Miya's
| Miya's Sushi | |
|---|---|
Chef Bun Lai in 2010
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| Restaurant information | |
| Established | 1982 (current location: 1990) |
| Current owner(s) | Yoshiko Lai |
| Head chef | Bun Lai |
| Food type | Sustainable sushi |
| Dress code | casual |
| Street address | 68 Howe Street |
| City | New Haven |
| State | Connecticut |
| Postal/ZIP code | 06511-4622 |
| Country | United States |
| Website | http://miyassushi.com |
Coordinates: 41°18′35″N 72°56′07″W / 41.3098°N 72.9354°W
Miya's is a restaurant located in New Haven, Connecticut in the United States, and is the first sustainable sushi restaurant in the world. The restaurant was founded by Yoshiko Lai, a Japanese nutritionist and Congressional award recipient for her contribution to sustainable sushi, in 1982.
In 1982, Miya's was the first sushi restaurant in Connecticut, specializing in Kyushi-style recipes. With the creation of the sweet potato roll in 1995, Miya's began to create an original and non-traditional plant-based sushi menu. By the late 1990's, 80% of the sushi menu at Miya's had been converted into a plant-based one, and traditional sweetened white rice was replaced with whole grain brown rice-based blend. Also in 2005, Miya's introduced its first invasive species menu featuring locally caught invasive species such as Asian shore crabs and European green crabs.
Miya's has been featured in wide range of publications including National Geographic, The New York Times, Prevention Magazine, Eating Well Magazine, Gourmet Magazine, Outside Magazine, Scientific American Magazine, The Atlantic, Food and Wine Magazine, the New Yorker, Popular Mechanics Magazine, and Time Magazine, who described Miya's as "a pioneer in the sustainable food movement"
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