Row 1

101 California St (at Front St)
San Francisco, CA 94111
(415) 668-7228
Japanese, Sushi, Sake Bar
$ $ $
Mon–Thu: 11:30 AM–2:00 PM Fri: 11:30 AM–2:00 PM Sat: 5:00 PM–10:30 PM Sun: 5:00 PM–10:00 PM

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Foursquare Tips

  • The happy spoon uni roe shooters.
  • Tasting menu is well worth it - eight course Omakase sushi and sabu sabu with dessert; make sure to get the sake pairing as well.
  • Craving Sushi? Check out the newly opened Pabu, a Japanese restaurant in the Financial district from Chef Michael Mina, the owner of the Hana Japanese Restaurant in Rohnert Park.
  • Esthetic and marvelous food, Japanese modern cousin. My favorite is Tempura mushrooms, whole meal was amazing. Don't be shy and explorer menu.
  • Over priced japanese food. It's ok. Wouldn't go back again
  • Don't get the tasting menu if ur hungry.
  • The food is good, the drinks are good, but it's way too expensive for a restaurant with the acoustics of a high school cafeteria.
  • The citrus cocktails with fruit petals and lavender wasabi is effing amazing . Tastes like you are taking a drink out of a botanical garden
  • You won't regret ordering the shabu shabu. The little pot to dip the slices of meat is tasty and cute.
  • Veggie soba noodles were good
  • Great for dates! The sushi is incredibly fresh - favorites include unagi nigiri, sea bream sashimi, Ken's Roll, and Crispy Spicy Roll. Start with a happy spoon and the fried chicken.
  • Fresh sushi. Get the edamame
  • Good Sushi. Service is just ok however and can be noisy
  • The Omakase is expensive but delicious.
  • The desserts are unique and may be the best part of the meal :D
  • Combining rustic, old-world Japanese charm with urban sophistication, Pabu is home to a chic black bar, surrounded by modern couches and giant windows.
  • Foie gras sushi? Yes, yes, yes.
  • Big, loud, upmarket restaurant that could only exist downtown. The robata options are good.
  • Really great happy hour menu for drinks and food. They offer a variety of meats for skewers. If they offer the chicken oyster, get it!