Eat By Numbers: PABU

By Nevin Martell, Photo by Christian Horan

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we head up the parkway to Baltimore’s Pabu, which is nestled inside the Inner Harbor’s Four Seasons. A collaboration between Michael Mina and Hana’s sushi sensei Ken Tominaga, the Japanese izakaya restaurant specializes dishes cooked over the open robata grill, sushi, and sashimi. We find out how many pounds of chicken hearts they cook up every month, how many kinds of sake are available, and how much the most expensive bottle will set you back.

Seats: 136
Kinds of fish on the menu currently: 22
Pounds of fish used every month: 580-600
Number of the bestselling Ken’s Roll (shrimp tempura, avocado, spicy tuna, pine nuts, chili garlic furikake) sold every month: 400
Gallons of soy sauce used every month: 40
Pounds of wasabi used every month: 40
Pounds of Japanese white oak burned every week: 80
Heat this wood produces in degrees Fahrenheit: 900
Chickens used every week: 50
Pounds of chicken hearts used every week: Eight
Kinds of sake available: 102
Cost of the cheapest bottle of sake: $13 for 150 ml of Sawanotsuru Honjozo
Cost of the most expensive bottle of sake: $1,424 for 720 ml of the 2000 Isojimon Junmai Daiginjo Koshu
Years the Sato no Homare brewery, which produces the most expensive sake, has been operating: 1,036
Generations of the Matsuri family that have been running the brewery: 55
Number of Japanese beers available: 11, including Echigo Koshihikari rice beer and Coedo Beniaka sweet potato beer
Number of Chris Ford’s omakase dessert samplers sold every month: 91
Number of handmade mochi desserts sold every month: 400