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Austria Dinner

Vienna, April 17, 2015

Bailliage of Vienna members dine Japanese style

Maître Restaurateur Berthold Steinschaden and Executive Chef Hiroshi Sakai welcomed 50 members and guests to their Restaurant Sakai.

We were delighted by a sumptuous, authentic 12-course dinner especially prepared for us by Chef Sakai and his team.

The courses were accompanied by a fine selection of sake from Japan and wine from the Steinschaden Winery of Langenlois, Austria.


Sea urchins, octopus and conch shell with sea urchin mayonnaise

Finely strained soup of bonito flakes and Kombu seaweed

Steinschaden Sauvignon Blanc 2013

Seasonal appetizers
Harushika Junmai Ginjo Sake, Nara Prefecture

Fresh oysters with a spicy cocktail sauce made with tomato, onion and chilli
Steinschaden Gelber Muskateller 2013

White wine steamed oysters in garlic tartare sauce
Steinschaden Grüner Veltliner Alte Reben 2013

Nigiri sushi with rare roast beef
Zuicho Junmai Daiginjo Sake, Hyogo Prefecture

Classic sashimi of tuna, salmon and yellow tail

Steinschaden Riesling 2013

Mousse of scallop and crab

 Jozen Mizu No Gotoshi Ginjo Sake, Niigata Prefecture

Pear sorbet

Baked salmon, asparagus and mushrooms with a fine egg and vegetable sauce

Steinschaden Grüner Veltliner ‘Donati’ 2008

Maki sushi with softshell crab tempura and crab mayonnaise

Panna cotta with Sakura cherry liqueur and Matcha milk pudding sauce

Nishingoten Junmai Daginjo Sake, Hokkaido Prefecture

The non-culinary highlight of the evening was the presentation of Japanese and Austrian musical pieces such as ‘Hana Wa Saku’ and the ‘Frühlingstimmenwalzer’ performed by members of the service brigade with a professional musical background.

Norbert Simon, Chancelier