{"id":1106,"date":"2026-01-29T12:36:53","date_gmt":"2026-01-29T12:36:53","guid":{"rendered":"https:\/\/shiki-omakase.at\/2026\/01\/29\/news-vom-29-01-2026\/"},"modified":"2026-02-16T09:54:14","modified_gmt":"2026-02-16T09:54:14","slug":"news-vom-29-01-2026","status":"publish","type":"post","link":"https:\/\/shiki-omakase.at\/en\/2026\/01\/29\/news-vom-29-01-2026\/","title":{"rendered":"NEWS FROM 29.01.2026"},"content":{"rendered":"
\n

You Have No Choice\u2026<\/strong><\/h2>\n

Suddenly, everyone wants \u201comakase.\u201d What lies behind this trend from Japan \u2014 a pleasurable loss of control, or the realization that the kitchen knows better what we enjoy than we do ourselves?<\/p>\n

Tokyo, Tsukiji, around eight o\u2019clock 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\u2019s largest fish market remained an absolute sensation for tourists.<\/p>\n

\u2014<\/p>\n

Shiki Omakase<\/strong><\/h3>\n

Last November, the time had come: Joji Hattori opened Vienna\u2019s first omakase restaurant in the classical Japanese sense \u2014 sushi at the highest level, prepared before the eyes of a maximum of eight guests. Over the past years, Shiki\u2019s 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 \u20ac298, while the \u201cAkasaka\u201d version, featuring Wagyu beef and caviar, is offered at \u20ac448.<\/p>\n

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

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