Prague's newest restaurant marries Czech flavors with Japanese style

Prague’s restaurant scene welcomes a bold new venue this month. Katchi, located between Karlovo náměstí and Palackého náměstí in the city center, aims to combine traditional Czech ingredients with Asian culinary precision.

The establishment is spearheaded by restaurateur Štěpán Návrat, known for his ventures across the city’s dining landscape including PRU58, Benjamin, and Cafe Buddha, and head chef Sierra Holanová, recent winner of the inaugural season of the Czech version of Hell’s Kitchen.

Open since early August, Katchi represents an effort to merge familiar Czech flavors with techniques and influences from Japanese cuisine, highlighting local sourcing and creative innovation. The interior’s unique design further reflects this fusion, offering diners an immersive experience beyond the plate.

The concept behind Katchi was initially focused on a duck rotisserie, but logistical constraints in the space led the team to rethink the menu.

“I wanted to create a duck rotisserie with beautiful, juicy meat. However, the limitations of the kitchen’s ventilation system meant that large-scale grilling wasn’t feasible,” Návrat told Czech Crunch. “So we adjusted our approach and incorporated duck in other forms, like duck ramen, gyoza dumplings, and rillettes.”

Despite these adjustments, duck remains central to the menu, which also features dishes such as beef rendang, venison with shiitake mushrooms, and premium wagyu steaks. Vegetarian options are available as well, including agedashi tofu served with miso, sweet potato purée, and grilled vegetables. The menu’s precise offerings are intentionally kept flexible and often revealed only at the table.

“Since I was eighteen, I mostly ate Asian food because I didn’t like Czech cuisine. But now, I recognize the value in a modern, lighter take on Czech classics,” says Návrat. A standout example is the restaurant’s take on the traditional Czech schnitzel (řízek).

“It will be a Czech schnitzel, but prepared in a Japanese way. This means a piece of meat that is not dried out, accompanied, for example, by smoked potatoes. Above all, we work with as many local ingredients as possible.”

Head chef Holanová, originally from the United States but raised in Prague since age twelve, brings a distinctive energy to the kitchen. Despite only six years in professional cooking, her victory in Hell's Kitchen has made her a notable figure in the Czech culinary scene.

“I approached Štěpán because he gave me the opportunity to be creative not only in cooking but in creating the menu and concept,” Holanová said. “I am excited about this collaboration and finally being able to unleash my creative side.”

Her cooking philosophy at Katchi revolves around five elements: salt, acid, spice, texture, and passion. Each dish is designed to evoke emotion and contrast, combining diverse ingredients to create a balanced experience.

The restaurant's menu includes inventive dishes such as Peking duck served in a crispy corn tartlet with celery prepared in several textures, and octopus paired with carrot purée and pickled papaya.

Katchi’s interiors are deliberately bold and eclectic, designed to disrupt the usual dining atmosphere. Green and red decorations, glass birds, and hanging plants contribute to a vivid ambiance that complements the experimental cuisine. More info can be found at the restaurant's official website.