Monday, 10. March 2014 5:26
Pabu, the much-anticipated collaboration between chefs Michael Mina and Ken Tominaga, isn’t even expected to open until at least June of this year in San Francisco’s Financial District.
But last Wednesday, in an effort to build a little more buzz around the new project — as if it needs any more — Mina held a preview dinner at his Michael Mina restaurant in San Francisco, effectively turning over his flagship for one night to Tominaga to serve a kaiseki dinner showcasing dishes that will be on the menu at Pabu.
The dinner, $130 per person with optional $65 beverage pairing, sold out quickly. I was fortunate to be invited as a guest of the restaurant to experience the special menu.
This will be the second Pabu by Mina and Tominaga, chef-owner of the acclaimed Hana Japanese Restaurant in Rohnert Park, a favorite haunt of Bay Area chefs in need of a stellar sushi fix.
The first Pabu is in the Four Seasons Hotel Baltimore. Like that one, the Pabu that will open in the LEED-certified 101 California building will serve contemporary izakaya food, and feature a sushi bar and robata grill. Unlike the Baltimore locale, though, it will also include shabu shabu. What’s more, there will be a separate concept, Ramen Market, which not only will spotlight those brothy noodle bowls, but Japanese breakfast favorites. The glass atrium and outdoor spaces also will allow Mina and Tominaga to build a vegetable and herb garden to grow products for use in the restaurants.