Page 3 - Dining Out - Oct 3 2021

Restaurant Insider with Anne Lee
2
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
3
4
dkrestaurants.com
AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
BEACHFRONT LUNCH AT THE KAHALA
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.
LUNCH
11:30 a.m.-2 p.m., Daily
Complimentary parking
SEE MENU
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