Nagano

The story

Nagano Vienna: A Modern Take on Japanese Izakaya Dining

Founding principles

When Nagano launched in Vienna during 1998, the goal was straightforward Japanese cooking that skipped unnecessary complexity. The founder studied sushi production at Tenmaya before opening the first location alongside his wife Bifen. That early commitment to unadorned freshness still shapes every dish today. Chefs simply slice high quality fish and serve it without heavy sauces.

The kitchen and sharing plates

Chef Marco Wussler now leads the line, translating that founding ethos into a lively izakaya format. Guests order grilled bamboo, wagyu carpaccio, and udon carbonara directly to the center of the table. The menu also features signature rolls and an omakase sharing progression. This approach keeps traditional Japanese flavors conversational rather than rigid.

Room and reception

The dining space stays intentionally casual to match the founders vision of a place built for friends. Servers pour refined cocktails alongside plates of orange cream topped with lychee jelly. Visitors often leave with a copy of the Gault Millau guide, where the venue holds a solid twelve point score for balancing quality with approachability.