Page 3 - Dining Out - Oct 3 2021
P. 3

  Restaurant Insider with Anne Lee
has to be something better than you can make at home or in your backyard.
AL: What makes this steak different from others here in Hawaii?
DK: Our steaks are all-nat- ural 100% USA Source Certified with no growth hormones, antibiotics or steroids. Our high-heat double broiler seals in the juices and enhances natural flavors. We are also the first on Oahu to dry-age steaks in-house and use 100% USA Source Certified Nature’s Natural Beef Steaks from Ar- izona. We searched all over to find the perfect steak to offer our guests.
AL: What did you prepare for us?
DK: I decided to choose the items that I would order when coming in for dinner here, which are also our top sellers. We start with the Sashimi Trio ($19.75),
featuring the freshest ahi, hamachi and salmon; Hama- chi Carpaccio ($17.95) with a truffled ponzu sauce; and Classic Caesar Salad ($11).
Last but not least is the No. 1 selling 22-ounce Dry Aged Rib-Eye on the bone ($71). The suggested tem- perature is medium rare, and this only needs a little bit of salt and pepper.
For the steak connois- seur, there are Prime 22-ounce dry-aged bone- in rib-eyes ($78, 15 days; $82, 30 days). The side dish I selected is our Lobster & Shrimp Mashed Potatoes ($27), featuring sautéed
cold water lobster tail and jumbo shrimp in a tarragon cream sauce.
AL: Due to the pandemic. how did you rethink the daily operation strategy? DK: We had to space out the tables; and ask our guests to
show proof of full vaccina- tion with their cards and IDs, or a negative COVID-19 test result taken within the previous 48 hours (exemption for children
under 12).
All of our staff members
are fully vaccinated and professionally sanitize our restaurant frequently. I feel that we will still have takeout and that will be a part of the dining culture.
AL: Anything else you’d like to share about your restaurants?
DK: Sansei in Waikiki is scheduled to reopen
mid-October. We will be bringing back our popu- lar happy hour (reserva- tions only). We also have our steaks available at our Sansei locations on Maui. In Kihei, we have a broiler and steak carving area similar to the one we have in Waikiki.
In Waikoloa, the name of our restaurant is Sansei Sea- food Steak & Sushi Bar. We sell a lot of steaks — in one night we can go through 40 rib-eyes easily.
AL: Any fun facts most peo- ple wouldn’t know about d.k Steakhouse?
DK: We have a large ca-
tering arm. We can create stations, buffets or sit-down (whatever the customer wants) and offer accessibili- ty to all the wonderful dishes available from each of our different restaurants.
1. Prime Dry-aged Bone-in Rib-eye ($78 aged 15 days; $82, 30 days) 2. Sashimi Trio ($19.75)
3. Hamachi Carpaccio ($17.95)
4. Lobster & Shrimp Mashed Potatoes ($27)
d.k Steakhouse Waikiki Beach Marriott Resort & Spa 2552 Kalakaua Ave. 808-931-6280
Sansei Kapalua Kapalua Resort 600 Office Road 808-669-6286
Sansei Kihei
Kukui Mall 1819 S. Kihei Road Bldg. A 808-868-0780
Sansei Waikoloa Queens’ Marketplace 201 Waikoloa Beach Drive Ste. 801 808-886-6286
Spread out on the breezy lanai at Plumeria Beach House and take in the sweeping views of the Pacific as you dive into a tantalizing menu filled with fresh, local ingredients.
11:30 a.m.-2 p.m., Daily
Complimentary parking
  In honor of Breast Cancer Awareness Month in October, we will be donating a portion of sales on Hawaii’s all-time favorite Fried Ahi Poke Musubi to Breast Cancer Hawaii.
  Dining Out / Oct. 3-9, 2021 / 3

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