{"id":1074,"date":"2026-02-13T11:17:49","date_gmt":"2026-02-13T11:17:49","guid":{"rendered":"https:\/\/shiki-omakase.at\/2026\/02\/13\/falstaff-vom-13-02-2026\/"},"modified":"2026-08-17T17:19:31","modified_gmt":"2026-08-17T17:19:31","slug":"falstaff-vom-13-02-2026","status":"publish","type":"post","link":"https:\/\/shiki-omakase.at\/en\/2026\/02\/13\/falstaff-vom-13-02-2026\/","title":{"rendered":"FALSTAFF FROM 13.02.2026"},"content":{"rendered":"
\n

NEU EINGEDECKT<\/h1>\n

Das \u00bbMandarin Oriental\u00ab \u00fcberrascht mit tollem Seafood, das \u00bbShiki\u00ab mit Omakase. Seefeld hat ein tolles neues Lokal. Im \u00bbIceQ\u00ab und \u00bbB\u00fcrglh\u00f6h\u00ab speist man mit Bergblick. Und wie verschieden Filialen funktionieren, sieht man im \u00bbAltia\u00ab und \u00bbPastamara\u00ab.<\/p>\n

…<\/p>\n

Mitte 2025 sperrte Dirigent und \u00bbShiki\u00ab-Patron Joji Hattori unweit vom Stammhaus eine Boutique und Sakethek auf. Dahinter wurde im Stillen ein intimes Konzept finalisiert. Omakase nennt man die Idee, dass man als Gast kaum mehr zu tun hat als Platz zu nehmen, Getr\u00e4nke zu ordern und der Dinge zu harren. In Japan bekommt man in den besten Lokalen dieses Zuschnitts allenfalls mit Referenzen eine Buchung. Hier d\u00fcrfen sich die maximal acht Teilnehmer der zeremoniellen Speisenfolge mit 150 Euro Vorkasse einbuchen, total sind 298 Euro zu l\u00f6hnen. Oder 448 Euro in der Luxusversion mit Caviar und Wagyu-Rind \u00bbA5\u00ab Klasse. Dass in Japan stets eine K\u00fcste in Reichweite liegt und der Tokioter Fischmarkt als Benchmark in Sachen Meeresgetier gilt, ist bekannt. So gesehen macht das \u00bbShiki\u00ab-Team das Beste aus der Lage im Binnenland. Dargeboten wird das Erlebnis durch Chefkoch Alois Traint und Co-Meister Ruben Gorcea. Die elf G\u00e4nge \u2013 darunter \u00fcberraschend auch S\u00fc\u00dfwasserfische \u2013 finden hier nur bruchst\u00fcckhaft Platz. Nach fein balancierten Happen, etwa Hamachi mit geriebenem \u00bbDaikon oroshi\u00ab folgt Fleisch: kurz gegrilltes Reh als Tataki mit Shiitake und Wasabi. Aufregend wird\u2019s bei Chawanmushi (Eistich) mit Steinbutt-Kamm und Forellen Bottarga oder Hummer mit der raren Zitrusfrucht Sudachi. Sensationell dann Nigiri-Sushi, \u00e0 la seconde fabriziert und zum unverz\u00fcglichen Konsum eingestellt. Beispiel: Otoro, Yams und Schnittlauch. Besser geht das in \u00d6sterreich sicher nicht. Als Speisenbegleiter setzt man prim\u00e4r auf Sake, mit 60 Positionen gelistet und kredenzt aus der hauseigenen Zalto-Glasserie. In Sachen Wein ist eine sehr kleine und exklusive Selektion von 49 Euro bis 3500 Euro gelistet.<\/p>\n<\/blockquote>\n

\n<\/div><\/div><\/div>

\"SHIKI<\/span><\/div>
\"SHIKI<\/span><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":971,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nFALSTAFF FROM 13.02.2026 - SHIKI Omakase Vienna - ART OF SUSHI-KAISEKI - Japanese Fine Dining<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shiki-omakase.at\/en\/2026\/02\/13\/falstaff-vom-13-02-2026\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FALSTAFF FROM 13.02.2026 - SHIKI Omakase Vienna - ART OF SUSHI-KAISEKI - Japanese Fine Dining\" \/>\n<meta property=\"og:url\" content=\"https:\/\/shiki-omakase.at\/en\/2026\/02\/13\/falstaff-vom-13-02-2026\/\" \/>\n<meta property=\"og:site_name\" content=\"SHIKI Omakase Vienna - 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