The basis of the KOISHI restaurant’s a la carte is composed of original and contemporary European cuisine combined with Asian elements.
For eight years, the chef Petr Pučík ruled the kitchen only to be replaced by his long-time sous-chef Martin Babica in mid-2017 who took over the imaginary rudder of a restaurant focused on contemporary fish cuisine and Euro-Asian fusion.
First-class ingredients are the cornerstones of our philosophy. However, the fine dining is a mosaic of many other qualities without which we can not imagine the services we offer.
Noritada Saito, the Czech Republic’s only true Sushi Master, was born in the Japanese city of Nagoya.
He inherited his talent in the culinary art from all of the men on his mother’s side and he nurtured it to perfection over his 30 years of experience.
Being a Sushi Master is not only his lifestyle but his life philosophy.
He is currently on an internship at the Sauan Restaurant, Geneva. For the time being, Takao Kuroki assumes the role of a sushi chef.
The concept and the physical appearance of KOISHI originated almost two years. But Janko Martinkovič began playing with an idea to open his own business decades ago. His dream dot clearer outlines in 2006 when he found an ideal place for his plan in emerging gourmet district on Údolní Street.