Gokoku expands its repertoire

Gokoku Sushi hit Hawaii’s dining scene late last year, but chef Katsuhisa Inoue already had been crafting new culinary creations. The Koko Marina restaurant in Hawaii Kai features Japanese-European fusion, which is further explored in its new, expanded menu, which unveiled April 1.

The new menu features three specific elements, including dishes that represent traditional, authentic Japanese cuisine, as well as modern, innovative offerings, which showcase contemporary Japanese fusion. Finally, there’s the element of surprise: A new ramen, appetizer or dessert is introduced daily.

Dining Out has the exclusive sneak peek on the new menu, where you’ll find Pork Stew Kakuni ($38). Japanese-style braised pork bathed in a sumptuous stew with potatoes, carrots and onions.

Another tempting option is Acqua Pazza ($68.50, feeds 2-4 people). Acqua Pazza means “crazy water” in Italian, so it’s only fitting that this dish is chock-full of fresh seafood in boiling sake, mirin and white wine soup.

“Our dinner menu features numerous new appetizers, meat and seafood dishes, along with desserts that appeal to all palates, as well as sushi kaiseki courses, set dinner courses, and even a Keiki Set, which includes fruit, tempura, sushi, egg and juice,” adds Inoue.

Most dishes may be catered to the vegetarian diner upon request.

Originally from Japan, Inoue seeks to cater to those in search of authentic Japanese fare, and to those who want a little innovative spark added to their meals.

Gokoku also recently launched a partnership with Japanese confectioner Minamoto Kitchoan to create desserts exclusively for the restaurant.

If you’re headed to Gokoku, Inoue has a piece of advice: Dine family-style.

“Order a few dishes to share,” he says.

So, enjoy the Gokoku experience, and take a bite of everything the restaurant has to offer.

Gokoku Sushi

7192 Kalanianaole Hwy.
888-7777
Tuesday-Sunday, 11 a.m.-2 p.m. (lunch) Daily, 5-10 p.m. (dinner)
Note: Complimentary valet parking for Gokoku patrons is available fronting the restaurant, every Friday and Saturday evening during dinner hours.