During the pandemic lockdown, when restaurants were forced to shutter, Yoji Tokuyoshi began delivering bento boxes to the Milanese stuck at home. The concept proved so successful that, upon reopening, he decided to convert his fine dining restaurant into Bentoteca, where his tasting menu features more casual, Japanese-inspired food. The evolution is still ongoing: The menu has now fully embraced its Japanese spirit – but the ingredients are Italian: think katsusando with fried veal tongue, spinach mayonnaise and cabbage or BBQ tuna collar with yukke sauce and zucchini in carpione. The wine list skews heavily toward natural wines.