by Hattori, Joji and Alois Traint

Japanese cuisine is considered particularly low in fat and healthy, and has enjoyed great popularity for years. Although Japanese specialities such as sushi and sashimi, ramen or miso soup and fine ingredients such as wagyu or sake are familiar to many European gourmets, very few dare to cook Japanese style at home. Top restaurateur, musician and entrepreneur Joji Hattori offers personal insights into the diversity of Japanese cuisine: from simple, everyday recipes to dishes from Hattori`s own restaurant – the Michelin-starred Shiki in Vienna`s city centre.

Joji Hattori is, in many ways, a “wanderer between worlds”. He combines an appreciation of art, culture and pleasure, making him a multi-talented individual with roots that transcend boundaries. Born in Tokyo and raised in Vienna, he looks Japanese, speaks like an Austrian and has his heart in both worlds. The successful concert violinist and conductor has always cultivated his passion for good food. In 2015, he fulfilled his lifelong dream of owning his own restaurant with the opening of Shiki in the heart of Vienna, where he combines the best of Japanese and European culture. Alois Traint has been chef de cuisine at Shiki since early 2016. In 2018, the native of Lower Austria and resident of Vienna was awarded a Michelin star for Shiki, making him one of the world`s rare, non-Japanese chefs of Japanese cuisine who can be counted on one hand. The 3-toque chef, who cites “joy” as the most important ingredient in his creations, owns the largest collection of Japanese chef`s knives in Austria.