Miya's
| Miya's Sushi | |
|---|---|
 | |
| Restaurant information | |
| Established | 1982 (current location: 1990) |
| 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 |
41°18′35″N 72°56′07″W / 41.3098°N 72.9354°W
Miya's was a restaurant in New Haven, Connecticut, United States, credited as the first sustainable sushi restaurant in the world.[1][2][3][4][5][6][7][8] The restaurant was founded by Yoshiko Lai, a Japanese nutritionist.[9] As of 2021, they are permanently closed.[10]
Cuisine
In 1982, Miya's was the first sushi restaurant in Connecticut,[11] specializing in Kyushi-style recipes. With the creation of the sweet potato roll in 1995, Miya's began to create a plant-based sushi menu.[12] By the late 1990s, 80% of the sushi menu had been converted into a plant-based one,[13] and traditional sweetened white rice was replaced with a whole grain brown rice-based blend. In 2005, Miya's introduced its first invasive species menu, featuring locally caught invasive species such as Asian shore crabs and European green crabs.[14]
Reception and awards
- 2018: James Beard Foundation - Finalist for Blind Sushi[15]
- 2016: White House Champions of Change for sustainable seafood[1]
- 2013: James Beard Foundation - Best Chef nominee[16][17]
- Best of New England - Yankee Magazine[18]
- Best restaurants in Connecticut - Expert's Picks[19]
- Monterey Bay Aquarium - Sustainable Seafood Award[20] and 2011 Seafood Ambassador Award[21]
- Fish2Fork - top 10 most sustainable seafood restaurants in the U.S.[21]
- 2010: Elm Ivy Award[21]
- Key to the City of New Haven[21]
In popular culture
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