Prubechu opened in 2014, built by Chef Shawn Naputi and business partner Shawn Camacho — two Guam natives cooking the food of their home island for the Mission. The menu draws on traditional Chamorro dishes filtered through Spanish and Japanese influence, the layered history of Guam's own cuisine.
Dishes run a la carte: Chicken Kelaguen and Gulf Shrimp Kelaguen, both marinated in lemon with coconut and scallions and served with coconut titiyas; Ko'ko' Wings, dry-spiced fried chicken with lemon fina'denne'; Tinaktak, coconut-braised beef over hand-made egg noodles; Crispy Rainbow Trout Eskabeche; and Garlicky Shrimp & Grits. Chamorro Sweet Rolls with whipped tuba butter are a standing favorite. Diners who want the kitchen to decide can opt into the Fiesta Table, a chef's-choice tasting format that requires everyone at the table to take part.
The patio carries the room's personality — tropical plantings, string lights, reggae on the speakers, floral tablecloths, and the occasional pig roast, closer to a backyard party than a typical restaurant patio. Beer is sourced from nearby breweries. Regulars return for the service as much as the food, and for desserts like the sweet rolls and banana donuts, often alongside live music on the patio.
Dishes run a la carte: Chicken Kelaguen and Gulf Shrimp Kelaguen, both marinated in lemon with coconut and scallions and served with coconut titiyas; Ko'ko' Wings, dry-spiced fried chicken with lemon fina'denne'; Tinaktak, coconut-braised beef over hand-made egg noodles; Crispy Rainbow Trout Eskabeche; and Garlicky Shrimp & Grits. Chamorro Sweet Rolls with whipped tuba butter are a standing favorite. Diners who want the kitchen to decide can opt into the Fiesta Table, a chef's-choice tasting format that requires everyone at the table to take part.
The patio carries the room's personality — tropical plantings, string lights, reggae on the speakers, floral tablecloths, and the occasional pig roast, closer to a backyard party than a typical restaurant patio. Beer is sourced from nearby breweries. Regulars return for the service as much as the food, and for desserts like the sweet rolls and banana donuts, often alongside live music on the patio.