Prubechu'
5-Course Modern Guamanian Tasting Event
Familiar with the cuisine of Guam and the Mariana Islands? Probably not. In which case, you’ll want to discover Prubechu' in the Mission. Initially opened in 2014 and refurbished in 2019, Prubechu' has maintained its standard of excellence, being named to Eater’s 2025 List of “38 Essential Restaurants” and Infatuation’s 2025 List of “25 Best SF Restaurants.” Chef Shawn Naputi, who was born and raised in Guam, had a vision of sharing his Chamorro culture through food and hospitality. A graduate of the California Culinary Academy, Chef Naputi cooked at La Folie, Foreign Cinema, and Incanto before opening Prubechu, which means “you’re welcome” in the Chamorro language. Here, he is serving a menu that includes dishes like BBQ pork ribs, chicken skewers, and thrice-cooked brisket skewers, shrimp and chicken kelaguen & titiyas (a kind of ceviche in a sort of flatbread), tinaktak (coconut braised beef), and crispy sweet & sour pork belly. “The warm, homey feel of the food is enhanced by the service,” says SF Gate. “One can sense the love of [Chef Naputi’s] homeland and what he's trying to accomplish.” We can’t wait to visit here and learn more about the Chamorro food and culture!
About the Host:
Shawn Naputi
Chef/Co-Owner
A Guam native, Chef Shawn Naputi graduated from the California Culinary Academy of San Francisco. During and after culinary school, he worked for some of SF’s best restaurants, including Incanto and Foreign Cinema. In 2014, he was given an opportunity to follow his dream of opening up his very own Chamorro restaurant, Prubechu'.
The Lineup
Courses #1 & #5 will be individually plated; courses #2 - #4 will be served family-style. Some courses have been marked spicy at this event. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Lechen Birenghenas
eggplant marinated in coconut milk, lemon, scallion, cherry tomato, caramelized soy sauce
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Golai Salad
beet, brassica, nuts, seeds, citrus sour cream
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Chicken Kelaguen & Achiote Titiyas
marinated chicken, chamorro flatbread, lemon, coconut, scallion, aioli
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Gulf Shrimp Chalakiles
toasted achiote-rice porridge, peas, wild mushroom, fina'denne'
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Apigigi'
steamed & charred sweet tapioca tamale, custard sauce, marinated strawberry
Prubechu'
2224 Mission St #A
San Francisco, CA 94110
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Gluten, Fish, Shellfish, Mushroom, Nut. They are NOT accommodating restrictions related to the following ingredients: Alliums. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
