Edamame Lightly salted and boiled soybeans in their shells
Tea Duck Egg Roll With Maui sugar cane mustard and plum dipping sauces
Maui-style Teriyaki Beef Marinated and grilled in spicy Kal-bi sauce
Shrimp Tempura With traditional tentsuyu dipping sauce
Sweet Onion Tempura Rings With tentsuyu dipping sauce
Hawaiian Sweet Potato Tempura With tentsuyu dipping sauce
Sweet Asparagus Tempura Spears With tentsuyu dipping sauce
Crispy Fried Calamari With spicy Japanese cocktail sauce
Panko Crusted Ahi Sashimi Sushi Roll Sashimi grade Hawaiian ahi, arugula and spinach wrapped into a sushi roll, panko-crusted, flash-fried and served with Sansei’s mild soy wasabi butter sauce
Sansei’s Mango Crab Salad Roll Asian crab salad, ripe mango, Kula greens and crunchy peanuts wrapped in a
mamenori handroll and served with sweet Thai chili vinaigrette
Sansei’s Shrimp Dynamite Crispy tempura shrimp tossed with creamy garlic masago aioli with an unagi glaze drizzle
Kapalua “Butterfry” Roll Fresh salmon, crab, shiromi and veggies in crispy panko batter, served with tangy ponzu sauce
Seared Foie Gras Nigiri Sushi * Lightly seared and served with caramelized sweet Maui onions, ripe mango and topped with a rich unagi glaze drizzle
Matsuhisa Style Miso Butterfish Tender butterfish marinated and roasted in sake and sweet miso
Grilled Miso-yaki Chicken Sweet miso and sake marinated boneless chicken thighs, grilled, sliced and served over Napa cabbage
Sansei’s Lobster & Blue Crab Ravioli Stuffed with sweet lobster, blue crab and shrimp in a rich truffle butter sauce
Hiyayakko Cold soft tofu with fresh ginger, green onions and katsuo bushi
Agedashi Tofu
Lightly-fried and served with a mirin-soy dashi
Sunomono Thinly sliced cucumber and wakame with sweet soy vinaigrette
- Add Octopus, Shrimp, Surf Clams or Crab ~additional charge~
- Add Combination of Octopus, Crab, Surf Clams and Shrimp ~additional charge~
Hiyashi Seaweed Salad Marinated in sweet sesame dressing
Chinese Style Sashimi Sashimi grade shiromi seared in hot sesame oil with cilantro and soy
Roasted Japanese Eggplant With sweet miso-sake sauce
Mixed Vegetable Tempura With traditional tentsuyu dipping sauce
Wok Tossed Upcountry Vegetables In Asian black bean chili butter
Grilled Shiitake Mushrooms With tangy soy-ponzu
Sansei’s Asian Shrimp Cake Crusted with crispy Chinese noodles, served over ginger lime chili butter and cilantro pesto
Japanese Calamari Salad Calamari fritte tossed in spicy kochujang vinaigrette over Kula greens in a crispy won ton basket
