Miya's Sushi is a sushi restaurant located in the Chapel West neighborhood of downtown New Haven, Connecticut.
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The restaurant was opened in 1982 by Yoshiko Lai, a Japanese nutritionist and surgeon's wife.[1] She currently operates the restaurant with her son, Bun Lai, who is the creator of the current cuisine. The restaurant's original location was at 1217 Chapel Street, and in 1990 was relocated to its current location around the corner on Howe Street.
Miya's serves all original recipes from a sixty page menu. The restaurant is the first sustainable sushi restaurant in the North East.[2] It also has the largest vegetarian sushi menu in the world.[2] Miya's also offers the world's only invasive species menu, featuring dishes made of foraged ingredients that are threatening to the region's indigenous species.[3] Miya's serves a number of unique sake infusions, which feature ingredients such as hand-picked pine cones, wild sumac, dandelion blooms and chili peppers.[4][5]
Bun Lai (born in 1970) is an Asian American chef, environmentalist and social activist. He is the owner and chef of Miya's.
He was born in Hong Kong, the son of Yoshiko Lai, a Japanese nutritionist and restaurateur, and Dr. Yin Lok Lai, a Chinese surgeon and Cambridge University educated professor.[6] He majored in International Relations at Ursinus College, where he wrestled. In 2008, he cornered Sally Roberts to the finals of the National tournament and the Olympic trials.[7] He has coached numerous state and New England Champions as the head coach of Hamden Hall Wrestling.[5] In 2001, he was featured in an commercial for Carlsberg Beer.[7] Bun has delivered food for Meals on Wheels and has, also, cooked and served in soup kitchens. He has, also, worked for the Leap and numerous nonprofit children and family programs.[8]
Casson Trenor, one of Time magazine's "Heroes of the Environment (2009)," has repeatedly praised Miya's for having the East Coast's only sustainable sushi menu.[1][9]
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