€2 Discount on your first ON-LINE ORDER Save your waiting time with “See MENU and Order Ahead”

1) You can pre-order for pick-up

2) You can order ahead; book a table and order in advance

See MENU & Order Ahead Table Reservation

Your order/reservation is valid upon our confirmation; we will return the order/reservation confirmation ASAP. (The on-line operating hours are 11:00 - 20:00 Tue-Sat; we normally don’t confirm outside these hours.)

Please select on “Ordering Method;” A) Pickup B) Table Reservation or C) Order Ahead (Table+Pre order).

The minimum order lead time for pickup is 30 min (NOW) by default but we will confirm the quickest preparation time such as 15 or 20 min depending on the on-going status.

Please allow 10-15 min delay in case we have some simultaneous orders.

What’s NEW in Taya:

  1. Japanese-style ingredients on Sales!

    Blue-Fin Tuna Sashimi, Shabu-Shabu & Sukiyaki Beef (thin-sliced), Pork-Belly (thin-sliced), etc.

    HausE-Blended MISO, homemade curry sauce, etc.

  2. Japanese Cooking Lessons to continue in Oct-Nov!

    dashi, MISO & veggies (20/10, 17/11)

  3. 50 Cent discount on your next purchase of a main dish when our plastic lunchbox is returned “clean & reusable.”

  4. Opening Hours  Sunday/Monday is closed Tue  12:00 - 20:00   Wed - Sat    12:00 - 15:00 & 16:00 - 22:00

Web:     www.taya.at      e-mail:  info@taya.at    Phone  +43 1 212 4448

Address   Taborstrasse 65, 1020,  Wien (Heinestrasse/Klanggasse)

Check on Foodora/Mjam and Lieferservice for delivery service


Features Overview

NEW Japanese Cooking Class Spring/Summer 2019

Vegan/Non-Vegan① Natural Cooking② in 2.5 hours③ over 4 sessions to be conducted only in English by Taya’s Owner/Chef, Naotaka.

① We serve both Vegan and Non-Vegans in our class by cooking separately. Both can learn equally in their own way by excluding/including the meat and fish.

② We use no artificial preservatives/additives/flavors but natural ingredients.

③ The class is a mixed style of lecture, demo, hands-on practice & a lot of tastings as well as questions & answers.

2nd Session: Spring 2019; MISO & Casual SUSHI

① 05/05 11:00 -   ② 26/05 11:00 -

Fermentation makes/WASHOKU very unique:

Miso Soup, TAYA’s Green Beans Salad with Sesami Sauce, Zucchini & Tofu Steak with Miso Sauce, TEMARI Sushi (in ball-shape), Chirashi Sushi Plate

3rd Session: Summer 2019; TOFU & Soja

Soy Beans make the whole difference in WASHOKU:

Kenchin Soup, Tofu Mixed Salad, Tofu & Veggie in Spring Rolls, Fried Tofu Nagets, Aubergene/Tomato “Mabo” Tofu Donburi, Natto (optional)

4th Session: Autumn 2019; YASAI (Veggie) & East Asian Cooking

Enjoy Veggies cooked differently in WASHOKU style:

Veggie Soup, Japchae, Veggie Jeon, “Rose” Gyoza, “Pink” Onigiri

Class Fee: € 50/session including lunch or dinner

e-mail to: info@taya.at

Allergy inforation: Sesame & Soy for all the courses, Fish for non-vegan, Gluten for Asian

  1. DASHI & Veggie class is a prerequisite to any other classes; Miso, Tofu or Yasai Asian class can be taken only after taking the DASHI & Veggie class.

  2. Min 4 persons, Max 8 persons / lesson (First-Come, First-Serve) ; In case of 3 participants or less, we may cancel the class.

  3. The menu and the service conditons are subject to chagne without notice.

  4. The cancellation fee is 100% within 24 hours before the lesson, or 50% within 3 days before the lesson.

We offer special prices on those Japanese condiments and sauces at our shop.

Inquiry / Reservation:  (Attn: Margaret Furuta or Naotaka Furuta)

e-mail to: info@taya.at or call +43 1 212 4448

TAYA Washoku Bistro: Taborstrasse 65, 1020 Wien

We also sell Japanese food products

We have sourced high quality products not only from Japan but also from EU or China/Korea. We care the q'ty that you consume and the prices that you pay, including for the package and for the environment.

We offer the same condiments, ingredients, grains, etc. as we actually use for our professional cooking.  Additionally, in the near future, we offer Japanese cooking lessons.  

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DRIED FOOD characterizes japanese traditional healthy cuisine.

Dried Shiitake Mushroom typically used for making vegetable Dashi broth

Dried Konbu Kelp to make beautiful harmony of Dashi with Shiitake Mushroom

Hijiki is the most tasty sea plant


Red Beans, Black Beans, and Soy Beans        Soy Bean is said to be the most "perfect" food.


Rice as main crop for washoku

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Rice is the most important crop for the Japanese diet, but we have carefully selected high-quality Italian produce of Japan's top breed Koshi-Hikari.


Genmai (Brown Rice) is a whole grain, with the inedible shell being removed.

Hakumai (White Rice ) is the same grain with the hull, bran layer and cereal germ removed.

12 Mixed Grains adds not only higher nutritional value but also a nice purple color. with black rice.

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fermented condiments are in the heart of washoku cooking to combine with dashi broth for indulgence.

All these are made with a combination of Rice/ Wheat/Soy Beans, with Koji Aspergillus & Salt in different types of fermentation. They make 1) longer preservation, 2) better taste and flavors with various kinds of amino acid, 3) higher nutrition with various vitamins.  Dark brown color is caused by Millard reaction with longer fermentation.

FROM TOP LEFT: Yonesu Rice Vinegar, Umesu Salted Plum Juice, Shoyu Soy Sauce, Tamari Soy Source (gluten-free)

FROM BOTTOM LEFT: Saikyo Miso, Shinshu Miso, Sendai Miso, and Haccho Miso

Responsible for the content of this website

TFS TAYA Food Services GmbH

Naotaka Furuta (Co-Gescäftsinhaber)

Address: Taborstrasse 65, 1020 Wien

Tel. +43 (0)1 21 4448

Email   info@taya.at

Restaurant and Food Trading

Commercial Registry:  FN466746t

UID Nr AT-U72273023

Web site:  www.taya.at


TAYA "Washoku Deli"

TAYA offers a wide variety of  healthy, natural tastes in Japanese cuisine also known as WASHOKU

EAT-IN or TAKE-AWAY - We offer Bento box and a-la-carte to design your Lunchbox.

TRY/TASTE and SELECT - We offer tastings on every dish & sauce in case you are not familiar with our dishes.

BUY and COOK AT HOME - We offer our Japanese ingredients and sauces by grams for you to cook Washoku meals at home.  Don't miss our sake and green tea!


WASHOKU translates to FOOD OF JAPAN. It represents an essential value in Japanese cuisine. It is, by old tradition, plant-based with little to no meat, relying on vegetable protein and little animal protein; at TAYA we are red-meat-free and dairy-free.  We offer nutritious dishes that bring healthy alternatives and propose a new balanced diet. 

DELI is the best format to serve QUICKLY to our customers what we cook SLOWLY


Features Overview

SAKE for Japanese is equivalent to your WINE.

Sake is often mistaken as strong spirits but it is a superb wine made of rice with alcohol content of  only ca. 15%.

Sake brewery is proud of creating their fruity aroma and sensible taste by the fermenting the rice starch to sugar, then into alcohol.

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Katsuyama "KEN" (Junmai Ginjo)

Die hohe Braukunst macht diesen seidig, an Honigmelone erinnernden Sake zu einem Juwel unseres Sortiments. Sieger der Sake Competition 2015, 2016 in Kategorie Junmai Ginjo. Gut gebauter Körper mit Reis-Umami und balanciertem Ausklang. Begleitung zu: Sashimi oder Sushi, Rindersteak, Shabushabu mit Wasabi-Sojasauce. Serviertemperatur: ca. 10°C, Trinkgefäß: Universal Weißweinglas.The following is placeholder text known as “lorem ipsum,” which is scrambled Latin used by designers to mimic real copy. Donec eu est non lacus lacinia semper. Phasellus sodales massa malesuada tellus fringilla, nec bibendum tellus blandit. Quisque congue porttitor ullamcorper. Sed a ligula quis sapien lacinia egestas. Phasellus sodales massa malesuada tellus fringilla, nec bibendum tellus blandit.

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ZAKU "Ho no TOMO" (Wisdom of ears)

Dieser Allrounder Sake erhielt einen goldenen Preis des Nationalen Sake Wettbewerbes in der Kategorie „Junmai“ (purer Sake) 2015. Trocken, Dezent-fruchtiges Aroma, Reis Umami. Gekühlt (ca. 10°C) oder warm bei ca. 40 - 45°C (im Wasserbad wärmen!) servieren.

Contact Us

email: info@taya.at

tel +43 1 212 4448