You Have No Choice…
Suddenly, everyone wants “omakase.” What lies behind this trend from Japan — a pleasurable loss of control, or the realization that the kitchen knows better what we enjoy than we do ourselves?
Tokyo, Tsukiji, around eight o’clock in the morning. By that time, the spectacular tuna auctions had long since concluded, and most of the nearly 2,000 tons of fish traded here each day had already found their buyers hours earlier. Yet even at this early hour, the world’s largest fish market remained an absolute sensation for tourists.
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Shiki Omakase
Last November, the time had come: Joji Hattori opened Vienna’s first omakase restaurant in the classical Japanese sense — sushi at the highest level, prepared before the eyes of a maximum of eight guests. Over the past years, Shiki’s head chef Alois Traint has immersed himself deeply in Japanese culinary technique and philosophy, something guests can experience here firsthand. The eleven-course menu is priced at €298, while the “Akasaka” version, featuring Wagyu beef and caviar, is offered at €448.
