Pabu - Whiskey Highball Cocktail - Pabu Ice-018-cropped-min
PABU SF_Architectural_8.30-91 (1)-min
MINA_RESTAURANT_WEEK_4135-min (1)
101 California St. San Francisco, CA 94111
415.535.0184
Hours

DINNER:

Mon – Sat

Dinner 4PM-9PM

Happy Hour:

Mon – Sat

4PM-5:30PM

PICKUP & DELIVERY:

Monday-Saturday

3:30PM – Close

Closed Sunday

PABU Izakaya San Francisco

Founded by Chefs Michael Mina and the late Ken Tominaga, of the famed Hana Japanese Restaurant in Sonoma County, PABU Izakaya brings forth a modern take on traditional izakaya-style dining. Now, with Tominaga’s son Keita as Chef/Partner, PABU continues to be a destination for world-class sashimi, sushi, grilled meats from the robata and a seasonal cocktail menu. The restaurant offers the finest locally and globally sourced jet-fresh seafood flown in daily from Japan’s famed Toyosu Market accented by its signature selection of A5 Japanese Wagyu.  

Located in the heart of San Francisco’s Financial District, PABU Izakaya’s allure derives from its old-world Japanese charm infused with urban sophistication. PABU Izakaya is the ideal setting for any memorable experience – with both indoor and outdoor seating available. 

Valet parking is available beginning at 5PM Monday through Saturday across the street at 252 California Street. $15 per vehicle.

pabu
06 / 08 / 2023

Our Menu

Order Delivery/PickUp (preferred by this business)Order Delivery/PickUp Order Delivery/PickUp Catering Order
PABU SF_Architectural_8.30-38-min

Private Dining & Events

PABU can accommodate your party, large or small and can host special events for either lunch or dinner and is available to reserve in its entirety. Our Event Manager will assist in seamlessly planning your special event. PABU’s intimate and exquisite private dining room is the ideal venue for small business dinners and festive events. Whether you’re celebrating a special occasion or hosting a private dinner, PABU’s team of award-winning chefs will create the perfect menu of authentic Japanese dishes to suit your event. Small plates featuring fresh, local ingredients, sushi and sashimi from the world’s best fisheries, and robata grilled to perfection will elevate your affair and delight your guests.

PABU is also available for a full restaurant buyout. For more information please click on the event inquiry tab below.
Event Inquiry Private Dining Brochure
MicrosoftTeams-image (54)

Father's Day Weekend

Crafted exclusively for Father’s Day, PABU Izakaya’s “Chichi no hi Cherry” cocktail is the perfect way to celebrate the dad. Combining the richness of A5 Wagyu washed Japanese whisky with the delightful notes of California cherry liqueur, Italian Amaro and finished with a torched sweet and salty cherry. $17

Available Friday, June 16th & Saturday, June 17th

IMG_1521

PABU Izakaya - Omakase Box

PABU Izakaya is offering an indulgent omakase box, available now for pickup on Tock. Our sushi chefs create a luxury sushi bento box that will change based on the fresh fish that we have arriving daily. This specialty offering will feature PABU’s classic “Ken’s Roll”, small plates and feature sashimi, nigiri and a signature roll. The menu will change frequently depending on the availability of specialty fish.

PICKUP & DELIVERY:

Dinner 4PM – 9PM

 

Order Now
FQ14hylQ.jpeg - lg paty

House Accounts & Gift Cards

House Accounts
Start a digital dining wallet made for loyal PABU Izakaya guests. Receive complimentary dining credit & exclusive restaurant benefits.

Gift Cards
Give the gift of an unforgettable dining experience. Purchase a gift card to your favorite MINA restaurant today.

Buy a Gift Card Start a House Account

“You’re bound to be presented with things you may not find anywhere else” – SFist

“One of the best izakaya and sushi restaurants in the world” – JustLuxe

“The Best Sushi Restaurants in San Francisco” – Thrillist

Pabu - Chef Keita-009-cropped-min

About Our Chef: Keita Tominaga

Keita Tominaga is the executive chef of San Francisco’s PABU Izakaya as well as head chef of Hana Japanese in Rohnert Park. Keita’s father, Chef Ken Tominaga, opened both restaurants during the course of his noteworthy career. Keita grew up in the restaurant, watching his father invent new dishes and run the business. 

Keita earned an Associates Degree in Culinary Arts from the Culinary Institute of America. His experience includes working in the kitchens of Hana Japanese, Forestville’s Farmhouse Restaurant and Inn, and Geyserville’s Diavola Pizzeria and Salumeria, and Jackson Family Wines in Santa Rosa. He also spent several years cooking at Tenoshima in Tokyo, during which time the restaurant earned its first Michelin star.

In 2021, Keita returned to California to work alongside his father at Hana Japanese, where the two worked together until Ken’s passing in spring of 2022.
Pabu_RobataOmakase_Nov2022_credit Nader Khouri-min

BE IN THE KNOW

We’re dishing out exclusive updates, invites to special events, promotions, and so much more! Become an INSIDER – your ticket to everyday VIP status.

Sign Up Now