Oak 107
From Japan to Vienna: Oak 107 in the 6th district is Vienna’s only Kobe restaurant and one of Austria’s top addresses for fine steaks and exceptional cuts. Selected by Japanese cattle breeder Muneharu Ozaki himself, Oak 107 has been serving his exclusive meat since mid-October. This is an honor bestowed on only a few restaurants in Europe—including renowned establishments in Munich, Amsterdam, and Barcelona—and makes Oak 107 in Vienna a real hotspot.
Partnership at the highest level
The partnership between the Japanese cattle breeder and the Viennese fine dining restaurant did not come about by chance: Ozaki chooses his partners with the utmost care, and in Oak 107 he found exactly what he was looking for. Chef Daniel Werner—formerly of Carpe Diem in Salzburg and Steirereck in Vienna—and his team share the passion, precision, and craftsmanship that Ozaki himself puts into raising, feeding, and caring for his animals. Ozaki personally selects the restaurants that are allowed to serve his meat—and he is very choosy.
Care and quality down to the smallest detail
The quality of Ozaki Wagyu is unique: the animals are raised for at least 28 months, kept stress-free, and fed twice a day with a special feed made from fifteen organic ingredients – without antibiotics or growth additives. Due to the careful rearing and limited slaughter quantities of only 70 cattle per week, the meat is available on the market in small quantities – a guarantee of consistently high quality.
Japanese perfection meets Viennese craftsmanship
This rarity has been served at Oak 107 since October. Chef Daniel Werner showcases his craftsmanship with the finest cuts on the new autumn menu: from tender tonnato and Japanese tataki to perfectly prepared fillets, ribeyes, and sirloins. The precise cooking technique brings out the fine marbling to its best advantage – beautifully roasted on the outside, tender and pink on the inside.
Variety on the meat trolley
In addition to Japanese Wagyu, Oak 107 also offers steaks from a wide variety of origins, breeds, and aging methods—all with their own merits, which the service team explains vividly via the meat trolley. This makes every dinner a culinary experience that perfectly combines craftsmanship, knowledge, and enjoyment.
A cultural experience on your plate
Oak 107 serves not only fine meat, but also a cultural experience that can be compared to great wines: the result of decades of work, precision, and passion. Combined with creative side dishes and an exquisite wine selection from sommelier Johannes Kahrer, Oak 107 offers a unique fine dining experience that is causing a stir far beyond the borders of Vienna.
Kahrer, known from top addresses such as Amador, Mraz & Sohn, and Shiki, specializes in offering renowned wines by the glass. His selection changes constantly and currently includes wines such as Honivogl by Franz Hirtzberger 2023, Château Montrose 2012, Sine Qua Non Syrah M 2015, and Distenta II White 2020.
Our conclusion
For culinary enthusiasts, the combination of exclusive Ozaki Wagyu and hand-picked fine wines at Oak 107 offers a unique overall experience—an unparalleled addition to Vienna's gastronomic scene.
© Jakob Trost / Oak 107
