Traditional Japanese cuisine

Chef: Jakub Horák

What we will cook / List of Wines

Niku dofu - meat and tofu (your favorite type)

Tonjiru - soup with pork, root vegetables and miso paste 
 
Tori no teriyaki - one of the most famous dishes of Japanese cuisine, teriyaki style chicken 
 
Hijiki no nimono - boiled seaweed with carrots and fried tofu 
 
Kyuri wakame sarada - salad with marinated baby cucumber and wakame seaweed in vinegar dressing 
 
Ohitashi - seasonal vegetables marinated with Japanese broth and soy sauce

3 300 Kč including VAT per person

Japanese cuisine is not just sushi. The dishes of this gastronomy are balanced, light and very healthy. That is why Jakub has prepared six dishes for you, which complement each other's tastes and each of them will introduce you to the secret tastes of the Land of the Rising Sun.

Tofu lovers should not miss this course. Together you can prepare the first course Niku tofu. You will taste the traditional tofu dish with meat. Another thing you can look forward to is the joint cooking of the most famous Japanese dish Tori no teriyaki (chicken is prepared in style of teriyaki) with Jakub. We will try our favorite wakame seaweed, which we will prepare in a salad with marinated baby cucumber and wakame seaweed in vinegar dressing, Japanese Kyuri wakame sarade.

Last but not least, you will get acquainted with the correct etiquette of Japanese dining under the guidance of Jakub. During the evening, you can enjoy a traditional alcoholic drink sake. We hope that Japanese cuisine will captivate you just like it did captivate Jakub Horák. 

Next course dates

Date State Reservation

Wednesday, 28. 09. 2022, 16:30 - 20:30

Free

Monday, 24. 10. 2022, 16:30 - 20:30

Free

Monday, 21. 11. 2022, 16:30 - 20:30

Free

Jakub Horák

It is not for nothing that it is said that love passes through the stomach. Jakub got to know his love for Japanese cuisine at the age of 16. A year later, he started practicing at the renowned Japanese restaurant YAMATO, where he began working after graduation. At the age of 22, he decided to deepen his knowledge and went to study in Kyoto at the prestigious Taiwa School. After graduating, he started working in the Kaisek し ち 十二 候 restaurant (translated as 72 seasons) Shi chi jū ni kou, where he worked for six months. Today you can see him in Yamatou, or if you are lucky, in Japan, where he likes to travel regularly.

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