Welcome to Sansei Seafood Restaurant and Sushi Bar, Waikiki

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Check back for our daily and weekly specials created by our talented chefs!

Award Winners
  • Ahi-Panko-Sashimi-150

    Panko-Crusted Fresh Ahi Sashimi

    Island fresh ahi tuna wrapped with arugula and spinach, panko crusted and flash fried, served with a soy wasabi butter sauce

  • Calamari-Salad-150

    Japanese Calamari Salad

    Calamari fritte tossed in a spicy kochujang vinaigrette over local greens in a crispy won ton basket

  • Shrimp-Dynamite-150

    Sansei’s Shrimp Dynamite

    Crispy tempura shrimp tossed with a garlic masago aioli & unagi glaze drizzle

  • Asian-Shrimp-Cake-150

    Asian Shrimp Cake

    Crusted with crispy chinese noodles, served over ginger-lime-chili-butter & cilantro pesto

  • Mango-Crab-Roll-150

    Sansei’s Mango Crab Salad Hand Roll

    Ripe mango, blue crab, fresh greens & crunchy peanuts, wrapped in mamenori, with a sweet Thai chili vinaigrette

  • Crab-Ramen-150

    DK’s Crab Ramen with Asian Truffle Broth

    with crab, cilantro, Thai basil and mild jalapenos

Starters and Appetizers
  • Edamame

    Lightly-salted & boiled soybeans in their shells

  • Sunomono

    Thin sliced cucumbers and wakame in a sweet tangy vinaigrette Add octopus, shrimp or crab Combination of octopus, crab & shrimp

  • Hiyayakko

    Cold soft tofu with fresh ginger, green onions, and katsuo bushi

  • Agedashi

    Tofu lightly-fried, served with a mirin-soy dashi

  • Tako Shiokara

    Challenging raw octopus marinated in Korean spices

  • Sansei Style Ahi Poke

    with sweet Maui onions, wakame & 16.25 kaiware sprouts in a spicy poke sauce -- Oishii!

  • Ocean Salad

    Marinated in a sweet toasted sesame dressing

  • “Kenny G”

    Thinly sliced shiromi topped with minced garlic, daikon oroshi & shiso with a tangy ponzu vinaigrette

  • Hamachi & Grilled Shiitake Tartare

    with truffled soy sauce, tobiko and shiso chiffonade

  • Fresh Hawaiian Ahi Carpaccio

    Garnished with cilantro & chopped peanuts in a Thai chili vinaigrette

  • Cajun Seared Walu Sashimi

    with shaved Maui onions, jalapeno, cilantro & Chef Masa’s yukke sauce

  • Hawaiian Ahi Tataki

    Seared fresh tuna tossed with sweet Maui onions, wakame, masago & kaiware sprouts in Japanese vinaigrette

  • Sansei’s Lobster & Blue Crab Ravioli

    Stuffed with sweet lobster, blue crab & shrimp, in truffled shiitake Madeira cream

  • Chinese Style Sashimi

    Seared in hot sesame oil & shoyu and garnished with cilantro

  • Seared Foie Gras Nigiri Sushi

    Lightly seared and served with caramelized sweet onions, ripe mango and rich unagi glaze

  • Maui Style Teriyaki Beef

    Marinated & grilled in mildly spicy kal-bi

  • Grilled Miso Yaki Chicken

    Sweet miso & sake marinated boneless chicken thighs, grilled, sliced and served over Napa cabbage

  • Crispy Fried Calamari

    with a spicy Japanese cocktail sauce

  • Matsuhisa Style Miso Butterfish

    a Japanese specialty! Tender butterfish marinated and roasted in sake & sweet miso

  • Roasted Japanese Eggplant

    with sweet miso-sake sauce

  • Wok Tossed Local Vegetables

    in Asian black bean chili butter

  • Broiled Miso Garlic Prawns

    over Kula Greens with umeboshi vinaigrette

Soup, Salads & Noodles
  • Local Greens Salad

    with your choice of: Japanese umeboshi (plum dressing), soy-sesame onion or balsamic vinaigrette

  • Classic Caesar Salad

    with herbed croutons & parmesan cheese Can also be topped with crispy fried calamari

  • Seared Ahi Salad

    Seared Hawaiian ahi tuna over Kula greens with Sansei’s soy sesame vinaigrette

  • Traditional Miso Soup

    with tofu, wakame & green onions

  • Soy Ramen Noodles

    with house made pork belly cha shu, menma, choy sum & bean sprouts

  • Shrimp Tempura

    with tentsuyu dipping sauce

  • Sweet Onion Tempura Rings

    with tentsuyu dipping sauce

  • Sweet Potato Tempura

    with tentsuyu dipping sauce

  • Asparagus Tempura Spears

    with tentsuyu dipping sauce

  • Mixed Vegetable Tempura

    with tentsuyu dipping sauce

  • Grilled “Catch of the Day” over Local Greens

    Served with a tangy umeboshi (Japanese plum) vinaigrette

  • Sansei’s Seafood Pasta

    Black tiger prawns, sweet ocean scallops and local vegetables, wok tossed with Chinese chow funn noodles in spicy black bean chili butter

  • Sansei’s Upcountry Vegetable Pasta

    Fresh local vegetables wok-tossed with Chinese chow funn noodles in spicy black bean chili butter

  • Traditional Japanese Shrimp & Vegetable Tempura

    Served with freshly grated daikon, ginger, tentsuyu dipping sauce and steamed rice

  • Chili-Porcini Mushroom Crusted Filet of Beef Tenderloin

    over garlic mashed potatoes with sauteed vegetables and a shiitake mushroom cabernet demi-glace

  • Roasted Japanese Jerk-Spiced Chicken

    with roasted garlic mashed potato, roasted vegetables and fresh herb beurre jus

  • Ginger Hoisin Smoked Duck Breast

    Sautéed spinach & roasted fingerling potatoes in a sweet soy demi-glace

  • Shichimi-Crusted Filet of Beef and Udon Noodles

    Tender slices of filet over udon noodles in a savory garlic demi-glace, with spinach, grape tomatoes, button mushrooms and Parmesan cheese

  • Grilled Hawaiian Ahi and Sansei’s Award Winning Shrimp Cake

    With furikake rice cake, ginger chili lime butter sauce & cilantro pesto

  • Cracked Peppercorn Grilled New York Steak

    With local baby arugula, fingerling potatoes, topped with a grape tomato salad and finished with garlic jus.

  • Shichimi Seared Salmon and Tiger Prawn

    Fresh shiitake mushrooms, asparagus and soy butter sauce

  • Grilled Pork Chop

    over roasted garlic mashed potatoes, with sauteed spinach, mushrooms and a Japanese au poivre

  • Filet of Beef Tenderloin and Australian Cold Water Lobster Tail

    with garlic mashed potatoes and a shiitake mushroom cabernet demi-glace

  • Whole Cold Water Lobster Tail (6 oz.)

    with garlic mashed potatoes


  • Tuna – Maguro

  • Yellowtail – Hamachi

  • Whitefish – Shiromi

  • Salmon – Sake

  • Salmon Smoked – Sake

  • Mackerel – Shime Sabe

  • Sea Eel – Anago

  • Fresh Water Eel – Unagi

  • Crab – Kani

  • Squid – Ika

  • Shrimp – Ebi

  • Sweet Shrimp – Ama Ebi

  • Surf Clam – Hokkigai

  • Octopus – Tako

  • Scallop – Hotategai

  • Baked Sweet Scallops – Yaki Hotategai

  • Sea Urchin – Uni

  • Smelt Roe – Masago

  • Flying Fish Roe – Tobiko

  • Salmon Roe – Ikura

  • Avocado – Abocado

  • Egg – Tamago

  • Quail Egg – Uzura

Add Quail Egg to any Sus

Contemporary Sushi

Available only at our Waikiki location.

  • Cajun Seared Walu Sashimi

    with shaved Maui onions, jalapeno, cilantro & yukke sauce

  • Hamachi Carpaccio

    with jalapenos, shiso, tobiko, yuzu kosho ponzu & truffle oil

  • Japanese Yellowtail Nori Aioli Poke

    with crispy lotus root chips, tobiko & tsukudani nori aioli with choice of California roll or spicy tuna roll

  • Sansho Crusted Seared Ahi

    with tsuma haystack, spicy ponzu aioli, masago & green onion

Specialty Rolls
  • California Roll

    Crab, cucumber & avocado

  • Tuna Roll

    Tekka maki of fresh Hawaiian ahi

  • Spicy Tuna

    Hawaiian tuna & spicy sambal mayo

  • Hawaiian Roll

    Ahi, cucumber & avocado

  • Negi Hama

    Yellowtail & green onions

  • Spicy Hamachin

    Hamachi & spicy sambal mayo

  • Unagi Eel Roll

    Cucumber & kaiware sprouts

  • Anago Eel Roll

    Cucumber & kaiware sprouts

  • Sansei’s Mango Crab Salad Handroll

    Ripe mango, asian crab salad, fresh local greens & crunchy peanuts, wrapped in mamenori with sweet Thai chili vinaigrette

  • “69” Roll

    California roll topped with broiled unagi, masago & unagi drizzle

  • Sansei Special Roll

    Spicy crab, cilantro, cucumber & avocado, dusted with furikake & accompanied with sweet Thai chili sauce

  • Panko Crusted Ahi Sashimi Roll

    Ahi, arugula & spinach wrapped in nori, panko crusted, flash-fried, served with Sansei’s mild soy wasabi butter sauce

  • Spider Roll

    Crispy tempura soft shell crab, cucumber & kaiware sprouts with sweet Thai chili sauce & rich unagi glaze

  • Yaki-Maki Roll

    California roll wrapped with smoked salmon & baked with Sansei’s special dynamite sauce

  • Kapalua “Butterfry” Roll

    Salmon, crab, fresh shiromi & veggies in a crisp-fried panko-crusted sushi roll, served with a tangy ponzu sauce

  • Yellow Submarine Roll

    Shrimp, kampyo, cucumber, masago, kaiware sprouts & pickled ginger in a yellow mamenori

  • Takah Sushi Special Roll

    Named in honor of Takah Sama of Aspen Colorado, shrimp, ahi, crab, avocado & cucumber rolled inside out & crusted with masago

  • Spicy Japanese BLT Roll

    Crispy salmon skin, local greens, tomato & spicy masago aioli

  • Caterpillar Roll

    Unagi roll topped with creamy avocado, masago & unagi drizzle

  • Shrimp Tempura Roll

    with veggies & unagi glaze

  • Scallop and Cucumber Roll

    Scallops, cucumber & masago aioli

  • Salmon Skin Roll

    Crispy salmon skin with gobo, cucumber & katsuo bushi

  • Lobster and Asparagus Roll

    Cold water lobster tail & asparagus

  • Rainbow Roll

    California roll, masago, wrapped with rainbow slices of ahi, salmon & avocado

  • Pink Cadillac Roll

    Pink mamenori with eel, shrimp, tamago & veggies

  • Bagel Roll

    Smoked salmon, cucumber, sweet Maui onions & cream cheese

  • Shiso-Mentaiko Roll

    Spicy cod roe & shiso

  • Paia Maki Roll

    Local greens, avocado, asparagus, kaiware sprouts, cucumber & pine nuts

  • Grilled Veggie Roll

    Grilled shiitake mushrooms, yellow zucchini, roasted red bell peppers, creamy avocado, cucumber, asparagus crusted with furikake spice

  • Kappa Maki

    Fresh, crispy cucumber

  • Kampyo Maki

    Japanese sweet squash

  • Gobo Maki

    Pickled burdock root

  • Cucumber & Avocado Maki

  • Natto Maki

    Japanese fermented soy beans

  • Ume Shiso Maki

    Plum paste & shiso leaf

  • Asparagus Maki

  • Takuwan Maki

    Pickled radish

Combinations and Platters
  • Sunset Flower Sushi

    Fresh slices of ahi & yellowtail wrapped around a mini rice ball, topped with masago & uzura

  • Alaskan Flower Sushi

    Fresh slices of salmon & shiso wrapped around a mini rice ball, topped with seasoned salmon roe & fresh lemon

  • Issei Sushi Combo

    Tuna, yellowtail, salmon & tamago nigiri sushi, with choice of California roll or spicy tuna roll

  • Nissei Sushi Combo

    Tuna, yellowtail, salmon, shiromi, shrimp, tako & tamago nigiri, with choice of California roll or spicy tuna roll

  • Sansei Sashimi Trio

    Ahi, hamachi, and salmon sashimi


Wines by the Glass

Waikiki Wines by the Glass - White

  • Moscato d’Asti, Saracco 2013


  • Riesling, CF “Estate” Riesling, 2014


    From the Mosel area of Germany...slightly sweet and suited for our contemporary fusion foods.

  • Pinot Grigio, Ca’ Donini 2014 (Italy)


    Fresh, refreshing, perfectly balanced with hints of peaches and citrus---GREAT with seafood!

  • Muller Thurgau, CF Wines “Eurasia” 2013


    Dry, effortlessly light, world class white whine from Franken, Germany. PERFECT with sushi!

  • Riesling, CF Euro-Asian 2012 (Med-Dry) “Niersteiner Hipping”

    The quintessential wine for our style of contemporary foods.

  • Sauvignon Blanc, Mohua 2014 (New Zealand)


    A captivating, brisk, sophisticated New Zealand icon.

  • Chardonnay, Peltier Station “Hybrid” 2013


    "Naked" un-oaked style Charddonay from Lodi, California with a brush of Viognier.

  • Vin Gris, Birichino 2013 (Dry Rose)


    Grenache is from the famed 100 year-old vines from the Benson Vineyard, Cinsault from the 128 year-old Bechthold Vineyard in Lodi, and Mourvedre from the calcareous soils in Santa Ynez Valley. This is a delicious, food-friendly rose from California.

Waikiki Wines by the Glass - Red

  • Cabernet Sauvignon, CF 2011 (Santa Barbara)


    100% Organic! For a change of pace, here is a very elegant & VERY well textured, feminine style of Cabernet, handcrafted by Master Sommelier Chuck Furuya & Jim Clendenen of Au Bon Climat.

  • Cabernet Sauvignon, Ballard Lane 2013 (Paso Robles, CA)


    A delicious red from Paso Robles--casis, black cherries with chocolate & smoky aromas.

  • Grenache, Birichino “Vieilles Vignes” 2011 (Central Coast)


    From the famed Besson Vineyard, this beautiful red is made from 100 year old vines, which has textures, elegance and great structure with delicious-ness!

  • Pinot Noir, CF Santa Maria Valley 2013


    A perfumed, textured, rich & truly superb Pinot from Chuck Furuya & Gary Burk.

  • Zinfandel, Ancient Peaks 2012 (Paso Robles, CA)


    100% Zinfandel from 3 separate blocks and five distinct soil zones which creates delicious complexity, juicy flavors of black berries, raspberries with a hint of peppery spicy-ness.

  • Merlot, Ballard Lane 2012 (Paso Robles, CA.)


    Delicious and supple with lots of berry & cassis aromas and flavors.

  • Malbec, Amalaya 2014 (Argentina)


    A very tasty, sultry, deeply flavored, classy, Un-heavy old vine Argentinean red.

  • Petite Sirah, Peltier Station “Hybrid” (Lodi, CA.)


    WIth a touch of Viognier, this is a delicious, rich, silky red loaded with berry flavors.

  • Dolcetto, Palmina 2012 (Santa Barbara County)


    A wine full of youthful exuberance, structure and balance---crafted by Steve & Chrystal Clifton.

  • GSM Blend, La Grange de Lascaux 2014 (Languedoc, France)


    A delicious, old vine organic GSM blend with ripe, dark fruit and hints of garrigue and spice.

Wines List

Enjoy our carefully curated list of wines for every pallet.

Wine List

Wines Flights

Not sure what wine to drink? A flight might be perfect for you. Our wine flights consist of three 2 ounce glasses of wine for you to try.

Flights Menu


All of our specialty cocktails are made from scratch using fresh local ingredients!

Cocktail Menu


Enjoy our selections of bottled and draft beers as well as speciality mocktails.

Beer Menu

On the third floor of the Waikiki Beach Marriott Resort and Spa

Enter via Ohua Street

Connect With Us


Waikiki Sansei

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Waikiki Beach Marriot

2552 Kalakaua Avenue

3rd Floor

Honolulu, HI 96815

Ivy Nagayama, General Manager

Phone: 1-808-931-6286


Dinner nightly

5:30 P.M. to 10:00 P.M

Late Night Dining

Friday and Saturday

10:00 PM to 1:00 AM


Validated Self Parking and Valet Parking, enter via Ohua Street