Food & Wineのインスタグラム(foodandwine) - 4月10日 03時30分

At @Hayatorestaurant, 2019 Best New Chef Brandon Go @brandon_hayato_go approaches bento boxes like a tasting menu, adapted for a takeout context: Each component must be strong enough to stand on its own but also complement everything else, and they can’t degrade as they reach room temperature. The starting point for the Hayato bento was osechi—the extremely detailed boxed meals traditionally served on New Year’s. “Making osechi can test the limit of human endurance,” he explains. “You start on Christmas, and it’s 15, 17, 19 hours a day leading up to the New Year. But every single thing in the box is special.” It’s a gorgeous gift, an impeccable argument for cooking as an art form. Tap the link in our bio to meet him and the rest of this year’s class of #FWBNC. 📷: @ramonarosales

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