| Edamame |
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Lightly-salted & boiled soybeans in their shells |
| Hiyayakko |
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Cold soft tofu with fresh ginger, green onions, and katsuo bushi |
| Tako Shiokara |
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Challenging raw octopus marinated in Korean spices |
| Ocean Salad |
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Marinated in a sweet toasted sesame dressing |
| Hamachi & Grilled Shiitake Tartare |
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With truffled soy sauce, tobiko and shiso chiffonade |
| Cajun Seared Walu Sashimi |
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With shaved Maui onions, jalapeno, cilantro & chef masas yukke sauce |
| Sanseis Lobster & Blue Crab Ravioli |
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Stuffed with sweet lobster, blue crab & shrimp, in truffled shiitake madeira cream |
| Seared Foie Gras Nigiri Sushi |
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Lightly seared and served with caramelized sweet onions, ripe mango and rich unagi glaze |
| Grilled Miso Yaki Chicken |
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Sweet miso & sake marinated boneless chicken thighs, grilled, sliced and served over napa cabbage |
| Matsuhisa Style Miso Butterfish |
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Tender butterfish marinated and roasted in sake & sweet miso |
| Wok Tossed Local Vegetables |
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In asian black bean chili butter |
| Sunomono |
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Thin sliced cucumbers and wakame in a sweet tangy vinaigrette add octopus, shrimp or crab combination of octopus, crab & shrimp |
| Agedashi |
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Tofu lightly-fried, served with a mirin-soy dashi |
| Sansei Style Ahi Poke |
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With sweet maui onions, wakame & $16.25 kaiware sprouts in a spicy poke sauce |
| Kenny G |
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Thinly sliced shiromi topped with minced garlic, daikon oroshi & shiso with a tangy ponzu vinaigrette |
| Fresh Hawaiian Ahi Carpaccio |
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Garnished with cilantro & chopped peanuts in a thai chili vinaigrette |
| Hawaiian Ahi Tataki |
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Seared fresh tuna tossed with sweet maui onions, wakame, masago & kaiware sprouts in japanese vinaigrette |
| Chinese Style Sashimi |
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Seared in hot sesame oil & shoyu and garnished with cilantro |
| Maui Style Teriyaki Beef |
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Marinated & grilled in mildly spicy kal-bi |
| Crispy Fried Calamari |
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With a spicy japanese cocktail sauce |
| Roasted Japanese Eggplant |
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With sweet miso-sake sauce |
| Broiled Miso Garlic Prawns |
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Over kula greens with umeboshi vinaigrette |
| Local Greens Salad |
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With your choice of: Japanese umeboshi plum dressing, soy-sesame onion or balsamic vinaigrette |
| Seared Ahi Salad |
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Seared hawaiian ahi tuna over kula greens with sanseis soy sesame vinaigrette |
| Soy Ramen Noodles |
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With house made pork belly cha shu, menma, choy sum & bean sprouts |
| Classic Caesar Salad |
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With herbed croutons & parmesan cheese can also be topped with crispy fried calamari |
| Traditional Miso Soup |
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With tofu, wakame & green onions |
| Grilled Catch of the Day over Local Greens |
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Served with a tangy umeboshi japanese plum vinaigrette |
| Sanseis Upcountry Vegetable Pasta |
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Fresh local vegetables wok-tossed with chinese chow funn noodles in spicy black bean chili butter |
| Chili-Porcini Mushroom Crusted Filet of Beef Tenderloin |
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Over garlic mashed potatoes with sauteed vegetables and a shiitake mushroom cabernet demi-glace |
| Ginger Hoisin Smoked Duck Breast |
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Sauteed spinach & roasted fingerling potatoes in a sweet soy demi-glace |
| Grilled Hawaiian Ahi and Sanseis Award Winning Shrimp Cake |
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With furikake rice cake, ginger chili lime butter sauce & cilantro pesto |
| Shichimi Seared Salmon and Tiger Prawn |
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Fresh shiitake mushrooms, asparagus and soy butter sauce |
| Filet of Beef Tenderloin and Australian Cold Water Lobster Tail |
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With garlic mashed potatoes and a shiitake mushroom cabernet demi-glace |
| Sanseis Seafood Pasta |
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Black tiger prawns, sweet ocean scallops and local vegetables, wok tossed with chinese chow funn noodles in spicy black bean chili butter |
| Traditional Japanese Shrimp & Vegetable Tempura |
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Served with freshly grated daikon, ginger, tentsuyu dipping sauce and steamed rice |
| Roasted Japanese Jerk-Spiced Chicken |
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With roasted garlic mashed potato, roasted vegetables and fresh herb beurre jus |
| Shichimi-Crusted Filet of Beef and Udon Noodles |
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Tender slices of filet over udon noodles in a savory garlic demi-glace, with spinach, grape tomatoes, button mushrooms and parmesan cheese |
| Cracked Peppercorn Grilled New York Steak |
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With local baby arugula, fingerling potatoes, topped with a grape tomato salad and finished with garlic jus |
| Grilled Pork Chop |
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Over roasted garlic mashed potatoes with sauteed spinach, mushrooms and a japanese au poivre |
| Whole Cold Water Lobster Tail (6 oz.) |
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With garlic mashed potatoes |
| 22oz 20Day Aged Bone in Rib Eye Steak |
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Seared to order in our 1,800 degree broiler, served with roasted garlic mashed potatoes and sauteed local veggies |
| Chili Porcini Mushrooms Crusted Beef Tenderloin |
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Succulnet filet served over roasted garilc mashed potatoes, with a shitake mushrooms cabernet demi glaze |
| Tuna-Maguro |
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| Salmon-Sake |
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| Sea Eeel - Anago |
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| Squid Ika |
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| Surf Clam Hokkigai |
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| Baked Sweet Scallops Yaki Hotategai |
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| Flying Fish Roe Tobiko |
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| Egg Tamago |
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| Yellowtail Hamachi |
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| Salmon Smoked Sake |
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| Fresh Water Eel Unagi |
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| Shrimp Ebi |
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| Octopus Tako |
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| Sea Urchin Uni |
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| Salmon Roe Ikura |
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| Quail Egg Uzura |
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| Whitefish Shiromi |
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| Mackerel Shime Sabe |
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| Crab Kani |
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| Sweet Shrimp Ama Ebi |
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| Scallop Hotategai |
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| Smelt Roe Masago |
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| Avocado Abocado |
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| Shrimp Tempura |
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With tentsuyu dipping sauce |
| Sweet Potato Tempura |
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With tentsuyu dipping sauce |
| Mixed Vegetable Tempura |
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With tentsuyu dipping sauce |
| Sweet Onion Tempura Rings |
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With tentsuyu dipping sauce |
| Asparagus Tempura Spears |
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With tentsuyu dipping sauce |
| Sunset Flower Sushi |
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Fresh slices of ahi & yellowtail wrapped around a mini rice ball, topped with masago & uzura |
| Issei Sushi Combo |
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Tuna, yellowtail, salmon & tamago nigiri sushi, with choice of california roll or spicy tuna roll |
| Sansei Sashimi Trio |
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Ahi, hamachi, and salmon sashimi |
| Alaskan Flower Sushi |
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Fresh slices of salmon & shiso wrapped around a mini rice ball, topped with seasoned salmon roe & fresh lemon |
| Nissei Sushi Combo |
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Tuna, yellowtail, salmon, shiromi, shrimp, tako & tamago nigiri, with choice of california roll or spicy tuna roll |
| Panko-Crusted Fresh Ahi Sashimi |
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Island fresh ahi tuna wrapped with arugula and spinach, panko crusted and flash fried, served with a soy wasabi butter sauce |
| Sanseis Shrimp Dynamite |
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Crispy tempura shrimp tossed with a garlic masago aioli & unagi glaze drizzle |
| Sanseis Mango Crab Salad Hand Roll |
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Ripe mango, blue crab, fresh greens & crunchy peanuts, wrapped in mamenori, with a sweet thai chili vinaigrette |
| Japanese Calamari Salad |
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Calamari fritte tossed in a spicy kochujang vinaigrette over local greens in a crispy won ton basket |
| Asian Shrimp Cake |
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Crusted with crispy chinese noodles, served over ginger-lime-chili-butter & cilantro pesto |
| DKs Crab Ramen with Asian Truffle Broth |
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With crab, cilantro, thai basil and mild jalapenos |
| California Roll |
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Crab, cucumber & avocado |
| Spicy Tuna |
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Hawaiian tuna & spicy sambal mayo |
| Negi Hama |
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Yellowtail & green onions |
| Unagi Eel Roll |
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Cucumber & kaiware sprouts |
| Sanseis Mango Crab Salad Handroll |
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Ripe mango, asian crab salad, fresh local greens & crunchy peanuts, wrapped in mamenori with sweet thai chili vinaigrette |
| Sansei Special Roll |
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Spicy crab, cilantro, cucumber & avocado, dusted with furikake & accompanied with sweet thai chili sauce |
| Spider Roll |
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Crispy tempura soft shell crab, cucumber & kaiware sprouts with sweet thai chili sauce & rich unagi glaze |
| Kapalua Butterfry Roll |
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Salmon, crab, fresh shiromi & veggies in a crisp-fried panko-crusted sushi roll, served with a tangy ponzu sauce |
| Takah Sushi Special Roll |
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Named in honor of takah sama of aspen colorado, shrimp, ahi, crab, avocado & cucumber rolled inside out & crusted with masago |
| Caterpillar Roll |
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Unagi roll topped with creamy avocado, masago & unagi drizzle |
| Scallop and Cucumber Roll |
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Scallops, cucumber & masago aioli |
| Lobster and Asparagus Roll |
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Cold water lobster tail & asparagus |
| Pink Cadillac Roll |
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Pink mamenori with eel, shrimp, tamago & veggies |
| Shiso-Mentaiko Roll |
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Spicy cod roe & shiso |
| Grilled Veggie Roll |
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Grilled shiitake mushrooms, yellow zucchini, roasted red bell peppers, creamy avocado, cucumber, asparagus crusted with furikake spice |
| Tuna Roll |
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Tekka maki of fresh hawaiian ahi |
| Hawaiian Roll |
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Ahi, cucumber & avocado |
| Spicy Hamachin |
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Hamachi & spicy sambal mayo |
| Anago Eel Roll |
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Cucumber & kaiware sprouts |
| 69 Roll |
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California roll topped with broiled unagi, masago & unagi drizzle |
| Panko Crusted Ahi Sashimi Roll |
|
Ahi, arugula & spinach wrapped in nori, panko crusted, flash-fried, served with sanseis mild soy wasabi butter sauce |
| Yaki-Maki Roll |
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California roll wrapped with smoked salmon & baked with sanseis special dynamite sauce |
| Yellow Submarine Roll |
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Shrimp, kampyo, cucumber, masago, kaiware sprouts & pickled ginger in a yellow mamenori |
| Spicy Japanese BLT Roll |
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Crispy salmon skin, local greens, tomato & spicy masago aioli |
| Shrimp Tempura Roll |
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With veggies & unagi glaze |
| Salmon Skin Roll |
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Crispy salmon skin with gobo, cucumber & katsuo bushi |
| Rainbow Roll |
|
California roll, masago, wrapped with rainbow slices of ahi, salmon & avocado |
| Bagel Roll |
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Smoked salmon, cucumber, sweet Maui onions & cream cheese |
| Paia Maki Roll |
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Local greens, avocado, asparagus, kaiware sprouts, cucumber & pine nuts |
| Kappa Maki |
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Fresh crispy cucumber |
| Natto Maki |
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Japanese fermented soy beans |
| Kampyo Maki |
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Japanese sweet squash |
| Ume Shiso Maki |
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Plum paste and shiso leaf |
| Gobo Maki |
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Pickled burdock root |
| Asparagus and Maki |
|
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| Cucumber and Avocado Maki |
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| Takuwan Maki |
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Pickled radish |
