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 … Read More

In the flickering lantern light of 17th-century Edo—modern-day Tokyo—a fisherman named Hanaya Yohei stood at a riverside stall, his hands slick with the morning's catch. The air hummed with the chatter of merchants and the distant clatter of wooden geta sandals on cobblestones. Yohei wasn't just selling fish; he was inventing a revolution. Pres… Read More

In the flickering lantern light of 17th-century Edo—modern-day Tokyo—a fisherman named Hanaya Yohei stood at a riverside stall, his hands slick with the morning's catch. The air hummed with the chatter of merchants and the distant clatter of wooden geta sandals on cobblestones. Yohei wasn't just selling fish; he was inventing a revolution. Pres… Read More

In the flickering lantern light of 17th-century Edo—modern-day Tokyo—a fisherman named Hanaya Yohei stood at a riverside stall, his hands slick with the morning's catch. The air hummed with the chatter of merchants and the distant clatter of wooden geta sandals on cobblestones. Yohei wasn't just selling fish; he was inventing a revolution. Pres… Read More

In the flickering lantern light of 17th-century Edo—modern-day Tokyo—a fisherman named Hanaya Yohei stood at a riverside stall, his hands slick with the morning's catch. The air hummed with the chatter of merchants and the distant clatter of wooden geta sandals on cobblestones. Yohei wasn't just selling fish; he was inventing a revolution. Pres… Read More