Chef Ken Tominaga, Chef Michael Mina and MINA GROUP bring forth PABU, a modern take on traditional Izakaya-style dining located in downtown Boston. The second location of this modern Izakaya and sushi bar concept, PABU is located on the second floor of the Millennium Tower Boston. Combining rustic, old-world Japanese charm with modern urban sophistication, PABU brings a dynamic, social dining experience to downtown Boston.
PABU presents a modern take on traditional Izakaya-style dining. An à La Carte Menu ia available in the Izakaya and dining room, highlighting seasonal small plates, traditionally grilled items from the robata and composed entrées. Favorites include Chef Ken’s award-winning sushi and sashimi, fresh house-made tofu, okonomiyaki and tempura.
PABU guests will enjoy a large beverage selection that supports the philosophy of the menu, focusing on modern Japanese interpretations and techniques. With one of the country’s largest sake and Japanese whisky selections, including a Tsujizenbei Tobingakoi that is not served anywhere else in the United States, PABU has proven to be a destination for sake connoisseurs. At PABU, sake is served chilled so that the flavor profiles slowly emerge as it reaches room temperature. Celebrating Japan’s love of whiskey, PABU houses some of Japan’s most prestigious whiskies including single malt, blended and single grain varieties.
Menus & Events
EVENTS & SPECIALS
Quench your thirst & savor the end of the day with all the crave-worthy bites your heart desires including oysters, edamame, handrolls, Tokyo fried chicken ‘karaage’ and more. Priced from $2 – $7. Monday – Friday 4 – 6pm & 9 – 10pm
Large Party Contact
Tel: 631. 405 .9494 or 857.327.7228
Whether you’re celebrating a special occasion, hosting a private dinner or planning a corporate event, PABU welcomes your party, large or small, ready to help you host an event to remember. From small & large plates that feature fresh, local ingredients to jet fresh sushi and sashimi and wagyu steaks cooked to perfection, PABU’s team of chefs will create a menu to elevate your affair and delight your guests. Cocktail receptions, corporate dinners, lively parties and full restaurant buyouts are available. For more information contact email@example.com or call 631.405.9494 or 857.327.7228.
KEN TOMINAGA, MANAGING CHEF AND PARTNER
Tokyo native and revered chef and owner Ken Tominaga of Hana Japanese Restaurant in Sonoma County has established himself as one of the Bay Area’s leading authorities on Japanese cuisine. Tominaga’s evolving menu is based on the core principles of using only the highest quality, freshest fish and incorporating the best local produce. While growing up in Japan, Tominaga’s parents fully immersed him in the city’s vibrant dining scene. He started his apprenticeship at an early age and quickly fell in love with the culinary world. Throughout high school, he worked his way up in restaurants, first as a dishwasher, then as a prep cook, often catching a few hours sleep before returning to class. After graduation, Tominaga moved to California to join his family’s business, an optics company in Santa Rosa. The local restaurants and the influence of French, Italian, and Chinese cuisine began to steer his culinary point of view. When his family sold their business, he seized the opportunity to return to his first love, cooking, and he headed to Tokyo to attend the Akasaka Cooking School. By day, he learned to cook everything from tempura to udon. By night, he frequented his favorite sushi restaurants, studying the work of the sushi masters he’d known since he was a boy. Coaxing them to reveal recipes and tips, Ken would then adapt their secrets to reflect his personal style, while still representing authentic Japanese tradition. Tominaga opened Hana Japanese Restaurant in 1990, developing a devoted, cult following among fellow chefs and the local restaurant industry. Media accolades followed, and the San Francisco Chronicle called it “one of the best restaurants in all of Sonoma County.” Tominaga saw the opening of Hana in Rohnert Park as a continuation of his learning process, and he works every day to refine his cuisine. It is that same attention to detail that Ken brings to PABU, a partnership with celebrated chef and founder of Mina Group, Michael Mina. Mina and Tominaga met 10 years ago when Mina visited Hana on the recommendation of one of his chefs. Mina fell in love with Ken’s inventive omakase menu, and it was not long before Mina and his family became regulars at Hana. The two chefs developed a friendship and a mutual admiration for one another’s craft, and they began plans to collaborate on a Japanese concept. When the coveted 101 California Street location became available, the partners jumped on it. Mina is excited to help showcase Ken’s talents with PABU and The Ramen Bar, the latter being a fast casual concept.
A classically-trained Sushi Chef with global influence, Benjamin Steigers is the Executive Chef of PABU Boston at Millennium Tower Boston and a new resident of Downtown Crossing. As Executive Chef, Benjamin brings eight years of culinary experience in renowned restaurants, spanning three continents, and oversees all culinary activities at the lively izakaya and sushi bar.
Conceptualized by Michelin-starred, James Beard Award-winning Chef Michael Mina and renowned chef Ken Tominaga, PABU Boston is the second location of the San Francisco-based Japanese restaurant. At PABU, Benjamin manages all culinary activities, including training and managing kitchen personnel, acquiring the freshest Market-fresh seafood from New England’s waterways and Japan’s famed Tsukiji Market, and ensuring all menu items maintain the highest quality standards.
Prior to PABU Boston, Benjamin was the Sous Chef of PABU San Francisco for two years, opening the restaurant and working alongside Chef Tominaga and Executive Chef Paul Piscopo. During this time, Benjamin handled a variety of culinary and managerial duties, overseeing both PABU and The Ramen Bar, the restaurant’s fast casual concept specializing in Japanese ramen with West Coast style.
Benjamin learned authentic culinary technique and developed an undeniable passion for food through years of apprenticeship in internationally acclaimed Michelin-star restaurants such as Noma in Copenhagen, Denmark and Ryugin in Tokyo, Japan. A graduate of University of Utah with a Bachelor’s Degree in Philosophy, Benjamin has also held a number of roles at celebrated stateside sushi restaurants including Naked Fish Japanese Bistro in Salt Lake City, Utah and Morimoto in Philadelphia, Pennsylvania.
Quench your thirst & savor the end of the day with all the crave-worthy bites your heart desires specially priced from $2 – $7. Monday – Friday 4 – 6pm
It is not to early to book your holiday party with us at PABU! Seated dinners, cocktail receptions, sake tastings, and sushi displays. For more information contact Rebecca Massi at firstname.lastname@example.org or call (631) 405-9494.