Come play with us…

At Kamai they are not affraid to push the limits. And they do it so well.

– More is more, head chef Halvor Woll Sørlie tells us when we stop by to check out one of Oslo’s newest restaurant and bar.
– I want the flavors to be bold and explosive.
Lots of umami, acid and saltiness, combined with several layers of textures makes for some interesting and innovative dishes. A mix of Japanese and Nordic cuisine with a touch of Peru is what the menu tells us. It consists of a kaiseki menu of 7 courses and a 4 course variation, but you are free to choose just one or two courses as well. Restaurant manager Christer Magnusson wants the place to feel like a neighborhood joint with a relaxed atmosphere, even though the food has a gourmet feel. There is no white linens or snobbish waiters here. The cozy old building with exposed brick walls and ceiling beams contributes to this feeling. The whole place is overflowing with creativity, and it is easy to become a part of the enthusiasm and joy that these guys project. Behind the little bar downstairs, Christer and beverage manager Andre Berberan are mixing up some fun cocktails and our smiles get bigger and bigger as we taste our way through some of the cocktail and food pairings they serve up.
– Sometimes we take the experimenting a bit too far, but hey, no pain, no gain, says Christer and puts a perfectly balanced cocktail on the bar. They have limited the booze to Japanese and Nordic spirits (with some pisco on the side) and with that you can find Danish gin, Finnish rye whiskey, Swedish snaps and lots of aquavit as base for the drinks. The guys are also experimenting with vegetables, fermentation and other original elements from the kitchen. There are no limits! Have you for example ever tasted a cocktail with dried cod or fermented lentil juice? Well, you get it here. And they taste pretty amazing, specially matched with some of the beautiful dishes served up from the kitchen crew.

Our friend Anders Husa have eaten his way through the whole kaiseki menu. Read all about it and other food stories on his blog We really recommend that you pay Kamai a visit, but here you can get a taste as we present some recipes.


Kamai ceviche
1 dl leche de tigre
400 g white fish filet

Leche de tigre
1 dl plum sauce
1 dl soy sauce
1 dl cream of coconut
juice from 1 orange
juice from 1 lime
1 tsp ginger
½ habanero
1 garlic clove

Mix the plum sauce, soy and cream of coconut. Squeeze the orange and lime juices into the mix. Finely chop som ginger, habanero and garlic. Mix, taste and adjust with some lime. Finely dice the fish and turn into the marinade. Let marinate for about 2-3 minutes. Serve with cucumber, spring onions, turnip, pickled red onion (finely sliced and marinated in lime juice and salt overnight) and puffed wild rice.

Puffed wild rice is made by boiling it al dente and drying it in the oven (53 °C) overnight and then fried.


Hairy Fairy
3 cl Halland Fläder
2 cl absinthe
2 dashes Peychards bitters
3,5 cl lime juice
1,5 cl sugar syrup
5 leaves verbena
1 splash of egg white

Shake all the ingredients over ice and strain into a cocktail glass. Garnish with a dash bitters and verbena.

Served with Kamai ceviche


Dill out man!
4 cl Gilde dill aquavit
1,5 cl white chocolate liqour
3 cl lemon juice
1,5 cl sugar syrup
1 splash egg white

Shake all the ingredients on ice and strain into a longdrink glass. Garnish with dark chocolate and carrot.

Served with Josper baked skrei, burned carrot and homemade dashi.


In cod we trust
3 cl Skrei aquavit
1 Yuzu sake
1 madeira barbeito
2 cl lemon
1 dash smoked cod roe
1,5 cl sugar syrup
1 egg white

Shake all the ingredient on ice and strain into a cocktail glass. Garnish with fried cod skin och togarashi.

Served with smoked haddok with avruga, foam of nyr, fried fish skin, soya fluid gel and pickled fennel.

2 cl Ikkomon sweet potato shochu
2 cl Yuzu sake
1 tbs avocado
1/3 chili
3 cl lime juice
2,5 cl sugar syrup

Muddle all the ingredienses together and shake with ice. Strain into a cocktail glass and serve with an ice cube.

Served with a dessert of pineapple marinated in honey, passion fruit, dirt of chocolate, sesame seeds and crystallized chocolate.

3 cl Umeshu Sake
2 cl No 52 Aquavit
3 cl lemon juice
2 cl sugar syrup
2 cl fermented red lentil juice
1/4 habanero pepper
2 small bits of ginger
1/4 lemongras

Muddle all the ingredients together and shake on ice. Strain into a whisky glass filled with ice. Garnish with red oxalis.




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