Mākena Beach & Golf Resort Hosts its First Sake Dinner

Rihaku “Dreamy Clouds” Sake, part of Mākena Beach & Golf Resort’s first-ever Sake Dinner. Courtesy photo.

Mākena Beach & Golf Resort will feature its first-ever Sake Dinner on Friday, Feb. 19 at 6:30 p.m. at the Molokini Bar & Grille. The dinner will feature Japan’s finest sakes, presented by Young’s Market Hawaiʻi, paired with a six-course menu designed by Executive Chef Kurt Lesmerises.

“As the former Maui Prince Hotel, the resort has always been passionate about Japanese cuisine and therefore sake, thus we are excited to host our first-ever Sake Dinner, an event that blends Mākena’s culinary past and present,” says Mākena Beach & Golf Resort’s Food & Beverage Director Leo Mallari.

Executive Chef Kurt Lesmerises says he hopes diners will enjoy the unique menu he’s planned.

“For this menu, we did not want to stay exclusively within the traditional Japanese palate but instead used the Sake taste profile as our base and then incorporated elements of western cuisine and Hawaiian ingredients to create nontraditional pairings,” explains Lesmerises.

Some of the fusion dishes include North Pacific oysters in the half-shell paired with Kyoto’s Yuzu Omoi “Citrus Dream” sake, and the Kobe Beef Carpaccio made with Imperial A5 Kobe beef paired with Hokkaido’s Ginga Shizuku “Divine Droplets” sake.

The full menu and pairings include:

AMUSE BOUCHE
Yuzu Omoi “Citrus Dream” Tokubetsu Junmai, Kyoto
Oyster Lemoncello
North Pacific Oysters in the Half-Shell with Lemoncello Mignonette

FIRST COURSE
Ginga Shizuku “Divine Droplets” Junmai Daiginjo, Hokkaido
Kobe Beef Carpaccio
Thin Sliced “Imperial A5” Kobe Beef with Lemon Aioli, Fried Capers, Shaved Pecorino, Cracked Black Pepper, and Hawaiian Black Lava Salt

SECOND COURSE
Yuki No Bosha “Cabin in the Snow” Junmai Ginjo, Akita
Mediterranean Salad
Spinach, Arugula, Green Apple, Poached Egg, Roasted Eggplant and Bacon Vinaigrette

THIRD COURSE
Seikyo “Takehara” Junmai, Hiroshima
Heritage Pork Belly
Crispy Skin, Sous Vide Pork Belly, Butternut Squash and Smoked Gouda with Roasted Cauliflower

FOURTH COURSE
Rihaku “Dreamy Clouds” Tokubetsu Junmai Nigori, Shimane
Miso Butterfish
Miso and Sake-Marinated Sea Bass with Pickled Shimeji Mushrooms and Braised Bok Choy

DESSERT COURSE
Yuzu Pannacotta
Fresh Strawberries and Kaffir Lime Sorbet

The event is offered at $75 per person, plus tax and gratuity. It includes live entertainment and complimentary parking.

Reservations are required. To reserve your table or learn more, call 808-875-5888 or visit here.