Ken Tominaga

Ken Tominaga

San Francisco

About Ken Tominaga

It is that same attention to detail that Ken brings to PABU, a partnership with celebrated chef and founder of Mina Group, Michael Mina. Mina and Tominaga met 10 years ago when Mina visited Hana on the recommendation of one of his chefs. Mina fell in love with Ken’s inventive omakase menu, and it was not long before Mina and his family became regulars at Hana. The two chefs developed a friendship and a mutual admiration for one another’s craft, and they began plans to collaborate on a Japanese concept. When the coveted 101 California Street location became available, the partners jumped on it. Mina is excited to help showcase Ken’s talents with PABU and The Ramen Bar, the latter being a fast-casual concept.

Where I Go Out

At My Venues

Happy spoon oyster
$$$, Happy Hour, Sushi, Outdoor Seating, Japanese, Full Bar, Sake Bar, Financial
"I see why it is called the "happy spoon," as it has some of my favorite flavors and ingredients in Japanese food—oyster, uni, roe and ponzu cream. One perfect bite of happy! The textures are awesome, with the little pop of the roe and the smooth oyster and uni."
$$$, Happy Hour, Sushi, Outdoor Seating, Japanese, Full Bar, Sake Bar, Financial
"The "happy spoon" is just that, and I have fallen in love with the okonomiyaki. Say it five times fast."
"One of the only categories that Northern California still has a lot of catching up to do is sushi. Salvation is found, and of all places in Rohnert Park! Hana Sushi is the best. Hiro Sone turned me on to Ken Tominaga when I moved up here in 1998, and I still make the trek. It’s so worth the drive. Let him choose the fish and sakes for you—the bill is worth it."