The Golden Eye rooftop restaurant and bar at the Fairmont Golden Prague hotel is launching a new concept that further develops its modern Asian cuisine. The new INARI tasting and cocktail menu combines shared fine dining, the use of umami and signature mixology inspired by Asia – from Japan through to South-East Asia and the contemporary bar culture of major cities.
INARI is designed as a four- or five-course tasting menu, with a vegetarian option also available. The menu features yellowtail hamachi with ponzu and pickled garlic, aburi salmon maki, miso-marinated black cod with steamed rice, as well as Kagoshima wagyu tataki with truffle, and salmon and tuna tartare with oscietra caviar. The dessert section is based on a combination of chocolate, miso, yuzu and yoghurt ice cream, completing the flavour spectrum between sweet, sour and umami.
“We’ve designed INARI as a gateway to the world of Golden Eye – so that guests can sample our most distinctive flavours over the course of a few courses and, above all, so that the menu naturally encourages sharing at the table. We focus on the quality of the fish, working with umami, the robata grill and the subtle details that tie the whole experience together,” says Numan Seckin.
INARI: a shared fine-dining experience overlooking Prague
The menu is available in three versions, ranging from a four-course option to a five-course experience featuring wagyu, a nigiri selection and mochi. The vegetarian version features cauliflower purée, oyster mushrooms, tempeh, miso and coconut sorbet, maintaining the same emphasis on texture, contrasts and the umami profile.
Golden Eye also retains its à la carte menu and smaller dishes designed to be paired with cocktails, supporting a flexible dining experience that bridges the gap between a tasting menu and bar culture.
A new chapter is also unfolding in the cocktail section, led by Jiří Vošahlík. The concept is based on the idea of a ‘journey across Asia’ – not in a geographical sense, but as a series of cultural rituals, moods and subcultures transformed into liquid form.
“We wanted the cocktails to function as little stories in a glass, to entertain guests in their own right, but at the same time to pair naturally with the flavours of the INARI menu. We work with tea, sakura and sake. Non-alcoholic drinks – which are by no means a compromise – are also an important part of the mix,” says Jiří Vošahlík.
Cocktails as narrative: tea, sakura and Tokyo by night
The signature cocktails elevate the Golden Eye bar to the realm of experiential storytelling. PAUSE & SIP is inspired by the tea ritual and features genmaicha cordial, gin, sul and matcha, offering a moment to slow down amidst the hustle and bustle of the city. Kamikaze Midnight Run references the Japanese bōsōzoku biker subculture and its nocturnal energy, built around bourbon, Campari and cocoa notes. Hana no Ima, meanwhile, captures the transience of hanami – the moment when the sakura blossoms and fades at the same time.
The cocktail menu is complemented by other signature drinks and non-alcoholic options, crafted with the same intensity as classic cocktails rather than as a compromise alternative. The entire programme thus elevates the bar experience to that of a fully fledged gastronomic narrative.
Golden Eye, situated on the top floor of the Fairmont Golden Prague hotel, combines modern Asian cuisine, 1970s-inspired design and views of Prague that define its unique atmosphere. The launch of the INARI menu also comes at a symbolic moment – during the hotel’s first anniversary. The hotel has secured fourteen awards in the space of twelve months, including two MICHELIN Keys and a place on Condé Nast Traveler magazine’s prestigious Hot List.
Golden Eye thus reaffirms its position as one of the most distinctive dining and bar concepts in Prague, where fine dining, mixology and cultural storytelling blend naturally into a single experience.
