Vælg restaurant


At Keyser, we want to explore Asian cuisine and all its facets. Based on the Far East and references to Nordic cuisine, we make a virtue of serving food that is a delight for both eyes and taste buds.


  • Raspberry Sling
    Bacardi Cuatro 4 y., Banks 5 Island dark rum, Martini Fiero, raspberry syrup, pineapple juice, lime juice, coconut water & Angostura
  • Keyser Signatur
    Bombay Sapphire, homemade sirup from mint & lemon grass & Martini Bianco
  • Twisted Rum Swizzle

    Bacardi Carta Blanca, Tequila Blanco, lime juice, pineapple syrup & Velvet Falernum

  • Golden Daiquiri
    Bacardi Carta Blanca, Banks 5 Island Rum, lime juice & shiso syrup. Topped with foam made of egg whites & Grüner Veltliner white wine
  • Espresso Martini

    Stoli vodka, coffee, coffee liquor & sugar syryp

  • Yuzu Negroni
    Bombay Sapphire, Martini Rosso, St. Germain, Orange Infused Barcardi Ocho & coconut water
  • Passion

    Stoli Vodka, Passion Puré, fresh lemon juice & sugar syrup


  • Lemongrass mocktail
    Club soda w. homemade sirup from mint & lemongrass
  • Homemade Iced Tea

    Oolong tea & mango syryp


  • Nobashi shrimp – Wasabi – Senbei

    Delicately cooked nobashi shrimp with pickled wasabi. Seasoned with Japanese togarashi mix & served on crispy senbei biscuit.

  • Korokke – Teriyaki – Bonito flakes

    Homemade korokke with fish spiced with chili, coriander & red curry, fried in panko. Served with umami teriyaki sauce, Japanese mayo & dehydrated tuna.

  • Daikon – Carrot – Nam Jim

    Fresh maki roll of carrot & daikon with Nam Jim sauce based on lime juice, chili, garlic, coriander, palm sugar & fish sauce.


  • Tuna – Ponzu – Radish

    Thinly sliced yellow fin tuna with Yuzu Ponzu soy sauce. Served with fresh radish & sakura herbs.

  • Beef tartare – Beetroot – Wasabi

    Japanese style beef tartare with flavorful wasabi vinegar, baked & salted cashew nuts, baked beetroot, spring onions & daikon cress.

  • Tom-Yam soup – Oyster mushroom – Kaffir lime

    Thai Tom-Yam soup based on coconut cream, kaffir lime leaves & galanga.
    Served with oyster mushrooms & fresh chili.


  • Keyser Kimchi – Fennel – Cucumber

    Fresh salad of fennel & cucumber, topped with Korean inspired Keyser Kimchi with chili sauce.

  • Scallop – Unagi – Kataifi

    Fried scallop in kataifi pastry, served with unagi sauce & chili cream.

  • Beef ribs – Asain BBQ – Lemongrass

    Slow-cooked short ribs with Thai herbs. Glazed in BBQ-sauce with fresh spring onion & lemongrass oil.

Main course

  • Green curry – Pulled chicken – Broccoli

    Keysers green curry with pulled chicken & spicy aromatic Asian herbs.
    Served with broccoli, carrot & cashew nuts.

  • Smashed cucumber – Spicy soy sauce – Chili

    Fresh crunchy cucumber served in Chinese inspired spicy soy sauce.
    Topped with almonds & chili.

  • Japanese brown rice – Coconut milk – Tempura

    Japanese brown rice steamed with herbs & cooked in coconut milk with herbal oil.
    Topped with crispy tempura crumble.


  • Matcha tea mousse – Coconut – Mango sorbet

    Smooth Japanese dessert made with coconut cream & matcha tea.
    Served with fresh sweet mango sorbet on the side.