Vegan omakase sounds like an oxymoron—sushi without fish? Yet, in 2025, it’s a revolution, reimagining Japan’s trust-driven dining with plants as protagonists. At LA’s Shojin, chefs sculpt “toro” from konjac root, its texture eerily tuna-like, while Tokyo’s Ain Soph layers shiitake into “uni” that fools even purists. This isn’t

The technical storage or access is required to make user profiles to deliver advertising, or to trace the person on an internet site or throughout quite a few Web sites for identical marketing needs. Handle solutions Take care of products and services Regulate vendor_count suppliers Read through more details on these uses If You can't have harmf