Sansei Seafood Restaurant & Sushi Bar in Kīhei is hosting a wine dinner on Wednesday, July 10 at 6 p.m. with one of Germany’s premier organic wineries.   The special event is limited to 40 seats.

Family-owned for more than 150 years, the Reichsrat von Buhl Winery is one of the most prestigious in Germany. This winery creates terroir-influenced wines in a timeless style, showcasing what their distinctive vineyards have to offer. Reichsrat von Buhl is also an active ambassador of natural, sustainable viticulture in Germany; their wines are certified organic.

On July 10, National Sales Manager of Rudi Wiest Selections Jenna Fields will introduce guests to these wines, paired with a menu created by d.k Steak House Executive Chef Albert Balbas from Honolulu and Sansei Corporate Head Sushi Chef Masa Hattori.

New Zealand Ora King Salmon Carpaccio at Sansei Wine Dinner in Kīhei on July 10, 2019. Courtesy photo.

Air-Cured Wagyu Bresaola at Sansei Wine Dinner in Kīhei on July 10, 2019. Courtesy photo.

East Asian Creamy Sesame Chazuke Risotto at Sansei Wine Dinner in Kīhei on July 10, 2019. Courtesy photo.

Kalamata Butter Roasted Fresh Island Opakapaka at Sansei Wine Dinner in Kīhei on July 10, 2019. Courtesy photo.

Bittersweet Chocolate Tart at Sansei Wine Dinner in Kīhei on July 10, 2019. Courtesy photo.

German wines and sushi?  Sansei says their talented chefs are up to the task to create an evening to remember.  Here is the menu:

APPETIZER by Sansei Corporate Head Sushi Chef Masa Hattori
NEW ZEALAND ORA KING SALMON CARPACCIO
with Upcountry Maui kale, sweet Maui Onions and harusame noodle salad, Asian mustard vinaigrette, pickled red cabbage and Mari’s Garden micro greens

2017 von Buhl “Jazz” Riesling (medium dry)

2ND COURSE by d.k Steak House Executive Chef Albert Balbas
AIR CURED WAGYU BRESAOLA
with Mari’s Garden baby arugula pesto, toasted pine nuts, EVOO and chili pepper water

2017 von Buhl Dry Rosé

3RD COURSE by Sansei Corporate Head Sushi Chef Masa Hattori
EAST-ASIAN CREAMY SESAME CHAZUKE RISOTTO
Kaua‘i shrimp, edamame and shiitake shinjo fish cake, wasabi furikake crusted Hokkaido scallop, salmon roe, takikomi multigrain rice, shiso leaf and cilantro

2016 von Buhl “Armand” Riesling Kabinett

ENTRÉE by d.k Steak House Executive Chef Albert Balbas
KALAMATA BUTTER ROASTED FRESH ISLAND OPAKAPAKA
with saffron clam jus and vine ripened tomato concasse

2016 von Buhl Deidesheimer Dry Riesling

DESSERT CREATED BY PASTRY CHEF CHERIE PASCUA
BITTERSWEET CHOCOLATE TART WITH WHITE CHOCOLATE MOUSSE
with housemade Kona Coffee Ice cream, shortbread crust,
almond praline and dark rum Crème Anglaise

COFFEE OR TEA

$54 per person
3-oz. wine pairings: $9 each
Tax and gratuity included in pricing

Please call 808-879-0004 for reservations.