Sansei Seafood Restaurant & Sushi Bar Service List

Main Menu

• Award Winners

  • Panko-Crusted Fresh Tuna Sashimi

    Tuna wrapped with arugula and spinach, panko crusted and flash fried, served with a soy wasabi butter sauce

  • Sansei's Shrimp Dynamite

    Crispy tempura shrimp tossed with a garlic masago aioli & unagi glaze drizzle

  • Sansei's Mango Crab Salad Hand Roll

    Ripe mango, blue crab, fresh greens & crunchy peanuts

  • Japanese Calamari Salad

    Calamari fritte tossed in a spicy kochujang vinaigrette over seasonal greens in a crispy wonton basket

  • Asian Shrimp Cake

    Crusted with crispy Chinese noodles, served over ginger-lime-chili-butter & cilantro pesto

  • Dk's Crab Ramen with Asian Truffle Broth

    with crab, cilantro, Thai basil & mild jalapenos

• Small Plates

  • Edamame

    Lightly-salted & boiled soybeans in their shells

  • Hiyayakko

    Cold soft tofu with fresh ginger, green onions, and katsuo bushi

  • Sansei Style Tuna Poke

    with sweet onions, wakame & kaiware sprouts in a spicy poke sauce

  • Kenny G

    Thinly sliced shiromi topped with minced garlic, daikon, oroshi & shiso with a tangy ponzu vinaigrette

  • Tuna Carpaccio

    Garnished with cilantro & chopped peanuts in a Thai chili vinaigrette

  • Tuna Tataki

    Seared tuna tossed with sweet onions, wakame, masago & kaiware sprouts in a Japanese vinaigrette

  • Chinese Style Sashimi

    Seared in hot sesame oil & shoyu and garnished with cilantro

  • Grilled Miso Yaki Chicken

    Sweet miso & sake marinated boneless chicken thighs, grilled, sliced and served over kale and cabbage

  • Matsuhisa Style Miso Butterfish

    a Japanese speciality! Tender butterfish marinated and roasted in sake & sweet miso

  • Wok Tossed Seasonal Vegetables

    in Asian black bean chili butter

  • Sunomono

    Thin sliced cucumbers and wakame in a sweet tangy vinaigrette Add octopus, shrimp or crab or a combination of octopus, crab and shrimp

  • Agedashi

    Tofu lightly fried, served with a mirin soy dashi

  • Ocean Salad

    Marinated in a sweet toasted sesame dressing

  • Hamachi & Grilled Shiitake Tartare

    with truffled soy sauce, tobiko and shiso chiffonade

  • Seared Cajun Crusted Sashimi

    with shaved sweet onions, jalapeno, cilantro & Chef Masa's yukke sauce

  • Sansei's Lobster & Blue Crab Ravioli

    Stuffed with sweet lobster, blue crab & shrimp, in truffled shiitake Madeira cream

  • Maui Style Teri Beef

    Marinated & grilled in mildly spicy kal-bi

  • Crispy Fried Calamari

    with a spicy Japanese cocktail sauce

  • Roasted Japanese Egg Plant

    with sweet miso-saki sauce

  • Broiled Miso Garlic Prawns

    over seasonal greens with umeboshi vinaigrette

• Soups, Salads & Noodles

  • Sansei's Mango Crab Salad Handroll

    Ripe mango, Asian crab salad, fresh seasonal greens & crunch peanuts, wrapped in mamenori with Sweet Thai chili vinaigrette

  • Classic Caesar Salad

    with herbed croutons & parmesan cheese -add Crispy Fried Calamari

  • Traditional Miso Soup

    with tofu, wakame & green onions

  • Dk's Crab Ramen with Asian Truffle Broth

    with crab, cilantro, Thai basil & mild jalapenos

  • Seasonal Greens Salad

    with your choice of: Japanese umeboshi (plum dressing), soy-sesame onion or balsamic vinaigrette

  • Seared Tuna Salad

    Seared tuna over seasonal greens with Sansei's soy sesame vinaigrette

  • Soy Ramen Noodles

    with house made pork belly cha shu, menma, choy sum & bean sprouts

• Tempura

  • Shrimp Tempura

    with tentsuyu dipping sauce

  • Sweet Potato Tempura

    with tentsuyu dipping sauce

  • Mixed Vegetable Tempura

    with tentsuyu dipping sauce

  • Sweet Onion Tempura Rings

    with tentsuyu dipping sauce

  • Asparagus Tempura Spears

    with tentsuyu dipping sauce

• Large Plates

  • Grilled Catch of the Day

    Over seasonal greens. Served with a tangy umeboshi (Japanese Plum) Vinaigrette

  • Sansei's Seasonal Vegetable Pasta

    Fresh seasonal vegetables wok-tossed with Chinese chow funn noodles in spicy black bean chili butter

  • Chili-Porcini Mushroom Crusted Angus Filet of Beef Tenderloin

    over garlic mashed potatoes with sauteed seasonal vegetables and shiitake mushroom cabernet demi-glace

  • Ginger Hoisin Smoked Duck Breast

    Sauteed spinach & roasted fingerling potatoes in a sweet soy demi-glace

  • Grilled Tuna And Sansei's Award Winning Shrimp Cake

    with furikake rice cake, ginger chili lime butter sauce & cilantro pesto

  • Shichimi Seared Salmon and Tiger Prawn

    Fresh shiitake mushrooms, asparagus and soy butter sauce

  • Angus Filet of Beef Tenderloin and Cold Water Lobster Tail

    with garlic mashed potatoes and a shiitake mushroom cabernet demi-glace

  • Sansei's Seafood Pasta

    Black tiger prawns, sweet ocean scallops and seasonal vegetables, wok tossed with Chinese chow funn noodles in spicy black bean chili butter

  • Traditional Japanese Shrimp & Vegetable Tempura

    Served with freshly grated daikon, ginger, tentsuyu dipping sauce and steamed rice

  • Roasted Japanese Jerk-spiced Chicken

    with roasted garlic mashed potatoes, roasted seasonal vegetables and a shiitake mushroom cabernet demi-glace

  • Shichimi-crusted Angus Filet of Beef and Udon Noodles

    Tender slices of Angus filet over udon noodles in a savory garlic demi-glace, with spinach, grape tomatoes, button mushrooms and Parmesan cheese

  • Cracked Peppercorn Grilled Angus New York Steak

    with local baby arugula, fingerling potatoes, topped with a grape tomato salad and finished with garlic jus

  • Grilled Pork Chop

    over roasted garlic mashed potatoes, with sauteed spinach, mushrooms and a Japanese au poivre

  • Cold Water Lobster Tail (6 Oz.)

    with garlic mashed potatoes and a chef's vegetable of the day

• Desserts

  • Sansei's "Granny Smith" Apple Tart

    Butter puff pastry with Granny Smith apple slices, Sansei's homemade warm caramel & vanilla ice cream

  • Mom Kodama's Brownie Sundae

    Mom's famous recipe, with vanilla ice cream & chocolate sauce

  • Ice Cream

    Your choice of: Green Tea or Vanilla Bean ice cream

  • Tempura Fried Macadamia Nut Ice Cream

    Vanilla ice cream with buttery pound cake, roasted macadamia nut & chocolate-caramel sauce

  • Classic Creme Brulee

    Vanilla bean creme brulee with caramelized sugar

  • Seasonal Sorbet

    Ask your server fro the nights seasonal flavor

• Kids Menu

  For Children 12 and under please. Our kid's menu includes an unlimited soft drink or one serving of fruit juice and a choice of ice cream for dessert

  • Angel Hair Pasta

    tossed in creamy alfredo

  • Kalbi Steak

    with seasonal greens & white rice

  • Grilled Miso Yaki Chicken

    With sweet miso, seasonal greens & white rice

  • Shrimp/EBI

• Nigiri Sushi & Sashimi

  • Tuna / Maguro

  • Salmon / Saki

  • Crab / Kani

  • Surf Clam / Hokkigai

  • Baked Sweet Scallops / Yaki Hotategai

  • Flying Fish Roe / Tobiko

  • Egg / Tamago

  • Yellowtail / Hamachi

  • Mackeral / Shime Sabe

  • Squid / Ika

  • Sea Urchin / Uni

  • Salmon Roe / Ikura

  • Quail Egg / Uzura

  • Whitefish / Shiromi

  • Fresh Water Eel / Unagi

  • Sweet Shrimp / Ama Ebi

  • Scallop / Hotategai

  • Smelt Roe / Masago

  • Avocado / Avocado

• Specialty Sushi Rolls

  • Bagel Roll

    Smoked salmon, cucumber, sweet onions & cream cheese

  • Paia Maki Roll

    Seasibak greens, avocado, asparagus, kaiware sprouts, cucumber & pine nuts

  • California Roll

    Crab, cucumber & avocado

  • Spicy Tuna Roll

    Tuna & spicy sambal mayo

  • Negi Hama Roll

    Yellowtail & green onions

  • Unagi Eel Roll

    Cucumber & kaiware sprouts

  • Kampyo Maki

    Japanese sweet squash

  • Cucumber & Avocado Maki

  • Ume Shiso Maki

    Plum paste & shiso leaf

  • Takuwan Maki

    Pickled radish

  • Sansei Special Roll

    Spicy crab, cilantro, cucumber and avocado, dusted with furikake & accompanied with sweet Thai chili sauce

  • Spider Roll

    Crispy tempura soft shell crab, cucumber & kaiware sprouts with sweet Thai chili sauce & rich unagi glaze Spider Roll

  • Kapalua "butterfry" Roll

    Salmon, crab, fresh shiromi & veggies in a crispy-fried panko-crusted sushi roll, served with tangy ponzu sauce

  • Takah Sushi Special Roll

    Named in honor of Takah Sama of Aspen, Colorado. Shrimp, tuna, crab, avocado & cucumber rolled inside out & crusted with masago

  • Caterpillar Roll

    Unagi roll topped with creamy avocado, masago & unagi drizzle

  • Scallop and Cucumber Roll

    Scallops, cucumber & masago aioli

  • Lobster and Asparagus Roll

    Cold water lobster tail & asparagus

  • Pink Cadillac Roll

    Pink memenori with eel, shrimp, tamago & veggies

  • Shiso-Mentaiko Roll

    Spicy cod roe & shiso

  • Grilled Veggie Roll

    Grilled shiitake mushrooms, yellow zucchini, roasted red bell peppers, creamy avocado, cucumber & asparagus crusted with furikake spice

  • Tuna Roll

    Tekka Maki of Tuna

  • Hawaiian Roll

    Tuna, cucumber & avocado

  • Spicy Hamachi Roll

    Yellowtail & spicy sambal mayo

  • Kappa Maki

    Fresh, crispy cucumber

  • Gobi Maki

    Pickled burdock root

  • Natto Maki

    Japanese fermented soy beans

  • Asparagus Maki

  • "69" Roll

    California roll topped with broiled unagi, masago & unagi drizzle

  • Panko Crusted Tuna Sashimi Roll

    Tuna, arugula and spinach wrapped in nori, panko crusted, flash-fried, served with Sansei's mild soy wasabi butter sauce

  • Yaki-maki Roll

    California roll wrapped with smoked salmon & baked with Sansei's special dynamite sauce

  • Yellow Submarine Roll

    Shrimp, kampyo, cucumber, masago, kaiware sprouts & pickled ginger in a yellow mamenori

  • Spicy Japanese Blt Roll

    Crispy salmon skin, seasonal greens, tomato & spicy masago aioli

  • Shrimp Tempura Roll

    with veggies & unagi glaze

  • Salmon Skin Roll

    Crispy salmon skin with gobo, cucumber & katsuo bushi

  • Rainbow Roll

    California Roll, masago, wrapped with rainbow slices of tuna, salmon & avocado

• Sushi Combinations & Platters

  • Sunset Flower Sushi

    Fresh slices of tuna & hamachi wrapped around a mini rice ball, topped with masago & uzura

  • Issei Sushi Combo

    Tuna, yellowtail, salmon & tamago nigiri sushi, with choice of California roll or spicy tuna roll

  • Sansei Sashimi Boat

    an omakase selection of the best our sushi chefs offer today

  • Alaskan Flower Sushi

    Fresh slices of salmon & shiso wrapped around a mini rice ball, topped with seasoned salmon roe & fresh lemon

  • Nissei Sushi Combo

    Tuna, yellowtail, salmon, shiromi, shrimp, tako & tamago nigiri sushi, with choice of California roll or spicy tuna roll

  • Sashimi Trio

    Tuna, hamachi and salmon sashimi

Wines

• Sparkling Wines

  By the glass will be 5 ounce pours

  • Prosecco, Sommariva

    Completely refreshing, thirst quenching, delicious & remarkably light with tiny bubbles produced from an old heirloom Prosecco grape vine selection. By the Glass and Bottle

  • Prosecco, Mionetto, "Organic"

    As good a "grower" Champagne gets! A REAL thoroughbred - so virile, noble & effortlessly so! By the Bottle

  • Brut Preference, J. Lasalle "Premier Cru"

    A truly superb, finesseful, wonderfully sheer, pure, mesmerizingly ethereal "grower" Champage. By the Bottle

• White Wines Well Suited for Our Style of Cooking

  Try each of these wines with a piece of shiso or basil & you will see the magic these wines can create with our food. By the glass will be 6 ounce pours

  • Riesling Medium Dry, Cf Wines, "Euro-Asian" 2013

    A stellar, innovative MEDIUM DRY German... Exclusively blended for our contemporary asian foods by superstar winemaker Fritz Hasselback of Gunderlock & Master Sommelier Chuck Furuya. Imagine how refreshing biting into a cold pineapple is in between bites of salty, spicy, somewhat sweet asian inspired foods. By the Glass and Bottle

  • Silvaner Dry, Hans Wirsching "Estate" 2014

    A DRY, minerally, pure, classy "country" styled white wine well suited for our contemporary asian foods. We found on a recent trip to Europe how incredibly pliable & therefore how food friendly this wine can be. By the Glass and Bottle

  • Muller Thurgau Dry, Rudolf Furst "Pure Mineral" 2012

    A DRY, effortlessly light, crisp & innovative, food friendly German white by the "2003 Winemaker of the Year". This very limited production wine has a rounder edged than a Sauvignon Blanc & other white wine grape varieties & is amazingly light & ethereal in weight & is therefore much better suited for our foods. Every wine list should have a great discovery like this! By the Bottle

  • Scheurebe Kabinett Dry, Hans Wirsching "Iphofer" 2014

    A DRY, wonderfully though delicately perfumed, world class white, whose amazing lightness on the palate & breathtaking etherealness/minerality creates very unique synergy with our foods. Wines like this just don't happen. They are born from true passion! It really is like no other.

• White Wines

  By the glass will be 6 ounce pours

  • Soave, Pieropan "Classico" 2014

    Brilliant straw yellow color. A nose of citrus, minerals and almonds. Lively acidity with broad citrus and mineral flavors. By the Bottle

  • Sauvignon Blanc, Joseph Mellot "Sincerite" 2012

    Where else in the wold can one get a Sauvignon this amazingly light, ethereal, dry & thirst quenching. By the Glass and Bottle

  • Sauvignon Blanc, Sineann "Marlborough" 2014

    A wonderfully crisp & lighter (grapefruit) style of New Zealander - Marlborough grown grapes, American winemaking! By the Bottle

  • Viognier, Gramercy Cellars 2014

    A wonderfully, exotically perfumed, finely made Washington state standout white from Master Sommelier Greg Harrington & Brandon Moss which uplifts foods just as fresh herbs do. By the Bottle

  • Chardonnay, Charles Smith "Eve" 2013

    A captivating, racy, fresh, unpretentious, crispy Columbia Valley Chardonnay. By the Bottle

  • Chardonnay, Costa De Oro "Santa Barbara" 2012

    An absolutely delicious, remarkably light, minerally & crisp Chardonnay well suited for a wide range of foods. Their family's vineyard was planted with heritage vines, starting in 1989 on a fiercely & relentlessly wind pounded sandy mesa 9 miles from the ocean. What a great discovery. By the Glass and Bottle

  • Chardonnay, Walter Scott "Willamette Valley" 2014

    Certainly one of Willamette's finest Chardonnay producers - Lush, creamy, barrel fermented. By the Bottle

  • Chardonnay, Shea "Yamhill-Carlton District "2012"

    This 2012 only saw 20% new French oak so there's no woody, vanillan qualities to get in the way of the pure clean fruit that exudes delicious stone fruit and Meyer lemon flavors and wonderfully balancing acidity. The wine has great concentration but also feels light on its feet on the clear and focused finish. By the Bottle

• Red Wines Well Suited for Our Style of Cooking

  By the glass will be 6 ounce pours

  • (Gamay Noir), Regnie, Chateau Des Reyssiers 2011

    An absolutely delicious, very light, uber-au natural French "country" red. They've now proven that the Gamay Noir grape variety is a descendent of Pinot Noir, which partially explains its incredible food friendliness. By the Glass and Bottle

  • Pinot Noir, Evening Land "Willamette Valley" 2014

    A very pretty, delicious, elegant, refined Pinot whose lighter, more ethereal style is well suited for our foods. By the Glass and Bottle

  • Pinot Noir, Evesham Wood "Willamette Valley" 2014

    Evesham Wood is without a doubt producing some of the most delicious, compelling Pinot Noir in the Willamette Valley - strikingly elegant and ultra-pure nose... impeccably well-balanced. By the Glass and Bottle

  • Pinot Noir, Jolete "La Verre" 2014

    A very charming, pretty, juicy, charismatic 2014 Pinot. "La Verre" (the glass) also intimates joy, enjoyment, fun, especially with friends & foods. By the Bottle

  • Pinot Noir, Patricia Green "Reserve" 2014

    A superb blend of old vine heritage vines & Dijon clones, masterfully done with loveliness, texture and class. By the Bottle

  • Gamay Noir, Evening Land Vineyards "Celebration" 2013

    Produced from vines planted in 1983, produced in a traditional Beaujolais style & therefore absolutely delicious, exuberantly & wonderfully fruity, gulpable & so wonderfully food friendly. By the Bottle

  • Pinot Noir, Big Table Farm "Willamette Valley" 2014

    One of the hottest tickets in town & deservedly so. By the Bottle

• Red Wines

  We strive for quality and we also look for elegance, refinement & balance, rather than bigness. By the glass will be 6 ounce pours

  • Malbec, Graffigna 2013

    A very tasty, masculine, provocative, interesting, great value from the foothills of Argentina's Andes Mountains. By the Glass and Bottle

  • (Merlot Blend), Notebook 2013

    A VERY delicious, rounder Washington state Merlot blend from the iconic Bookwalter winery that WAY over delivers in value. By the Glass and Bottle

  • Cabernet Sauvignon, Baron's "The Leader" 2013

    What a discovery! A surprisingly low keyed Washington State blend which over delivers for the dollar. By the Glass and Bottle

  • (Cabernet Blend), Final Final, Efeste "Columbia Valley" 2012

    "Exemplifies richness and balance, while screaming: "THIS IS WASHINGTON!" 90 plus points each for the last 5 vintages. By the Glass and Bottle

  • Cabernet Sauvignon, Daou "Paso Robles" 2014

    A stellar Paso Robles Cabernet - from the limestone hillsides - big, juicy flavors without any sense of heaviness or gaudiness. Bravo!!! 91 -93 pointe from the "2013 Winery of the Year", if that helps. By the Bottle

  • Cabernet Sauvignon, Amavi 2013

    A blend of the family's estate vineyards - gorgeous, deeply though elegantly flavored, surprisingly approachable. By the Bottle

  • Cabernet Sauvignon, Gramercy Cellars "Columbia Valley" 2012

    A VERY elegant, classy, suave, wonderfully textured, balanced, highly acclaimed Washington State Cabernet from the superstar Master Sommelier Greg Harrington. By the Bottle

Drinks

• Specialty Cocktails

  • Emperor Mojito

    Migaki soju, fresh lime juice, lemongrass syrup, mint, ginger ale

  • Somber Lemon

    Smirnoff Blueberry Vodka, triple sec, sweet & sour, lemon juice, blue curacao

  • Mount Fuji

    Nigori Sake, Malibu Coconut Rum, lime, coco lopez

  • Rye Buck

    Bulleit Rye Whiskey, lime juice, house made ginger beer

  • Thai Collins

    Yazi Ginger Vodka, sweet & sour, cucumber, lemongrass syrup

  • Leviathan Mai Tai

    Bacardi Light Rum, Kraken Rum, orange juice, pineapple juice, passion fruit

  • Emerald Elderflower

    St. Germain, Green Chartreuse, Prosecco

  • Green with Envy

    Glass Nectar Vodka, Ito En green tea, simple syrup, Melon Midori, cucumber, lemon.

  • Shogun

    Big Gin, Momkawa Junmai Sake, rosemary simple syrup

  • Dark and Stormy

    Goslings Dark Rum, lime juice, house made ginger beer

  • Sansei Gimlet

    Lemongrass Vodka, sweet & sour, cucumber, lemongrass syrup

  • Coconut Margarita

    Tequila, coco lopez, lime juice

  • "Smokey" Gimlet

    Mexcal Sotol, lime, orange bitters, rosemary simple

• The Classics

  • Perfect Manhattan

    Bulleit Bourbon, sweet & dry vermouth, bitters

  • Vesper Martini

    Big Gin, Dry Fly Vodka, Lillet

  • Walnut Old Fashioned

    Sazerac Rye Whiskey, Nocino Liqueur, orange bitters, simple syrup

  • Moscow Mule

    Tito's Vodka, lime juice, house made ginger beer

• Sazerac

  Absinthe, bitters, simple syrup

  • Tatoosh Rye

  • Hibiki Whiskey

  • Hennessey Cognac

• Draft Beers

  • Kirin Ichiban, Tokyo, Japan, 4.9% ABV

  • Pike Place Kilt Lifter Scotch Ale, Seattle, Washington, 8.2% ABV

  • Elysian Space Dust IPA, Seattle, Washington, 8.2% ABV

  • Reuben's Brews Gose, Seattle, Washington, 4.6% ABV

  • Fremont Session Pale Ale, Seattle, Washington, 4.5% ABV

  • Pike Place IPA, Seattle, Washington, 6.3% ABV

  • Elysian Zephyrus Pilsner, Seattle, Washington, 4.7% ABV

  • Square Mile Hard Apple Cider, Portland, Oregon

• Bottled Beers

  • Budweiser, Saint Louis, Missouri 5% ABV

  • Hitachino, Nest White Ale, Ibaraki, Japan, 5.5% ABV

  • Elysian's Men's Room, Seattle, Washington, 5.6% ABV

  • Best Damn Rootbeer, Saint Lous, Missouri, 5.5% ABV

    Also available as a float

  • Sapporo (22 Oz), Tokyo, Japan, 4.9% ABV

  • Kona Big Wave, Kona, Hawaii, 4.4% ABV

  • Windmer Hefeweizen, Portland, Oregon, 4.9% ABV

  • Bitburger Drive, Bitburger, Germany, Non-Alcoholic

• Non Alcoholic Drinks

  • Keala's Hawaiian Coffee Hapuna Blend

  • Perrier Sparkling Water

  • Ito En Green Tea

  • Assorted Coca Cola Sodas

  • Lemonade

    Strawberry, Blueberry, Lychee, Passion Fruit

  • House Made Ginger Beer

• Sake

  • Gekkeikan Hot or Cold Sake

  • Gekkeikan Nigori, Unfiltered

• Sakes on Tap

  • Momokawa, Organic Junmai Ginjo

    Medium bodied with lush aromas and flavors of tropical flowers, fruits, honey and underlying spicy notes

  • Bushido, Junmai

    Full bodied and bold sake with tropical notes of passionfruit, mango and peach with hints of white flowers and anise

• Sakes by the Glass & Bottle

  • Murai, Tokubetsu Honjozo

    Layered with anise, melon and tropical fruit notes with subtle earth tones that balance the fruit

  • Ura Gassanryu, "Fragrant Flower" Honjozo

    Hints of white grape, blueberry, mint, apple and juicy pear

  • Shichi Hon Yari, "7 Spearsmen" Junmai

    Complex on the palate with umami, mushroom, ripe apples and cherry. Great with meat and hearty dishes

  • Kurouchi, "Black Bull" Junmai Ginjo

    Elegant and aromatic. Balanced citrus flavors - sweet and tart balanced with green grass notes which come from the heirloom rice called Omachi

  • Tozai, Living Jewel Junmai

    Flavors of white grape, fresh herbal notes and a hint of sweet rice

  • Shinsei, Junmai Daiginjo

    Aroma and flavors of pineapple, candied melon and pumpkin. Soft and bright on the palate

  • Joto Yuzu, Unfiltered

    All natural sake blended with Yuzu juice that gives notes of sweet and tart flavor of mandarin orange, Meyer lemon and key lime

  • Ozeki Shiro, Unfiltered

    A natural sweetness, with a lighter texture from the rice that enlighten flavors of coconut and peach