Mochi’s twenty-five seats are guaranteed full on a nightly basis, and not just because of its small interior, but rather its commitment to a Californian take on Japanese cooking that you’re hard-pressed to find elsewhere in Vienna, let alone Central Europe. Chefs and founders Edi Dimant and Tobi Müller have connected the culinary dots from Tel Aviv through the continent, spreading their love for Japanese cooking at places including Berlin’s Kuchi and Paris’ Pierre Gagnaire. Yet at Mochi, the exuberance shines through in a menu full of Otsukuri truffle sashimi, inside-out rolls and their eponymous Mochi rolls—a kind of sushi with a baked outside crust. Stop by during lunch hours in case you haven’t made your dinner reservation two weeks in advance.