For an after-work beverage and bite, izakaya dining is a go-to for crafty cocktails and food that delivers old-world Japanese influence with an urban twist.
Ken Tominaga, chef of Pabu Izakaya in San Francisco's financial district, opens the door to a dining experience that is a modern take on traditional izakaya style. The hip, high-quality izakaya and sushi bar pulls in everyone from avid foodies to those who enjoy something simple but delicious.
Chef Tominaga is a Tokyo native, and he partnered with Michael Mina and the Mina Group to create a dining destination that delivers world-class sashimi, grilled meats, sushi, a seasonal cocktail menu, and an elaborate list of sake, and Japanese whiskey.
Pabu also offers the best locally and globally-sourced seafood, flown in from Japan’s famed Toyosu Market, along with a selection of esteemed A5 Japanese Wagyu.
Can't make it to the Bay to try Pabu for yourself? Bring the flavors of this SF favorite to your own kitchen with Pabu's recipe for chicken yakitori with tare sauce.
“Chicken Yakitori is an incredibly versatile dish. You can use almost any part of the chicken—the smaller the piece, the more flavorful. Beef or pork can also be used with the same preparation,” Chef Ken says. “In Japan, you’ll find there are different ways to prepare and serve Chicken Yakitori. It can be as simple as salt with lemon or with a sauce that is both sweet and salty. Our guests at PABU Izakaya favor the sweet and salty combination so our recipe includes a thick sauce that caramelizes on the meat and gives the most flavor.”
It's perfect on the grill, and it displays a modern blend of contemporary Japanese flavors that'll have your guests thinking your some kind of genius. Try it for yourself!
Make the tare sauce
Make the chicken yakitori
Visit Pabu Izakaya in San Francisco and online to learn more.
Photography by: Courtesy of Pabu Izakaya