{"id":18204,"date":"2017-03-20T13:11:30","date_gmt":"2017-03-20T12:11:30","guid":{"rendered":"https:\/\/www.shiki.at\/spring-2017-german\/"},"modified":"2023-07-03T16:40:32","modified_gmt":"2023-07-03T14:40:32","slug":"spring-2017-german","status":"publish","type":"post","link":"https:\/\/www.shiki.at\/en\/spring-2017-german\/","title":{"rendered":"SPRING 2017 (german)"},"content":{"rendered":"

\u00a0Japanisches Fr\u00fchlingserwachen:
\nDie neue Jahreszeit im SHIKI<\/h2>\n

Frisch, elegant und voller saisonaler Entdeckungen pr\u00e4sentiert sich die neue Fr\u00fchlings-Karte von Joji Hattoris Restaurant SHIKI in der Wiener Krugerstra\u00dfe: Zahlreiche neu konzipierte Gerichte wie Wei\u00dfer Spargel mit eingelegten Artischocken, Shiso, Artischockencreme und Orangen-Paradeiserschaum (vegan) oder Im Kombublatt gebeizte Makrelen-Sashimi mit Myoga-Ingwer, Zwiebelcreme, Austernkraut und Osuimono-Shot verbinden ab sofort \u2013 als Teil der beiden neuen mehrg\u00e4ngigen Fine Dining Degustationsmen\u00fcs oder in der Brasserie \u2013 den Geschmack der wohl frischesten Jahreszeit mit dem Besten zweier Welten.<\/p>\n

Das aktuelle Men\u00fc tr\u00e4gt einmal mehr die Handschrift des K\u00fcchenchef-Teams Alois Traint und Gerhard Bernhauer und \u00fcberzeugt mit ungew\u00f6hnlichen Harmonien: So trifft etwa gr\u00fcner Spargel auf Reiscracker und Miso oder gebratener Seesaibling auf Lardo, Erbsencreme, Affilakresse und Bonito-Fond. \u201eIm SHIKI greifen europ\u00e4ische und japanische Esskultur perfekt ineinander. Deshalb verwenden wir saisonale und nach M\u00f6glichkeit regionale Zutaten, setzen sie in einen japanischen Kontext und \u00fcberraschen auf diese Weise unsere G\u00e4ste mit einer geschmacklich neuen Komposition\u201c, so SHIKI Gastgeber Joji Hattori.<\/p>\n

Neu ist auch die Aufteilung der Karte im SHIKI: Die beiden mehrg\u00e4ngigen Degustationsmen\u00fcs im Fine Dining Bereich werden passend zur Jahreszeit alle drei Monate neu definiert \u2013 wie es auch dem Namen des Restaurants (dt. Vier Jahreszeiten, aber auch Dirigieren) entspricht. In der Bar und Brasserie im vorderen Teil des Restaurants stehen einzelne Gerichte aus den saisonalen Men\u00fcs, aber auch die ganzj\u00e4hrigen SHIKI Klassiker wie Contemporary Sushi oder der beliebte Wagyu Burger zur Auswahl. Zu den saisonalen Spezialit\u00e4ten, die auch in der Brasserie erh\u00e4ltlich sind, geh\u00f6rt beispielsweise die Variation vom Steinbutt als Usuzukuri, gebraten und geschmort, mit Fenchelsalat, Aniskraut und Yuzu-Ponzu. Wie \u00fcblich besticht das SHIKI auch im Fr\u00fchling mit einer feinen Auswahl an veganen Gerichten \u2013 etwa mit dem Gem\u00fcsebeet, einer bunten R\u00fcbenvariation mit Vogelmiere an Karotten-Ingwersauce und Shiromiso-Erde. Auch die Desserts pr\u00e4sentieren sich fr\u00fchlingshaft, darunter die Variation von der Kokosnuss oder eine Textur von Rhabarber, Himbeere und Erdbeere mit Himbeer-Shiso-Sorbet, Himbeer-Rosen-Tapioka und Erdbeerschaum.<\/p>\n<\/div>

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VARIATION VOM STEINBUTT<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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SHIKI SPARGEL-SURPRISE<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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ROSA GEBRATENE ENTENBRUST<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/span>

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TERIYAKI-DUROC-SCHWEINEBAUCH UND OKTOPUS<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/span>

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\"KALTGER\u00c4UCHERTES<\/a><\/span><\/div>

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KALTGER\u00c4UCHERTES BIO-LACHS SASHIMI<\/p>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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4 AUSTERN SHIKI-STYLE<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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CONTEMPORARY SUSHI SHIKI-STYLE<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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NEUE VARIATIONEN – CONTEMPORARY SUSHI<\/h2><\/div>
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MAKING OF MIT ALOIS TRAINT<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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VARIATION VON DER KOKOSNUSS<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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Click here for the complete SPRING MENUS<\/a>\u00a0to read in PDF format…<\/p>\n<\/div>

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