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Spend an evening on the rooftop terrace at MIRU, named after the Japanese word for “view,” and savour Japanese cuisine against the backdrop of dreamlike sunsets and sparkling city views.

HOURS

Dinner
Tuesday – Saturday From 6:00 pm

Menus

DegustationDegustační Menu

MIRU Highlights

  • 360° Views

    Experience an unforgettable Japanese culinary journey while soaking up views of the sun setting over the historical sites located alongside the Vltava River.

  • Organic and Exclusive

    Enjoy the calm ambience of the lush rooftop terrace, designed in a Japanese garden style. Embark on a private dining experience, with only four tables available each evening.

Signature Dishes

  • Raw fish with roe and herbs.
    Usuzukuri Seabream

    Truffle Ponzu Sauce, Yuzu and Ikura

  • Crab and crispy rice on a small tray.
    King Crab

    Crispy Rice, Umeboshi Salsa and Coriander

  • Seared Tuna with a green sauce and crispy leeks.
    Tuna Tataki

    Jalapeño Sauce and Crispy Leeks

  • Sushi on a black tray.
    Creamy Salmon Oshizushi

    Ikura and Chives

  • Crab and spinach salad on a rectangular black plate.
    King Crab & Baby Spinach Salad

    Aji Amarillo Goma Sauce

  • Cooked fish with miso, apricot and ginger on a grey plate.
    Black Cod

    Yuzu Miso, Apricot and Myoga Ginger

  • Wagyu with buckwheat, a sauce and chervil on a white plate.
    Wagyu

    Ponzu Buckwheat, Truffle Balsamic Teriyaki Sauce and Chervil

  • A yuzu dessert with cr�meux, coconut and ice cream.
    Yuzu Crémeux

    Caramel Sablé, Coconut and Shiso Ice Cream

The Team

Regional Japanese Chef Toshikazu Kato in white chef?s coat, standing with arms folded

Toshikazu Kato

Regional Japanese Chef
Chef Kato was inspired to cook by his uncle who operated an izakaya in his hometown region of Honshu, not far from Four Seasons Hotel Tokyo where he first joined the company. What followed was a journey across the world with stops at Four Seasons in Doha, Mumbai and Abu Dhabi. He is also running the renowned Izumi at Four Seasons Hotel des Bergues Geneva.

“MIRU is all about flavour and product. Rooted in the Nikkei concept, the menu marries Japanese techniques with a touch of Peruvian ingredients. Combining our travel and culinary experiences with current trends, Nicholas and I focused on creating a gourmet experience that is unique in both its use of rare and authentic ingredients as well as its location.”

Executive Sous Chef Nicholas Trosien in white chef?s coat, smiling and standing with arms folded

Nicholas Trosien

Executive Sous Chef
After graduating from Le Cordon Bleu, Chef Trosien began his culinary career at Four Seasons Resort Palm Beach in 2012. He then worked in kitchens around the world in cities such as Dubai, Toronto and Dallas, and most notably worked in Singapore, where he was part of the team at Manhattan Bar, one of the top 50 bars in the world.

“When I first encountered Japanese cuisine, I fell in love with cooking. Working with Chef Kato, I wanted to create a powerful dining experience focused on authentic and high-quality Japanese ingredients that would leave just as unforgettably strong impression on our guests as they did on me when I discovered my passion for this craft.”

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