“Out of all the restaurant concepts I’m involved in [26], I really thought Pabu was the best one to complement the city,” Mina says. “We’re not trying to create a new wave Japanese restaurant because that’s not how Ken cooks. We wanted to take what’s so great about Japanese food—the product, the cleanliness, and the techniques—and put it in an environment that’s fun. In my career, I’ve never wanted to create a 20-seat whisper-joint. I’ve always preferred restaurants with buzz and energy. Despite popular belief, you can combine the two things. We did it in San Francisco and it’s been an unbelievable success.”