REICHSRAT VON BUHL WINE DINNER

 

Reichsrat von Buhl Winery

WEDNESDAY, JULY 10, 2019 – 6:00 p.m. —Limited to 40 SEATS

And now for something completely different!

Family-owned for more than 150 years, the Reichsrat von Buhl Winery is one of the most prestigious in Germany. This winery creates terroir-influenced wines in a timeless
style, showcasing what their distinctive vineyards have to offer. Reichsrat von Buhl is also an active ambassador of natural, sustainable viticulture in Germany;
their wines are certified organic. On this night, National Sales Manager of Rudi Wiest Selections, Jenna Fields will introduce you to these beautiful wines which will be paired with a menu created by our d.k Steak House Executive Chef Albert Balbas from Honolulu and our Sansei Corporate Head Sushi Chef Masa Hattori.

German wines and sushi? Yes! Our talented chefs are up to the task! This will be an evening to remember.

APPETIZER by Sansei Corporate Head Sushi Chef Masa Hattori
NEW ZEALAND ORA KING SALMON CARPACCIO
with Upcountry Maui kale, sweet Maui Onions and harusame noodle salad, Asian mustard vinaigrette jelly, Gorgonzola aioli, pickled basil, red cabbage,
and Mari’s Garden microgreens

2017 von Buhl “Jazz” Riesling (med-dry)

2ND COURSE by d.k Steak House Executive Chef Albert Balbas
AIR CURED WAGYU BRESAOLA
with Mari’s Garden baby arugula pesto, toasted pine nuts, lemon EVOO,
tomato confit, and finely grated Parmesan

2017 von Buhl Dry Rosé

3RD COURSE by Sansei Corporate Head Sushi Chef Masa Hattori
EAST-ASIAN CREAMY SESAME CHAZUKE RISOTTO
Kaua‘i shrimp, octopus and edamame shinjo fish cake, robatayaki Hokkaido scallop, salmon roe, takikomi multigrain rice, shiso leaf, and shiitake mushrooms

2016 von Buhl “Armand” Riesling Kabinett

ENTRÉE by d.k Steak House Executive Chef Albert Balbas
KALAMATA BUTTER ROASTED FRESH ISLAND OPAKAPAKA
with Ho Farms Fiesta tomato compote

2016 von Buhl Deidesheimer Dry Riesling


DESSERT CREATED BY PASTRY CHEF CHERIE PASCUA

BITTERSWEET CHOCOLATE TART WITH WHITE CHOCOLATE MOUSSE
with housemade Kona Coffee Ice cream, shortbread crust,
almond praline, and dark rum Crème Anglaise

COFFEE OR TEA

Please call 808-879-0004 for reservations.

 

“KAMPAI!” A JAPANESE SAKE CRAFT COCKTAIL DINNER IN KIHEI

“KAMPAI!”

A JAPANESE SAKE CRAFT COCKTAIL DINNER

featuring

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

&

Dan Fullick Key Account Manager & Sake Specialist, Southern Glazer’s Wine & Spirits of Hawai‘i

 

Thursday, March 21, 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 Kihei Executive Chef Byung Jeoung 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 Sansei Corporate Head Sushi Chef Masa Hattori

HARU NO HASSUN MORIAWASE

-Crab & 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 Kihei Executive Chef Byung Jeoung

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 Sansei 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 Kihei Executive Chef Byung Jeoung

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 call for reservations at 808-879-0004.