Happy New Year 2019

HAPPY NEW YEAR!!!
Join us on Monday, December 31st for our New Year's Eve Menu Specials. 
We will also be serving our regular dinner menu. 

*On Monday, December 31st -- we will still be doing our Early Bird Special -- 
5:30pm - 6pm 50% of most food & sushi items, first come, first serve.

SUSHI BAR:
24K Nigiri   $25
Fatty Tuna topped with Uni, tobiko, shiso, gold leaf flakes served with 
truffle-ponzu sauce

Waikiki Beach Fireworks Roll   $17.95
10 pc roll featuring shrimp tempura, avocado, cucumber topped with spicy tuna, 
green onions,  
bubu arare, habanero masago served with Hawaiian chili-rayu spicy aioli, 
unagi glaze

Sashimi Dinner   $49.99
Maguro, Hamachi, Salmon sashimi (4 pc each) Kampachi, Hotategai, Tako, Shiromi 
(3 pc each) served with assorted Japanese pickles and kizami wasabi

 
KITCHEN:
Gochujang Charred Octopus   $MP
Sweet Kahuku corn relish, grilled hearts of palm, Sumida Farms watercress 
and gochujang vinaigrette

Wasabi Lettuce Wraps $15.95
creamy salmon-kizami wasabi tartare, Japanese pickles, tobiko, micro greens, bubu arare, 
served with local baby romaine lettuce and yuzu-amazu dipping sauce

Fresh Island Catch En Papillote   $26.95
Local vegetables, side of ginger wild rice and a coconut curry sauce

Surf N Turf   $46.95
Filet of beef tenderloin, Cold water lobster tail, truffle mashed potatoes, 
sautéed asparagus, winter fruit demi 
and watermelon radish carrot salad tossed in yuzu olive oil

DESSERT:
Strawberry Cream Cheese Squares   $7.95
Strawberries folded into a light cream cheese filling on a shortbread crust

… Happy Holiday’s …

Join us on Monday, December 24th & Tuesday, December 25th 
for our Christmas Menu Specials.

We will also be serving our regular dinner menu.
*On Monday, December 24th -- we will still be doing our Early Bird Special -- 
5:30pm - 6pm 50% of most food & sushi items, first come, first serve.

SUSHI BAR:
Hawaiian Candy cane Carpaccio   $17.95
Ahi, Kona Kampachi served with jalapeño emulsion, cilantro, yuzu tobiko, 
cucumber sunomono

Rudolph The Red Nose Rain-deer   $24.95
12 pc roll featuring shrimp tempura, avocado, cucumber roll topped with spicy crab, avocado, salmon and tuna sashimi.  
Finished with habanero masago, spicy mayo and sriracha

Sashimi Dinner   $49.99
Maguro, Hamachi, Salmon sashimi (4 pc each) Kampachi, Hotategai, Tako, Shiromi (3 pc each) 
served with assorted Japanese pickles and kizami wasabi

 
KITCHEN:
Tempura Fried Squash Blossoms   $10.95
Stuffed with Chorizo and ricotta and a coriander leaf crème fresh

Herb Crusted Fresh Catch   $28.95
Cauliflower puree, asparagus, lobster cream, and parmesan crisp

Braised Pork Shank   $30.95
White bean cassoulet, local corn, daikon and watercress salad tossed in olive oil


DESSERT:
Green Tea Crepe Cake   $7.95
Crepes layered with green tea white chocolate mousse, strawberry sauce and fresh fruit

Thanksgiving

Join us on Thursday, November 22nd for our Thanksgiving Specials. 
We will also be serving our regular dinner on this evening.

SUSHI BAR:
“Pumpkin Pie”   $14.95
Kabocha pumpkin tempura, topped with spicy tuna, tobiko, masago arare, avocado puree, and a cranberry-unagi glaze

Mayflower   $16.95
Shrimp tempura, spicy salmon, avocado, cucumber, pickled radish, wrapped in sesame soy paper, served with mango-cilantro vinaigrette

Sashimi Feast   $49.99
Maguro, Hamachi, Salmon sashimi (4 pc each) Kampachi, Hotategai, Tako, Shiromi (3 pc each) served with assorted Japanese pickles, 
and kizami wasabi

KITCHEN:
Traditional Roast Turkey Dinner   $29.95
Roasted turkey, shitake mushroom-Portuguese Sausage stuffing, turkey gravy, cranberry sauce, yams, and mashed potatoes

Bacon Wrapped Bristol Bay scallops   $28.95
Butternut squash risotto, roasted garlic almond butter and a Mari’s Garden mixed micro green salad

DESSERT:
Pumpkin Cream Cheese Roll   $7.95
Vanilla ice cream

Bruce and Barbara Neyers Wine Dinner

 

Meet California’s Iconic Winemakers – Bruce and Barbara Neyers of Neyers Winery in Napa Valley

Wednesday, August 1, 2018 at 6:00 p.m. at d.k Steak House

Teen-age sweethearts Bruce and Barbara Neyers have been married for more than 50 years! Thirty six years ago, they began making their stellar Napa Valley wines. Bruce’s depth of experience working in California and Europe contributes to the quality and the “soulfulness” of his wines. Both Bruce and Barbara passionately believe in sustainable practices both in the vineyard and the winery and together with their masterful winemaker Tadeo Borchardt, they create the highest quality artisanal wines done right. Master Sommelier Chuck Furuya has ALWAYS referred to Bruce as the “Wine Yoda” and is always amazed at his depth of knowledge.

On this evening, you will have the opportunity to meet Bruce and Barbara, and enjoy their wines paired with a contemporary menu created by our d.k Steak House Executive Chef Albert Balbas and Sansei Waikīkī Executive Chef Adrian Solorzano.

Mark your calendars! This is going to be an incredible evening!

 

APPETIZER

d.k Steak House Executive Chef Albert Balbas

SLOW ROASTED KUROBUTA PORK BELLY

with a crispy “Small Kine Farms” cremini mushroom risotto cake, Swiss chard, and red wine rosemary jus

2016 Neyers Carignan “Evangelho Vineyard”

INTERMEZZO

d.k Steak House Executive Chef Albert Balbas

TRUFFLE CAJUN SEARED HAWAIIAN AHI with cilantro pesto, ponzu, crispy garlic chips, and lemon garlic aioli

2ND COURSE

Sansei Waikīkī Executive Chef Adrian Solorzano

SEARED SCALLOP WITH SQUID INK PASTA Mari’s Gardens mixed greens, Limoncello vinaigrette, roasted garlic-almond butter, shaved beets, and fennel

2016 Neyers “304” Chardonnay

INTERMEZZO

Sansei Waikīkī Executive Chef Adrian Solorzano

SHRIMP CEVICHE with fried quinoa, cilantro, sweet Maui onions, and yuzu juice

MAIN ENTRÉE

d.k Steak House Executive Chef Albert Balbas

“ANDREW’S MEAT” TAJIMA WAGYU STRIP LOIN pancetta haricot verts, au poivre sauce, grilled Hamakua Ali’i mushrooms, and smashed fingerling potatoes

2014 Neyers “Neyers Ranch” Cabernet Sauvignon & 2010 Neyers “Napa Valley” Merlot

DESSERT

DK Restaurants Pastry Chef Cherrie Pascua

MAUI GOLD PINEAPPLE BREAD PUDDING with housemade haupia squares, candied macadamia nuts, and crème Anglaise

Coffee or Tea

$89 per person includes four, 3-oz. wine pairings, tax and gratuity

Please purchase tickets at DKNeyers.eventbrite.com or call 808-931-6286 for reservations.

Meet Star Wine Maker Gavin Chanin

Meet Star Winemaker Gavin Chanin
of Chanin Winery in Santa Barbara and Lutum Winery in Lompac
 
Tuesday, June 5, 2018
 
6:00 p.m. at Sansei Waikīkī
Limited to 45 seats
 
We’re very fortunate to have one of Santa Barbara’s star winemakers, Gavin Chanin, join us at Sansei Waikīkī. Gavin is one of the most highly acclaimed winemaking “Turks” of the “New Age.” His style of winemaking focuses on prime, single-vineyard Chardonnay and Pinot Noir sites in small batch production. To best showcase Gavin’s incredible talent, we will sample FOUR wines from FOUR different growing areas of California paired with a contemporary Asian menu created by our
Sansei Waikīkī Executive Chef Adrian Solorzano.
 
APPETIZER
BACON WRAPPED DAY BOAT SCALLOP
with house made basil pasta, cauliflower puree, fried leeks,
olive oil cured cherry tomatoes, and pea shoots
 
2013 Chanin Chardonnay “Sanford & Benedict”
 
INTERMEZZO
CONTEMPORARY KAMPACHI AND KING SALMON CRUDO
New Zealand King Salmon, Big Island Kampachi, Hawaiian sea salt, micro shiso,
tobiko and yuzu-citrus emulsion
 
DEMI ENTREE
ALEPPO PEPPER AND COFFEE GRILLED
KING NATURAL FLAT IRON STEAK
with bay leaf chimichurri, fresh arugula tossed with olive oil and red wine reduction, grilled marinated red onions, herb fried Maui Surfing Goat cheese crumbles
 
2013 Chanin Pinot Noir “Los Alamos”
 
MAIN ENTRÉE
TENDER BRAISED AND GRILLED PORK TENDERLOIN
with smoked beet coulis, duck fat fingerling potatoes, roasted heirloom carrots,
baby beet greens tossed in olive oil, Dijon pork demi glaze, chicharron crumbles
 
2013 Lutum Pinot Noir “Bien Nacido”
2013 Lutum Pinot Noir “La Rinconda”
 
DESSERT
CHOCOLATE PIÑA COLADA DELIGHT
house made chocolate brulee, flaky puff pastry filled with haupia cream, topped with warm caramel pineapple compote, accompanied with fresh berries
and house made strawberry ice cream
 
Coffee or Japanese Green Tea
 
$89 per person includes four, 3-oz. wine pairings, tax and gratuity
 
Please purchase tickets at sanseichanin.eventbrite.com
or call 808-931-6286 for reservations.

Meet Star Wine Maker Gavin Chanin

Meet Star Winemaker Gavin Chanin of Chanin Winery in Santa Barbara and Lutum Winery in Lompac
Tuesday, June 5, 2018 at 6:00 p.m.
 
Limited to 45 seats
 
We’re very fortunate to have one of Santa Barbara’s star winemakers, Gavin Chanin, join us at Sansei Waikīkī. Gavin is one of the most highly acclaimed winemaking “Turks” of the “New Age.” His style of winemaking focuses on prime, single-vineyard Chardonnay and Pinot Noir sites in small batch production. To best showcase Gavin’s incredible talent, we will sample FOUR wines from FOUR different growing areas of California paired with a contemporary Asian menu created by our
Sansei Waikīkī Executive Chef Adrian Solorzano.
 
APPETIZER
PROSCIUTTO WRAPPED SCALLOP
with house made basil pasta, purple cauliflower puree, fried leeks,
heirloom cherry tomatoes, and pea shoots
 
2013 Chanin Chardonnay “Sanford & Benedict”
 
INTERMEZZO
CONTEMPORARY KAMPACHI AND KING SALMON CRUDO
New Zealand King Salmon, Big Island Kampachi, Hawaiian sea salt, micro shiso,
tobiko and yuzu-citrus emulsion
 
DEMI ENTREE
ALEPPO PEPPER AND COFFEE GRILLED FLAT IRON STEAK
with bay leaf chimichurri, Nalo Farms arugula tossed with olive oil and red wine reduction, grilled marinated red onions, herb fried Maui Surfing Goat cheese sphere
 
2013 Chanin Pinot Noir “Los Alamos”
 
MAIN ENTRÉE
GRILLED SOUS VIDE OF PORK TENDERLOIN
with smoked beet coulis, duck fat fingerling potatoes, roasted heirloom carrots,
baby beet greens tossed in olive oil, Dijon pork demi glaze
 
2013 Lutum Pinot Noir “Bien Nacido”
2013 Lutum Pinot Noir “La Rinconda”
 
DESSERT
CHOCOLATE PIÑA COLADA DELIGHT
house made chocolate brulee, flaky puff pastry filled with haupia cream, topped with warm caramel pineapple compote, accompanied with fresh berries
and house made strawberry ice cream
 
Coffee or Japanese Green Tea
 
$89 per person includes four, 3-oz. wine pairings, tax and gratuity
 
Please purchase tickets at SanseiChanin.eventbrite.com
or call 808-931-6286 for reservations.