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101 California St. San Francisco , CA 94111
(415) 684-1570
Hours

LUNCH
Monday-Friday
10:30 a.m. – 4:00 p.m.

DINNER
4:00 p.m. – 8:00 p.m.

HAPPY HOUR
4:00 p.m. – 8:00 p.m.

* CLOSED SATURDAY AND SUNDAY

The Ramen Bar

The Ramen Bar, designed by Chef Ken Tominaga and Chef Michael Mina, brings a world of street noodles and Japanese street food together in one perfectly craveable concept. The Ramen Bar takes the best of Japanese ramen and infuses with a West Coast vibe like only Tominaga and Mina can. 

The Ramen Bar is the perfect spot for a quick but satisfying meal including a carefully curated selection of savory ramens, poke bowls, noodle dishes, sandwiches, and snacks. Complement your meal with a Sapporo, sake, or the best boba tea in San Francisco. Dine with us in the restaurant or take your meal to go.

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01 / 21 / 2020

Our Menu

To view this All Day menu, use the button below.

To view this Catering menu, use the button below.

To view this Happy Hour menu, use the button below.

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What’s Happening

WARM UP WITH FESTIVE FLAVORS

Join us as we celebrate the season’s arrival with all new lattes – including Peppermint, Caramel & Mocha!

 

THE HAPPIEST OF HOURS

Introducing all new food & drink specials for Happy Hour at The Ramen Bar, Monday – Friday, 4-7 pm.
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Private Dining & Events

Full buyouts only: 40 Seats | 65 Standing

Our team will discuss our private dining options and menus for any type of gathering. For more information, contact the events team at events-sf@minagroup.net or 415.668.7228.

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Gift Cards

A Gift For Every Craving

Give the gift of an unforgettable dining experience.

“San Francisco’s hottest new happy hour.” – Eater SF

“A must-try ramen shop.” – Culture Trip

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About Our Chef: Ken Tominaga

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

About Our Chef: Cherese Fejarang

Chef de Cuisine Cherese Fejarang oversees the culinary program at the San Francisco outpost of PABU, a concept by James Beard Award-winning chef Michael Mina and renowned chef Ken Tominaga. PABU brings their lively izakaya and sushi bar concept to life in downtown San Francisco, with an additional location in Boston and a Nashville outpost opening in late 2019. Chef Fejarang is a leader in the kitchens at both THE RAMEN BAR at PABU, and continues to work closely with Chef Tominaga and Chef Mina to develop and evolve the menus.

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