Page 4 - Dining Out - Oct 17, 2021

Cover Story
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KYLE GALDEIRA
LAWRENCE TABUDLO
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By featuring an alluring com- bination of creative “New American” dishes that show- case the vibrant local flavors of Ha- waii, GOEN Dining + Bar creates a time-honored dining experience in- spired by chef and restaurateur Roy Yamaguchi and his talented team.
Situated 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 are invited to relax and unwind in the open-air atmosphere that offers a hip and refreshing vibe. GOEN executive chef Yoichi Saito and his heart-of-the-house team prepare a variety of refreshing starters, entrées and desserts, from seared fresh fish and roasted meat preparations to carefully crafted pasta selections, fresh salads and creative sushi presentations.
According to Yamaguchi, the name GOEN signifies a 5 yen Japanese coin, and refers to good luck, fate and strong relationships. The three graphic elements on the coin represent agriculture and fish- eries, and the hole in the middle represents industry. Yamaguchi thought the name fit his restaurant concept perfectly, as it’s guided by the principles of helping Hawaii be- come more sustainable by working
with local farmers, fishermen and ranchers. Native Hawaiian illus- trator Solomon Enos created the eye-catching mural at GOEN that features fish and the namesake coin with vibrant colors that also relates to a gathering place.
“GOEN is meant to be a neigh- borhood restaurant, and we truly want that ‘everyone knows your name’feeling,’”Saitosays.“Wewant to leave guests wanting more, and we’ve created a menu that is dynam- ic enough bring you back time and time again.”
For example, one excellent dish is the Braised Beef Short Ribs ($37) accompanied by creamy polenta, kale and tomatoes with a teriyaki bordelaise demi-glace. Mean- while, Ko Chu Jang Glazed Pork Ribs ($13.50) offers a bold fla- vor profile with shishito peppers, grilled lemon, Italian salsa verde, chile threads and yuzu kosho tartar.
Guests rave about the Maui Cattle Co. 8-ounce Burger ($18) with on- ion rings, lettuce, Gouda, bacon and GOEN’s secret sauce with a side of waffle fries.
Seafood enthusiasts can reel in the Sushi Trifecta Combo ($40), which features ahi, salmon and Japanese hamachi sashimi; ahi, kizami wasabi and salmon, ikura and hamachi, and negi nigiri sushi; and a Rainbow Roll
GOEN Dining + Bar executive chef Yoichi Saito with an appetizing sushi offering.
4 / Dining Out / Oct. 17-23, 2021