How to take a sushi restaurant takeaway

Japan’s sushi restaurant chain, Ikebukuro, has become an international brand thanks to its takeaways.

Here’s how you can get your hands on one.

Where do you start?

Ikebukuras flagship restaurant, Ikegakuro, in Tokyo is a prime example of how the chain has been able to expand globally through a combination of low prices and the ability to serve up Japanese food in a way that is fun and enjoyable for locals and tourists alike.

“Our customers are always looking for a great sushi restaurant experience.

We’re always looking to expand our offerings and offer new and exciting sushi,” says the chain’s head of restaurants, Masaru Tsurumaki.”

This is what makes us successful in the Japanese food world.” 

The chain, which was founded in 1987, now operates more than 1,500 restaurants across the world and employs around 6,000 people.

Its first location in Japan was in the city of Fukuoka, a city with a population of about 13,000 and a strong reputation for sushi culture.

Ikibukuri, the name of the original chain, means “tongue of the king”.

It is a reference to the distinctive shape of the chain restaurants tongue, which has been dubbed Ikebuki.

Tsurumakus name was inspired by the Japanese word for ‘tongues’, イエバル, which translates as “toothed” or “toothed”.

Ikimos signature dish is Isekai (漆放).

It is an aromatic soybean paste soup that was originally made from rice, beans and soy.

The sauce is made from soy and rice and is commonly served with a rice roll and served with rice or noodles.

At Ikebuku, the sushi menu is served with white rice.

The dish is called kamata-bun, or 素済残.

It is served as a main course with the rice.

While Ichiban has been the flagship restaurant for over a decade, the chain started to expand its offerings in 2015, opening its second location in Tokyo, Tokyo, which is a suburb of Tokyo.

Tokyo Ikebunkers sushi menu has been expanded to include a wide range of dishes from regional Japanese cuisine, such as Katsu and Naki, to traditional Japanese fare such as nigiri.

In 2016, the brand expanded into Singapore and Taiwan, which had already been in the spotlight after a number of complaints about food quality in the two countries.

Taiwan’s Michelin starred Michelin Guide restaurant in 2017, and the Taiwanese restaurant chain recently opened its third Singapore branch.

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