Announcing PABU Boston, A Modern Izakaya & Sushi Bar

Offering a chic and sophisticated atmosphere, PABU is the perfect space to sip on cocktails in the lively bar and lounge, share a meal of small & large plates with friends, or indulge in Chef’s omakase menu featuring pristine nigiri from nearby New England waterways, as well as the finest from Japan’s Tsukiji Market. 
PABU is located on the second floor of the new Millennium Tower in Boston’s Downtown Crossing neighborhood. Make a reservation today and experience Boston’s newest addition to the culinary community.
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Sake Tengoku Special Release

We at Sake Tengoku are especially thrilled to share with you the arrival of the long awaited Hiyaoroshi Sake, a sake that is symbolic of the changing of seasons, and is especially brewed for the Fall!  This sake is pasteurized once and then stored for 8 months.  From Shirataki Shuzo, in the Niigata Prefecture, the Jozen Mizuno Gotoshi  Hiyaoroshi Namazume   will be available in limited quantities on a first come, first serve basis.

Here are some of our tasting notes:

“Forward, fresh and fruity in the nose with notes of sweet melon, cherry, and hints of applesauce, lily and vanilla.  On the palate this sake is off dry, medium bodied and rich with flavors of red plum, star anise, winter squash and notes of wet rock, accented by medium acidity, and a lingering finish.

This sake retails for $43.50 per bottle.  Please inquire to if you would like to purchase this special Fall Release Hiyaoroshi Sake!

Shipments will begin the week of November 7th.

We look forward to hearing from you!!

Best regards,

Ken and Julie

Find Our Sake at Shuko in New York

“You like spicy?” Jimmy Lau asked from behind the counter at Shuko, the new restaurant just below Union Square where he and his partner, Nick Kim, prepare an elevated and memorable species of Japanese food. Before I could answer, he handed me a spicy tuna roll that would casually knock over my ideas about spicy tuna rolls, and spice, and tuna.

Pickled red Thai chiles sat on top of the roll, chopped to bits and ready for action. The tuna underneath was soft sinew cut from the belly of a bluefin. It was grilled until the fat ran, until it soaked through the rice in its crisp nori wrapper and dripped out the bottom of the roll and into my palm…. continue reading at New York Times