SANSEI'S VALENTINE’S

OMAKASE MENU

Monday, February 13th, & Tuesday, February 14th, 2012

Our Full Ala Carte Menu will be offered

 

1ST Course from the Sushi Bar:

Japanese Seafood Salad

Fresh Tako, hotategai, Kauai prawns on Nalo Farms spicy greens tossed with a

citrus emulsion.

♥♥♥

CF Euro-Asian “Niersteiner Hipping” Riesling 2009 (Med Dry)

The quintessential wine for our style of contemporary food

Or

Mizbasho Jumai Daiginjo (Gunma, Japan)

Soft & delicate, with a rich, creamy flavor.

 

2nd Course:

Temari Sushi

Ahi tuna with yuzu tobiko, Salmon with a lemon aioli & Hamachi with shiso

♥♥♥

Albarino, Cambiata 2008 (Monterey)

Rich, crisp & floral---a variation of the traditional house wine of northwestern

Spanish fishing villages--- great with sushi!

Or

Kanbara “Bride of Fox” Junmai Gingo (Niigata, Japan)

Grilled nuts, cocoa, pistachio & ripe honey dew melons

 

3rd  Course:

Sansei Bouillabaise

Sautéed Monchong, Green Lip mussels, Manilla clams, Nalo Farms mizuna in a red miso

 lobster broth accompanied with a grilled baguette with masago aioli.

♥♥♥

Or

Petit Vintage Natural Beef Tenderloin (Ala Carte $29.95)

(NO growth hormones, NO steroids, ALL vegan fed, ALL natural)

With Molokai sweet potato gratin, roasted Ho Farm tomatoes, Nalo Farms Swiss chard, roasted Hamakua Ali’i mushrooms finished with a Japanese mustard demi glaze.

♥♥♥

DRY, Oroya 2009-(Airen-Macabeo-Muscat)

A dry, effortlessly light, highly innovative white wine, created especially for contemporary

Asian foods….made by Japanese born winemaker Yoko Sato.

Or

 Syrah, Girasole “Eagle Point Ranch” 2003

Crafted by one of our favorite Pinot winemakers, Gary Burk of Costa de Oro—

this syrah has such incredible elegance, impeccable balance and texture —

from the Eagle Point Ranch in Mendocino

Or

Mantensei “Star-Filled Sky” Junmai Gingo (Tottori, Japan)

Soft honey flavors with just a tad of fruitiness.

Dessert  Course:

Dark Chocolate Sake Terrine

With Hawaiian sea salt and raspberry coulis.

 

$40 for Food Only     

With 2 oz. Wine or Sake pairings add $14 per person

Sansei's Valentine's Day Specials

Monday, February 13,-Tuesday, February 14, 2012

~ FROM THE SUSHI BAR ~

We’re sorry; there are No Discounts on Special Menu Items from the Kitchen & Sushi Bar

OYSTER SHOOTER TRIO ~ 12

Japanese Style

Ponzu sauce, ikura, daikon oroshi, green onions

Local Style

Spicy soy sauce, mild jalapeno, red tobiko

Thai Style

Thai vinaigrette, cilantro, Thai basil, onions, lime juice & yuzu tobiko

~ FROM EXECUTIVE CHEF JJ'S KITCHEN~

PANKO SHISO CRUSTED OYSTERS ~ 12

With shaved celery noodles, scallions, chili treads and a saikyo miso aioli.

SANSEI’S BOUILLABAISE ~ 32

Sautéed Monchong, Green Lip mussels, Manila clams, Nalo Farms mizuna in a red miso lobster broth accompanied with a grilled baguette with masago aioli.

PAN SEARED FRESH TAI SNAPPER ~ 27

Served with organic forbidden rice pilaf, sugar snap peas, Maui Farms candy cane beets accompanied with Ewa sweet onion beurre rouge.

 

Every Wednesday

HOMEGROWN MENU

$39.95 food only, add $14 for wine pairings.

January 11-February 1, 2012

Buy & Support locally grown” products from our Islands. 

Sous Chef Justin Koide & Head Sushi Chef Ikunari Yamamura will feature a “Homegrown”- “Locally Grown” 4-course prix fixe menu every Wednesday!   

Master Sommelier, Chuck Furuya & Managing Partner Ivy Nagayama have created some very innovative wine pairings with our Homegrown menus….which will hopefully make

your dining experience more interesting. 

 

Call now for reservations and be sure to mention that you are having our

Homegrown Menu to ensure we don't run out!

1st Course—From the Sushi Bar;

KAUAI MISO GARLIC PRAWN

 With shigiyaki Nalo Farms eggplant, finished with a yuzu kosho ponzu sauce

Albarino, Cambiata 2008

Rich, crisp & floral---a variation of the traditional house wine of northwestern

Spanish fishing villages from Monterey

2nd Course—From the Sushi Bar:

SEARED AHI BANBANJI

With local vegetable & Nalo Farms mizuna salad with a spicy sesame sauce

CF Euro-Asian Riesling “Niersteiner Hipping” 2009 (med-dry)

The quintessential wine for our style of contemporary foods… made by Chuck Furuya

& Fritz Hasselback of Gunderloch.

 

3rd Course:

NALO FARMS ARUGULA & SPINACH CAPRESE SALAD

With panko crusted Maui Surfing Farms goat cheese, Ho Farm cherry tomatoes, crispy prosciutto, finished with a house made balsamic vinaigrette

 

Dolcetto, Palmina 2009

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

4th Course:

FRESH CATCH OF THE DAY CRUSTED WITH

NALO FARMS ROSEMARY & PANKO

Accompanied wAccompained with Kaneshiro Farms baby bok choy, Asian succotash

of edamame, Ho Farms cherry tomatoes & Big Island smoked pork,

finished with a sweet honey miso reduction.

Or

SANSEI STYLE BRAISED SHORT RIBS

With Hamakua Ali’i mushroom risotto, fresh baby spinach with roasted garlic demi

& topped with a Hamakua Ali’I mushroom crust

Uvaggio Vementino, 2009

Jim Moore is known for his “Cali-Ital” wines.  This Italian born grape varietal grown in California creates a delicious dry white wine offers flavors of key-lime, green melon & cilantro mint. This Vermentino will pair well with any seafood, or Japanese style fish

Or

Syrah, Girasole “Eagle Point Ranch” 2003

Crafted by one of our favorite Pinot winemakers, Gary Burk of Costa de Oro—

this syrah has such incredible elegance, impeccable balance and texture-

from the Eagle Point Ranch in Mendocino.

 

Dessert:

WARM “GRANNY SMITH” APPLE TART

With Homemade Caramel Sauce & Vanilla Bean Ice Cream

 

Japanese Green Tea

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Private Parties?

Sansei Seafood Restaurant & d.k Steak House are able to accommodate your private luncheon, take out or catering needs.  Please call 931-6280 or 931-6286.

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Sansei Maui Executive Chef Ivan Pahk is representing us at the 2009 Maui County Agricultural Festival which takes place on Saturday, March 14th from 9:00 a.m. to 4:00 p.m. at Maui Tropical Plantation in Waikapu. He’s part of the first ever “Taste Education Program” in which Maui’s top chefs have paired up with farmers, ranchers, and fishermen. According to the event program, “The exceptional chefs cooking up our Taste Education dishes are celebrated island-wide for their commitment to buying local and bringing farm-fresh to the table. They buy not just when it is convenient; they embrace and understand the value of agriculture. Buying local is the right thing to do for them; grown on Maui makes the meals they prepare the freshest, most flavorful, most colorful.” Chef Ivan will be preparing and serving Sesame Tempura of Ono with Garlic Wasabi Butter Sauce and Grilled Rainbow Chard. You can bet it’s going to be DELICIOUS! So, if you’re on Maui the weekend of March 14th, please stop by the “Taste Education” tent at the Maui County Agricultural Festival between 12:00 noon and 2:00 p.m. and say “hello” to one of our creative geniuses, Chef Ivan Pahk.

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D.K.’s cookbook, “D.K.’s Sushi Chronicles from Hawai‘i: Recipes from Sansei Seafood Restaurant & Sushi Bar” is now available in paperback. It’s updated, it’s beautiful and it’s just $24.95. Available at your favorite bookstore and at on-line booksellers. The hardcover cookbook, published by renowned cookbook publisher Ten Speed Press of Berkeley, California, was first released nationwide in January 2004. An updated hardcover edition is also available at all D.K. restaurants. Happy cooking!

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