amberjack. Beautiful! And to finish, you will surely welcome our original quince sorbet, garnished with kurumi mochi. I may have let myself get a little carried away and used several ingredients of a higher purchase value, so the price of the menu is slightly higher — but then again… it is worth it.

BONSAI IN TROJA
Once you move into June, do make time for this year’s Bonsai Festival and the Japanese Days at the Troja Botanical Garden. It will take place over two weekends — June 6–7 and June 13–14, and, as in the past, Miyabi will have its own stand there. These festivals used to be held every year, but then it was decided that they would take place only once every three years — and that year is now. All of this is made even more special by the fact that we are celebrating thirty years of the sister-city partnership between Prague and Kyoto. As you know, at the end of May and throughout June, several important Japanese cultural events will take place in Prague, and a delegation of friends led by the Mayor of Kyoto will be coming to the city. Once I return from Japan, I want to take part in all these events — as much as my strength allows. I will certainly be at Troja, and there we can also talk about my experiences from Japan. Or your experience.

JUNE WAGASHI WORKSHOP
Yesterday in Kappabashi, I of course also stopped by the little shop that sells only things for wagashi. Such a tiny, inconspicuous little place. You have to pay in cash there, because they simply do not welcome any modern novelties. I bought several tools for making wagashi, which may come in useful during our regular monthly workshops in the Zen House. The June workshop will take place on June 18 at 6:00 p.m. with Miss Mei, and me, and you can confirm your participation by paying for your reservation HERE. Mei has prepared two nerikiri shapes. The first is the adorable little figure Teru Teru Bōzu, and the second is a classic: ajisai, hydrangea — the flower that will be in bloom at that very time. I love it very much. Mei and I have not yet decided which wagashi we will serve with tea, but I am thinking it might be mizu yōkan. Mizu means water, and water belongs to summer. Besides, yōkan of all kinds is exceptionally popular in Japan right now.

Today, at lunchtime, I am planning to go to a small restaurant where people stand in long line before getting inside. But I will endure the queue — and then enjoy the karaage, which is the great attraction there. Chicken in batter. They simply know in this shop how to make it differently, and exceptionally well. That is why there is a queue. I will take some photos and send them out through our social media. And here is another promise – let us make in Miyabi also Karaage Days as karaage can be done in various forms and tastes. Japan is gastronomy rich country and I love it!

Have a beautiful day! Yoroshiku!

Your Miyabi Darja!

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

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