For an after-work beverage and bite, izakaya dining is a go-to for crafty cocktails and food that delivers old-world Japanese influence with an urban twist.

Ken Tominaga, chef of Pabu Izakaya in San Francisco's financial district, opens the door to a dining experience that is a modern take on traditional izakaya style. The hip, high-quality izakaya and sushi bar pulls in everyone from avid foodies to those who enjoy something simple but delicious.

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Chef Tominaga is a Tokyo native, and he partnered with Michael Mina and the Mina Group to create a dining destination that delivers world-class sashimi, grilled meats, sushi, a seasonal cocktail menu, and an elaborate list of sake, and Japanese whiskey.

Pabu also offers the best locally and globally-sourced seafood, flown in from Japan’s famed Toyosu Market, along with a selection of esteemed A5 Japanese Wagyu.

Can't make it to the Bay to try Pabu for yourself? Bring the flavors of this SF favorite to your own kitchen with Pabu's recipe for chicken yakitori with tare sauce.

“Chicken Yakitori is an incredibly versatile dish. You can use almost any part of the chicken—the smaller the piece, the more flavorful. Beef or pork can also be used with the same preparation,” Chef Ken says. “In Japan, you’ll find there are different ways to prepare and serve Chicken Yakitori. It can be as simple as salt with lemon or with a sauce that is both sweet and salty. Our guests at PABU Izakaya favor the sweet and salty combination so our recipe includes a thick sauce that caramelizes on the meat and gives the most flavor.”

It's perfect on the grill, and it displays a modern blend of contemporary Japanese flavors that'll have your guests thinking your some kind of genius. Try it for yourself!

Chicken Yakitori With Tare Sauce

Ingredients:

• 60 5-inch bamboo skewers
• 8 boneless, skin-on chicken thighs
• 6 boneless chicken breasts, skin removed
• ¼ cup red wine
• ½ cup soy sauce
• ½ cup mirin
• 2 tsp brown sugar
• 1 6-inch piece of dried kombu (seaweed; available at some supermarkets, health-food stores and Japanese markets.)
• 26 scallions, first 3 inches of stalks chopped into 1-inch pieces; tops reserved
• ¼ cup grapeseed oil
• 12 lemon wedges
• 2 tbsp shichimi togarashi (Japanese spice mixture; available at some supermarkets, health-food stores and Japanese markets)
• Steamed rice for serving, if desired

Directions:

1. Soak skewers for 30 minutes in water and reserve.
2. Working skin-side down, cut the thighs into 1½ inch rectangles, keeping each individual piece with its skin. Cut the breasts into similar pieces.

Make the tare sauce

1. In a medium saucepot over medium heat, bring the red wine to a simmer. Reduce it until it thickens, about 6 minutes.
2. Add the soy, mirin, ¼ cup water, brown sugar, kombu and reserved scallion tops.
3. Simmer gently, uncovered, for 35-45 minutes, being careful not to let the mixture boil, until the liquid is reduced by half. Remove from heat.
4. Remove the scallion tops and kombu and reserve the sauce.

Make the chicken yakitori

1. While sauce is simmering, thread a chicken piece on two skewers. Fold it in half, then thread two skewers through the meat. Next, thread a scallion piece perpendicular to the skewers, so that its sides stick out at right angles. Repeat with another chicken piece, scallion and a final chicken piece. Repeat with remaining skewers.
2. Preheat a broiler on high. Grease the grate of a broiler or a wire rack and place the skewers on it. Brush chicken with grapeseed oil.
3. Place the rack under the broiler and cook for 5 minutes. Brush meat with tare sauce, turn the skewers and cook an additional 3 minutes, brushing occasionally with more tare sauce. Monitor carefully: Allow for some charring, but avoid burning, which can happen quickly.
4. Serve with lemon wedges and steamed rice, if desired, and small bowls of tare sauce and shichimi togarashi for seasoning.

Visit Pabu Izakaya in San Francisco and online to learn more.