Handmade - Sustainable - Nordic

Uutiset-Oslo-EN

Lunch at Sushibars starting from 7.11.

Now you can enjoy our sustainable handmade sushi for lunch at Posthallen and Valkyrie Plass starting from 7.11. Three different lunch sets and bowls are available from Monday to Friday from 12:00 to 15:00

SUSHI SET WITH SALAD + MISO 180

VEGETARIAN SUSHI SET WITH SALAD + MISO OR PURPLE SLAW 

SUSHI SET + MISO 180

SALMON BOWL 145

SPICY SALMON BOWL 145

TOFU BOWL 135

Come and enjoy our new Christmas menu with Nordic sushi!

Available in Posthallen and Valkyrie Plass 10.11.-31.12.


You can eat our Christmas special set in our restaurants. There is two menu available, with fish & vegetarian (available as vegan).

Book a table for Pre-Christmas sushi!

Menu available in Posthallen and Valkyrie Plass 10.11.-31.12.

FISH CHRISTMAS MENU 600

Salmon tartare snack

**

Salmon sashimi with passion fruit vinaigrette

**

4pcs Skandi maki

4pcs Grilled halibut and pickled vegetables maki

1pcs Baltic nigiri

1pcs Ama ebi nigiri with salmon roe and black sesame paste

1pcs Beetroot cured salmon nigiri

1pcs Halibut, shiso and sea salt nigiri

**

Dessert

VEGAN CHRISTMAS MENU 550

Tofu “tartare” snack

**

2pcs Cucumber gunkan with 

passion fruit vinaigrette

**

4pcs Pickled vegetables maki with teriyaki sauce

4pcs Sundried tomato maki

1pcs Enoki mushroom nigiri

1pcs Grilled zucchini nigiri

1pcs Spicy inari nigiri

1pcs Marinated king oyster mushroom nigiri

**

Dessert

Premium Estates of Austria -dinner

In September we are welcoming Stefanie Lobner, managing director of Premium Estates of Austria to Sushibar+Wine Posthallen on 15.9.

Stefanie will introduce 4 one of the most high quality Wineries:

Weingut Loimer

Weingut Heinrich

Weingut Sattlerhof

Weingut Wieninger

We will serve you a four course Sushi-dinner with wines including aperitif. Dinner package costs 950 nok. Dinner starts at 6 pm. We will also have these dinner-wines served in all our restaurants 14.9-30.10.

Andre til Høyre Pop-Up at SB+W Posthallen on Thursday 9.6.🍸🥢

A wine and cocktail bar Andre til Høyre takes over Posthallen’s bar on 9.6. to make some special drinks for you🤩 No worries if you can’t join the party in Oslo, the drinks will be on our cocktail menu both in Helsinki and in Oslo!🥳

But if you are in Oslo, this is the party you don’t want to miss😘 See you there!🍸
#sushibarwine ✖️ #andretilhøyre

Winemaker dinner w/ Kühling-Gillot & Simon Guiot 10.5.

We are celebrating German wine weeks 10.5-12.6.2022! Simon Guiot, Export Manager at Battenfeld-Spanier and Kühling-Gillot, will host a winemaker dinner on Tuesday 10th of May at Sushibar+Wine Posthallen.

During the dinner are enjoying four-course menu with 8 different wines and Simon tells us stories behind their wines. We are focusing and comparing Rieslings from Entry level, Erste Lage and Grosses Gewächs (different wine classifications) production of Battenfeld-Spanier& Kühling-Gillot.

Hans Oliver took over the parental vineyard in the Hohen-Hülzen in Rhineland-Palatinate in 1991 while he was 20 years old. Caroline took over her parents winery in 2002. Nowadays they run together the two wineries Battenfeld-Spanier and Kühling-Gillot.Both wineries are producing high level organic wines and both with its own authenticity. The vineyards itself are on different locations so also the soils are different.

Kühling-Gillot covers vineyards like the Rothenberg, Pettenthal and the Hipping with lots of red slate. Battenfeld-Spanier covers vineyards like the Frauenberg and Herrgott – with limestone soil.Together, the pair revolutionized how Rheinhessen perceived their wines, making bright clear white wines full of mineral velvet and rich bouquets of flavor. Also the transition to biodynamic was revolutionary for this wineregion.

What? Winemaker dinner with Simon Guiot
Where? Sushibar+Wine Posthallen
When? Tuesday 10th of May at 6pm
How much? 950nok including wines

We Are Group’s new Talent Coordinator Eero Tuura is a long-term chef at Sushibar + Wine Uudenmaankatu

We Are Group‘s new Talent Coordinator Eero Tuura, a long-term chef at Sushibar+Wine Uudenmaankatu, has a strong desire to make life easier for his colleagues!

“I am extremely excited about my new role! As a chef I know how much time recruiting takes away from our core-work, for example customer service, so it’s great to help our restaurant managers and chefs with their talent related tasks”, states Talent Coordinator Eero Tuura.

Eero Tuura started working as a sushi chef at Sushibar+Wine, a member of the We Are Group, seven years ago. Eero quickly progressed to become the head chef of Sushibar + Wine Uudenmaankatu and he has been in this crucial role for five years. During this period, Eero’s interests towards operations development have not been overlooked.

“I have a strong interest towards human resource management and all matters that can enhance well-being at work. In my former role, I managed the well-being of our restaurant team at Uudenmaankatu and now it is great to be able to make life easier for more and more colleagues!” Eero rejoices and continues: “I am also really excited that in my new role I will be able to further develop recruitment at We Are Group, to ensure that our processes are in line with our values and that every new employee will have an even easier starting point for their new role!”

We Are Group wants to be an international leader in modern hospitality, breaking the boundaries of the restaurant industry and leading the sector as a whole. Our companies values are: we are passionate, we are friends, we are daring, we are professional and we are curious, and these values are reflected in the daily lives of our spectacular staff.