PABU is, without question, operating at a level that merits Michelin recognition. From the moment we stepped inside, the experience rivaled that of our favorite Michelin-starred restaurant in Osaka—a comparison we don’t make lightly.
The culinary execution was exceptional. Each dish was a thoughtful balance of innovation and tradition. The chef’s sashimi platter was a highlight—impeccably fresh, artfully presented, and portioned perfectly for two. Every small bite that followed only reinforced the kitchen’s refined technique and creativity. Even the dessert, typically an afterthought for me, was so well-composed that I found myself wanting more.
Service was warm, attentive, and impressively well-informed without ever feeling intrusive. But perhaps most memorable was the atmosphere: a serene blend of modern sophistication and understated Japanese elegance. The space felt grand yet intimate, with subtle artistic touches that enhanced, rather than overwhelmed, the dining experience.
PABU delivers on all fronts—culinary craftsmanship, hospitality, and ambiance—and deserves to be recognized among the finest.
Derek Stevenson
Carlos at the bar has a fantastic knowledge of Sake and really made our experience great!
International Strategy
I am a 5th generation sushi + kaiseki restaurant owner in Asakusa, Tokyo. Our restaurant has survived through WW1, Kanto Earthquake, WW2, gentrification after 1964 Olympics, Bubble Economy burst, COVID, the collapse of the ocean ecosystem, population decline. We know everything we needed to know to make it this far. My critique is not soft handed as I am sushi and kaiseki trained 5 generations. 5⭐️ Location: 101 California - near everything 3⭐️ Exterior & Interior: spacious, outside seating, unclean tiny toilet (not a place for a lady to fix her makeup), loud obnoxious music, full of destractions and almost impossible to focus on the fishes. Sushi is a enjoying the subtle texture and fragrance of the fish. Out is taking the fun away from the fishes. It's a great place for guys or family but I wouldn't take my daughter, gf nor my wife there. 2.5 ⭐️ Sushi chefs. Shari was properly prepared, bouncy but a bit hard. I am a koshihikari diner. The chief chef sliced the fishes 1/3 of the thickness and length of how they should be sliced. I declined to eat fishes not from Japan. He also tried to put horseradish instead. I stopped him and told him to use real wasabi. Moritsuke was elementary he was still using fingers. 1⭐️ Food. They only had tamari shouyu. No matured shouyu. No reduced salt shouyu. I ordered $130 of omakase. No green tea, no handmade pickles, no miso soup. I have never in my life been offered sushi without those compliments. Omakase must end with tamago... No tamago. Absolute amateur work. The chef didn't know where his botanebi was from. It was frozen. The honmaguro (bluefin) was from Mexico. I declined those. 1⭐️ Waitor had zero knowldge on the food. I don't know who the manager is but he doesn't know how to brief his staff. I asked for breed of chicken, which area of breeder is it? He didn't even know there are 100 breeds of chicken in the USA. He just said free ranged cage free chicken from southern California. He had no knowledge where the fishes came from. Nor did he know what kind of tuna or salmon it was. 1⭐️ They charged my visa card and lost my card. I cancelled my card.
Not a good restaurant. They have fast food restaurant skillsets. 8
Ed H
It can get a little busy after work during happy hour. But the wait for food is worth it. The sushi bar and chefs do a great job. Tasting menu is a must and lots of great sake options to choose from. Love that it’s on inkind!
Gabriel Leung
We ordered a variety of food, from sushi to hot dishes.
Sushi/Rolls are very mediocre for the price point. Chicken katsu was made like Taiwanese popcorn chicken. Robata food meets expectation. Fried rice dishes are surprisingly good.
Atmosphere was alright. There was a corporate event so it got quite loud. The lack of acoustic treatment of the space made it a bit uncomfortable.
Verdict: Don't come here expecting an authentic sushi/omakase experience. Come here for their hot dishes and accessibility to street parking and proximity to nearby spots.
Liran Milman
Best happy hour in fidi! Carlos the bartender is the best
Gal Gavish
The food was amazing the service was great but the restaurant is so extremely noisy and we had to shout to each other to be heard. Leaving the restaurant and walking out to the quiet street was a sharp contrast and only emphasized how noisy the place is.
Thomas B.
Outstanding service. Great sushi and great atmosphere!
Sara Salas-Sarmiento
I had a fantastic dinner at pabu last week. I learned they just premiered a new spring menu, and my experience was even better than the one I had a year ago. The duck gyoza was a highlight as well as the “ricearoni” fried rice. I would definitely come back for lunch just to try everything again
J Mountcastle
Sushi was good but teriyaki chicken was like jerky. Warm sake took forever to get heated and delivered. Chardonnay was like vinegar, Chablis was decent.
Very cool place, pricy but the food was excellent and the service was exceptional.
Jack O'Donnell
Incredible experience. Amazing food and vibes
W T
$150 for two people and left still hungry. Had to walk down the block to Turtle Tower to top off ;) Food is delicate, delicious and well prepared. Service is well intended. Very nice hand written card for our celebration!
Victor Wang
Had a stunning meal in the private dining room for a group event. The menu was
Cold Plates AHI TUNA POKE MARINATED EGGPLANT
Hot Plates MABO UDON NOODLES FRIED CHICKEN 'KARAAGE'
Large Plates CHICKEN TERIYAKI BROILED BLACK COD
Sweet CREME FRAICHE PANNA
Everything was delicious and no complaints whatsoever. We also additionally ordered some massive sushi platters and rolls. The otoro fatty tuna was stunning.
Sue Long
We did the omakase menu & the only stand-outs were a few bites of nigiri. Overpriced, loud, meh experience. Really nothing special here.
PABU is, without question, operating at a level that merits Michelin recognition. From the moment we stepped inside, the experience rivaled that of our favorite Michelin-starred restaurant in Osaka—a comparison we don’t make lightly.
The culinary execution was exceptional. Each dish was a thoughtful balance of innovation and tradition. The chef’s sashimi platter was a highlight—impeccably fresh, artfully presented, and portioned perfectly for two. Every small bite that followed only reinforced the kitchen’s refined technique and creativity. Even the dessert, typically an afterthought for me, was so well-composed that I found myself wanting more.
Service was warm, attentive, and impressively well-informed without ever feeling intrusive. But perhaps most memorable was the atmosphere: a serene blend of modern sophistication and understated Japanese elegance. The space felt grand yet intimate, with subtle artistic touches that enhanced, rather than overwhelmed, the dining experience.
PABU delivers on all fronts—culinary craftsmanship, hospitality, and ambiance—and deserves to be recognized among the finest.
Carlos at the bar has a fantastic knowledge of Sake and really made our experience great!
I am a 5th generation sushi + kaiseki restaurant owner in Asakusa, Tokyo. Our restaurant has survived through WW1, Kanto Earthquake, WW2, gentrification after 1964 Olympics, Bubble Economy burst, COVID, the collapse of the ocean ecosystem, population decline. We know everything we needed to know to make it this far. My critique is not soft handed as I am sushi and kaiseki trained 5 generations.
5⭐️ Location: 101 California - near everything
3⭐️ Exterior & Interior: spacious, outside seating, unclean tiny toilet (not a place for a lady to fix her makeup), loud obnoxious music, full of destractions and almost impossible to focus on the fishes. Sushi is a enjoying the subtle texture and fragrance of the fish. Out is taking the fun away from the fishes. It's a great place for guys or family but I wouldn't take my daughter, gf nor my wife there.
2.5 ⭐️ Sushi chefs. Shari was properly prepared, bouncy but a bit hard. I am a koshihikari diner. The chief chef sliced the fishes 1/3 of the thickness and length of how they should be sliced. I declined to eat fishes not from Japan. He also tried to put horseradish instead. I stopped him and told him to use real wasabi. Moritsuke was elementary he was still using fingers.
1⭐️ Food. They only had tamari shouyu. No matured shouyu. No reduced salt shouyu. I ordered $130 of omakase. No green tea, no handmade pickles, no miso soup. I have never in my life been offered sushi without those compliments. Omakase must end with tamago... No tamago. Absolute amateur work. The chef didn't know where his botanebi was from. It was frozen. The honmaguro (bluefin) was from Mexico. I declined those.
1⭐️ Waitor had zero knowldge on the food. I don't know who the manager is but he doesn't know how to brief his staff. I asked for breed of chicken, which area of breeder is it? He didn't even know there are 100 breeds of chicken in the USA. He just said free ranged cage free chicken from southern California. He had no knowledge where the fishes came from. Nor did he know what kind of tuna or salmon it was.
1⭐️ They charged my visa card and lost my card. I cancelled my card.
Not a good restaurant. They have fast food restaurant skillsets.
8
It can get a little busy after work during happy hour. But the wait for food is worth it. The sushi bar and chefs do a great job. Tasting menu is a must and lots of great sake options to choose from. Love that it’s on inkind!
We ordered a variety of food, from sushi to hot dishes.
Sushi/Rolls are very mediocre for the price point. Chicken katsu was made like Taiwanese popcorn chicken. Robata food meets expectation. Fried rice dishes are surprisingly good.
Atmosphere was alright. There was a corporate event so it got quite loud. The lack of acoustic treatment of the space made it a bit uncomfortable.
Verdict: Don't come here expecting an authentic sushi/omakase experience. Come here for their hot dishes and accessibility to street parking and proximity to nearby spots.
Best happy hour in fidi!
Carlos the bartender is the best
The food was amazing the service was great but the restaurant is so extremely noisy and we had to shout to each other to be heard. Leaving the restaurant and walking out to the quiet street was a sharp contrast and only emphasized how noisy the place is.
Outstanding service. Great sushi and great atmosphere!
I had a fantastic dinner at pabu last week. I learned they just premiered a new spring menu, and my experience was even better than the one I had a year ago. The duck gyoza was a highlight as well as the “ricearoni” fried rice. I would definitely come back for lunch just to try everything again
Sushi was good but teriyaki chicken was like jerky. Warm sake took forever to get heated and delivered. Chardonnay was like vinegar, Chablis was decent.
Restaurantji Recommends
Very cool place, pricy but the food was excellent and the service was exceptional.
Incredible experience. Amazing food and vibes
$150 for two people and left still hungry. Had to walk down the block to Turtle Tower to top off ;) Food is delicate, delicious and well prepared. Service is well intended. Very nice hand written card for our celebration!
Had a stunning meal in the private dining room for a group event. The menu was
Cold Plates
AHI TUNA POKE
MARINATED EGGPLANT
Hot Plates
MABO UDON NOODLES
FRIED CHICKEN 'KARAAGE'
Large Plates
CHICKEN TERIYAKI
BROILED BLACK COD
Sweet
CREME FRAICHE PANNA
Everything was delicious and no complaints whatsoever. We also additionally ordered some massive sushi platters and rolls. The otoro fatty tuna was stunning.
We did the omakase menu & the only stand-outs were a few bites of nigiri. Overpriced, loud, meh experience. Really nothing special here.
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