Prague’s Asian dining scene has expanded quickly in recent years.

Korean food in particular has moved from niche to mainstream, helped by the popularity of fermented dishes like kimchi and a growing appetite for meals that are more interactive than passive.

Han.sik is located inside the Masaryčka building, designed by Zaha Hadid Architects, is one of the newer openings pushing that shift further.

The restaurant sits on the first floor, away from the busiest walkways. It is not immediately obvious on a first visit, and many people hesitate before finding the entrance. Once inside, the atmosphere changes completely.

The space, designed by NEUHÄUSL HUNAL, is built around wood, open surfaces and restraint. There is an open kitchen and a sushi counter, but nothing feels decorative for its own sake. The focus remains on the tables and the food.

Han.sik is, above all, a Korean barbecue restaurant. Each table has a built-in grill with integrated ventilation, removing the need for overhead chimneys. The room feels open and uncluttered, with attention kept firmly on the dining experience.

The meal begins with the meat selection: Black Angus beef, Iberico pork and A5 wagyu sit among the highlights. Guests cook everything themselves at the table, deciding timing and texture as they go. It is a simple idea, but it changes the pace of the evening. Dinner slows down and becomes something shared rather than served in courses.

Alongside the grill comes banchan, the small side dishes central to Korean dining. On a typical visit, the table fills with several varieties of kimchi, pickled radish, cucumber, zucchini and potato salad.

Sauces include ponzu, sesame oil with seasoning and ssamjang. Nothing is fixed; combinations are left to the diner.

The wagyu is the most precise part of the experience. It needs only seconds on the grill before it is ready. Any longer risks losing what makes it special.

Beyond barbecue, the menu covers a wide range of Korean dishes. Bibimbap is balanced and comforting. Japchae brings sweetness and texture through glass noodles and vegetables. Yangnyeom chicken is sticky, slightly spicy and easy to finish quickly.

There is also pork bossam, galbi in broth, sushi and sashimi, plus a small selection of fusion dishes that allow the kitchen some flexibility.

The kitchen is led by chef Seonghoon Kim. Han.sik is the latest project by owner Vu Thuy Nga, who previously opened Mori in Brno before expanding to Prague with Sakana.

Han.sik focuses on offering high-quality Korean cuisine in a contemporary and approachable setting rather than positioning itself as a traditional fine dining restaurant.

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