The story
Joji Hattori established Shiki in Vienna's Krugerstrasse to bring contemporary interpretations of Japanese haute cuisine to the city. At this Michelin-starred venue, the kitchen balances strict tradition with subtle European influences, a philosophy Hattori detailed in his cookbook The Art of Shiki. Sous Chef Patrick Grandits, who joined the team in 2016, executes this vision with rigorous technique. Grandits leads the service, ensuring every plate meets Hattori's standards for precision and authenticity. The establishment's dedication to responsible practices has earned a We're Smart Green Guide 1 Radish.
The dining room reflects a design language inspired by exclusive Tokyo establishments rather than classical Japanese houses. BEHF Corporate Architects earned the FINEST INTERIOR AWARD: CONTRACT PRIZE for a space where subtle references to Japan yield to tactile materiality. Visitors move across bright natural stone floors past walls clad in finely woven copper and under a ceiling decorated with handmade, hand-painted Japanese paper. A matt black piano-lacquer corridor guides guests toward the fine dining area, which features two private booths and a Chef's Table overlooking the kitchen.
Shiki serves seasonal Japanese dishes alongside sushi and wagyu, often pairing local catches with classic preparations. Sous Chef Grandits highlights the trio of salmon trout, presented as sashimi, tartare, and caviar, marinated in dashi and soy with ponzu and momiji oroshi. The restaurant has also expanded into an intimate omakase experience at a nearby location, offering an eight-seat counter for guests seeking Japan's purest sushi tradition. This focused service complements the main brasserie menu, allowing diners to explore both creative set courses and traditional nigiri.
Recognition
Ambience
Details
History
Shiki owner Joji Hattori knows how to bring the best quality to the table. He demonstrates this not only in his fine-dining restaurant but also in the brasserie. For aperitifs, there is a selection of champagnes and sparkling tea as a non-alcoholic option. After edamame with sea salt, we look forward to dishes with more umami: The tempura vegetables, including paper-thin shiso leaves, are served hot and light, while the sesame-miso dressing adds a pleasant nutty note. The Sukiyaki Donburi with tender rib-eye strips over rice is high-quality but subtly seasoned. With the large contemporary sushi selection, everything is once again spot on – freshness, cutting technique, balance. And yet: we would wish for just a touch more precision and refinement in a few places. Address Krugerstraße 3 1010 Vienna Austria Contact 01 5 12 73 97 info@shiki.at https://www.shiki.at / Opening hours Tue, Wed and Thu 18:00-22:30, Fri and Sat 12:00-22:30 Fei Team Alois Traint & Gerhard Bernhauer Chef Thomas Grund Maître
The international trend toward Japanese cuisine has reached our country with a slight delay, bringing many pleasing results: High-quality cooking infused with Japanese influences can now be found from the Innviertel region all the way to the Ausseerland. A flagship restaurant of this trend located in Vienna’s first district is under particularly close observation—and it is handling the heightened expectations with great success. Sashimi of lake trout with ponzu-marinated cherry tomatoes and basil-shiso pesto, lobster ragout with dried nori seaweed, chirashi sushi featuring local premium fish with caviar and ginger, and Japanese-style grilled wild-caught moray eel with a daikon-apple salad are the highlights of a cohesive seven-course menu. With this, head chef Alois Traint refreshingly and unpretentiously fulfills his goal of “combining the best of Japanese and European culinary traditions.” Sake sommelier Christian Schuster also remains unfazed when guests show more enthusiasm for his wine pairings than for the sake. Address: Krugerstraße 3, 1010 Vienna, Austria Contact: 01 512 73 97 info@shiki.at https://www.shiki.at/ Opening hours: Thu–Sat 18:00–19:30, Fri 12:00–13:30 and 18:00–19:30, Sat 18:00–19:30, variable hours Team: Alois Traint & Gerhard Bernhauer, Chef: Thomas Grund, Maître d'
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