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

Omakase with kids sounds like herding cats in a Michelin-starred shrine, but it’s a masterclass in turning elite dining into family folklore. Picture a 7-year-old, eyes wide as a chef torches eel, giggling over tamago’s custard bounce. In 2025, omakase counters from Tokyo to Toronto are rewriting the script, making “chef’s choice” a gatew

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

A Course in Miracles points towards us on a profound journey of inner transformation. Through its compassionate teachings, we begin to release the illusions that divide us from our true self, which is one of unconditional love. As we embrace the principles outlined in this course, a sense of deep calm emerges within us. Practicing forgi

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