bar_aboutContemporary sushi and new wave Asian inspired dishes served in a lively setting is what makes Sansei Seafood Restaurant and Sushi Bar a critic’s favorite. Wine Spectator called Sansei “Endless innovation with a strong Japanese accent.” Bon Appetit named the restaurant one of their “Favorite Asian17Sansei Restaurants” and one of “America’s Best Sushi Bars.”

So when Sansei approached us about doing a special food and spirit pairing event, we of course said yes!  Sansei’s sushi chefs are known for their highly imaginative creations, and Executive Chef Carl Yeh put together an amazing menu.  We crafted cocktails that would pair well and accent the courses, highlighting both OCEAN Organic Vodka and Deep Island Hawaiian WAVE Rum.

TUESDAY OCTOBER 7, 6 pm.  Join Master Distiller Bill Scott at Sansei Seafood Restaurant as Executive Chef Carl Yeh presents a four course meal paired with Ocean Vodka and Deep Island Hawaiian Rum Cocktails plus dessert for $49.95.  Call for reservations 808-879-0004.

MENU (subject to small changes)

Pickled Vegetables with Mustard
Paired With
Ocean Potion – OCEAN Organic Vodka, Watermelon and Cucumber

First Course
Hamachi with Preserved Lemons and Charred Jalapenos
Paired With
Asian Fusion – OCEAN Organic Vodka, Lemonade, Lemongrass and Ginger

27324a9e-529b-4419-b731-a426d43b7e59Second Course
Corn and Bacon Ravioli with Tomato Ratatouille
Paired With
Country Peach – Deep Island Hawaiian Rum, Peach Puree, and Lemonade Spiced with Cinnamon and Tumeric

Braised Short Ribs, Truffle Parsnip Puree, Asparagus with Roasted Rosemary Potatoes and Garlic Chips
Paired With
Cucumber Water – Deep Island Hawaiian Rum, Watermelon, Cucumber, Lemon, Mint and Agave Nectar

Apple and Asian Pear Crostata with Five Spice Cream and Crystalized Ginger

logo_sanseiAbout Sansei

The first Sansei opened in March of 1996 at Kapalua Resorts, Maui, with additional restaurants opening in Honolulu and Kihei, Maui in 2000 and 2002 respectively.  In Japanese the word sansei refers to “third generation” and founder D.K. Kodama felt that this was a fitting name for a restaurant inspired by Japanese tradition, but serving contemporary interpretations of sushi and Asian cuisine. It is also a reference to D.K. Kodama’s background as a third generation Japanese American.

“One of America’s eight best sushi restaurants”
Travel + Leisure, March 2001

“Mango and Crab Roll with Thai Vinaigrette is just one example of D.K.’s inventive handiwork.” 
Bon Appétit, September 2000

“…three years ago (1997) I wrote, ‘you might as well learn D.K. Kodama’s name now, because in a couple of years he’s likely to be on your short list of hot Hawaii restaurateurs.”
HONOLULU Magazine, July 2000

“Locals pack the house for late-night karaoke, the sushi bar specials and Sansei’s other Asian influenced recipes.” 
Food & Wine, May 2000

“You’ve never been to a sushi bar like this: the Pacific Rim ‘tapas’ such as foie gras nigiri sushi, Japanese BLT roll – will just kill you. And Maui’s best chefs hang out here.”
Travel + Leisure, April 1999

“This joint is jumping, endless innovation with a strong Japanese accent…”
Wine Spectator, March 1999