“KAMPAI!” A JAPANESE SAKE CRAFT COCKTAIL DINNER featuring Chandra Lucariello Director of Mixology & Spirits, Southern Glazer’s Wine & Spirits of Hawai‘i and Dan Fullick Key Account Manager & Sake Specialist, Southern Glazer’s Wine & Spirits of Hawai‘i Thursday, March 14, 2019 6:00 p.m. reception, 6:30 p.m. dinner Limited to 40 guests five courses, five pairings Sake and Japanese cuisine. A match made in heaven! In its purist form, sake can bring forth the savory “umami” magic that delights chefs and diners alike. Add cocktails created by talented “hipster” mixologists, and dinner becomes an exciting adventure! Our Sansei Executive Chef Adrian Solorzano and our Corporate Head Sushi Chef Masa Hattori have created a contemporary “Japanese pub-style” menu complemented by premium sakes chosen by sake Specialist Dan Fullick and sake craft cocktails created by Southern Wine & Spirits Director of Mixology & Spirits Chandra Lucariello Appetizer by Corporate Head Sushi Chef Masa Hattori HARU NO HASSUN MORIAWASE -Shrimp & Scallop with dashi jelly and tobiko -Grilled shio-koji salmon with spring vegetables, sweet yuzu miso sauce -Asian style locally caught marlin and lobster ceviche with harusame salad -House made tamago yaki -House made tsukemono Sake paired by Dan Fullick Kitaya Junmai Ginjo – Fukuoka Craft cocktail created by Chandra Lucariello Going Green Kitaya Kansansui Junmai Ginjo, Alessio Bianco, sugar snap pea syrup, mint, lemon 2nd Course by Sansei Executive Chef- Adrian Solorzano GOCHUJANG CHARRED SPANISH OCTOPUS with grilled Big Island hearts of palm, Kahuku corn, Sumida farms watercress salad, carrot ginger puree, and nori pistou Sake paired by Dan Fullick Kotsuzumi Showers of Blossoms Junmai Daiginjo – Hyogo Craft cocktail created by Chandra Lucariello Under the Influence Kotsuzumi Showers of Blossoms Junmai Daiginjo, Gonzalez Byass Amontillado Sherry, Ho Farms local grape tomatoes, fresh lemon, cane syrup, sesame salt. Sashimi/ Sushi Course by Corporate Head Sushi Chef- Masa Hattori LOCAL FISH SASHIMI AND NIGIRI SUSHI A creative and contemporary assortment of local fish sashimi and nigiri sushi Truffle Ginger Scallion Black Rock Salt and kalamansi with ialapeno jam Onion masago citrus sauce Spicy Goma-dare sauce Sake paired by Dan Fullick Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo – Hyogo Craft cocktail created by Chandra Lucariello Motley Crew Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo, Fortaleza Bianco Tequila, St. Germain Elderflower, Shiso-Thai Chili water Entrée by Sansei Executive Chef- Adrian Solorzano KOJI CURED NATURE’S NATURAL NEW YORK STEAK with yukari rice, nori tsukudani aioli, unagi demi-glaze and house made tsukemono Sake paired by Dan Fullick Yoshinogawa Echigo Junmai – Niigata Craft cocktail created by Chandra Lucariello Fifth Taste Yoshinogawa Echigo Junmai, Konbu infused Nikka Coffey Grain Whiskey, St. Germain Elderflower liqueur, Lxaardo Amaro Abano Dessert by DK RESTAURANTS PASTRY CHEF CHERIE PASCUAL OKINAWAN SWEET POTATO “BAKLAVA” A LA MODE Okinawan sweet potato layered in phyllo, coconut cream, and a drizzle of honey, roasted coconut and macadamia nuts, served with Lappert’s vanilla bean ice cream Coffee or Tea $89 per person includes five courses and five sake and sake cocktail pairings (INCLUDES tax and gratuity) Please purchase tickets at SanseiKampai.eventbrite.com or call 808-931-6286 for reservations.