Baltimore, MD(May 8, 2012) - Celebrated chef and restaurateur Michael Mina opens PABU (725 Aliceanna Street; 410-223-1460), his second signature restaurant located adjacent to Four Seasons Hotel Baltimore. PABU, a modern Izakaya, is the first collaboration of Michael Mina and Ken Tominaga, Chef/Owner of the celebrated Hana Japanese Restaurant in Northern California. PABU combines rustic, Old World Japanese charm with modern, urban sophistication overlooking Baltimore's Harbor.
Chef Tominaga, a Tokyo native and alumnus of Tokyo's acclaimed Akasaka Cooking School, realized his lifelong dream by opening Hana Japanese Restaurant in Northern California in 1990. The popular restaurant is widely known as "one of the best restaurants in all of Sonoma County" (San Francisco Chronicle) and has developed a cult following amongst fellow chefs and the local restaurant industry. Mina first met Tominaga ten years ago, visiting Hana Japanese Restaurant per a recommendation from one of Mina's chefs. Given that Tominaga is best known for striving for perfection, it was not long before Mina and his family became regulars at Hana Japanese Restaurant and the chefs developed a mutual admiration for one another's craft. When Mina decided to open in the Baltimore area, he knew that Tominaga would the ideal partner to collaborate with on a Japanese concept.
PABU's fare features modern Japanese cuisine with global influences using seasonal and high-quality ingredients including jet-fresh pristine fish from around the world, especially Japan's famed Tsukiji Market. Aside from a diverse local and domestic sushi and sashimi selection, the menu is broken down into categories such as Cold Small Plates, Hot Small Plates, Robata (grilled skewers) and Rice, Noodles & Soup. Small plate highlights include "Happy Spoon" (uni, ikura and ponzu cr?me fraiche) and Maryland Crab Okonimiyaki with bonito and Chesapeake Bayonaise. Skewers prepared on the exposed robata grill include Kariganebone (chicken shoulder blade; "the best part of the chicken") as well as Beef Tendon with yuzu kosho and ponzu sauce. Satisfying soup, rice and noodle dish highlights include Michael's Chicken Noodle Soup with ramen and rich chicken dashi; Unagidon (broiled fresh water eel, foie gras, sweet soy and sesame seeds) and "Steakidon" (Piedmont Ridge beef bowl with wafu steak sauce). Upgraded classic sushi rolls such as Maryland Soft Shell Crab with Tobiko and Shrimp Tempura, avocado, spicy tuna, pine nut and chili garlic furikake are signatures of Tominaga.
Desserts at PABU include a festive Sundae Service with Pineapple Green Tea Ice Cream, hibiscus, plum, strawberry and honey or Sesame Ice Cream, black tapioca, togarashi chocolate and caramel crumble. Dessert Omakase include Honey Panna Cotta with yuzu geleee and tapioca; Mochi with miso caramel ice cream and white soy caramel and Green Tea Sorbet with lemongrass, melon and pineapple.
Curated by Beverage Manager and Master Sake Sommelier Tiffany Dawn Soto, PABU's beverage program offers a large selection of libations, including over 100 premium and super premium sakes. In addition to an ample wine and beer selection, an Asian-inspired cocktail list with an emphasis on seasonal ingredients, sake and whisky, Japan's beloved spirit. Variations on the traditional Japanese Whisky Ceremony are served with a handmade ice sphere and pairing essence.
Designed by Frost-Tsuji Architects, PABU features bamboo ceilings, specially commissioned art pieces and beautifully crafted solid wood tabletops, benches and chairs. The restaurant, with its warm, neutral, earth tones, serves dinner only and offers seating for 70 in the dining room and up to 10 in the Tatami room. Additional seating is available for approximately 12 at the bar, 14 in the lounge and up to 20 on the patio.
PABU is located at 725 Aliceanna Street in Baltimore, Maryland. Dinner is available in the Lounge Tuesday-Saturday 5:00pm-2:00am. Dinner is available in the Dining Room Tuesday-Thursday 5:30pm-10:00pm and Friday-Saturday 5:30pm-10:30pm. Happy Hour in the Lounge only Tuesday-Saturday 5:00pm-7:00pm. For more information, please call 410-223-1460 or visit http://www.fourseasons.com/baltimore/dining/restaurants/pabu/.
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ABOUT MINA GROUP
Mina Group Inc. is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. Led by Chef/Owner Michael Mina whose accolades include Bon Appetit Chef of the Year, Food Arts Silver Spoon Award Winner San Francisco Magazine Chef of the Year and Restaurateur of the Year by the International Food and Beverage Forum. Operating since 2002, Mina Group currently operates 20 restaurant properties including MICHAEL MINA in San Francisco (Esquire Magazine's Restaurant of the Year 2011); BOURBON STEAK and CLOCK BAR at The Westin St. Francis on Union Square in San Francisco; RN74 at Millennium Tower in San Francisco and RN74 at the Joshua Green Building Seattle; NOBHILL TAVERN and SEABLUE at MGM Grand in Las Vegas; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; and AMERICAN FISH at City Center in Las Vegas. For a complete list of restaurants please visit www.michaelmina.net .
ABOUT KEN TOMINAGA
Tokyo native and revered Chef/Owner Ken Tominaga of Hana Japanese Restaurant in Sonoma County, has established himself as one of the Bay Area's leading Japanese restaurants. Tominaga continues to refine his cuisine while working from core principles: using only the highest quality, freshest fish and incorporating the best local produce.
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