Page 3 - Dining Out - Apr 11, 2021

Restaurant Insider with Anne Lee
GOEN Dining + Bar
573 Kailua Road 808-263-4636 royyamaguchi.com Call for hours
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with Dining Out readers more about GOEN’s menu and concept, and its founder’s mission to support local.
AL: What does GOEN mean?
RC: Roy’s explanation in a nutshell: “Goen is a 5 yen Japanese coin. It refers to good luck, fate and relation- ships. I used to wear them around my neck from time to time as a kid. The three graphic elements repre- sent agriculture and fisheries, and the hole in the middle represents in- dustry. I thought the name would be perfect for a restaurant that’s guided by the principles of helping Hawaii become more sustainable by work- ing with local farmers, fishermen and ranchers. We commissioned Solomon Enos to create the art on the wall that has the fish and the coin with vibrant colors. It also relates to a gathering place, so when you put it all together, it’s about a place to gather with friends and loved ones — to make more friends, support local agriculture and sustainability, and much more.”
AL: What are the items we are featuring?
RC: Burrata ($16) is served with
Waimanalo herb pesto and Hauu- la tomatoes. I personally feel that these tomatoes make this dish. It’s drizzled with a bit of lavender honey and served with Ohia Bakery rose- mary focaccia. We also have Pork & Shrimp Dumplings ($11) served with Li family sauce.
For sushi, there’s the Avocado King Roll ($19) comprising king salmon, cucumber, crab mix, ume aioli and smashed avocado. On the main menu, Lobster Bucatini ($40), featuring Onda bucatini, uni lobster cream, Maine lobster tail and kale. Lastly, we have a Maple Leaf Duck Breast & Ravioli ($28) that comes with a ricotta and lemon filling, and cranberry and white balsamic chutney.
AL: Do you have vegan/vegetarian options?
RC: We have our vegan Blistered Shishito Peppers ($7) with furikake and spiced chickpeas; vegetarian Burrata ($16); vegetarian Crisp Brussel Sprouts & Cauliflower ($8) with a Dijon vinaigrette, toasted ca- shews and Zataar yogurt; vegetarian Fry Basket ($12.50) that comes with portobello mushroom fries and herb
cream cheese; vegetarian Hauula Butter Lettuce ($10) with shaved on- ions, radish, breadcrumbs, Parme- san and creamy herb dressing; and vegan Goen Greens ($11) featuring a tomato vinaigrette.
We are happy to create a custom entrée using fresh and season- al produce to accommodate any preference.
AL: What do you see for the future for the restaurant community? RC: Perseverance and versatility. This will be an era of seasoned cu- linary veterans who fought through one of the most disastrous events ever to fall upon the industry.
They have adapted, evolved and thrived despite every possible un- fortunate circumstance. These hard times are creating a new breed in the industry, those who can modify their entire concept or strategy to survive any demographic or level of business.
Our community of restaurants has banded together like no other pro- fession to keep everyone afloat. I’ve seen amazing restaurant concepts and tasted delicious meals during 2020, and I can’t wait to see what
1. Avocado King Roll ($19)
2. Lobster Bucatini ($40) 3. Burrata ($16)
4. Maple Leaf Duck Breast & Ravioli ($28) 5. Pork & Shrimp Dumplings ($11)
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everyone is really capable of when we are able to operate under normal circumstances.
AL: Anything else you’d like to share about the restaurant?
RC: Supporting local farmers is very important to our owner. Local pro- duce and products may cost more, but going back to the goen Japanese coin, community is one of our driv- ing principles.
He will take a product from a local farmer, and that will influence what is created on the menu.With that being
said, I met three young farmers in Waimanalo — Haley Miyaoka, and brother-sister Matthew and Christy McKinnon of Ahiki Acres — through the guidance of GoFarm Hawaii’s AgPro program. This is a new gen- eration of young farmers, and they really want to sustain Hawaii.
Whatever crops they are harvest- ing and selling is what we incorpo- rate as a special on our menu. It var- ies depending on what they have to offer. They literally harvest crops the morning of or day before — it’s that fresh.
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AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
SEAFOOD SATURDAYS AT THE KAHALA
Hawaii’s premier seafood buffet just added more days! Now, every Saturday in April and May, taste ocean freshness at the Plumeria Beach House. Satisfy your cravings for high-quality sushi, sashimi, poke, and devour Kahala specialties like our new Seafood Cioppino — a melody of scallops, mussels, calamari and shrimp. Bask in the smoldering
sunsets and ocean views as you sail through the endless choices
of delectable favorites at the ultimate seaside escape.
SEAFOOD BUFFET | Every Saturday, 5-8:30 p.m.
$78* adults, $39* children (6-12 yrs) | *Does not include tax and gratuity
EVERY SATURDAY TIL MAY 29
Dining Out
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