“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.”

– Head Chef

Izakaya style - Japanese small dishes

Japanese small dishes meant for sharing, giving you the opportunity to taste a variety of exciting flavors

  • Edamame with seasalt - SO 109,-
  • Edamame glazed with chili and garlic - SO 115,-
  • Vegetable tempura - W, E, M, SO, F 140,-
  • Quail yakitori with fresh wasabi and pickled lotus root - SO, W, MU, SE 169,-
  • Pickled shimeji, raw enoki, hazelnuts, green apple, warm cream cheese and teriyaki syrup - M, HN, SO, W 139,-
  • Tempura scampi - H, SO, M, E, SK, F 185,-
  • Soft shell crab with wasabi mayonnaise - W, E, M, SF, MU 205,-
  • Gratinated king crab with coriander mayonnaise and pumpkin crisp - SF, MU, E, F 449,-
  • Sous vide duck breast foie gras with teriyaki, grilled fig and bok choi - SO, MU, E 295,-
  • Slow cooked pork belly with apple miso and apple yuzu salad - W, M, SO, SE 225,-
  • 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 149,-
  • Mini burger with wagyu, toro and avruga - W, E, M, F, MU 185,-
  • Lobster and mango salad with lime dressing - SF 319,-
  • Tuna tartar with jalapeño foam and pomegranate - W, F, M, SE, SO 189,-
  • Grilled corncobs with orange butter - M, W, SE, SO 119,-
  • Vegetarian mini burger - W, M, E, SE, MU 125,-
  • Pan fried seabass with apple-lime puree and lemongrass foam - F, M 199,-
  • Scallops from Hitra with green shiso dressing - MO, SO 289,-
  • One spoon of 2 gram high quality caviar - F 99,-

    One chilled Ketel One vodka shot 139,-

  • A tin of 10 gram high quality caviar - F 399,-

    One chilled Ketel One vodka shot 139,-

Soups

  • Chilled tomato water with ebi and crudite - SF, SU 129,-
  • Red miso soup served with tofu, seaweed, spring onion and enoki mushrooms - W, F, SO 119,-

Specialties

Hanami's specialties

  • Oven roasted lobster - M, F, SO, SF, SE 645,-
  • Black cod - W, SO, F 455,-
  • Roasted farm chicken with ginger and marukome miso marinade - W, SO, SE 335,-
  • Risotto with lobster and leek, Alfonso-mango and shellfish foam - SF, M 259,-
  • Pannestekt laks med kokos, gulerot, ingefær og kombu-eddik - F, E 239,-

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 199,-
  • Hickory smoked rack of lamb - MU, SE 459,-
  • Wagyu steak - (ask your waiter about allergens) 629,-
  • Spicy beef tenderloin - SE, SO 370,-
  • Hanami’s chicken wings - SE 175,-
  • Grilled rib eye steak with black truffle ice cream, portobello mushrooms and artichoke crisp - M, SE 459,-

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 199,-
  • Salmon, yuzu, blackcurrant, kumquat, dried shiso and coriander - F 189,-
  • 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 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,-

Extra

  • Grilled sweet potato, yuzu-tofu dressing and roasted nuts - HN, SO 119,-
  • Rice 49,-
Kid's menu
  • Mini Hanami - W, M, E 149,-

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,-
  • 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 - H, SF, E, F, 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,-
  • Yuzu marinated salmon with coriander and chili - F, SO, SE 159,-
  • Eel maki with cream cheese, teriyaki glaze and shiso - M, F, W, SO 159,-
  • Grilled spicy scallops and ponzu mayonnaise - F, E, MO, SO, MU, W 159,-
  • Hanami’s vegetarian maki - SE, SO, MU 139,-
  • Wagyu beef maki - SO, SE, W, F, MU 205,-
  • Halibut with salsa - SO, SE, F, MU 159,-
  • Hamachi with smoked soy mayonnaise, ponzu daikon and mixed microgreens - SO, F, E 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, E, MU 159,-
  • Tuna, spicy mayo, spring onion and sesame seeds - W, F 155,-
  • Tuna, chili, plum sake paste, roasted hazelnuts, bonito and pumpkin seed oil - F, M, HN 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, SO 159,-
  • Vegetarian maki with asparagus tempura, sun-dried tomato pesto and squash - F, W, SE, M, E, SO, SF, MU 139,-
Specialities
  • Otoro tartar with five years old aged soy, wasabi and dried bonito flakes - F, SO, W 185,-
  • Hanami oysters: coffee soy gel, finger lime and tabasco - 2 pcs - SO, MO 119,-
Hanami’s special sashimi
  • Yellowtail with black caviar and oriental salsa - SO, SE, F 225,-
  • Tuna in truffle soy sauce - SO, F 259,-
  • Salmon with mango and honey dressing - F, MU 199,-
  • Sea bass with jalapeño and apple puree, black caviar and lotus chips - SO, F, SE 199,-
  • Otoro with wasabi salsa, ikura, kimchi sesame, ponzu and sakura mix - SE, F, W, SO, MU 339,-
  • Smoked halibut, sea urchin foam, yuzu and soy gel and goji berries - F, MO, SO, M, SU, MU 219,-
  • Salmon, jalapeño dressing, fennel and cucumber pickles, løyrom and black garlic vinaigrette - F, SO, SE, MU 205,-
  • Yellowtail with buttermilk, sudachi gel, coriander oil and fried sage - M, W, F 225,-
Hanami’s special nigiri / 2 pieces
  • Fatty salmon with balsamic vinegar glaze and spring onion - F 135,-
  • Kobujime: Halibut cured in kombu, vinegar and plum sake - F 135,-
  • Marinated tuna - SO, F 145,-
Gunkan maki / 2 pieces
  • Ikura: Salmon roe - F, MU 129,-
  • Negi-toro: Fatty tuna and spring onion - F, MU 125,-
  • Maguro: Spicy tuna 159,-
  • Engawa: Cooked in sake, marinated in yuzu juice and soya sauce - F 145,-
  • Pickled shimeji, spring onion, pumpkin seed oil, yuzu and ginger lemonade - MU 109,-
Hoso Maki - 6 pieces
  • 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 129,-

Dessert

  • Strawberry soup med with lemon grass stones, basil and togarashi tuille - E, M, AL, W 159,-
  • Obolatu, guava, yoghurt and salted caramel meringue - E, M 159,-
  • Toffee miso panna cotta with vanilla cake, apple sorbet and apple-yuzusalad - SO, M, AL, E 159,-
  • Cheesecake with passionfruit sorbet - M, W, E 155,-
  • Chocolate and hazelnut terrine with caramel popcorn - HN, M, W 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

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Grunnet nye restriksjoner fra myndighetene holder restauranten midlertidig stengt på ubestemt tid fra tirsdag 10.11.2020.

Ta godt vare på hverandre og så håper vi at vi sees snart igjen.