Seafood is such a staple in Oslo, so it's no surprise that Japanese sashimi joints are serious business here, from relatively traditional restaurants like Alex Sushi, where nigiri is draped in substantial cuts of salmon, halibut, hamachi, sea bass, bluefin tuna and scampi, alongside a glorious gunkan topped with ikura and a quail egg yolk ...
... to creative contemporary venues like Hanami, where the top temptation is a spectacular slider stuffed with Wagyu beef, tender tuna and avruga caviar, followed closely by the sensationally succulent engawa cut of halibut, served as sashimi, and a sushi roll topped with ebi, avocado and gratinated sea urchin butter.
