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

Happy Valentine’s Day

Celebrate Valentine’s Day with us at Sansei Waikiki
Wednesday, February 14, 2018
 
Sushi Bar
Sashimi Dinner $35.00
Hawaiian tuna, King salmon, salmon, Kampachi, scallop, tako, marlin poke, pickled local seaweed, cucumber sunomono and takuwan
 
Toro Nigiri Trio $30.00
negitoro gunkan, Hamachi belly, King salmon and kizami wasabi
 
Red Dragon Roll $16.00
shrimp tempura, avocado, cucumber, kaiware sprouts rolled uramaki and topped with fresh Hawaiian tuna, tobiko, bubu arare, spicy sambal mayo and unagi glaze
 
 
Sansei Kitchen
Crispy Okinawan Sweet Potato Wrapped Lobster Tail $12.95
shaved red onion, blueberries, grape tomatoes, Nalo Farms mixed greens, tossed in liliko‘i vanilla vinaigrette
 
Seafood Tagliatelle $27.95
clams, mussels, prawns, lup cheong sausage, beans sprouts, watercress, kochujang, and micro chili croutons
 
Herb Grilled Rack of Lamb $30.95
miso sesame gnocchi, sugar snap pea and hoisin demi-glaze
 
 Dessert
Strawberry Shortcake $6.95
diced strawberries, cream cheese filling, chiffon cake, layered in a wine glass topped with whipped cream

Meet Star Winemaker Chad Melville

Meet Star Winemaker Chad Melville of Melville Winery in Santa Barbara
Tuesday, February 6, 2018
6:00 p.m. at Sansei Waikīkī
 
 
Mark your calendars! This is going to be an incredible evening!
Talented winemaker Chad Melville’s family owns and operates the iconic Melville Winery in the Santa Barbara appellation. It’s one of the area’s “hottest” tickets and deservedly so. The media have showered it with high praise and high scores during all the years that Chad has overseen the vineyards. He also makes truly superb, equally heralded wines under his own Samsara label. This man is a true talent! 
A few years ago, Chad started to make the Melville wines, too. It’s a very interesting new era for him and for the winery. On this night, we will be pairing some of his wines with a contemporary Asian menu created by our
Sansei Waikīkī Executive Chef Adrian Solorzano.
 
APPETIZER
PROSCIUTTO WRAPPED JUMBO PRAWN
with squid ink risotto, uni mousse, fried ogo, and shiso
 
2014 Meville Chardonnay “Estate”
 
INTERMEZZO
CONTEMPORARY SASHIMI
New Zealand King Salmon, Big Island Kampachi, Hawaiian sea salt, micro shiso,
tobiko and yuzu-citrus emulsion
 
DEMI ENTREE
SOUS VIDE OF WAGYU NEW YORK STEAK
with bay leaf chimichurri, Nalo Farms greens with garlic infused olive oil, red bell peppers, micro herb croutons, and roasted garlic aioli
 
2015 Meville Syrah “Santa Rita Hills”
2014 Melville Syrah “Donna’s Vineyard”
 
MAIN ENTRÉE
HICKORY SMOKED DUCK BREAST
with foie gras and Yukon gold potato crepinette, Swiss chard,
unagi blackberry demi-glaze, and blood orange segments
 
2014 Melville Pinot Noir “M Block”
 
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 WaikikiSansei.eventbrite.com
or call 808-931-6286 for reservations.

… Happy New Year 2018 …

Come celebrate New Year’s Eve 2018 with us at Sansei Seafood Restaurant & Sushi Bar

Sunday, December 31, 2017 –  Earlybird 5:30pm – 6:00pm / Dinner 7:00pm – 10:00pm

 

SUSHI BAR

TORO ABURI     $20.00                                                                                                                                                                                                                                                                                                               torched fatty tuna, shiso, tobiko, and truffle-ponzu sauce

FIRECRACKER     $18.95                                                                                                                                                                                                                                                                                                          shrimp tempura, avocado, and cucmber roll topped with fresh Hawaiian tuna, habanero masago, green onions, bubu arare and spicy mayo unagi glaze

SASHIMI DINNER    $35.00                                                                                                                                                                                                                                                                                                  Hawaiian tuna, Japanese yellowtail, New Zealand King Salmon, Big Island amberjack, Hokkaido sea scallop, local-style marlin poke, pickled local seaweed, cucumber sunomono, and takuwan

 

KITCHEN

WAIKĪKĪ OYSTERS ROCKEFELLER     $12.00                                                                                                                                                                                                                                                                    coconut creamed lū‘au leaf, spicy lilikoi Hollandaise and herb panko topping

FILET OF AHI IN PASTRY     $29.95                                                                                                                                                                                                                                                                                        Hawaiian tuna coated with duxelles, Prosciutto de Parma in puff pastry, steamed choy sum and lilikoi beurre blanc

 SURF N TURF     $46.95                                                                                                                                                                                                                                                                                                                   filet of beef tenderloin, cold water lobster tail, truffle mashed potatoes, sautéed asparagus, sour cherry demi-glaze and watermelon radish carrot salad tossed in yuzu olive oil

 

DESSERT

DORAYAKI SANDWICH     $9.00                                                                                                                                                                                                                                                                                               koshian, honey butter, vanilla ice cream, and fresh fruits

.. Happy Holidays …

Join us for Christmas at Sansei Seafood Restaurant & Sushi Bar

Sunday, December 24 & Monday, December 25, 2017

 

SUSHI BAR

TORO NIGIRI TRIO     $18.50                                                                                                                                                                                                                                                                                                       fatty Bluefin tuna belly, Hamachi belly, and King Salmon belly nigiri with Kizami wasabi

CANDYCANE ROLL   $18.95                                                                                                                                                                                                                                                                                                       spicy tuna, avocado, and cucumber roll topped with Hawaiian tuna, Hamachi, wasabi tobiko, spicy mayo and jalapeño emulsion

SASHIMI DINNER     $35.00                                                                                                                                                                                                                                                                                                   Hawaiian tuna, Japanese yellowtail, New Zealand King Salmon, Big Island amberjack, Hokkaido sea scallop, local-style marlin poke, pickled local seaweed, cucumber sunomono, and takuwan

 

KITCHEN

SHICHIMI SHISHITO PEPPERS   $8.95                                                                                                                                                                                                                                                                                  blistered mild peppers, citrus unagi glaze and shichimi spice

NORI WRAPPED FRESH CATCH   $28.95                                                                                                                                                                                                                                                                                 Bubu arare cake, braised root vegetables, gochugaru gastrique, dashi nage, and orange segments

UMEBOSHI-GLAZED CORNISH GAME HEN   $30.95                                                                                                                                                                                                                                                                Maui onion, local corn, wild rice stuffing, roasted Brussels sprouts and foie grass plum wine sauce

 

DESSERT

MINT CHOCOLATE MOUSSE CAKE     $7.95                                                                                                                                                                                                                                                                              vanilla ice cream