"At Pabu, restaurateur Michael Mina brings his take on izakaya in partnership with chef Keita Tominaga, son of pioneering chef Ken Tominaga. The large, airy, and wood-paneled dining room creates a casual atmosphere for carefully composed plates of robata — grilled meat on a skewer, like chicken breast, chicken heart, wagyu, and more — as well as sushi, steak, and other popular izakaya plates like okonomiyaki, gyoza, chicken karaage (fried chicken), and grilled squid." - Lauren Saria, Eater Staff
Noelle Chun
