Sansei Seafood Restaurant and Sushi Bar - Waikoloa, Big Island
Found by D.K. Kodama in 1996 at Kapalua Resort in Maui. D.K opened this location in 2008 in the Queens Marketplace in Waikoloa. Sensai became a restaurant inspired by Japanese tradition with a contemporary take on sushi and Asian cuisine.
I go here every time I am in town and get two dishes always ; Sansai's Mango Crab Salad Handroll and the Panko Crusted Ahi Shasimi Roll.
This version of steamed mussels is a great and fresh take on it.
They add I think dinomite sauce and broil them so the sauce has a slight crust.
The added tomigo is just to me for show and adds nothing
The salad in the center helps bring another dimension of texture and cuts through the the richness of this dish.
This vegetarian option is cooked in An Asian black bean chili butter. There is a nice heat to this dish so be advised.
The vegitables are cooked al Dente and still have a great texture and freshness to them.
You can not chose the vegitables as they change to what is in season or available.
This is a good side but could be a meal if they add noodles to it.
The Mango Crab Salad Roll is made with Ripe mango, asian crab salad, fresh local greens & crunchy peanuts, wrapped in mamenori in a sweet Thai chili vinaigrette.
The flavors of the Crab are rich and creamy. The sauce cuts that richness down and the mamenori is a great flavor profile then nori that would be so overwhelming. The mango can be ripe or under depending the session but rather way it brings out the floral and delicate nuances of the Crab.
The little cucumber salad that is on the plate also is a great palate cleanser compared to the normal ginger ( if it lasts that long.)
This is probably the lightest Roll I have ever had and one of the best.
The Panko Crusted Ahi Shasimi Roll is made with Ahi, arugula & spinach wrapped in nori, panko crusted, flash-fried, served with a mild soy wasabi butter sauce.
The roll is lightly fried tempura style giving it a great crispy texture on the outside while keeping the ahi raw on the inside.
The arugula surprisingly does not give off its peppery taste and is delicacy wilted inside also.
The sauce is like the best gravy you could have with a creaminess that is smooth and rich.
This unique shashimi is made with Fresh caught Big island Kampachi rolled around Maui onions & shiso, with tsukudani soy sauce & Hawaiian chili-pepper water, green jalapenos, red habanero Masago, Nalo micro greens.
The fish is very mild and charred on top to give another flavor that is unique and not overwhelming.
The dish does have a big punch of heat if you add the red habanero Masago (ours had Suratcha) and over powers the fish completely.
*I do sudjest to try this as it's very unique and local*
This take on sashimi is unique as it is fully cooked in hot sesame Oil and shoyu then garnished with cilantro.
The fish I has was snapper and was cooked perfectly with no raw note or texture while still staying moist and flakey.
This unique roll is made with
This roll is made with salmon, crab, fresh shiromi & veggies in a crisp-fried panko-crusted sushi roll, served with a tangy ponzu sauce.
The salmon and crab are mixed together and is much like a California roll but creamyer and a better texture.
They cook this just like there signature pinko ahi roll and does make this roll another unique take on sushi but keeping it great in flavor and texture.
The roll does not have any real big flavor and does need the ponzu for it. I would not recommend any cream based sauce on this because it would be over powering.
The greans dont don't do much for this but for a simple Salad that tastes great with the ponzu for a dressing.
This is the Grilled Vegitable are grilled shiitake mushrooms, yellow zucchini, roasted red bell peppers, creamy avocado, cucumber, asparagus crusted with furikake spice.
This is a interesting concept but pooled executed. The vegitables are all over cooked. The mushrooms are rubbery, and the bell peppers and zucchini are mushie. The cucumber is not notsable and the asparagus is cooked great in spots and over or under in others.
The Duck is a acompeneyd with sautéed spinach & roasted fingerling potatoes in a sweet soy demi-glace.
This dish is made with Snow crab, cilantro, Thai basil and mild jalapeños.
The broth has a very strong truffle taste and is very salty.
The noodles are to me out of the package standard egg ramen noodles with no flavor, when cooked get a little chewy and sticky.
The crab is probably frozen and then defrosted and added, but it is real and does have exoseliton (bone) in it.
The cilantro, basil, and jalapeño only add flavor to the broth and not much else
*This is really is just noodles in a fancy broth with crab and not much it but it is a large serving*
This signature desert is made with Butter puff pastry with Granny Smith apple slices, Sansei's homemade warm caramel & vanilla ice cream .