At this intimate restaurant in the sprawling Japan Food Town, rice takes center stage. Committed to the quality of rice they use, Bonta Bonta even has their own dedicated rice sommelier. Only top quality kinmemai rice is used in the dishes here, including their signature onigiri that can beordered for takeaway. Milled using a fancy rice processing technology, the low-calorie rice is said tobe the best of white and brown rice, encompassing the taste and texture of the former and the nutritional values of the latter. The restaurant even uses bamboo charcoal to purify the water that they use to cook the rice. Other meticulous details include importing traditional lacquerware known as jubako from Japan to serve their dishes.
