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

Battle of the Booze III – Craft of the Titans @ DK Steak House

BATTLE OF THE BOOZE III  “CRAFT OF THE TITANS”

 CRAFT COCKTAILS vs. CRAFT BEERS

 

Thursday, September 27, 2018 at DK Steak House

6:00 p.m. reception, 6:30 p.m. dinner  

3 Different Craft Cocktails, 3 Different Craft Beers, and 4 courses featuring local beef from Kunoa Ranch

Limited to 50 guests

 

Some foods just cry out for a n(ice) cold beer! And some foods beg to be paired with a great libation!

Our d.k Steak House Executive Chef Albert Balbas has

created a menu for the ultimate “tasty” showdown between libations and brewskis.

Indulge in three delicious courses paired with BOTH handcrafted cocktails created by

Chandra Lucariello Director of Mixology & Spirits, Southern Glazer’s Wine & Spirits

and Craft beers paired by Dave Power Non-Certified Beer Aficionado, Southern Glazer’s Wine & Spirits

Each will be vying for taste supremacy. Come down and YOU can be the judge!

 

Mirror, mirror on the wall, which is the fairest pairing of them all?

 

Appetizer

PAN SEARED BRISTOL BAY SCALLOP

with fig balsamic, kabocha puree, sherry-foie gras sauce, grilled frisee

CHANDRA’S CRAFT COCKTAIL PAIRING

“Two if By Sea”

Ki No Bi Kyoto Gin, Aperol Aperitivo, Hartley & Gibson Amontillado Sherry,

balsamic reduction, torched rosemary

DAVE’S CRAFT BEER PAIRING

Lindeman’s Strawberry Lambic

Belgium, ABV 4.10% (style: Lambic – Fruit)

Intermezzo I

COMPRESSED WATERMELON WITH CAJUN SEARED AHI

shiso, fired ogo and kizami wasabi

Demi Entrée

RED WINE & HERB BRAISED KUNOA BEEF SHANK RAGOUT

with paccheri pasta, Di Stefano burrata, confit of Roma tomatoes, gremolata

CHANDRA’S CRAFT COCKTAIL PAIRING

“Farmers Market”

El Silencio Mezcal, Fortaleza Reposado, 5-spice beet Syrup, Fino sherry, fennel

DAVE’S CRAFT BEER PAIRING

Big Island Brewhaus Monk’s Brunch

Waimea, Hawaii, ABV 4.5% (style: Belgium Pale Ale)

Intermezzo II

HAMACHI CARPACCIO

with red jalapeño, tobiko, shiso and truffle ponzu vinaigrette

Entrée

GRILLED 28-DAY DRY AGED KUNOA RIB EYE STEAK

with aged Cheddar gratin, roasted Romanesco, bay leaf chimichurri

CHANDRA’S CRAFT COCKTAIL PAIRING

“Making the Cut”

Nikka Pure Malt Taketsuru Japanese Whiskey, Alessio Vermouth di Torino, Fernet, fleur de sel

 

DAVE’S CRAFT BEER PAIRING

Gigantic Pipewrench Gin Barrel Aged IPA

Oregon, ABV 8% (style: American Double/ Imperial IPA)

Dessert

DK Restaurants Pastry Chef Cherie Pascua

CHOCOLATE SMORE’S BAR

Graham cracker crust, chocolate mousse, torched marshmallows, fresh berries,

and housemade strawberry gelato

Coffee or Tea

$89 per person includes four courses, three beer and three cocktail pairings,

(Price also includes tax and gratuity)

  

Tickets for this event can be purchased on DKcraftofthetitans.Eventbrite.com

Or please call for reservations 808-931-6280

Bruce and Barbara Neyers Wine Dinner

 

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

Tuesday, August 7, 2018 at 6:00 p.m. at Sansei Waikoloa

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 Sansei Waikoloa Executive Chef Shane Torres and .d.k Steak House Executive Chef Albert Balbas .

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 Waikoloa Executive Chef Shane Torres

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 Waikoloa Executive Chef Shane Torres

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

$125 per person includes four, 3-oz. wine pairings, tax and gratuity

For reservations, please call 808-886-6286.

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.

Happy Mother’s Day

On Mother’s Day, we will be offering our Kama’aina Early Bird Special from 5:30pm – 6:00pm — 50% off food and sushi. NO reservations, first come first serve.
 
These wonderful Mother’s Day Specials have been created by our Executive Chef Adrian Solorzano and his culinary team. The specials will be available to order after 7:00pm and are in addition to our regular dinner menu.
Please call 808-931-6286 for reservations or you can book on OpenTable.
 
 
FROM THE SUSHI BAR
 
HOT MAMA ROLL     $18.95
Hawaiian tuna, avocado, cream cheese, cucumber inside out roll
topped with spicy tuna, bubu arare, spicy mayo
 
MOTHER’S DAY PLATTER     $45
 three (3) pieces each of sashimi tuna, hamachi, salmon, kampachi,
tako, scallop, shiromi
 
RAINBOW CARPACCIO     $18
slices of fresh ahi, salmon, island amberjack, Granny Smith apple,
fresh mint leaves, cilantro pesto, chili oil, Thai vinegar
 
 
FROM THE KITCHEN
 
SHRIMP AND PORK GYOZA     $8.95
won bok cabbage, green onions, kim chee soy dipping sauce
 
RED MISO AND ALE STEAMED CLAMS     $17.95
clams, Maui onions, local choy sum, ale, butter, grilled baguette
 
“SURF & TURF” GRILLED FLAT IRON STEAK AND LOBSTER TAIL     $42.95
goat cheese mashed potatoes, roasted baby carrots, and Bing cherry demi-glaze
 
MATCHA WHITE CHOCOLATE TIRAMISU     $7.95
Crème Anglaise, strawberry ice cream
 

Happy Easter

Happy Easter!!!
 
On Easter Sunday, we will be offering our Kama’aina Early Bird Special from 5:30pm – 6:00pm — 50% off food and sushi. No reservations, first come first serve seating.
 
These wonderful Easter Specials created by our Executive Chef Adrian Solorzano will be available to order after 7:00pm. These menu items are in addition to our regular menu.
Please call 931-6286 for reservations or you can book on OpenTable.
 
Sushi Bar Specials
Japanese Sea Scallop Carpaccio $15.95
hawaiian black lava salt, chili paste, yuzu tobiko, micro greens, crispy carrot, toszu
 
Easter Roll $18
inside-out roll filled with spicy tuna, avocado, cucumber, topped with salmon, tobiko, fried onions, spicy mayo, spicy-ponzu sauce
 
Sansei Easter Platter $50
fatty tuna “otoro,” tuna, yellowtail, king salmon, scallop, amberjack, octopus, squid, whitefish, surf clam with ocean salad, cucumber sunomono, and takuan
 
Kitchen Specials
Hoisin Duck Confit Bao Bun $7.95
fried bao bun, green papaya slaw, and sesame seeds
 
Seafood Bouillabaisse $27.95
clams, mussels, prawn, fresh island fish, roasted tomatoes, fennel, sea asparagus, and grilled baguette topped with red pepper rouille
 
Sous Vide Pork Tenderloin $29.95
roasted baby carrots, duck fat fingerling potatoes, smoky beet coulis,
pork demi-glaze, micro beet tops
 
Orange Crème Caramel $7.95
with fresh spring berries