Crispy Skin Smoked Salmon ($29)
Chef and restaurateur Roy Yamaguchi and his talented culinary team have assembled an alluring combination of creative “New American” dishes that showcase vibrant local flavors of Hawaii at GOEN Dining + Bar.
Located in the bustling Lau Hala Shops in the heart of Kailua, GOEN is open nightly for dinner starting at 4 p.m., and serves lunch Friday, Saturday and Sunday from noon to 3 p.m. Guests unwind in the open-air atmosphere that presents a hip and refreshing vibe. GOEN executive chef Yoichi Saito and his heart-of-the-house team craft a variety of starters, entrées and desserts, from seared fresh fish and roasted meat preparations to carefully crafted pasta selections, fresh salads and creative sushi presentations.
GOEN — signifying a 5 yen Japanese coin and referring to good luck, fate and strong relationships — has fostered a partnership with local vendor Onda Pasta, which makes handcrafted pastas that result in fresh and flavorful dishes full of Italian flair. Shrimp Scampi Tagliatelle ($32) features Onda basil tagliatelle (flat, ribbon-like pasta) with tiger shrimp coupled with a creamy garlic and lemon butter sauce.
Truffled Gnocchi con Burrata ($28) is crafted with Onda gnocchi (dumpling-style pasta) with burrata and fontina cheeses with Alfredo and a portobella mushroom vinaigrette. Onda squid ink pasta is incorporated in Crispy Skin Smoked Salmon ($29) that is served with a rich array of wasabi beurre blanc and Granny Smith apple and cucumber relish.
“GOEN is meant to be a neighborhood restaurant, and we truly want that ‘everyone knows your name’ feeling!” Saito says. “We want to leave guests wanting more, and we’ve created a menu that is dynamic enough bring you back time and time again.”
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