Tender, salty and sweet flavours in a pillow-like steamed bun, the Taka Bun is Karime López’s homage to her husband, Takahiko Kondo.

Gucci

Paper is the traditional wedding anniversary gift for hitting the two-year mark, but Karime López found a better present for her husband.

The chef de cuisine of Gucci Osteria da Massimo Bottura set out to create a comfort food especially for Takahiko Kondo, who is sous-chef at Osteria Francescana. The type of bun like the ones he used eat in Tokyo as a quick snack or while having drinks with friends. When picked up by the hands, the soft Taka Bun feels like a jumbo marshmallow, revealing its colorful filling of red cabbage, coriander and tender pork belly glazed in a balsamic-miso sauce. The Taka Bun quickly became a hit at Gucci Osteria, earning its place as a mainstay on the menu, and Taka now makes a version of it as family meal for the staff at Osteria Francescana.

Tender, salty and sweet flavours in a pillow-like steamed bun, the Taka Bun is Karime López’s homage to her husband, Takahiko Kondo. Taka Bun

“It’s delicious of course! When something is done with incredible care and thought it’s going to be mindblowing and that’s what Karime does,” Takahiko Kondo.