A Japanese company with more than 200 restaurants in Japan and more than 20 in China is building its first U.S. venture in Hawaii — specifically at Koko Marina Center.
GoKoKu is one of the many restaurant concepts operated by Pierthirty Group and is likely the first of at least a handful to launch operations in Japanese-restaurant-friendly Hawaii.
Located in a Koko Marina spot that saw the short-lived Therapy Sports Grill and other now-closed restaurants, the inside is being gutted to make way for a completely new design, said Masayoshi Kurita, vice president of Pierthirty USA Inc.
The new interior design will feature a tempura bar overlooking the water, with two chefs serving made-to-order tempura selections. A separate sushi bar will distance the chilled, fresh fish from the hot, crisp, fried items, and the dining room itself fills out the nearly 3,500 square feet of interior with seating for 102 customers, he said.
The restaurant will be open for lunch and dinner, including early evening dinner hours for families. Naturally it will offer a wide selection of sake, but also will offer a wine list, which is not particularly common for Japanese restaurants.
Additionally, GoKoKu will open in the late mornings on weekends for brunch.
The open kitchen will be the realm of chef Katsuhisa Inoue, who is from Japan, but who has worked in New York and Hawaii, Kurita said. Inoue is presently in Japan working to solidify the GoKoKu menu.
Namewise, GoKoKu is quite similar to longtime local favorite Gyotaku and newer yakiniku restaurant chain Gyu-Kaku.
Confusion is not a big concern, Kurita said, as the concepts are very different, and he feels GoKoKu, with its creative yet traditional Japanese cuisine, will differentiate itself in the marketplace.
Kurita’s background is in the hotel industry, opening new properties in Guam, Saipan, Macau and Jakarta, Indonesia, with a focus on food and beverage operations, he said. He has lived in Hawaii about 20 years.
"My philosophy with the Pierthirty company is trying to open more restaurants in Hawaii … to contribute to the employment and education of the younger generation," he said.
The company is currently hiring management-level employees, but will later accept resumes from those seeking other positions, for a total of 60 hires, Kurita said. The restaurant plans an August opening.
BELL-RINGING FULL TIME
Former KHNL-TV news anchorwoman Barbara Wallace has entered a new career phase, as donor relations director for the Salvation Army in Hawaii.
"My heart is really in community service and social services," she said, so she jumped at the chance to work for the nonprofit organization.
People know about the kettles and bell ringers at Christmastime, the big Thanksgiving dinner served to the needy and of course, about popping tags at the various Salvation Army Thrift Shops, but "there are so many programs," she said.
Hers is a fundraising position in which she will be seeking out people "who have a giving heart … who want to help the community and have the means to do so," and matching them with programs that align with their desire to help.
She worked closely with the Salvation Army and Marine Corps Reserve on Toys for Tots over seven years while at KHNL. "You could see how much you could make a difference for families … to see parents be able to … give their child something at Christmas. It was such a joy," Wallace said.
"The Salvation Army touched the lives of nearly 125,000 people in Hawaii last year, providing food, shelter, clothing, substance abuse treatment and programs for disadvantaged kids. I’m just excited to be a part of that."
Reach Erika Engle at 529-4303, erika@staradvertiser.com, or on Twitter as @erikaengle.
