The quarters are shut — 20 or so seats — but intimacy is The purpose, while you shuffle in and end up nearly encounter-to-encounter with Bo Porytko as he diligently will work the stove. The foodstuff is hearty — as you might be expecting from the chef cooking during the tradition of his Ukrainian grandmother — but it's accented by qualified

With large-end omakase restaurants everywhere in the environment flying in fish from Tokyo’s Tsukiji industry, it’s now equally as very easy to delight in planet-class sushi in Brussels as in Shibuya. But at Ltd Edition, inside a city of piscatorial a lot, Not one of the fish is frozen and far of it really is nearby. The chef Keiji Tsukasaki ar

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