invasive spear-caught Florida Lionfish with a Kiribati sea salt and a dozen mouth numbing spices used as a metaphor for Climate Change. The island nation of Kiribati will be the first nation to be engulfed by the sea due to Climate Change. Changing our perspective on how we choose to live and eat is humanity's only chance at survival.
Beet infused invasive Asian carp, frozen the way Inuits used to eat fish during the winter.
Apple wood smoked clam sushi is an example of wild ingredients that are collected on the restaurant's hundred acres of shellfish certified grounds, by the diving chefs and servers at Miya's.
Wabisabi
Wild Alaskan Coho Salmon seared in kimchee peppers and wrapped in pickled foraged grape leaves.
Udon Noodles
Organic wheat noodles in a light but savory broth made from wild foraged local kelp. Topped with scallions, nori, and tempura crumbs.
Voompa Al-Salam - Spicy eggplant, avocado, and smoked jalapeño cashew cheese, seasoned with homegrown chilis and Iranian Ghormeh sabze.
Al Salam means "peace" in Arabic. I created this recipe in the hope that one day we are able to create a world without violence between all people.
Created in 1995 at Miya's, the Sweet Potato Roll is now California Roll of plant based sushi. Today the recipe can be found throughout the country, and is considered to be the genesis of today's popular plant-based sushi.
Miya's Crickleberry Brie sushi features farmed crickets rather than seafood or livestock that is farmed in an ecologically destructive manner.
Chefs Mark Shadle, Bun Lai, and Michele Nischan at a Miya's Pop-up Sushi bar.
Chef Bun and Uri harvesting wild seaweed which is a fundamental ingredient in all of the recipes at Miya's. The restaurant uses a dozen locally harvested seaweeds from our hundred acres of certified shellfishing grounds in Branford, Connecticut.
Shao, Alfred, and Chef Bun with an invasive Kentucky-caught Asian carp.
These giant plankton eaters have destroyed the biodiversity of rivers and lakes where they have been introduced in 18 states. The idea of using invasive species is about focusing on species that are abundant, destructive of habitats, and under-utilized rather than using the 10% species that make up 90% of all seafood consumed.
Chef Bun and his heroes.
Yoshi, our founding mother, Mie, and the incomparable Nischan ladies.
