{"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":"2026-02-16T09:24:02","modified_gmt":"2026-02-16T09:24:02","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

NEWLY SET<\/strong><\/h1>\n

The Mandarin Oriental<\/em> surprises with excellent seafood, Shiki<\/em> with omakase. Seefeld has gained a wonderful new venue. At IceQ<\/em> and B\u00fcrglh\u00f6h<\/em>, you dine with mountain views. And how differently restaurant branches can operate becomes evident at Altia<\/em> and Pastamara<\/em>.<\/p>\n

\u2026<\/p>\n

In mid-2025, conductor and Shiki<\/em> patron Joji Hattori opened a boutique and sak\u00e9 shop not far from the main restaurant. Behind it, an intimate concept was quietly finalized. Omakase<\/em> describes the idea that, as a guest, there is little more to do than take a seat, order drinks, and let the experience unfold. In Japan, reservations at the finest establishments of this kind are usually only possible through personal references. Here, a maximum of eight participants may reserve their place in the ceremonial dining sequence with a \u20ac150 prepayment; the total price is \u20ac298. Or \u20ac448 for the luxury version featuring caviar and A5-grade Wagyu beef.<\/p>\n

It is well known that in Japan the coast is always within reach and that Tokyo\u2019s fish market is considered the benchmark for seafood. Seen from this perspective, the Shiki<\/em> team makes the very best of its inland location. The experience is presented by head chef Alois Traint and co-master Ruben Gorcea. The eleven courses \u2014 including, surprisingly, freshwater fish \u2014 can only be hinted at here. After finely balanced bites such as hamachi with grated daikon oroshi<\/em>, meat follows: briefly grilled venison prepared as tataki with shiitake and wasabi. Excitement builds with chawanmushi (savory egg custard) with turbot crest and trout bottarga, or lobster paired with the rare citrus fruit sudachi. Sensational nigiri sushi are then crafted \u00e0 la seconde and served for immediate enjoyment \u2014 for example, otoro with yam and chives. It is unlikely to be done better anywhere in Austria. As beverage pairings, the focus lies primarily on sake, with 60 labels listed and served in the house\u2019s Zalto glassware. The wine offering is deliberately small and exclusive, ranging from \u20ac49 to \u20ac3,500.<\/p>\n<\/blockquote>\n<\/div><\/div><\/div>

<\/span><\/div>
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