{"id":1154,"date":"2025-12-13T08:46:11","date_gmt":"2025-12-13T08:46:11","guid":{"rendered":"https:\/\/shiki-omakase.at\/2025\/12\/13\/freizeit-kurier-vom-13-12-2025\/"},"modified":"2026-02-16T11:44:54","modified_gmt":"2026-02-16T11:44:54","slug":"freizeit-kurier-vom-13-12-2025","status":"publish","type":"post","link":"https:\/\/shiki-omakase.at\/en\/2025\/12\/13\/freizeit-kurier-vom-13-12-2025\/","title":{"rendered":"FREIZEIT (KURIER) VOM 13.12.2025"},"content":{"rendered":"
\n

Ist dieses Sushi den hohen Preis wert?<\/b><\/h1>\n

Herbert Hacker \u00fcber das neue Shiki-Omakase.<\/b><\/h1>\n

Was bedeutet \u201eOmakase\u201c und um welches Lokal handelt es sich?<\/b>
\nDer geb\u00fcrtige Japaner und Dirigent Joji Hattori er\u00f6ffnete 2011 in der Krugerstra\u00dfe mit dem \u201eShiki\u201c das wohl beste japanische Restaurant der Stadt. Jetzt hat er noch einen draufgelegt und ein paar Schritte weiter das \u201eShiki Omakase\u201c er\u00f6ffnet. \u201eOmakase\u201c steht f\u00fcr \u201eich \u00fcberlasse es dir\u201c, also dem Koch. In dem kleinen Hinterzimmer der \u201eShiki-Boutique\u201c ist nur Platz f\u00fcr acht Personen, s\u00e4mtliche Nigiri-Sushi und Sashimi entstehen \u201e\u00e0 la minute\u201c vor den Augen der G\u00e4ste.<\/p>\n

Wie verl\u00e4uft der Abend?<\/b>
\nDas Dinner beginnt um 18.30 Uhr, Lunch um 12.30 Uhr. K\u00fcchenchef Alois Trend und die Sushi-Meister Hiroki Takahashi und Ruben Gorcea kl\u00e4ren \u00fcber die aktuelle Men\u00fcfolge auf. Dann geht\u2019s los. Ein Gang besser als der andere. Schon zu sehen, wie die Fische geschnitten werden, fasziniert. Mit dem, was bislang in Wien als Sushi galt, hat das nichts zu tun. Da liegen Welten dazwischen, nein Galaxien.<\/p>\n

Was kosten die Men\u00fcs und sind sie das viele Geld wert?<\/b>
\nDas Abendmen\u00fc mit rund 20 G\u00e4ngen kostet 298 \u20ac, das Lunchmen\u00fc 198 \u20ac. Viel Geld, aber jeden Cent wert, da es hier um kostbare Spitzenprodukte geht. Beispiel: \u201eO-Toro\u201c ist ein Teil des Blauflossenthunfischs, irre gut, zergeht auf der Zunge, ist aber entsprechend teuer. Und auch der Reis dazu ist ganz anders, kernig und mit einem feinen Geschmack. Man sollte die Kreationen schnell essen, denn nur ganz frisch sind sie am besten. Hier geht es um Minuten und die fast schon gnadenlose Perfektion japanischer Kochkunst. Und die hat nun mal ihren Preis.<\/p>\n

Was trinkt man im Omakase?
\nWein ist hier nicht das Thema (obwohl der grandiose Weinkeller des Stammhauses zur Verf\u00fcgung steht). Hier sollte man sich dem Sake-Sommelier Peter Dallinger anvertrauen, ein leidenschaftlicher Sake-Experte, der \u00fcber eine Sake-Kollektion wacht, die \u2013 wie das gesamte Lokal \u2013 konkurrenzlos ist.<\/b><\/p>\n<\/blockquote>\n

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

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