Winter at SHIKI

The four seasons play an important role in Japanese society. Japanese gourmets love the fact that the different seasons are also reflected in the menu of many restaurants. Here in Vienna we warm ourselves with delicious sake and the new seasonal dishes in winter.

At the Contemporary Sake Weeks in SHIKI from 23 January to 3 February 2018, SHIKI host Joji Hattori and highly-trained sake sommelière Yuri Iwata from Nippon-Ya invited their guests to savour a specially conceived multi-course tasting menu in which the unique drink brewed from rice, water and Koji cultures could be experienced in a scope and quality that had never been seen before in Vienna. Yuri Iwata was available to give advice and answer questions of the guests during all ten evenings of the event.

WILD ATLANTIC COD

Omakase Style

CHIOGGIA BEET AND RED BEET

in shojin style, with daikon tsuma, goma ponzu and freshly grated wasabi

SUPREME OF GUINEA FOWL AND TSUKUNE

rilled breast and minced leg dumpling (=tsukune) with lentils, black salsify, yuzu and innard stew

GRAMMEL-DANGO (DUMPLING)

with miso, pointed cabbage-kombu-salad, kanzuri and panko crumbs

VENISON TATAKI

seared venison, with daikon tsuma, goma ponzu and freshly grated wasabi

ROYAL KAISEN FUTOMAKI

AND SPICY CALIFORNIA MAKI

O-Toro Nigiri Sushi from premium tuna

Fresh Hamachi

MOLTEN CHOCOLATE CAKE

with nougat mousse, kumquats and orange sorbet

POACHED NASHI PEAR

with pear tapioca, pear-miso-strudel and pear sorbet

CARAMELIZED BANANA

with cream of adzuki beans, roasted almonds and banana sorbet

KATSUYAMA JUNMAI GINJO „LEI“ SAPPHIRE

Contemporary Sake Weeks

Click here for the complete WINTER MENUS to read in PDF format…