Ceviche - Hanami Tjuvholmen
Izakaya style - Japanese small dishes

That are made to be shared, giving you the opportunity to taste a variety of exciting flavours.

Edamame with seasalt - SO   109,-
Edamame glazed with chili and garlic - SO   115,-
Vegetable tempura - W, E, M, SO, F   135,-
Pickled shimeji, raw enoki, hazelnuts, green apple, warm cream cheese and teriyaki syrup- M, HN, SO, W    139,-
Tempura scampi - W, M, SO, E, SF, F   185,-
Soft-shell crab with wasabi mayonnaise - W, E, M, SF, MU   185,-
Yakitori duck breast with grilled pumkin and pickled daikon salad - SO, MU, SE    289,-
Slow cooked pork belly with apple miso and garlic chips - W, M, SO, SE   209,-
Tataki beef with ginger shallot dressing - SO, SE, M   185,-
Beef gyoza with sweet potato purée and goma-ponzu - SO, SE, W, M, E, F   209,-
Mini burger with Wagyu, Toro and Avruga- W, E, M, F, MU   169,-
Lobster and mango salad with lime dressing- SF   295,-
Fried zucchini and cheese balls with tofu dressing - W, M, E, SE, SO   189,-
Tuna tartar with jalapeño foam and pomegranate - W, F, M, SE, SO   189,-
Pan fried langoustine with ginger and chili dressing- SF, SO   225,-
Grilled corncobs with orange butter- M, W, SE, SO   115,-
Coriander crusted tofu- M, W, SO, SE   119,-
Vegetarian mini burger- M, W, E, SE, MU   125,-

One spoon of 2 gram high quality caviar - F 
Add one chilled Ketel One vodka shot 139,-
A tin of 10 gram high quality caviar - F 
Add one chilled Ketel One vodka shot 139,-
A tin of 10 gram Iranian Beluga caviar - F 
Add one chilled Ketel One vodka shot 139,-

Soup of the season
Red miso soup served with tofu, seaweed, spring onion and enoki mushrooms - W, F, SO   109,-
Hanami Tjuvholmen meny

Hanamis specialties

Oven-roasted lobster - M, SO, SF, F, SE   475,-
Black cod - W, SO, F   415,-
Roasted farm chicken with ginger and marukome miso marinade - W, SO, SE   329,-

Pan fried monkfish with kale, tosazu sauce and shiitake mushrooms - F, M, SO, SE   315,-
Fried lemon sole with shizo teriyaki dressing and spicy daikon - F, W, E, SO, SE, SF   249,-
2 scallops from Hitra, shiso and barley risotto and langoustine foam - F, SO, B, MO, M, SF   285,-
Robata grill

Fresh seafood, juicy meats and seasonal vegetables are grilled over an open hearth, thereby enhancing the natural flavors. This cooking method is keeping with the traditional robatayaki style, which originated in rustic farmhouses in Japan. We are proud to introduce one of Norway’s first robata grills and strive to present you with an unforgettable meal.

Grilled spareribs with Asian barbecue sauce and pickled cucumber - W, SO, SE   165,-
Grilled venison with broccolini and citrus yoghurt - HN, SO, MU, SF, F   329,-
Marinated sous vide rack of pork with pork and teriyaki reduction- W, SO, MU, SE    349,-
Hickory smoked rack of lamb - MU, SE   425,-
Wagyu steak - (ask your waiter about allergens)   559,-
Spicy beef tenderloin - SE, SO, W   359,-
Hanami’s chicken wings - SE   159,-
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Hanami Tjuvholmen meny

Ceviche is a mixture of fish or shellfish, prepared with a citrus marinade, typically enhanced by the addition of chili, onion and coriander.

Scallop, grapefruit, coriander, chili, citrus and coconut - SF, MO   199,-
Salmon, yuzu, blackcurrant, kumquat, dried shizo and coriander - F   189,-

Turbot, passionfruit, coriander, citrus, mint and chili - F   199,-
Ceviche sampler - F, SF, MO   279,-

Hanami’s signature salad with honey and coconut    139,-
Avocado and cress salad with soy and lime dressing - SO, SE   139,-
Spinach salad with truffle oil, parmesan and dry miso - W, SO, M   139,-

Crispy baby artichokes, mushroom, truffle and soy emulsion, grapefruit and herbs - E, F, W, SO, SE, SF, MU   119,-
Roasted sweet potato, yuzu-tofu dressing and roasted nuts - HN, SO   115,-
Rice   49,-

Kids' menu

Mini Hanami - W, M, E   149,-
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Hanami Tjuvholmen meny
Sushi bar

Nigiri 2 pieces - Sashimi 3 slices

Sake: Salmon - F   95,-
Akami: Tuna - F   135,-
Chutoro: Medium Fatty tuna - F   160,-
Otoro: Fatty tuna - F   195,-
Suzuki: Seabass- F   115,-
Ebi: Shrimp - SF   115,-
Hamachi: Yellowtail - F   135,-
Hotate: Scallop - MO   115,-
Hirame: Halibut- F   115,-
Kurodai: Dorado - F, SE   119,-
Ama ebi: Raw shrimp - SF   105,-
Ise Ebi: Lobster - SF   169,-
Kani: King crab - SF   159,-
Unagi: Marinated eel (served hot) - W, SO, F   139,-

Maki - 6 pieces

California maki - king crab and avocado cream - SF, E, F, M, SO, MU    169,-
Crispy salmon skin and warm cream cheese - F, SE, SO, M   169,-
Fried spicy tuna - W, F, E, SE, SO, MU   169,-
Salmon with apple sauce - E, F, SO, MU   159,-
Salmon with tempura spring onion - F, SE, W, E, M   149,-
Eel with kimchi sesame and teriyaki glaze - W, F, SE, SO, MU   159,-
Grilled spicy scallops and ponzu mayonnaise - F, E, MO, SO, MU   159,-
Hanami’s vegetarian maki - SE, SO, MU   139,-
Wagyu beef roll maki - SO, SE, W, F, MU   195,-
Halibut with salsa - SO, SE, F, MU   159,-
Ebi and avocado maki gratinated with spicy shiso butter - SO,SE, F, M, SF    159,-
Torched salmon maki with smoked ikura mayonnaise and sweet potato chips - F, SO, SE, MU, E    159,-
Tuna maki glazed with pastis and espresso - F, E, SE, SU, SO, MU   169,-
Salmond with mizuna dressing - F, E, SO, MU   159,-
Hamachi with pickled cucumber, sesame and wasabi and pepper dressing - F, SE, M, MU   169,-

Tempura maki - 6 pieces

Hanami maki with tempura scampi, four types of fish and vegetables - W, M, SF, E, F, SE, MU, SO   179,-
Soft-shell crab with chili mayonnaise - W, M, SF, E, F, SE, SO, MU   179,-
Tempura scampi - avocado and flying fish roe - W, SF, F, E, M   159,-
Tempura fried salmon and sun-dried tomatoes - W, MU, E, F, M, SF   159,-
Vegetarian maki with asparagus tempura, sun-dried tomato pesto and squash - F, W, SE, M, E, SO, SF, MU    139,-


Weekly specialty from the sushi bar (ask your waiter about allergens)   195,-
2 oysters served with special salsa - SO, SE, F, MO, MU    105,-
Tuna tataki with wasabi salsa and apple foam- SO, F, SE, E   199,-

Hanami’s special sashimi

Smoked halibut with soy onion sauce and goji berries - SO, F   209,-
Yellowtail with black caviar and oriental salsa - SO, SE, F    209,-
Salmon tataki with whiskey gel and shiso pesto - SO, SE, F, MU   199,-
Tuna in truffle soy sauce - SO, F   235,-
Salmon with mango and honey dressing - F, MU   199,-
Hamachi with smoked eel, wasabi peas and candied bacon - SO, E, W, F, MU   199,-
Sea bass with jalapeño and apple purée, black caviar and lotus chips - SO, F   199,-
Otoro with wasabi salsa, ikura, kimchi, sesame, ponzu and sakura mix - SE, F, W, SO, MU   310,-

Hanami’s special nigiri - 2 pieces

Kobujime - halibut - F    135,-
Marinated tuna- SO, F    145,-
Sea bass, sea urchin and shiso - F, MO   145,-
Tosazu cured salmon with kombu powder- F, SE, SO   135,-
Inari tofu - SO, F, SE   95,-

Gunkan maki - 2 pieces

Ikura: Salmon roe - F, MU   129,-
Tobiko: Flying fish roe - F, MU   125,-
Negi-toro: Fat tuna and spring onion - F, MU   169,-
Engawa: Fat from halibut - SE, F, SO, MU   109,-
Uni: Sea urchin roe- MO, MU   159,-
Maguro: Spicy tuna- F, SE, MU   145,-

Hoso maki - 8 pieces

Kappa maki - cucumber and sesame seeds - SE   99,-
Waninashi - avocado, sesame seeds and wasabi - SE, MU   99,-
Tekka maki - tuna or salmon and wasabi - F, MU   129,-
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Toffee panna cotta with apple and galangal sorbet, apple and yuzu salad, vanilla bizocho - W, M, E, AL    155,-
A selection of Hanami’s ice creams and sorbets - M, E   155,-
Valrhona biscuit with milk chocholate mousse, orange sorbet and white chocolate powder - E, M, HN   155,-
Coconut mousse with mango sorbet, chocolate crumble and passion fruit granita - M, W, E   155,-
Petit fours - Ask your waiter about allergens   49,- per piece


M: Milk
HN: Hazelnuts
AL: Almonds
CN: Cashews
PN: Pine nuts
LU: Lupin
W: Wheat
B: Barley
MO: Molluscs
SO: Soya
MU: Mustard
SU: Sulphite
E: Egg
F: Fish
SE: Sesame
CEL: Celery
SF: Shellfish
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