What’s New atsansei Waikiki , OahuNews from Sansei Waikiki & d.k Steak HouseEvery Wednesday HOMEGROWN MENU $39.95 food only, add $14 for wine pairings. MAY 2-30, 2012 Buy & Support locally grown” products from our Islands. Executive Chef JJ Reinhart & Head Sushi Chef Ikunari Yamamura will feature a “Homegrown”- “Locally Grown” 4-course prix fixe menu every Wednesday! Master Sommelier, Chuck Furuya & Managing Partner Ivy Nagayama have created some very innovative wine pairings with our Homegrown menus….which will hopefully make your dining experience more interesting.
Call now for reservations and be sure to mention that you are having our Homegrown Menu to ensure we don't run out! 1st Course—From the Sushi Bar: OHITASHI WITH HAWAIIAN AHI With Sumida Farms watercress, Hamakua Ali’i mushrooms, carrots, aburage, accompanied with a soy dashi & yuzu tobiko.
Oroya 2009 An off-dry, effortlessly light & crisp, delicate white wine produced from 3 Spanish grapes crafted by Japanese winemaker Yoko Sato.
2nd Course—From the Sushi Bar: YAKKO TOFU SALAD With chilled Mrs. Cheng’s tofu, Hamakua Springs beefsteak tomatoes, Maui onions, kaiware sprouts, garnished with wonton crisps & jalapeno sesame vinaigrette.
CF Muller Thurgau, “Eurasia” 2009 This stellar, contemporary wine is crafted by one of the true Masters of DRY German white wines---Paul Furst of Franconia,
3rd Course—From the Kitchen-: BIG ISLAND ABALONE FRITTER With pickled Ogo salad, Keith Milner Farms Tokyo negi, finished with a black sesame coulis.
Il Podere Bricco Buon Natale Barbera 2007 An Italian born red grape grown in California--- this Italian inspired red wine is soul-ful, delicious, and great with food!
Main Entrée: Choice of: HAWAII RANCHERS BIG ISLAND RED VEAL LOCO MOCO With Ewa sweet onions, Hamakua Ali’i mushroom Hayashi gravy, Ho Farms cherry tomatoes, served with Sumida Farms watercress & mung bean sprout slaw. Or GRILLED FRESH HAWAIIAN CATCH WITH NALO FARMS ARUGULA PISTOU Kahuku “super sweet” corn puree, Heritage Farms mushooms & sweet pea shoots.
CF Euro-Asian Riesling “Niersteiner Hipping” 2009 (med-dry) The quintessential wine for our style of contemporary foods… made by Chuck Furuya & Fritz Hasselbach of Gunderloch Or Syrah, Girasole “Eagle Point Ranch” 2003 Crafted by one of our favorite Pinot winemakers, Gary Burk of Costa de Oro—this syrah has such incredible elegance, impeccable balance and texture — from the Eagle Point Ranch in Mendocino Dessert: WARM “GRANNY SMITH” APPLE TART With Homemade Caramel Sauce & Vanilla Bean Ice Cream
Japanese Green Tea --------------------------------------------------------------------------------------------------------------------------
NEW LOOKS from D.K. Kodama (Sorry, no discounts will be applied to these specials) CAJCAJUN-SEARED WALU SASHIMI 12.95 Served with a yuzu kosho ponzu sauce, topped with jalapeno’s, shiso, tobiko, drizzled with a truffle oil SHIROMI CARPACCIO 12.95 Thin fresh white fish finished with a ginger-scallion oil & soy reduction, topped with fresh cilantro, red jalapenos & shichimi FRESH ATLANTIC SALMON ASIAN CARPACCIO 12.95 Private Parties? Sansei Seafood Restaurant & d.k Steak House are able to accommodate your private luncheon, take out or catering needs. Please call 931-6280 or 931-6286. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Sansei Maui Executive Chef Ivan Pahk is representing us at the 2009 Maui County Agricultural Festival which takes place on Saturday, March 14th from 9:00 a.m. to 4:00 p.m. at Maui Tropical Plantation in Waikapu. He’s part of the first ever “Taste Education Program” in which Maui’s top chefs have paired up with farmers, ranchers, and fishermen. According to the event program, “The exceptional chefs cooking up our Taste Education dishes are celebrated island-wide for their commitment to buying local and bringing farm-fresh to the table. They buy not just when it is convenient; they embrace and understand the value of agriculture. Buying local is the right thing to do for them; grown on Maui makes the meals they prepare the freshest, most flavorful, most colorful.” Chef Ivan will be preparing and serving Sesame Tempura of Ono with Garlic Wasabi Butter Sauce and Grilled Rainbow Chard. You can bet it’s going to be DELICIOUS! So, if you’re on Maui the weekend of March 14th, please stop by the “Taste Education” tent at the Maui County Agricultural Festival between 12:00 noon and 2:00 p.m. and say “hello” to one of our creative geniuses, Chef Ivan Pahk. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - D.K.’s cookbook, “D.K.’s Sushi Chronicles from Hawai‘i: Recipes from Sansei Seafood Restaurant & Sushi Bar” is now available in paperback. It’s updated, it’s beautiful and it’s just $24.95. Available at your favorite bookstore and at on-line booksellers. The hardcover cookbook, published by renowned cookbook publisher Ten Speed Press of Berkeley, California, was first released nationwide in January 2004. An updated hardcover edition is also available at all D.K. restaurants. Happy cooking! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
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