Behind the name SHIKI Omakase lies a place where Joji Hattori expands the World of SHIKI by yet another dimension – quiet, precise, and marked by a special sense of intimacy. Together with SHIKI Japanese Fine Dining | Brasserie | Bar and the SHIKI Boutique | Sakethek, he has created a world that unites Japanese craftsmanship, Viennese sensibility, and timeless refinement into a harmonious whole. Within this world, the Omakase opens a new chapter – one that allows guests to immerse themselves even more deeply in Japanese culinary culture and experience its originality with all their senses.
At the center is the idea of Omakase – お任せ – “I leave it up to you.” This attitude of trust forms the heart of a dining culture in which guest and chef meet in a uniquely meaningful way. At SHIKI Omakase, eight guests sit at a counter where two masters shape every detail of the menu with utmost precision and mindfulness. The menu is not chosen in advance but arises from the intuition of the chefs – attuned to the finest ingredients of the day and the dynamics of the moment. Every movement is created à la minute, directly before the eyes of the guests. Each cut, each composition, each gesture becomes part of a quiet dialogue carried by craftsmanship, experience, and intuition.
The atmosphere is deliberately minimal and focused on the essentials. Everything is designed to draw attention to the here and now – to flavor, texture, craftsmanship, and the rhythm of creation.
This attitude of mindfulness and balance is also reflected in the logo of SHIKI Omakase – the Japanese family crest Maru ni Mokkō, the “encircled quince blossom.” For centuries, this emblem has symbolized unity, completeness, and harmony. Like the omakase experience itself, the crest bridges tradition and modernity: it preserves Japan’s cultural heritage while translating it into a contemporary aesthetic. The symbol thus becomes a quiet echo of the ethos that defines SHIKI Omakase – a harmony of craftsmanship, precision, and aesthetic clarity.
SHIKI Omakase is more than a culinary destination – it is an invitation to experience the Japanese art of presence: refined, precise, and unadulterated.
JOJI HATTORI, HOST AND OWNER
Joji Hattori was born in Tokyo in 1969 into a well-known entrepreneurial family. At the age of eight, he came to Vienna, where he remained until completing his Matura (A-levels). His musical talent led to an internationally successful career as a conductor and violinist. After spending around 20 years in London, Hattori returned to Vienna in 2011, where he decided to open his own restaurant.
Further information about Joji Hattori: www.jojihattori.com
Hendrik Mergell, HOST AND MANAGING DIRECTOR
Born in Recklinghausen, Germany, Hendrik Mergell has been an integral part of the SHIKI team since the restaurant opened and holds both the role of Restaurant Manager and that of Managing Director under trade law. In this position, our multitalented team member works closely with owner Joji Hattori and his fellow restaurant manager Thomas Grund, overseeing behind-the-scenes management and coordinating guest services. Previously, he served as restaurant manager at establishments including Heinz Hanner, Artner, and Kussmaul. His work philosophy can be summed up in two words: “With pleasure.”
Alois Traint, CHEF DE CUISINE
From the very opening of SHIKI, Traint demonstrated his exceptional talent for Japanese cuisine as Sous Chef and the right hand of Takumi Murase. The native of Lower Austria, now a long-time Viennese by choice, approaches his creations with joy and mindfulness – qualities that have led him to advance to the role of Chef de Cuisine and Culinary Director. Before joining SHIKI, he cooked at Flosz, Vestibül, Schwarzes Kameel, Mörwald im Ambassador, and Walter Bauer.
Gerhard Bernhauer, CHEF DE CUISINE
After occupying stations like Vier Jahreszeiten in the Hotel Intercontinental Wien, Chrinor, Novelli and Kulinarium 7, the born Viennese had already cooked himself up a Gault Millau distinction when he showcased the diverse styles of his experience in his own restaurant, “Bernhauers.” Because of this achievement, he thought it was now time for a completely new professional challenge. Together with Alois Traint, the 39 year-old has already worked out the 2016 autumn menu at SHIKI. After gastronomic activities at Joseph Brot and the Campari Bar, he returned to the Shiki team to work as Chef de Cuisine together with Alois Traint in September 2021.
Hiroki Takahashi, SUSHI MASTER
Hiroki Takahashi’s culinary career began in 2007 at the Palace Hotel Tokyo, where he worked at the exclusive restaurant KEYAKI 欅 while simultaneously gaining additional experience at Sushi Sen. In 2008, Takahashi found a new home in Vienna, where he worked at the Grand Hotel Wien in the Japanese restaurant Unkai 雲海 as Chef de Partie, delighting guests with his artistry until 2015. He then took on a key role as Sous Chef at Restaurant Nihonbashi 日本橋, where he worked for nearly a decade. Recently, Takahashi has brought his culinary excellence to SHIKI.
Ruben Gorcea, SUSHI MASTER
Ruben Gorcea began his path in fine dining at the Grand Hotel Wien, where he had the opportunity to explore various culinary styles. It was his time at the Japanese restaurant Unkai that sparked his passion for Japanese cuisine — a passion that ultimately led him to SHIKI. Since 2022, he has strengthened the team as Chef de Partie, contributing his skills to the restaurant’s creations with evident joy and the highest precision. In 2024, he received intensive tuition from the Japanese sushi master Nobuyuki Ikarashi (long-time chef at Sushizen Sapporo). Ikarashi spent about a year in Vienna in order to train five chefs from the Shiki restaurant in the art of kaiseki and sushi cuisines.
Peter Dallinger, SAKE SOMMELIER and SERVICE
Driven by a deep passion for gastronomy and Japanese culture, Peter Dallinger began a journey early on that led him to renowned establishments such as the Vienna Marriott Hotel, Restaurant Ikarus in Salzburg, and the top Viennese restaurant Steirereck. In 2019, he eventually found his professional home at SHIKI, and since March 2025, he has also been part of the SHIKI Boutique & Sakethek. There, he combines his culinary experience with his studies in Japanese Studies and his training as a Sake Sommelier — building a bridge between two worlds that fascinate him equally.