Fresh pasta, flavors in KailuaA La Carte
April 17, 2022
Story By: Kyle Galdeira | Photos by: ANNE LEE
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.”