SeeSushi - Precision with a Mountain View
Dominik Edlinger proves that perfection comes not with loudness, but with consistency.
On the shores of Lake Wolfgang, framed by mountains, the idea of SeeSushi is reflected in the water’s surface: Clear. Still. Yet with depth. Dominik Edlinger, a trained chef with a passion for Japanese precision, has created a concept here that quietly works against all conventions – and at the same time surpasses them.
Because what he serves is not sushi in the classical sense. It is sushi that takes root.
Trout instead of tuna. Clarity instead of cliché.
From the very beginning, Edlinger decided against import tourism on the plate. Instead of relying on frozen fish from the Far East, he uses freshwater fish from local waters. What sounds like a compromise turns out to be a radical quality decision.
“We don’t work with substitutes, but with identity”, says Edlinger. What he means is: Trout is not a Plan B. It is the main star. Together with fermented vegetables, pickled radish, and self-smoked dashi broths, he creates rolls that don’t want to be Japanese – but authentic.
California Rolls of aged trout I Yuzu mayo I
Red perilla microgreens
by Dominik Edlinger
Herbeus Greens: The Finishing Touch from Vertical Farming
The fact that many of these rolls feature Herbeus Micro Greens is no coincidence – it’s conviction. Edlinger doesn’t use them to boost Instagram appeal, but because they provide a structure he can’t find elsewhere.
“Herbeus Greens add freshness, texture, sometimes an unexpected punch. And they fit perfectly with SeeSushi’s philosophy: regional, precise, honest.”
The greens – fresh from Austrian vertical farming – not only deliver taste but also the good feeling of avoiding transport routes without compromising the result.
The Art of Reduction
SeeSushi is not a restaurant in the traditional sense. It’s a hybrid of take-away, pop-up, cooking school, and even fine dining by reservation. Edlinger doesn’t let himself be forced into a single format. What matters is the moment. The bite. The experience.
The central question is always: What does a dish truly need to be effective? Usually, the answer is: Less. And that’s precisely where his perfection lies.
Why Dominik Edlinger is on the stage of perfection
Because he shows that you don’t need a giant sea bream from Tokyo to make an impression. Because he doesn’t imitate sushi, but rethinks it – from the region, from the season, from a certain attitude. And because he proves that perfection comes not with loudness, but with consistency.
SeeSushi is not sushi for purists. But for people who understand purism.
That’s why Dominik Edlinger is on our stage. Not because he wants to please – but because he has something to say. Quietly. And to the point.
