As a part of their SDGs (Sustainable Development Goals) initiative, Tokyo’s Armani/Ristorante has recently started a new “Food Loss Menu” using ingredients that were scheduled to go to waste. This time, they are taking another leap towards achieving SDGs by making special Furoshiki (traditional Japanese wrapping cloth), as a part of their takeout BENTO BOX, and using coffee grinds to dye the cloth. The cloth itself is made from organic cotton which also was originally supposed to go to waste.

This FUROSHIKI cloth dyed in soft beige color extracted from used coffee grinds is also fittingly in sync with the restaurant’s decor.

The BENTO BOX comes with 6 different dishes inside. As an appetizer, it contains pizzaola using carefully selected wagyu and a brioche with a generous amount of truffles, simply seasoned tuna tartar topped with caviar. The box also contains eggplant puree stuffed home-made cannelloni pasta. You can enjoy it with house made white sauce made with parmesan cheese and black truffle toppings. The main dish is stewed meat served with a bed of mashed potatoes and topped with sautéed mushrooms, another seasonal ingredient of fall.

A wonderful perk of this bento is that it comes with two types of desserts; chef’s choice of seasonal fruits, and Armani/Ristorante signature dessert, Armani tiramisu. There’s also house-made bread.

Made with the finest ingredients, BENTO BOX is carefully prepared, and wrapped with soft colored FUROSHIKI. This is a must-try Bento Box that is good for people as well as the environment.