Jump to content




Photo

Pabu, Chef Ken Tominaga's Izakaya next to Four Seasons Harbor East

Inner Harbor Harbor East Japanese Izakaya Four Seasons Hotel Mina Group

  • Please log in to reply
7 replies to this topic

#1 1000yregg

1000yregg

    ventworm

  • Moderator
  • PipPipPipPip
  • 458 posts

Posted 02 May 2012 - 01:13 PM

I'm very much looking forward to a Japanese restaurant run by an actual Japanese chef in Baltimore. Most places are currently Korean or Chinese run sushi & roll places.

Pubu, Japanese for "pub", located in the Four Seasons at Harbor East is scheduled to open next week. They are planning to serve izakaya style food from chef Michael Mina and chef Ken Tominga (Hana in Sonoma).

I'm thinking of making it a dinner for Mother's Day weekend. I will certainly report back.

"Nobody bothers me"
my food blog: This Is Gonna Be Good


#2 Xochitl10

Xochitl10

    えいえい東北!

  • Members
  • PipPipPipPipPip
  • 886 posts

Posted 15 May 2012 - 06:26 PM

*perk*

Nankotsu? Really? *is so there for the grilled cartilage*

北緯39度

"I am not edible!" -- C-3PO


#3 1000yregg

1000yregg

    ventworm

  • Moderator
  • PipPipPipPip
  • 458 posts

Posted 18 May 2012 - 02:07 PM

I'm happy to have Pabu in Baltimore- at last, serious Japanese cuisine in town. Chef is shipping in some fish from Tsukiji in Tokyo for sushi, and the izakaya and robata dishes are good as well.

I started with a good sake cocktail, but I would love to go back with a less teetotaling group to try out their sake menu.

My favorite items were the shishito peppers with bonito and shoyu, raw oysters with ponzu, the skewered chicken hearts, beef tendon, and kariganebone.

The unagidon was decadent with a slab of foie gras on top, and the sushi is probably the best in the city now.
Pics and more details are on my blog here

"Nobody bothers me"
my food blog: This Is Gonna Be Good


#4 1000yregg

1000yregg

    ventworm

  • Moderator
  • PipPipPipPip
  • 458 posts

Posted 13 June 2012 - 10:06 AM

Stopped by Pabu for a quick bite last night- sat at the bar and looked a the great selection of fresh fish.

I had Michael's negitoro roll with uni and ikura:
Posted Image

Also had the Crab Okonomiyaki:
Posted Image

"Nobody bothers me"
my food blog: This Is Gonna Be Good


#5 Choirgirl21

Choirgirl21

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 1,030 posts

Posted 13 June 2012 - 12:21 PM

Those look so good. I'm really eager to get up there for a meal. Do you find it similar cost wise to Wit & Wisdom if getting a smiliar amount of food and alcohol?

Jen, part time pourer at Black Ankle Vineyards

If not LOCALLY PRODUCED, then Organic.
If not ORGANIC, then Family farm.
If not FAMILY FARM, then Local business.
If not a LOCAL BUSINESS, then Fair Trade.


#6 1000yregg

1000yregg

    ventworm

  • Moderator
  • PipPipPipPip
  • 458 posts

Posted 15 June 2012 - 09:24 AM

The prices are on their menu online. It's what I expect to pay for exceptional Japanese food.

"Nobody bothers me"
my food blog: This Is Gonna Be Good


#7 Choirgirl21

Choirgirl21

    leviathan

  • Members
  • PipPipPipPipPipPip
  • 1,030 posts

Posted 17 June 2012 - 05:54 PM

The prices are on their menu online. It's what I expect to pay for exceptional Japanese food.


I saw that, but having not eaten there (nor experienced this style of Japanese cuisine), I don't have a good feel for how many small plates one might need to eat in order to feel satisfied so was hoping for a comparison from someone who has experienced both. No worries, maybe I'll try to get up there for happy hour sometime to test the waters.

Jen, part time pourer at Black Ankle Vineyards

If not LOCALLY PRODUCED, then Organic.
If not ORGANIC, then Family farm.
If not FAMILY FARM, then Local business.
If not a LOCAL BUSINESS, then Fair Trade.


#8 Tujague

Tujague

    hammerhead

  • Members
  • PipPipPipPipPip
  • 525 posts

Posted 27 November 2013 - 04:22 PM

Dinner here on Saturday night with a California friend in the midst of attending a convention, and quite impressed. The Kyoho Smoke cocktail (bourbon, Laphroaig 10 yr., lemon, honey, black grapes) was a great accompaniment to many of the dishes (the Fig Pimpin, a sweeter drink, was less complimentary though tasty). Start with the Goma-Ae, with steamed spinach and a sweet sesame dressing. It looks so simple but the flavors were surprisingly complex. Likewise, the brussel sprouts with a chili mayo and sesame had a great char and their bursting flavor matched their appearance. Three of us shared the Robata platter--five skewers (three chicken, one beef, one pork belly)--which were fine, though not the evening's highlight. That, instead went to the savory egg custard with scallop, prawn, and mushrooms, and the crab okonomiyaki, which looked exactly like the picture in post #4 above--both delicious. The dessert omokase, comprised of five small dishes, was enough for three people to share. This was a satisfying dinner, with mostly fine service (a drink server disappeared too soon) in a lovely setting and a good price. (Though they would do well to mark the entrance more clearly--nearly every person tried instead to open the locked double doors to the patio.) A fine lighter option on the East Harbor.


  • DonRocks likes this

"There's no need to get snippy. I'm just doing my job here."--Marge Gunderson, Fargo






Also tagged with one or more of these keywords: Inner Harbor, Harbor East, Japanese, Izakaya, Four Seasons Hotel, Mina Group

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users