Maui Food and Dining

Sansei and Koholā Pair Up for Special Dinner

June 1, 2016, 7:11 PM HST
* Updated June 1, 7:32 PM
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A wide range of quality beer at Koholā, a new microbrewery in Lahaina. Photo by Kiaora Bohlool.

A wide range of quality beer at Koholā, a new microbrewery in Lahaina. Photo by Kiaora Bohlool.

Sansei Seafood Restaurant & Sushi Bar in Kapalua and Koholā Brewery are teaming up for a “tap takeover” dinner Saturday, June 4th.

As a way to welcome the new brewery to the area, Sansei, which took home silver at the 2016 ʻAipono Awards for “Best Sushi” and “Best Asian,” will host a five-course dinner, pairing five of Sansei’s food courses with five of Koholā’s beers.

Koholā Brewery opened in December 2015 and 100% of their beers are brewed in Lahaina.

Dinner seating times include 5:30, 6:45, 7, 7:15, 8 p.m. or later.  Sansei’s regular menu will still be available that evening in addition to the below special menu.

First Course:
Local Pohole Fern and Grilled Tofu Salad
Hāna pohole fern with grape tomatoes, jicama, and sweet Maui onions served on top of grilled Wailuku tofu with a lemon shoyu dressing and herb aioli
Paired with:
Honoa-P- Lani Lager
A spin off of the traditional Lani Lager, this beer is infused with the juice of O’ahu’s Dole Pineapple, adding a sweet, citrusy tang to the flavor. (5.2% ABV IBU: 37)

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Second Course:
Bahn Mi Sliders
Marinated lamb, beef, and pork, with house-made pickled vegetables, cilantro ginger aioli, and hoisin sauce, served in a freshly baked bun with string potatoes
Paired with:
“Talk Story” American Pale Ale
A classic American pale ale with a pale malt and a nice wheat backbone to give it a smooth, slightly bready flavor profile. (5.1% ABV 42 IBU)

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Third Course:
Kobe Beef and Parmesan Ramen
Pā’ia Saimin noodles, thinly sliced Kobe beef, soft boiled egg, shiso and scallions in a shoyu pork and parmesan broth
Paired with:
Red Sand Irish Style Red Ale
A light-medium bodied ale with toasted malt flavor and aroma, and a mild roasted character from the black malt addition, dry hopped to bring out the citrus and herbal notes (5.4% ABV 26 IBU)

Fourth Course:
Korean Style Braised Short Ribs
Tomato ginger relish, Moloka’i sweet potato puree, and spicy green beans
Paired with:
Lōkahi Pilsner
This German-style pilsner presents a slightly grainy, pilsner malt sweetness. The crisp hop bitterness comes from Tettnang hops. (4.7% ABV 35 IBU)

Dessert:
Azuki Bean Fritter
House-made caramel sauce, mocha ice cream, toasted coconuts, and macadamia nuts
Paired with:
Mean Bean Coffee Stout
This stout has Maui Grown Coffee’s Red Catuai coffee beans. The Kā’anapali grown coffee adds a creamy, espresso flavor and aroma. (6.4% ABV 45 IBU)

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The dinner is $65 per person plus tax and gratuity. Reservations are required; call (808) 669-6286 to make yours.

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