$34 Dinner Only

Miya's Fall 2018 New Haven Restaurant Week at Miya's will feature more than a dozen original new and classic Miya's recipes that continue to shape the world of sustainable sushi, from New Haven to Tokyo! 

Vegan, Vegetarian, Pescatarian, and Kosher options available. 

The Fall 2018 NHRW menu will change daily. The following is a sample menu. We are open for dinner only.


Kelp, I Need Somebody! - Maine seaweed with organic greens. 

Green fingers salad - MA invasive codium fragile seaweed and wild CT maitake mushrooms.

Potato Salada - Momma’s Japanese-style potato salad 

Harumaki - Momma’s spring rolls. 

Agedashi - Momma's fried tofu in kelp broth (Bridge tofu & wild ME seaweed medley broth). 

Pigyoza - Momma's dumpling recipe - with Texas invasive wild boar. 

Tokyo Fro - Japanese-style, Afrocentric Freedom Fries. 


Vegetables and noodles in a rich and spicy kelp-based miso broth. 


Features KY invasive silver carp and okra sashimi in a spicy citrus dressing. 



Salaam — Eggplant with smoked jalapeno cashew cheese. 

Ginger Eggplant Teriyaki — Eggplant with a medley of vegetables. 

Howe Street Block Party — Eggplant, asparagus, falafel! 


Passion Without Words — Wild maiitake mushrooms, asparagus, Arethusa camembert.

Chinese Super Hero — Broccoli rabe, roasted garlic, salted soy beans. 

Kiss The Smiling Pig — Japanese sweet Potato, Granny Smith apple chutney, and roasted pine nuts. 

Hot Headed Cowgirl — Coconut, fruit, Japanese pickles, and wine-soaked cashew cheese. 


Catfish Blues — Features invasive MD Chesapeake Bay blue catfish with a Southern twist - fried with okra, of course! 

Best Crunchy Scallops — Features MA Georges Banks scallops. 

Alonquian Arachnid — Features MD Chesapeake Bay soft-shelled blue crab - fried and seasoned with Old Bay, of course! 

Tres Mariachis — Features New Zealand king salmon with avocado, capers, sweet pickled Fall radish.

Bad Tempered Geisha Boy — Features hot and spicy PEI Mussels - for men who love big muscles! 


Seven Deadly Sushi - gluttony packed into a bite-sized sushi-style dessert. 

Tempura Ice Cream - shaped like a pot belly and just as fatty as one too; heart-stopping honey drenched ball of frozen sugary fat fried in fat. 

Announcing Our Newest Menus (October 2018)

Across the board, the newest menu is designed in a way to make creative, award-winning, healthy, and planet-friendly food available to everyone in our community.

One of the biggest challenges to the sustainable food movement has been to make the best food affordable and accessible to everyone. At Miya's, if you can afford a Happy Meal at McDonald's, you can afford to have a meal with us.

Today, being eco-friendly and affordable are largely on two opposite ends of the spectrum. The most eco-friendly single unit restaurants on Earth, like Miya's, are usually among the most expensive — and for good reason: organic sustainable foods are not subsidized like corn, wheat, soybeans, and beef; and many of the best restaurants use complex recipes using the most sustainable ingredients, which is a very expensive approach to cooking. So, it's nothing to sneeze at that Miya's has stayed the course of being affordable and accessible while using the most ethically sourced ingredients in super-challenging-to-do recipes. 

Momma's little sushi bar rolled out a plant-based sushi menu in the late 1990's and started working on sustainable seafood and invasive species in the early 2000's. We were the first to do these things in the cuisine of sushi, unbeknownst to us at the time. Today, plant-based foods and sustainable seafood have become main-stream. Mega-corporations such as McDonald's, Whole Foods, Walmart, and Target have changed the entire foodscape. The ideas that countless others have pioneered in the Farm to Table and vegetarian movements (that preceded Miya's) is an approach and ethos that have become main-stream and evolved too. In a world where Climate Change, pollution, habitat-destruction, over-fishing, pollution, nutrition, and food access are the biggest challenges humanity faces, all of the innovations in sustainability that are happening are needed now more than in any other time in human history.

Our work with invasive species and weeds is no longer novel but the approach is still new to many others. We can only hope that the work we do be a beacon of light for others trying to do the right thing too. The utilization of invasive species and weeds aims the human appetite, the most destructive force on Earth, at species that are environmentally destructive. 

There are many reasons to eat invasive species and weeds. Wild plants and animals are healthier to eat than farmed. Wild plants, such as edible weeds, are exponentially more nutritious than cultivated species. Furthermore, weeds and invasive species, are more resilient to Climate Change than farmed plants and animals. Annually, 5 billion pounds of toxic pesticides are used to destroy weeds, invasive species, and pests worldwide. Eating the species we otherwise kill with pesticides will help keep these horrifyingly dangerous chemicals out of the ecosystem and our bodies too. Furthermore, by doing so, humans can have a restorative relationship with the planet they have pillaged and ravaged.

Bun Lai