Ekiben: Recipes and Stories of Japan's Train Bento

A chef by training, Brendan Liew has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori RyuGin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specializing in kappo and modern kaiseki cuisine. Previously he has authored Tokyo Up Late (voted one of New York Times' best cookbooks of 2022) and Konbini (2024), published by Smith Street Books.