MIRU rooftop restaurant at Four Seasons Hotel Prague has debuted a nine-course degustation dinner crafted by the Hotel's Executive Chef Marco Veneruso in collaboration with Japanese Chef Mitsuru Tsukada. Joining the duo is bar expert George Jiří Němec, with three original cocktails to complete the experience as guests soak in one of the best views in Prague, looking out on the Prague Castle and Charles Bridge.
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- Executive Chef Marco Veneruso and Japanese Chef Mitsuru Tsukada
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- Renowned bar expert George Jiří Němec
"All three cocktails are prepared with great respect for the flavours and their combinations with the main dishes," said Jiří Němec. "They are designed to adhere to global mixology standards while acknowledging the beauty of Japanese culture and the unique location and concept of MIRU restaurant."
Ki No Bi - The main ingredient is Japanese gin; its name translates to "beauty of all seasons." The light blend of gin and fresh cucumber perfectly complements the salmon with mustard miso prepared in tataki style.
Ki No Bi
Yuzu bīru, or "yuzu beer" - A cocktail made of yuzu sake, sweet yuzu tea, rice vinegar and yuzu tonic. Served from a chilled can, it is a reminder of the most popular tourist activity in Prague - drinking beer while soaking up panoramic views. It is paired with black cod as it highlights the flavour of the fish with fresh and spicy notes.
Yuzu bīru, or "yuzu beer"
Miru - Served in ceramic cups made by a local artist with the second of the dessert courses, caramelised cake with matcha sorbet. Miru is the Japanese word for "look around," which embodies the rooftop dining experience. Guests can enjoy the city skyline views as they indulge in the sweet mixture of choya plum, gin, white cocoa and matcha.
Miru
