Restaurant Week lasts from 17th March to 22nd April 2026. So, it’s more like restaurant month. For 869 Kč per person, it offers a chance to visit some high-end restaurants for a three-course menu and cocktail. We visited the Sansho so you don’t have to!
869 Kč? But the advertising says 790 Kč. Yes, there’s a sneaky reservation fee of 79 Kč added. If you choose one of the 14 restaurants in Prague that offer a 490 Kč menu, the reservation fee is 49 Kč. We don’t like it, but let’s move on…
Sansho was opened in 2011 by Englishman, Paul Day, who also opened a butcher’s shop called The Real Meat Society. We believe Paul sold Sansho a few years ago.
The bar area at the restaurant entrance is impressive.
That part of the restaurant seems to offer a bar menu, rather than the tasting/degustation menu. There were two families there, each with a baby. It was noisy and echoey.
We were relieved that our table was in the back room, which initially seemed quieter but soon suffered from the same echoey acoustics.
A 1l carafe of filtered water – overpriced at 115 Kč. The Martini Fiero and tonic, included in the menu price, was similar to an Aperol Spritz.
For Restaurant Week Month, we tried Menu A. Menu B appears to be a vegetarian option.
The amuse bouche was a delicious beef tartare on brioche. This dish was explained to us and was also a generous size for an amuse bouche.
The bao with soft shell crab and wasabi mayo is amazing. Apparently, this dish has been a menu staple since Sansho opened – this information received second hand while we listened to the waiter explain it to the tasting menu diners. Ours was just plonked in front of us.
The organic pork belly & broccoli & three pepper sauce, jasmine rice was dumped on our table within minutes of the removal of our starter plates. Another lovely dish, slightly tainted by the service and also the echoey noise level in the room was starting to give us a headache.
It then took 20 minutes before the delicious dessert appeared, a chocolate almond cake with mascarpone & cocktail cherry. This time, the dish was described.
We finished our dessert and agreed that the food was excellent. No bill appeared for ten minutes and we couldn’t wait to leave. We left cash on the table.
Now, I get it, restaurant week diners pay in advance and that often means they forget to tip appropriately. However, in our past experiences at The Monkey Bar and Alchymist, we were afforded the same welcome and treatment as other guests. In Sansho, the staff were slightly curt and abrupt – we were definitely the poor cousins who had come to visit.
Even if the service had been better, we wouldn’t return because of the noise. Many restaurants manage this issue with sound-deadening soft furnishings and foam-backed artwork, so it is solvable.
We can’t recommend Sansho and especially not for Restaurant Week.
The Prague Review 