A New Way to Experience Japanese Flavors at Mina’s Pabu

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Chef Michael Mina, Chef Ken Tominaga, Emiko Tominaga and Patric Yumul  Credit: Drew Altizer Photography
Chef Michael Mina, Chef Ken Tominaga, Emiko Tominaga and Patric Yumul Credit: Drew Altizer Photography

Japanese food lovers, FiDi dwellers and Mina restaurant followers, you’re going to relish in the latest venture from the Mina Group. James Beard award winning chef Michael Mina has joined forces with Bay Area sushi chef, Ken Tominaga to create Pabu, the first Japanese concept in San Francisco for the Mina group.  It just so happens that Pabu is also their first Bay Area opening in over five years.

Credit: Drew Altizer Photography
Credit: Drew Altizer Photography

The new modern izakaya and sushi bar is a mecca for high-caliber Japanese cuisine. A modern interpretation of Japanese cooking traditions, Pabu brings a new approach to authentic flavors with a led by Ken Tominaga, along with a wicked bar program masterfully designed by Mina Group Head Bartender, Carlo Splendorini, with Lead Bartender Nick Jones at the helm.

Pabu is one of two new projects, including The Ramen Bar, opening in the bottom floor of the iconic Financial District address. The new restaurant will be open for dinner seven days a week, and will begin weekday lunch service on July 28th.

For those who missed the spectacular opening night, chef Ken Tominaga has shared a summer recipe that pairs oh so perfectly with Splendorini’s refreshing creation, the Charity Cocktail.

Ahi Tuna Poke

PABU - Ahi Tuna Poke
Credit: Kevin McCullough

Serves: One 2 oz. serving

Poke Dressing Ingredients
8 tsp. Microplanned Garlic
2 ¼ TBS. Olive Oil
6 ¼ TBS. Soy Sauce
2 ½ TBS. Sriracha
¼ Cup Sesame Oil
Ahi Tuna Poke Ingredients
1 ½ TBS. Poke dressing
1.75 oz. Bigeye tuna, cut into ¼ inch cubes
¼ TBS. Tobiko, Flying fish roe
½ TBS. scallions, thinly sliced
½ tsp. Sesame seeds, toasted
1 tsp. Pickled Ginger, thinly sliced, for garnish
Micro shiso, for garnish
Wonton Crisps, for garnish
1. Make Poke dressing. Mix the crushed garlic, olive oil, soy sauce, sriracha and sesame oil together in a food processor. Refrigerate.
2. Place chopped tuna in a bowl, mix with sesame seeds, sliced scallion and tobiko.
4. Dress with 1 ½ TBS. poke dressing and mix together until well incorporated. Do not over mix.
5. To serve, place a ring mold on serving plate and loosely fill with the poke.  Remove ring mold carefully.
6. Top with pickled ginger and micro shiso. Serve with wonton crisps.
Chefs note: If you cannot find wonton crisps at your local store, you can easily you’re your own.  Brush wonton wrappers, available in most grocery stores, with olive oil and sprinkle with salt and pepper.  Bake in the oven at 375 until golden brown, about 7 minutes.  Let cool before serving.

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