Sansei Seafood Restaurant & Sushi Bar

RESTAURANT WEEK HAWAII MENU

APPETIZER – From the Sushi Bar
Island Carpaccio*

Assorted local sashimi, roasted kukui nut, ginger-scallion sauce, soy-dashi tare, scallion oil, Maui onions, and micro greens

CF Muller Thurgau, “Eurasia” 2015
A dry, effortlessly light, world class white wine from Franken, Germany

SECOND COURSE
House made Longanisa Roll*

Served in a bao bun, with Mang Tomas aioli, pickled onions, cucumbers, and daikon

Birichino Malvasia Bianca 2016
A versatile white wine that is light and refreshing, delicately fruity and perfumed, yet dry and lip-smackingly brisk and crisp

ENTRÉE – Choice of:

Nature’s Natural Braised Short Rib*
Roasted baby carrots, bok choy, melted leek potato galette, charred cipollini onions and honey miso-mustard sauce

CF Pinot Noir “Santa Maria Valley” 2016
A perfumed, textured, rich and truly superb Pinot Noir from Chuck Furuya and Gary Burk

OR

Kim Chee Seafood Paella*
Seared scallops, shrimp, clams, butter braised fennel, bell peppers, onions and chorizo, garnished with cilantro

CF Euro-Asian Riesling (Medium Dry) 2016
The quintessential wine for our contemporary food

DESSERT
House made Green Tea Cheese Cake

with whipped cream, strawberry sauce, and fresh fruit

$45 per person, plus tax and gratuity (food only)
Please add $14 per person for three, two-oz. wine pairings.

*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.


Contemporary sushi and new wave Asian inspired dishes served in a lively setting ares what makes Sansei Seafood Restaurant & Sushi Bar a fun izakaya style restaurant. Sansei also features products from our local farmers, and supports our local farmers in every way we can. Our menu especially at the sushi bar offers innovation with strong Japanese accents. Our Sushi Chefs are known for their highly imaginative creations. We offer early bird specials as well as late night dining specials.


LOCATION/CONTACT

HOURS

  • Dinner nightly, 5:30pm–10pm

  • Friday–Saturday, 5:30pm–1am