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 compromise; https://acourseinmiracles23210.worldblogged.com/43930494/plant-powered-plates-the-rise-of-vegan-omakase-innovations