There aren’t a lot of times where something I eat blows my mind.
And BLK/BOX did that last week.
Shoyu pork. Bacon jam. Brown butter mochi.
Need I say more?
Asato’s vision is to feature an ever-changing, seasonal menu of gourmet foods made from locally sourced ingredients. His philosophy is to serve delicious, creative dishes that are simple and showcase the hard work of Hawaii’s farmers and food artisans.
Though he dreams of a food truck, Asato is going to start in an actual brick-and-mortar space first. He secured the space in the John A. Burns School of Medicine, formerly Kulia Grill operated by Kapiolani Community College. The new yet-to-be-named eatery will be up and running by mid-January. (Another blog to come!)
In the meantime, you can sample Asato’s skills on Thursday, the last day BLK/BOX will pop-up for lunch at the Kakaako kitchen.
Here’s what we ate last week:
We started our meal with grilled bread and chichiron (fried pork rinds) with bacon jam, softened goat cheese and caramel. Surprisingly, the three worked perfectly together. A little tang, a little sweetness, a little salt. It was utterly addictive.
Here was the star of the lunch menu: braised pork belly with a tasty soy-based sauce topped with delightful fried Brussels sprout leaves over dashi rice and a soft egg. The flavor combinations were new and different and kept my mouth interested with every bite.
If you can swing it, head to TASTE Table on Thursday. I’m not sure what Asato will be serving — he texted me saying he’s working on some foie gras stuff — but whatever’s on the menu, trust me, it’ll be good.
Check out BLK/BOX from 10 a.m. to 2:30 p.m. Thursday at TASTE Table in Kakaako. Follow BLK/BOX on Twitter @eatblkbox.