Nikolaos Pylarinos admits that Ohja! is his wonderland, having come full circle from the very reason he wanted to become a chef in the first place, to finding himself training in Paris and working in top restaurants in France and Greece. As a child you see, he would never eat fish or seafood because he felt nobody knew how to prepare them the way they should. For him, the experience of creating a dish is a mystical process that envelops from a frenzied, over-creative kitchen to the feelings passed on to each and every patron through love and respect. Why is the question that drives his every choice on the menu and each kind of taste he offers, with style and grace.