Vegetables are the main event and no longer sidelined at what claims to be the world’s first vegetarian sushi restaurant in Tokyo’s Roppongi Hills.
Vegetable Sushi Potager is a spin-off from a massively popular dessert shop founded by grand chef Aya Kakisawa. The food resembles real sushi, with leek substituting for eel, tomato for salmon and mushrooms for scallops. All produce served is organic and locally sourced, changing with the seasons.
To read more about the change in eating culture, see Rise of the Vegivore.