PABU SAN FRANCISCO LOCATION SAN FRANCISCO

PABU SAN FRANCISCO LOCATION SAN FRANCISCO

SAN FRANCISCO
PABU SAN F R ANCISCO
PABU serves a modern take on traditional Izakaya style dining.
Located at the landmark 101 California space in San Francisco’s
Financial District, PABU combines rustic, old world Japanese
charm with modern, urban sophistication to create a dynamic
social dining experience.
In partnership with Michael Mina and Mina Group, this
modern Izakaya and sushi bar in downtown San Francisco
is a dream brought to life for Ken Tominaga of the famed
Hana Japanese Restaurant in Sonoma County.
LOCAT ION
101 C A L I F O R N I A S T R E E T
S A N F R A N C I S C O, C A 9 4111
415.6 6 8.7228
MANAGING CHEF
C A PA C I T Y
P R I VAT E D I N I N G
MICHAEL MINA & KEN TOMINAGA
DINING ROOM:
79 SE AT ED
W A R R I O R R O O M 1:
12 S E A T E D
WA R RI O R R O O M 2:
10 S E A T E D
E XECU T IVE CHEF
PAUL PISCOPO
GENER AL MANAGER
GRACE GUIDO
SOMMELIER
SUSHI BAR
22 SE AT ED
22 SE AT ED
20 SE AT ED
G A R D E N AT R I U M
20 SE AT ED
STUART MORRIS
P H O N E : 415. 6 6 8 .7228
COMBINED ROOMS
G A R D E N AT R I U M
FA X : 415. 627. 0 9 81
W E B : PA B U I Z A K AYA . CO M
PABU
P R I V AT E D I N I N G O V E R V I E W
SAN
F R ANCISCO
RAMEN BAR
PRIVAT E DINING
PABU can accommodate a party, large or small, and can host special
events for either lunch or dinner. Adorned with historic images of
Japanese warriors, PABU offers a private dining room separated
from the main restaurant by traditional sliding shoji screens. This
room is equipped with flat screen monitors for AV needs and can
accommodate groups up to 22 guests as a seated dinner. The
restaurant is available to reserve in its entirety for any special event.
Enhance your PABU experience next door at THE RAMEN BAR. This
beautiful venue can accommodate up to 40 guests
as a seated dinner or up to 65 guests as a reception. The RAMEN BAR
is available to reserve in its entirety for a private event.
PABU
E V EN T S CON TAC T
E M A I L : E V E N T S - S F @ M I N A G R O U P. N E T P H O N E : 415 . 6 2 5 . 5 4 6 0
MICH AEL
ABOUT
MIN A
Michelin-Starred Chef Michael Mina first appeared on the
culinary map as executive chef at Aqua Restaurant in San
Francisco. Shortly after, Mina’s culinary and business vision
led to the founding of his company Mina Group, with partner
Andre Agassi in 2002.
Under the auspices of Mina Group, he has opened 24
restaurants. His accolades include James Beard Foundation
“Who’s Who of Food & Beverage” inductee in 2013 Wine
Enthusiast Magazine Restaurateur of the Year 2012,
Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon
Award winner May 2011, Bon Appétit Chef of the Year 2005,
San Francisco Magazine Chef of the Year 2005, as well as
the International Food and Beverage Forum’s Restaurateur
of the Year 2005.
Michael Mina has also played an integral part in the development of
the San Francisco dining scene, contributing
to such outstanding projects as RN74, MICHAEL MINA, BOURBON
STEAK, CLOCK BAR, PABU and THE RAMEN BAR.
E V EN T S CON TAC T
E M A I L : E V E N T S - S F @ M I N A G R O U P. N E T P H O N E : 415 . 6 2 5 . 5 4 6 0
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
TA N T O L U N C H
SER V ED FA MILY S T Y L E
S M A L L P L AT E S
H YAKUSHOU GREENS
S T O NE F R UI T, BU CK W HE AT, RI CE W INE V IN A I GR E T T E
BLOOMSDALE SPINACH
‘G O M A-A E’ S T Y L E, T OA S T ED SE SA ME
K AISO SEAWEED SAL AD
H A ND - GR O UND S W EE T SE SA ME D R E S SIN G
MON T ERE Y SQUID OKONOMI YAKI
P O R K BEL LY, SUNN Y-SIDE EG G, BO NI T O
TOK YO FRIED CHICKEN ‘K ARA AGE’
GIN GER -SOY M A RIN A DE, SPI C Y M AYO
MISO TOFU SOUP
S E L E C T
SIL K EN T O F U, WA K A ME
T H R E E
O P T I O N S
L A R G E P L AT E S
MISO BLACK COD
SQ UA SH, SN A P PE A S, CL A M BR O T H
WILD PACIFIC SALMON
SOY MIL K SO UBISE, M USHR O O MS, SU MMER BE A NS
GRILLED BRANDT BEEF SIRLOIN
GA R L I C- F RIED RI CE, SU MMER BE A NS, EDA M A ME PU R ÉE
BARA CHIRASHI
S E L E C T
CHEF’S SEL EC T I O N O F SA SHIMI OV ER S T E A MED RI CE
T W O
O P T I O N S
SWEE T S
MILK CHOCOL AT E NAMEL AK A
SE SA ME SP O N GE, CA NDIED CO COA NIBS, R ED BE A N GEL AT O
JAPANE SE ‘DOUGHNU T’ PUFF
Y UZU CU R D, KU M Q UAT JEL LY, L EM O N MERIN G UE
SHISO SORBET
S E L E C T
$ 4 5
WAT ER MELO N, L IME, SA K E JEL LY
O N E
P E R
O P T I O N
P E R S O N
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
K ATA N A L U N C H
SER V ED FA MILY S T Y L E
S M A L L P L AT E S
H YAKUSHOU GREENS
BLOOMSDALE SPINACH
K AISO SEAWEED SAL AD
MON T ERE Y SQUID OKONOMI YAKI
MARKE T VEGE TABLE T EMPUR A
MISO TOFU SOUP
S E L E C T
S T O NE F R UI T, BU CK W HE AT, RI CE W INE V IN A I GR E T T E
‘G O M A-A E’ S T Y L E, T OA S T ED SE SA ME
H A ND - GR O UND S W EE T SE SA ME D R E S SIN G
P O R K BEL LY, SUNN Y-SIDE EG G, BO NI T O
SOY- DA SHI D IPPIN G SAU CE
SIL K EN T O F U, WA K A ME
F O U R
O P T I O N S
PA B U S U S H I
5 FISH SASHIMI & KEN’S ROLL
L A R G E P L AT E S
MISO BLACK COD
WILD PACIFIC SALMON
GRILLED BRANDT BEEF SIRLOIN
S E L E C T
SQ UA SH, SN A P PE A S, CL A M BR O T H
SOY MIL K SO UBISE, M USHR O O MS, SU MMER BE A NS
GA R L I C- F RIED RI CE, SU MMER BE A NS, EDA M A ME PU R ÉE
T W O
O P T I O N S
SWEE T S
MILK CHOCOL AT E NAMEL AK A
JAPANE SE ‘DOUGHNU T’ PUFF
SHISO SORBET
S E L E C T
$ 6 5
SE SA ME SP O N GE, CA NDIED CO COA NIBS, R ED BE A N GEL AT O
Y UZU CU R D, KU M Q UAT JEL LY, L EM O N MERIN G UE
WAT ER MELO N, L IME, SA K E JEL LY
O N E
P E R
O P T I O N
P E R S O N
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
SENSHI DINNER
SERVED INDIVIDUALLY
C O L D P L AT E S
H YAKUSHOU GREENS
S T O NE F R UI T, BU CK W HE AT, RI CE W INE V IN A I GR E T T E
K AISO SEAWEED SAL AD
H A ND - GR O UND S W EE T SE SA ME D R E S SIN G
AHI TUNA POKE
P O K E SAU CE, T O BIKO, NEGI, CRISP WO N T O N
Y UZU K ANPACHI
Y UZUKOSH O P O N ZU, PINE N U T S, F RIED SH A L LO T S
P R E S E L E C T
T W O
O P T I O N S
H O T S M A L L P L AT E S
TOK YO FRIED CHICKEN ‘K ARA AGE
GIN GER -SOY M A RIN A DE, SPI C Y M AYO
MON T ERE Y SQUID OKONOMI YAKI
P O R K BEL LY, SUNN Y-SIDE EG G, BO NI T O
MAI TAKE MUSHROOM T EMPUR A
SOY- DA SHI D IPPIN G SAU CE
HOUSE- M ADE P ORK GYOZ A
P R E S E L E C T
SOY, CHIL I, RI CE V INEGA R
T W O
O P T I O N S
A D D T A S T I N G O F R O B A T A Y A K I ( $10 S U P P L E M E N T A L C H A R G E )
L A R G E P L AT E S
SOY MIL K SO UBISE, M USHR O O MS, SU MMER BE A NS
MISO BLACK COD
P O R K, UN AGI, PI CK L E S, M A R K E T GR EENS
T ENDER BR AISED ISHI YAKI
MISO - CU R ED V EGE TA BL E S, CRISP Y RI CE, GIN GER TA R E
MARKE T VEGE TABLES
PE A L E AV E S, Y UZUKOSH O, P O N ZU, SA NSH O PEPPER AU P O I V R E
*JAPANE SE A5 WAGY U BEEF
*2OZ ($3 0 S U PPL E M E N TA L CH A R G E )
P R E S E L E C T
T W O
O P T I O N S
SWEE T
MILK CHOCOL AT E NAMEL AK A
JAPANE SE ‘DOUGHNU T’ PUFF
SHISO SORBET
P R E S E L E C T
$ 7 5
P E R
SE SA ME SP O N GE, CA NDIED CO COA NIBS, R ED BE A N GEL AT O
Y UZU CU R D, KU M Q UAT JEL LY, L EM O N MERIN G UE
WAT ER MELO N, L IME, SA K E JEL LY
O N E
O P T I O N
P E R S O N
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
TA C H I D I N N E R
SER V ED FA MILY S T Y L E
C O L D S M A L L P L AT E S
AHI TUNA POKE
K AISO SEAWEED SAL AD
Y UZU K ANPACHI
HOUSE- M ADE T OF U
S E L E C T
P O K E SAU CE, T O BIKO, NEGI, CRISP WO N T O N
H A ND - GR O UND S W EE T SE SA ME D R E S SIN G
Y UZUKOSH O P O N ZU, T O BIKO, CRISP Y SH A L LO T S
M AT CH A SA LT, WA SA BI, L EM O N SOY
T W O
O P T I O N S
H O T S M A L L P L AT E S
SPICY EDAMAME
MON T ERE Y SQUID OKONOMI YAKI
TOK YO FRIED CHICKEN ‘K ARA AGE’
PORK GYOZA
*SEARED SONOMA FOIE GRAS
S E L E C T
* F O I E
G R A S
T O GA R A SHI, U M A MI SOY, SE SA ME
P O R K BEL LY, SUNN Y-SIDE EG G, BO NI T O
GIN GER -SOY M A RIN A DE, SPI C Y M AYO
SOY, CHIL I, RI CE V INEGA R
SHINKO PE A R, PI CK L ED S T O NE F R UI T, H AT CH O MISO
T W O
O P T I O N S
S U P P L E M E N T
$ 5
P E R
P E R S O N
R O B ATAYA K I
CHICKEN ME AT BALL
SKIRT STEAK
BEEF TONGUE
PORK BELLY
TRUMPET MUSHROOM
S E L E C T
JID O RI EG G, T O GA R A SHI
Y UZUKOSH O, SE A SA LT
GA R L I C, SE SA ME O IL
SA NSH O SA LT
SPI C Y MISO
T H R E E
O P T I O N S
L A R G E P L AT E S
MISO BLACK COD
T ENDER BR AISED ISHI YAKI
MARKE T VEGE TABLES
*JAPANE SE A5 WAGY U BEEF
SOY MIL K SO UBISE, M USHR O O MS, SU MMER BE A NS
P O R K, UN AGI, PI CK L E S, M A R K E T GR EENS
MISO - CU R ED V EGE TA BL E S, CRISP Y RI CE, GIN GER TA R E
PE A L E AV E S, Y UZUKOSH O, P O N ZU, SA NSH O PEPPER AU P O I V R E
*2OZ ($3 0 S U PPL E M E N TA L CH A R G E )
S E L E C T
T W O
O P T I O N S
SWEE T S
MILK CHOCOL AT E NAMEL AK A
JAPANE SE ‘DOUGHNU T’ PUFF
SHISO SORBET
S E L E C T
$ 8 5
SE SA ME SP O N GE, CA NDIED CO COA NIBS, R ED BE A N GEL AT O
Y UZU CU R D, KU M Q UAT JEL LY, L EM O N MERIN G UE
WAT ER MELO N, L IME, SA K E JEL LY
O N E
P E R
O P T I O N
P E R S O N
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
ODACHI DINNER
SER V ED FA MILY S T Y L E
E D A M A M E
T O
B E G I N
S M A L L P L AT E S
AHI TUNA POKE
P O K E SAU CE, T O BIKO, NEGI, CRISP WO N T O N
Y UZU K ANPACHI
Y UZUKOSH O P O N ZU, T O BIKO, CRISP Y SH A L LO T S
M AT CH A SA LT, WA SA BI, L EM O N SOY
HOUSE- M ADE T OF U
GIN GER -SOY M A RIN A DE, SPI C Y M AYO
TOK YO FRIED CHICKEN ‘K ARA AGE’
P O R K BEL LY, SUNN Y-SIDE EG G, BO NI T O
MON T ERE Y SQUID OKONOMI YAKI
SOY, CHIL I, RI CE V INEGA R
PORK GYOZA
S E L E C T
T W O
O P T I O N S
PA B U S U S H I & S A S H I M I
6 PIECE
NI GIRI
5 PIECE
SA SHIMI
S E L E C T
O N E
O P T I O N
R O B ATAYA K I
CHICKEN ME AT BALL
JID O RI EG G, T O GA R A SHI
SKIRT STEAK
Y UZUKOSH O, SE A SA LT
BEEF TONGUE
GA R L I C, SE SA ME O IL
PORK BELLY
SA NSH O SA LT
TRUMPET MUSHROOM
S E L E C T
SPI C Y MISO
T H R E E
O P T I O N S
L A R G E P L AT E S
MISO BLACK COD
SOY MIL K SO UBISE, M USHR O O MS, SU MMER BE A NS
T ENDER BR AISED ISHI YAKI
P O R K, UN AGI, PI CK L E S, M A R K E T GR EENS
MARKE T VEGE TABLES
MISO - CU R ED V EGE TA BL E S, CRISP Y RI CE, GIN GER TA R E
*JAPANE SE A5 WAGY U BEEF
PE A L E AV E S, Y UZUKOSH O, P O N ZU, SA NSH O PEPPER AU P O I V R E
*2OZ ($3 0 S U PPL E M E N TA L CH A R G E )
S E L E C T
T W O
O P T I O N S
SWEE T S
MILK CHOCOL AT E NAMEL AK A
SE SA ME SP O N GE, CA NDIED CO COA NIBS, R ED BE A N GEL AT O
JAPANE SE ‘DOUGHNU T’ PUFF
Y UZU CU R D, KU M Q UAT JEL LY, L EM O N MERIN G UE
SHISO SORBET
S E L E C T
$ 9 5
WAT ER MELO N, L IME, SA K E JEL LY
O N E
P E R
O P T I O N
P E R S O N
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
ONE NIGH T IN TOK YO
SER V ED FA MILY S T Y L E
CHEF KEN TOMINAGA TAKES YOU T HROUGH
A JOURNE Y OF CL A SSIC JAPANE SE DISHE S
ICHI
HAPPY SPOON OYSTER
UNI, IKU R A, T O BIKO, P O N ZU CR ÈME F R A ÎCHE
SASHIMI
CHEF SELECTION
JA PA NE SE WA SA BI, SHISO, DA IKO N, TA M A RI SOY
TEMPURA
DUELING TEMPURA
M A R K E T V EGE TA BL E S, SE A SO N A L SE A FO O D
R O B ATAYA K I
CHICKEN THIGH
SKIRT STEAK
PORK BELLY
TRUMPET MUSHROOM
T O K YO NEGI
Y UZUKOSH O, SE A SA LT
SA NSH O SA LT
SPI C Y MISO
SHABU SHABU
AMERICAN WAGYU BEEF SHABU SHABU
ERIN GI, WAT ER MELO N R A DISH, G O M A- DA R E
WA G Y U
JAPANE SE A5 NE W YORK
SA NSH O PEPPER AU P O I V R E, P O N ZU DA IKO N, Y UZUKOSH O, SE A SA LT
SUSHI
CHEF SELECTION
R O L L S, NI GIRI
SWEE T
SHISO SORBET
COOKIES
$ 1 4 5
P E R
WAT ER MELO N, L IME, SA K E JEL LY
SE A SO N A L FAVO RI T E S
P E R S O N
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y
A M I C H A E L M I N A R E S TA U R A N T
P R I VAT E D I N I N G
ADDI T IONAL SUPPLEMEN T S
S U S H I, S A S H I M I & M A K I M O N O
SIGNAT URE ROLL PL AT T ERS
90
SANSOME PL AT T ER | 64 PIECES
CALIFORNIA, SPICY T UNA, EEL CUCUMBER, SALMON AVOCADO
MON TGOMERY PL AT T ER | 80 PIECES
120
K E N ’ S R O L L , R A I N B O W , S P I C Y S C A L L O P, E E L A V O C A D O , N E G I H A M A
CHEF’S SELECTION OF NIGIRI
24 0
DAVIS PL AT T ER | 50 PIECES
BIGE Y E T UNA, KING SALMON, Y ELLOW TAIL, FRESHWAT ER EEL, GULF SHRIMP
EMBARCADERO PL AT T ER | 50 PIECES
B I G E Y E T U N A , A M B E R J A C K , S E A B R E A M , S T R I P E D J A C K , O C E A N T R O U T , OCTOPUS, SPOT PRAWN
280
CHEF’S SELECTION OF SASHIMI
PINE PL AT T ER | 25 PIECES
125
BIGE YE T UNA, KING SALMON, YELLOW TAIL, S T RIPED JACK, OC TOPUS
WASHINGTON PL AT T ER | 50 PIECES
250
BIGE YE T UNA, KING SALMON, YELLOW TAIL, S T RIPED JACK, OC TOPUS
ZENSAI | RECEP T ION
(PRICED PER PIECE)
AHI TUNA POKE
5.0 0
HAPPY SPOONS
9.0 0
SOY-BR AISED LOT US ROOT
3.0 0
ROBATAYAKI | SKE WERS
CHICKEN ME AT BALL
4.0 0
CHICKEN THIGH
4.0 0
CHICKEN BREAST
4.0 0
CHICKEN WING
4.0 0
SKIRT STEAK
6.0 0
PORK BELLY
4.0 0
TRUMPET MUSHROOM
3.0 0
TA X A N D G R AT U IT Y N OT I N C LU D ED - M EN U ITEM S S U B J EC T TO C H A N G E BA S ED O N S E A SO N A L AVA I L A B I LIT Y