I remember when Pabu Izakaya opened in SF. It was a big deal - a new adventure for star chef Micheal Mina, venturing outside the standard fine dining mold. It got a lot of press, and along with being known for attracting talent in the kitchen, it was noted for fairly high prices, particularly for somewhere dubbed an izakaya, usually a bit more of a casual everyday sort of place. But given the prime financial district location, perhaps that price point...
