Mochi

The story

Mochi Vienna: Award-Winning Japanese Sharing Plates & Open Kitchen

The founders and their vision

Mochi in Vienna has served Japanese cuisine since January 2012, when four founders named Sandra, Nicole, Eduard, and Tobi opened their doors. They chose the name from the traditional glutinous rice ball often exchanged as a symbol of good fortune, wanting the space to feel as welcoming as a friend’s home. Current kitchen leadership falls under chef Benjamin Moritz, whose approach keeps the menu grounded in technique rather than trends. The founders built the restaurant around a simple premise that still guides every service today.

Signature dishes and kitchen techniques

The Gault&Millau jury awarded fourteen points for a menu that balances familiar formats with precise flavor layering. Winter vegetables like Brussels sprouts arrive roasted with peanuts, lime, mint, coriander, and fried onions to highlight their natural sweetness. Crispy Tori Karaage drumsticks and gyoza finished in yuzu dashi follow the same philosophy of bright acidity cutting through rich fat. Handcrafted rolls such as the Beef and Crab with chimichurri and mustard caviar show how the kitchen treats sushi and grill traditions as flexible foundations. A dense chocolate mousse closes the meal without overcomplicating the finish.

The dining room and shared tables

Guests gather along the counter facing the open kitchen or settle into standard tables where dishes travel to the center. The layout encourages conversation while staff navigate the busy floor with consistent attention. During warmer months the shaded sidewalk garden extends the seating capacity without sacrificing the indoor rhythm. This casual arrangement supports the restaurant’s long-standing reputation for accessible Asian cooking that prioritizes shared plates over formal plating. Regular visitors return because the service remains steady even during peak hours.