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This is especially true of highly curated dining experiences. New York’s Sushi Sho, for example, serves an omakase menu that relies on a tightly choreographed sequence of dishes and therefore states it cannot accommodate ‘celiac/gluten-free, soy-free, vegetarian, or rice-free menus.’ Meanwhile, new Welsh restaurant Gwen (from the team behind Michelin-starred Ynyshir), with just eight seats and a fixed menu, tells diners that the experience ‘is not suitable for those with…
