Events /

Modern Japanese Izakaya

April 21, 2014

07:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Reservations Policy

Jonah Kim

PABU at the Four Seasons Hotel Baltimore

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. Join us when executive chef Jonah Kim shares his take on this unique dining tradition.

Menu

  • Hors d’Oeuvre
    • Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche 
    • Potato Korokke with Mentaiko Sauce 
    • Wagyu Beef Kushiyaki with Black Pepper–Garlic Soy 
    • Seasonal Spring Crudités with Pine Nut Miso
    • PABU Signature Cocktails
  • Dinner
    • Izakaya Appetizers > Fairy Squid with Su-Miso Sauce, Chilled Tofu with Dashi Sauce, Creamy Tofu–Sesame Purée with Market Vegetables, and Soy-Braised Burdock Root
    • Isojiman Junmai Ginjo Sake NV
    • Tsukiji Market Sashimi > Bonito, Japanese Sea Bream, Amberjack, and Baby Conger Eels
    • Kirinzan Dragon Mountain Junmai Daiginjo Sake NV
    • Grilled Heritage Pork Jowl with Yuzu Kosho, Charred Leeks, and Pickled Nameko Mushrooms
    • Narutotai Ginjo Nama Genshu Sake NV
    • Saikyo Miso–Marinated Spanish Mackerel with Bamboo Shoot–Seaweed Rice and Pickled Daikon and Carrots
    • Ichishima Tokubetsu Honjozo Sake NV
    • Young Coconut with Tapioca and Purple Yam
    • Tsuki Usagi Moon Rabbit Sparkling Sake NV