Sansei Seafood Restaurant & Sushi Bar in Kīhei will host a special dinner on Thursday, March 21, featuring a contemporary “Japanese pub-style” menu paired with sake and sake cocktails.

The reception begins at 6 p.m. with dinner at 6:30 p.m. The event is limited to 40 guests. The price of $89 per person is all-inclusive – five courses, five sake, and five sake cocktail pairings, tax and gratuity. Please call 808-879-0004 for reservations.

Sansei calls the combination of sake and Japanese cuisine a “match made in heaven,” saying in its purist form, sake can bring forth the savory “umami” magic that delights chefs and diners alike.

Local Fish Sashimi and Nigiri Sushi, on the menu for the Sansei Kīhei Sake Dinner on March 21. Courtesy photo.

Sake Bottles at Sansei Kīhei. Courtesy photo.

Gochujang Charred Spanish Octopus for the Sansei Kīhei Sake Dinner on March 21, 2019. Courtesy photo.

Sansei Kīhei’s Sake Dinner will feature Moriawase on March 21. Courtesy photo.

The Sansei Kīhei Sake Dinner will feature Koji-cured Nature’s Natural New York Steak. Courtesy photo.

Sansei Kīhei Sake Dinner will end the night with Okinawan Sweet Potato Baklava à la Mode. Courtesy photo.

The menu below was designed by Sansei Corporate Sushi Chef Masa Hattori and Sansei Kīhei Executive Chef Byung Jeoung, with sake selected by Dan Fullick, Key Account Manager & Sake Specialist, Southern Glazer’s Wine & Spirits of Hawai‘i and sake cocktails created by Chandra Lucariello, Director of Mixology & Spirits, Southern Glazer’s Wine & Spirits of Hawai‘i.

Appetizer by Sansei Corporate Head Sushi Chef Masa Hattori
HARU NO HASSUN MORIAWASE
-Crab & Scallop with dashi jelly and tobiko
-Grilled shio-koji salmon with spring vegetables, sweet yuzu miso sauce
-Asian style locally caught marlin and lobster ceviche with harusame salad
-House made tamago yaki
-House made tsukemono

Sake paired by Dan Fullick
Kitaya Junmai Ginjo – Fukuoka

Craft cocktail created by Chandra Lucariello
Going Green
Kitaya Kansansui Junmai Ginjo, Alessio Bianco, sugar snap pea syrup, mint, lemon

2nd Course by Sansei Kihei Executive Chef Byung Jeoung
GOCHUJANG CHARRED SPANISH OCTOPUS
with grilled Big Island hearts of palm, Kahuku corn, Sumida farms watercress salad,
carrot ginger puree, and nori pistou

Sake paired by Dan Fullick
Kotsuzumi Showers of Blossoms Junmai Daiginjo – Hyogo

Craft cocktail created by Chandra Lucariello
Under the Influence
Kotsuzumi Showers of Blossoms Junmai Daiginjo, Gonzalez Byass Amontillado Sherry, Ho Farms local grape tomatoes, fresh lemon, cane syrup, sesame salt.

Sashimi/ Sushi Course by Sansei Corporate Head Sushi Chef Masa Hattori
LOCAL FISH SASHIMI AND NIGIRI SUSHI
A creative and contemporary assortment of local fish sashimi and nigiri sushi
Truffle Ginger Scallion
Black Rock Salt and kalamansi with ialapeno jam
Onion masago citrus sauce
Spicy Goma-dare sauce

Sake paired by Dan Fullick
Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo – Hyogo

Craft cocktail created by Chandra Lucariello
Motley Crew
Kasumi Tsuru Sake Kimoto, Extra Dry Ginjo, Fortaleza Bianco Tequila,
St. Germain Elderflower, Shiso-Thai Chili water

Entrée by Sansei Kihei Executive Chef Byung Jeoung
KOJI CURED NATURE’S NATURAL NEW YORK STEAK
with yukari rice, nori tsukudani aioli, unagi demi-glaze and house made tsukemono

Sake paired by Dan Fullick
Yoshinogawa Echigo Junmai – Niigata

Craft cocktail created by Chandra Lucariello
Fifth Taste
Yoshinogawa Echigo Junmai, Konbu infused Nikka Coffey Grain Whiskey,
St. Germain Elderflower liqueur, Lxaardo Amaro Abano

Dessert by DK RESTAURANTS PASTRY CHEF CHERIE PASCUAL
OKINAWAN SWEET POTATO “BAKLAVA” A LA MODE
Okinawan sweet potato layered in phyllo, coconut cream, and a drizzle of honey, roasted coconut and macadamia nuts, served with Lappert’s vanilla bean ice cream

Coffee or Tea