Edamame with seasalt - SO 115,-
Edamame glazed with chili and garlic - SO 120,-
Vegetable tempura - W, E, M, SO, F 149,-
Pickled shimeji, raw enoki, hazelnuts, green apple, warm cream cheese and teriyaki syrup - M, HN, SO, W 145,-
Tempura scampi - H, SO, M, E, SK, F 198,-
Soft shell crab with wasabi mayonnaise - W, E, M, SF, MU 239,-
Sous vide duck breast with teriyaki, grilled fig and bok choi 295,-
Slow cooked pork belly with apple miso and apple yuzu salad - W, M, SO, MU 239,-
Beef tataki with ginger shallot dressing - SO, SE, M 189,-
Crispy baby artichokes, mushroom, truffle emulsion, grapefruit and herbs - E, F, W, SE, SF, MU 159,-

Miniburger with wagyu, toro and avruga W, E, M, F, MU, MO 189,-
Tuna tartar with jalapeño foam and pomegranate - W, F, M, SE, SO 189,-
Grilled corncobs with orange and truffle butter M, SE, SO 130,-
Vegetarian mini burger W, M, E, MU, SO 125,-
Pan fried sea bass with apple-lime puree and lemongrass foam F, M 209,-
2 Scallops from Hitra MO, SO 349,-
Tuna tataki salad with avocado, persimon and lime dressing - F 239,-
Fried beef tartar with avruga - E, W, F, MO, MU 189,-

Soups

Red miso soup served with tofu, seaweed, spring onion and enoki mushrooms - W, F, SO, SE 129,-

Creamy leek soup with ama ebi and white asparagus M, SF 149,-

Specialties

Hanami's specialties

Oven roasted lobster - M, F, SO, SF, SE 645,-
Black cod - W, SO, F 459,-
Roasted farm chicken with ginger and marukome miso marinade - W, SO, SE 349,-

Risotto with lobster and leek, Alfonso-mango and shellfish foam - SF, M 279,-
55°C Trout with Jerusalem artichoke puree, Japanese mushroom mix and smoked salmon salsa - M, F, SO 280,-

Robata grill

Fresh seafood, juicy meats and seasonal vegetables are grilled over an open hearth. This allows the fish and the meat to retain its tenderness and juiciness, and get their own delicious barbecue taste.

Grilled spareribs with hoisin, pickled daikon and pumpkin - W, SO, MU, SE, SF 219,-
Hickory smoked rack of lamb - MU, SE 559,-
Wagyu steak - (ask your waiter about allergens) 689,-
Spicy beef tenderloin - SE, SO 419,-

Hanami’s chicken wings - SE 175,-
Grilled rib eye steak with black truffle ice cream, portobello mushrooms and artichoke crisp - M, SE, E 459,-
Grilled pork skewer - SE, SO 209,-

Ceviche

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, MU 209,-
Salmon, yuzu, blackcurrant, kumquat, dried shiso and coriander - F 199,-

Turbot, passionfruit, coriander, citrus, mint and chili - F 209,-
Ceviche sampler - F, SF, MO, MU 399,-

Salads

Hanami’s signature salad with honey and coconut dressing 145,-
Avocado and cress salad with soy and lime dressing - SO, SE 149,-

Spinach salad with truffle oil, parmesan and dry miso - W, SO, M 149,-

Extra

Roasted sweet potato, yuzu-tofu dressing and roasted nuts HN, SO 125,-
Rice 59,-

Kid's menu

Mini Hanami - W, M, E 155,-

Sushi bar

Hanami’s special sashimi

Yellowtail with avruga and oriental salsa SO, SE, F, MO 229,-
Tuna in truffle soy sauce - SO, F 269,-
Salmon with mango and honey dressing - F, MU 199,-
Otoro with wasabi salsa, ikura, kimchi sesame, ponzu and sakura mix - SE, F, W, SO, MU 339,-
Smoked halibut with onion soy sauce and goji berries F, SO 225,-
Seabass with ginger salsa, coriander, kumquat and tosazu sauce - F, SO 215,-
Scallops with avruga, lime gel, rice chips and jalapeño foam - F, SF, SO, MU, MO 209,-

Gunkan maki / 2 pieces

Ikura: Salmon roe - F, MU 129,-
Negi-toro: Fatty tuna and spring onion - F, MU 195,-
Maguro: Spicy tuna 165,-
Engawa: Cooked in sake, marinated in yuzu juice and soya sauce - F 149,-
Cucumber gunkan with løyrom, dill and Røros sour cream - F, M, MU 195,-
Cucumber gunkan with yuzu pepper salsa - SO, MU, W 119,-

Hoso maki – 6 biter

Kappa maki - cucumber and sesame seeds - SE 99,-
Waninashi - avocado, sesame seeds and wasabi - SE, MU 99,-
Tekka maki - tuna, wasabi / salmon, wasabi - F, MU 135,-

Maki / 6 pieces

California maki - king crab and avocado cream - W, SF, E, F, SO, MU 189,-
Fried spicy tuna - W, F, E, SE, SO, MU 189,-
Hanami maki – salmon, tuna, tempura scampi, tamago and ponzu onion W, F, SO, SF, E, SE, MU 209,-
Yuzu marinated salmon with coriander and chili - F, SO, SE, W 169,-
Eel maki with cream cheese, teriyaki glaze and shiso - M, F, W, SO 169,-
Grilled spicy scallops and ponzu mayonnaise - F, E, MO, SO, MU, W 169,-
Wagyu beef maki - SO, SE, W, F, MU 209,-
Halibut with salsa - SO, SE, F, MU, W 169,-
Ebi and avocado maki gratinated with spicy shiso butter - SO, SE, F, M, SF 169,-
Hamachi with smoked soy mayonnaise, ponzu daikon and mixed microgreens - SO, F, E 169,-
Torched salmon maki with smoked ikura mayonnaise and sweet potato chips - F, SO, SE, E, MU 169,-
Tuna, spicy mayo, spring onion and sesame seeds - W, F 175,-
Crispy salmon skin and warm cream cheese - F, SE, SO, M, W 169,-
Vegetarian maki, grilled broccolini, pickled carrot and golden beetroot chips MU, SO, E, MU 145,-

Tempura maki / 6 pieces

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, SO 169,-
Vegetarian maki, grilled broccolini, pickled carrot and golden beetroot chips - MU, SO, E, SE 145,-

All sushi can have traces of fish and shellfish

Dessert

Coconut mousse with chocolate, coconut namelaka and pineapple granité - E, M, W 179,-
Komuntu chocolate mousse with yuzu, matcha namelaka, chocolate crumble, sesame and hazelnut - E, M, W, AL, HN 159,-
Red currant parfait with lychee and red currant caviar, shiso sorbet, shiso meringue and basil - E, M 169,-
Cheesecake with passionfruit sorbet - M, W, E 159,-
Manjari chili fondant with mango compote, coconut and lemongrass ice cream – M, E 159,-

A selection of Hanami’s ice cream and sorbet - M, E 155,-
Petit fours - Ask your waiter about allergens 49,- per piece

Allergens

M: Milk
HN: Hazelnuts
AL: Almonds
CN: Cashews
B: Barley

LU: Lupin
W: Wheat
PN: Pine nuts
MO: Molluscs

SO: Soya
MU: Mustard
SU: Sulphite
E: Egg

F: Fish
SE: Sesame
CEL: Celery
SF: Shellfish

MENU

“Our chefs are a strong contribution to the success of Hanami. Their experience come from a long line of prestigious restaurants all over the world including Oslo. Over the years they have accustomed the art of traditional Japanese cooking along with a creative twist.”

Zensai

Izakaya style - Japanese small dishes