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

As darkness settled upon the venerable house, a bizarre stillness blanketed the rooms. The air itself felt oppressive with secrecy. It was then that I first perceived them - faint, whispering sounds coming from behind the walls. Each cryptic utterance seemed to carry a story, a snippet of a forgotten time. Were they sighs of those who had dw

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