In mid-2025, conductor and "Shiki" patron Joji Hattori opened a boutique and sakethek not far from the flagship store. Behind it, an intimate concept was quietly finalized. Omakase is the name given to the idea that guests have little more to do than take a seat, order drinks and wait for things to happen. In Japan, you can only get a booking at the best restaurants of this type with references. Here, the maximum of eight participants in the ceremonial meal sequence can book in with an advance payment of 150 euros, for a total of 298 euros. Or 448 euros for the luxury version with caviar and Wagyu beef "A5" class. It is well known that there is always a coast within reach in Japan and that the Tokyo fish market is the benchmark when it comes to seafood. In this respect, the "Shiki" team makes the most of its inland location. The experience is presented by head chef Alois Traint and co-chef Ruben Gorcea. The eleven courses - including, surprisingly, freshwater fish - are only served in fragments. Finely balanced bites, such as hamachi with grated daikon oroshi, are followed by meat: briefly grilled venison as tataki with shiitake and wasabi. Chawanmushi (egg stich) with turbot ridge and trout bottarga or lobster with the rare citrus fruit sudachi are exciting. Sensational nigiri sushi, prepared à la seconde and ready for immediate consumption. Example: otoro, yams and chives. It certainly doesn't get any better than this in Austria. The main accompaniment to dishes is sake, listed with 60 items and served from the in-house Zalto glasserie. When it comes to wine, a very small and exclusive selection is listed from 49 euros to 3500 euros.
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