Miya's has prepared sustainable sushi for a wide range of occasions from bar mitzvah's to weddings to conferences. We've created a live sushi bar for a 20 person anniversary party to a 500 person buffet for the World Wildlife Fund at National Geographic Society. Here are our prices for catered events, ranging from having a sustainable sushi bar to having a casual sustainable sushi buffet.
SUSHI PLATTER'S TO GO!
An unforgettable spread of our award-winning original sushi rolls
Lunch Sushi Buffet - 7 different varieties per person - $25 per person
Dinner Sushi Buffet - 10 different varieties per person - $40 per person
Kosher, vegan, gluten-free, dairy-free and other dietary guidelines - a cinch!
YOUR OWN PRIVATE SUSTAINABLE SUSHI BAR
Miya's Sushi, live at your event!
Set up fee - $3000 per event
Per Guest fee: Future Sushi: $100, Connoisseur: $200
YOUR OWN PRIVATE SUSHI MAKING TUTORIAL
We will show you how to make recipes that titillate your taste buds while nourishing your body and the planet too.
$3000 set up fee plus $200 per student
CHEF BUN LAI BOOKING
James Beard Foundation Award nominee Chef Bun Lai is an internationally recognized food-culture innovator who is recognized for pioneering sustainable seafood-based, plant-based and invasive species-based sushi. His 35 year old restaurant, Miya's, in New Haven, Connecticut, was founded by his mother, a nutritionist, and is the first sustainable sushi restaurant in the world. Chef Bun is a healthy eating educator who has been the director of nutrition for a non-for-profit that serves low income pre-diabetics. He has written for multiple publications including Scientific American Magazine. Chef Bun Lai is a sought after speaker who has been a keynote for The American Fisheries Society annual conferences; Harvard School of Public Health; Yale School of Forestry; Monterey Bay Aquarium; and World Wildlife Fund at National Geographic Society.
Speaker and event appearance fee: $20,000
Additional travel expenses apply
SUSHI MENU CONSULTATION
Chef Bun Lai's proven methods and insights gained through decades of hard-earned sustainable sushi experience. Chef Bun Lai specializes in original sustainable sushi menu development, sourcing, and team education. Clients have included Starwood Capital's 1Hotel South Beach whose sustainable sushi project PREY has been a major success.
Fee structures vary depending on the project
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