{"id":18248,"date":"2018-10-19T12:01:35","date_gmt":"2018-10-19T10:01:35","guid":{"rendered":"https:\/\/www.shiki.at\/autumn-2018\/"},"modified":"2023-07-03T16:40:50","modified_gmt":"2023-07-03T14:40:50","slug":"autumn-2018","status":"publish","type":"post","link":"https:\/\/www.shiki.at\/en\/autumn-2018\/","title":{"rendered":"AUTUMN 2018"},"content":{"rendered":"

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Autumn at SHIKI<\/h1>\n<\/div>

The four seasons play an important role in Japanese society and Japanese gourmets appreciate the fact that the different seasons are reflected on the menu of the restaurants.<\/span><\/p>\n

The japanese sign for autumn \u2013 Aki (<\/span>\u79cb<\/span>) is composed of the modified logographic\u00a0characters\u00a0\u201cRice\u201d, \u201cGrain\u201d and \u201cFire\u201d. Fire red as the many maple leaves, which change their color\u00a0during\u00a0the autumn harvest time, in Japan. We are celebrating this time of season with a new menu card.<\/span><\/p>\n<\/div>

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\"Omakase<\/a><\/span><\/div>

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RED BEET<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"GOBO<\/a><\/span><\/div>

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GOBO AND TRUFFLE<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"Omakase<\/a><\/span><\/div>

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PUMPKIN, GRAPE & SEAWEED<\/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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\"MISO-GEBEIZTE<\/a><\/span><\/div>

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MISO-CURED DUCK BREAST<\/p>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"JAPANISCHE<\/a><\/span><\/div>

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COMPOSITION OF JAPANESE MUSHROOMS<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"Japanese<\/a><\/span><\/div>

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FOUR OYSTERS\u00a0SHIKI-STYLE<\/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>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"Omakase<\/a><\/span><\/div>

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KUMQUAT SALAD<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"Sushi<\/a><\/span><\/div>

CHEF PATRICK GRANDITS WITH A FRESH COREGONUS<\/h2><\/div>
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\"HOLLER<\/a><\/span><\/div>

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ELDERBERRY AND POPPY SEEDS<\/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>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"Muskateller<\/a><\/span><\/div>

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Muskateller Sour<\/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>\n<\/div>\n<\/div>\n<\/div><\/h2><\/div>

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\"NORI-TSUKUDANI\"<\/span><\/div>
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A modern Japanese menu (including Kaiseki) contains very little carbonhydrate. Normally, a small rice or noodle dish gets served at the very end of a course menu, just before the dessert.<\/p>\n

However, since we opened SHIKI over three years ago, we were very often asked by our guests whether we could provide bread
\nat the beginning of the meal which we were not prepared for
\nas bread is not really Japanese.
\nNow we have decided to introduce a new SHIKI speciality
\nas amuse-bouche at the start of your menu, which is<\/p>\n

COOKED KOSHIHIKARI RICE WITH EXCLUSIVE PREMIUM NORI SHEETS, NORI-TSUKUDANI AND TARTARE OF THE DAY.<\/strong><\/p>\n

With this, we are actually following an old tradition of the \u201cCha-Kaiseki\u201c (=Kaiseki meal served at tea ceremonies) where a small amount of white cooked rice gets served often at the beginning.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>

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

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