THIS RESTAURANT IS CLOSED PABU

THIS RESTAURANT IS CLOSED PABU Restaurant Review:

Many Japanese restaurants have a touch of class, but PABU, in the swank Four Seasons Hotel Baltimore, leads the pack in pure soignée. Inspired by “izakaya” --- elegant pubs devoted as much to drinking as to eating --- the restaurant is a collaboration between two noted chefs: Michael Mina, who created the Four Season’s own Wit & Wisdom, and Sonoma County sushi maven Ken Tominaga. Blonde wood, plump saké jars and fine harbor views set the scene for a glamorous evening out. A meal might include a “happy spoon” appetizer --- oyster, uni, salmon roe and crème fraîche make pure gastronomic alchemy; flavor-packed charcoal-grilled skewers (robata) of pork belly or chicken meatballs; and sushi and sashimi that’s ultra fresh despite its long journey from the famed Tsukiji Market in Tokyo. For the best, if priciest, experience, try a chef’s tasting menu, and one (or more) of the 100-plus sakés curated by master saké sommelier Tiffany Soto. Not so flush? Come at happy hour for discounted drinks and light bites. The atmosphere and views are free.