WAIKIKI

Welcome to Sansei Seafood Restaurant and Sushi Bar, Waikiki

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Menu
Specials

Sushi Chef’s Specials

Ask your server about our nightly fresh Sashimi & Nigiri selections

Fresh Oysters (3 Pcs):  Fresh Stellar Bay oysters, ponzu, daikon oroshi, green onion, tobiko

Sansei’s Tartare of the Day:  Sashimi grade fresh fish, black tobiko, quail egg, mountain yam, konbu tsukudani, pickled radish & cucumber, kizami wasabi, nori sheets

Sansei’s Chirashi Bowl:  Hawaiian ahi tuna, hamachi, fresh salmon, spicy tuna, ikura, chef’s choice over sushi rice

Waikiki Platter:  Chef’s choice sashimi set — ask your server for details

Holy Cow Roll:  Shrimp tempura, spicy tuna, cucumber, kaiware sprouts, cream cheese, avocado, topped with tempura crunchies, unagi glaze

Dragonfly Roll:  Spicy tuna, cucumber, topped with fresh Hawaiian ahi tuna, avocado, masago, sweet Thai chili aioli

Spicy Tuna Crunch:  California Roll topped with spicy tuna, tempura crunchies and unagi glaze

Hamachi Kama:  Broiled yellowtail collar, ponzu sauce, Nalo greens

Baked Crab Stuffed Shiitake Mushrooms:  Crab mix, bubu arare, habanero masago, unagi glaze

 

Chef’s Specials

Appetizers

One Pound Steam Clams:  grilled baguette, local Chinese sausage, Maui onions, wafu dashi butter broth

Seared Sea Scallops:  Neuske bacon, Waimanalo spinach, Hamakua ali’i mushrooms, apple cider vinaigrette

Grilled Baby Bok Choy:  Pickled vegetables, truffle aioli, parmesan cheese

 
Entrees

Maui Gold Pineapple Crusted Opah Demi Entree:  Kaneshiro Farms baby bok choy cabbage, shiitake mushrooms, smoked bacon, Ho Farms tomato cream sauce

Kukui Nut Crusted Fresh Catch:  Garlic mashed potatoes, Kaneshiro Farms baby bok choy, bean sprouts, soy sesame sauce

*Sorry, there are NO discounts on special menu items from the kitchen and sushi bar

**Menu items subject to change

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

Tempuras
  • 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

Entrees
  • 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

Sushi

Nigiri
  • 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

Drinks

Wines by the Glass

Wines by the Glass (5 oz. pours)

White Wines

Moscato d’ Asti, Saracco (Piedmont, Italy) — $7.95 ($39 btl)  

Prosecco, Ruggeri NV “Gold Label” — $10.00 ($50 btl)  An unbelievable Italian bubbly–absolutely riveting and intricate with remarkable lightness.

Riesling, CF “Estate” (Mosel, Germany) — $8.00 ($40 btl)  From the Mosel area of Germany…slightly sweet and suited for our contemporary fusion foods.

Pinot Grigio, Benvolio (Venezie, Italy) — $7.00 (35 btl)  Delicate nuances of rosewater and lychee on the nose, apples and pear on the palate, with a refreshingly crisp and clean finish.

Muller Thurgau, Paul Furst (Franconia, Germany) — $9.75 ($48 btl)  Dry, effortlessly light & World Class white from Franken, Germany.  PERFECT with sushi!

Riesling, Medium Dry, CF Euro-Asian (Rheinhessen, Germany) — $7.50 ($37 btl)  The quintessential wine for our style of contemporary foods.

Sauvignon Blanc, Mohua (Marlborough, New Zealand) — $7.00 ($35 btl) A captivating, brisk, delicious, contemporary New Zealand-er.

Chardonnay, Landmark “Overlook” (Sonoma Counta, California) — $8.00 ($40 btl)  Meyer lemon tart, toasted almonds, delicious rich and round.

My Essential Rose (Provence, France) — $7.00 ($35 btl)  An absolutely delicious, med-dry, remarkably light and ethereal pink wine from Provence, France made by superstar Master Sommelier Richard Betts.

 

Red Wines

Cabernet Sauvignon, CF (Santa Barbara, California) — $9.00 ($45 btl) 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, Drumheller (Columbia Valley, Washington) — $6.00 ($30 btl)  A delicious red from Columbia valley, which is silky, rich and approachable.

Grenache, Birichino “Vieilles Vignes” (Santa Maria Valley, California) — $9.00 ($45 btl)  From the famed Besson vineyard, this beautiful red is made from 100 year-old vines, which has textures, elegance and great structure with delicous-ness!

Pinot Noir, CF “Santa Maria Valley” (Santa Maria Valley, California) — $12.50 ($62 btl)  A perfumed, textured, rich & truly superb Pinot from Chuck Furuya & Gary Burke.

Zinfandel, 3 Ball(Paso Robles, California) — $7.95 ($39 btl) — Made by Christian Tietje — this Zin has muscle and spice, with great delicious rich berry fruit and complexity.  100% Zinfandel from 3 of his favorite regions — Amador County, Sonomoa County & Paso Robles.

Merlot, Vita Nova (Santa Barbara, California) — $7.95 ($39 btl)  A truly superb merlot crafted by a Pinot Noir master.

Malbec, Amalaya (Calchaqui Valley, Argentina) — $7.95 ($39 btl) A very tasty, sultry, deeply flavored, classy, Un-heavy old vine Argentinean red.

(Petite Verdot-Cabernet-Merlot) Mystos (Santa Barbara, California) — $8.50 ($42 btl)  A wonderfully delicious, intriguing, UN-heavy, contemporary Paso Robles red crafted exclusively for Hawaiian Airlines First Class Domestic.

Dolcetto, Palmina (Santa Barbara, California) — $8.50 ($42 btl)  A wine full of youthful exuberance, structure & balance—crafted by Steve & Chrystal Clifton.

Gamy Noir, Beaujolais, Dupeuble (Beaujolais, France) –$8.00 ($40 btl)  They’ve now genetically proven this grape variety is a descendent of Pinot Noir, which explains its delicious-ness & incredible food friendliness.  Organically farmed and au naturally made by the same family for over 500 years!

 

 

 

 

 

 

Wines List

Enjoy our carefully curated list of wines for every pallet.

Sansei Waikiki 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.

Wine Flights

 

 

 

Cocktails

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

Cocktail Menu

 

Beer

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

Beer Menu 

Sansei Waikiki

On the third floor of the Waikiki Beach Marriott Resort and Spa Enter via Ohua Street

Connect With Us

Hours

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

Late Night Dining Friday and Saturday 10:00 PM to 1:00 AM

Parking Validated Self Parking and Valet Parking, enter via Ohua Street

 

Reservations

Sansei Waikiki Reservation

Powered By:
Waikiki Beach Marriot

2552 Kalakaua Avenue 3rd Floor

Honolulu, HI 96815

Ivy Nagayama, General Manager/Managing Partner

inagayama@dkrestaurants.com

Phone: 1-808-931-6286

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