Salmon carpaccio is the largest dish in the «Sashimi & Tartare» section at Han Kitchen in Zurich-Oerlikon: raw Norwegian salmon, thinly sliced and laid flat, for CHF 24.90. Perfect for sharing or as a light dinner.
Carpaccio with a Japanese eye
Carpaccio comes from Italy and originally meant wafer-thin slices of raw beef. The idea works just as well with fish: the salmon is cut into fine slices and spread across the plate. Compared with sashimi, the slices are thinner, and at CHF 24.90 it is the priciest dish in the section – good for sharing.
According to our menu, our salmon comes from Norway – the same salmon we use for sashimi, tartare and sushi. Our food is cooked by a former chef of Globus Bellevue in Zurich.
When to order the carpaccio
The salmon carpaccio (CHF 24.90) works as a starter to share between two or three, or as a light meal for one. Many guests mix raw and hot dishes at the table: carpaccio to share first, then a bibimbap, a japchae or a salmon donburi (CHF 28.00).
If you just want a taste, go for the smaller salmon sashimi (4 pieces, CHF 13.00) or the salmon tartare (CHF 18.00). The carpaccio is served raw – for cooked salmon, there is salmon teriyaki (CHF 31.00).
Our raw salmon dishes at a glance
The «Sashimi & Tartare» section has three raw salmon dishes: sashimi in slices, tartare finely chopped and carpaccio laid out wafer-thin. Among the starters you will also find salmon tataki (6 pieces, CHF 19.00). Coming as a group? It is easy to put together a small selection for the middle of the table. Our menu lists gluten, dairy, eggs, soy, nuts, shellfish and sesame as possible allergens – just ask when you order.
Collect instead of delivery
We do not deliver. For takeaway, call 077 268 20 80 or drop by Baumackerstrasse 46 during opening hours. For an evening in the restaurant, we recommend booking a table online or by phone.
