The story
Shiki, at Krugerstrasse 3 in Vienna's first district, is a Japanese kitchen that earned 18 points from Gault&Millau in 2026. Joji Hattori founded it to pair Japanese technique with European ingredients, and it now runs a fine-dining room alongside a brasserie.
Head chef Alois Traint aims to combine the best of Japanese and European cooking, and the seven-course menu follows that line. Gault&Millau singled out sashimi of lake trout with ponzu-marinated cherry tomatoes and chirashi sushi topped with local fish, caviar and ginger. Sake sommelier Christian Schuster also builds wine pairings that guests often enjoy as much as the sake.
BEHF Corporate Architects won the contract prize at the FINEST INTERIOR AWARD in 2017 for the room, the only Austrian winner that year. The Japanese references stay subtle, carried by a natural stone floor, finely woven copper on the walls and a ceiling of handmade, hand-painted Japanese paper. A chef's table overlooks the kitchen, and two private booths sit in the fine-dining area.
The brasserie offers the house style in a more casual format. Gault&Millau gave it 15.5 points in 2026, praising the freshness and knife work across the sushi selection and the sukiyaki donburi with tender rib-eye over rice. Aperitifs include a champagne selection, and sparkling tea serves as the non-alcoholic option.
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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