In his first partnership with Four Seasons Hotels and Resorts, distinguished chef and restaurateur Ken Tominaga partners with Michael Mina to launch PABU restaurant in Baltimore’s Harbor East neighborhood. A graduate of Akasaka Cooking School, the Tokyo native immersed himself in Japan’s vibrant restaurant scene at a young age. After relocating to California, Tominaga opened Hana Japanese Restaurant in 1990 to critical acclaim. Hana’s long-held reputation as one of Sonoma County’s top restaurants helped solidify Tominaga’s stature among the world’s elite chefs.
Tominaga aims to fuse traditional izakaya-style Japanese dining with contemporary flavors and modern preparation. “We use fresh ingredients, sourced sustainably (when reasonable), prepared with Japanese technique,” says Tominaga of his culinary philosophy. Quality ingredients, local sourcing and attention to detail are the values he brings to PABU.