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Rintaro

Rintaro Monthly Bento Box

The Experience
Rintaro is excited to offer a limited number of deluxe bento. The bentos change with the seasons and the small format allows us to choose the best of the best, using special small-production ingredients that make their brief seasonal appearance. They are generously portioned for one and come with a sweet as well as a bonus item for subscribers. 
Optional Add-On
Tailored to each month's menu.
Pickup or Delivery?

Due to high demand, this program now has a waitlist to join

  1. Join the Waitlist: Secure your spot for when new memberships open up by joining the waitlist.
  2. Checkout: Make your selections above and proceed to checkout as usual. You won't be billed yet.
  3. Auto-Enrollment: When slots become available, we'll auto-enroll you with an option to opt-out before billing.
  4. Manage Membership: Manage or cancel your waitlist reservation or membership anytime via your member portal; note that cancellation will forfeit your spot in line.
  • GYU NO SHIGURE NI - Tender Humboldt Grassfed New York steak with ginger and soy sauce
  • SHOGA OKOWA - Luna Koshihikari and Koda mochi rice with ginger
  • YAKI KINOKO - Grilled maitake, king trumpet and beech mushrooms
  • SHISHITO MISO ITAME: Stir fried Sun Tracker Farm shishito peppers with Hiruzen Kougei brown rice miso
  • MYOGA AMAZU ZUKE - Hikari farm young ginger and myoga in red shiso-ume vinegar 
  • KARE KABOCHA KORROKE - Kabocha squash and potato croquette with fresh Acme bread panko
  • SHIITAKE SATSUMAAGE - Ft. Bragg lingod and shiitake mushroom fishcake
  • DASHIMAKI TAMAGO - Folded omelet with Riverdog Farm eggs and katsuobushi dashi
  • SHUNGIKU NO OHITASHI - Hikari farms chrysanthemum green in seasoned dashi
  • KABOCHA NO NIMONO - Dashi-simmered Japanese kabocha squash 
  • AKI NO ZERI - Kanten jellies with Mara de bois strawberry, Bronx grape, Green Piel de sapo melon and passionfruit-orange
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Rintaro is owned-and-operated by Sylvan Mishima Brackett. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a ryotei in Aoyama, Tokyo. Upon returning to California, Sylvan started Peko Peko—a Japanese catering company.
In 2015, 6 months after opening, Bon Appetit named Rintaro as one of its Top 10 New Restaurants. Rintaro has been Michelin recommended since 2016. Rintaro has also been covered by NHK Japan, The New York Times, Wall Street Journal, and many others.