PABU is a culinary delight created by Chef Ken Tominaga, of the famed Bay Area Hana Japanese restaurant, and Chef Michael Mina. This unique take on the classical Japanese izakaya has been modernized by Tominaga and Mina as a celebration of world-class sashimi, sushi, grilled meats from the robata, and a modern, seasonal cocktail menu. PABU features the finest locally and globally sourced jet fresh seafood flown in daily from Japan’s famed Tsukiji Market accented by its signature selection of A4 and A5 Japanese Wagyu.
Located on the second floor of the iconic Millennium Tower, PABU combines rustic, old-world Japanese charm with urban sophistication hailing from the energy of Boston. PABU is the ideal setting for any memorable experience – guests bring the energy to pair with a one-of-a-kind experience highlighting the best sashimi, sushi, sake, cocktails and sensational flavors.
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
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 Rebecca Massi at email@example.com or call 631.405.9494 or 857.327.7228.
KEN TOMINAGA, MANAGING CHEF AND PARTNER
Chef Ken Tominaga is a Tokyo native who took Northern California’s culinary scene by a storm when he launched Hana Japanese restaurant in Sonoma County. Thanks to Chef Ken’s signature ever-evolving menus centered around highest quality, freshest fish, and the best local produce, he quickly established himself as one of the country’s leading authorities on Japanese cuisine.
As with most truly passionate cooks, Chef Ken’s love for all things culinary began when he was a child in Tokyo. You can thank Chef Ken’s parents for sparking this interest – they made a point to immerse young Chef Ken in Tokyo’s vibrant dining scene. Chef Ken started his apprenticeship at an early age and quickly fell in love with the culinary world. As he pursued his studies in high school, Chef Ken also began climbing the proverbial ladder in the restaurant sphere. He didn’t stop his cooking education there. Chef Ken first graduated from the Akasaka Cooking School then in 1990 he opened Hana Japanese Restaurant.
The collaboration between Chef Michael Mina and Chef Ken was fate. It wasn’t long after opening Hana Japanese restaurant that Chef Ken developed a devoted, cult following among fellow chefs and the local restaurant industry. Countless media accolades followed, including from the San Francisco Chronicle who called it “one of the best restaurants in all of Sonoma County.” Obviously, Chef Mina had to visit and see what all the fuss was about. What he saw blew him away. Hana Japanese restaurant became one of Chef Mina’s favorite restaurant; in fact, Chef Mina even got in the habit of ordered the same roll from Chef Ken’s inventive omakase menu over and over again! Chef Mina fell in love with Ken’s craft and the two chefs developed a friendship and a mutual admiration for one another’s work. Together, they created PABU and its casual offshoot The Ramen Bar.
PABU is a modern, yet authentic, izakaya-style Japanese restaurant. It has two locations: one in San Francisco, California and the other in Boston, Massachusetts. Working with the same incredible quality of fresh fish and local produce, Chef Ken once again took Northern California by a storm, but this time he added the East Coast to the mix of deliciousness. As someone who lives and breathes omotenashi (Japanese hospitality), Chef Ken’s lively yet true-to-form PABU excites everyone from foodies to casual diners seeking an elevated Japanese dining experience. Check out some of Chef Ken’s awards below.
- Tales of the Cocktail Foundation’s Spirited Awards – Top 10 Best U.S. Restaurant Bars in the West
- San Francisco Chronicle Top 100 Restaurant 2015-2018
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.
Celebrate a Decade of Decadance
Celebrate with the last Omakase of the decade! We will be offering a 6-course tasting menu with optional beverage pairing. Join us in celebrating the close of a decade of decadence like only PABU can!
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.