D.O.M. Saõ Paulo, Brazil.

Given the media’s predilection for depicting chef Alex Atala standing thigh-deep in his much-loved Amazon, bare-chested and draped with a giant fish like some kind of latter-day Tarzan, it comes as something of a surprise that his restaurant is so refined. But the delicacy of signature dishes, like a pappardelle made from hearts of palm or a ceviche crafted of indigenous flavors, belies the wallop of their unusual flavors — and has helped Brazilians discover the bounty of their native terroir. Even the Amazonian ants he serves, redolent of lemongrass and placed gently atop a cube of pineapple, seem elegant.

_INFLUENZERROR
part of #BONSAIKO

There are SO many layers to this city that often feels like a toy model. People going every which way, structures, wires, moving objects, sounds, lights, it’s never ending. Creating this scene mere hours after leaving the RV I lived in for 3 weeks in the snowy mountains was as much a culture shock as you can get. I chose window seat for my journey to Osaka from Hokkaido so that I could glue myself to it. A bit of colour grading + sound design later I can now present something that has much more life than a still image ever could while still being a scene that’s pleasing to the eye. Did I mention deep synth on bullet trains?

1111 $BONSAI
4 day open edition
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The first of many motion pieces that will be available via @bonsai only on @lens and minted via @orb (: pseudo series titled BONSAIKO

@creators @photographers #GRAMSDIDIT