LIMITED EDITION SAKE

ULTRAVIOLET KISSES
Ocean-salty, homegrown red aged shiso and sour plum sake
half glass: 10 small bottle: 28

Sake with the same salinity (35 parts per thousand) as the North Atlantic sea. Since the Industrial Revolution, the oceans have seen a 30% increase of acidity due to human activity. To raise awareness of this alarming problem, we have made Ultraviolet Kisses to have a ph of 8.179, the pre-industrial acidity level of the world’s oceans.

CHINESE FIRECRACKER
Home grown hot chili peppers, lemons, limes, citron, lemongrass, and honey (Sugar Maple Farms, CT)
glass: 10 small bottle: 18 large bottle: 36

CHEROKEE SUMAC LOVE POTION
Honey (Sugar Maple Farms, CT) sweetened Connecticut wild foraged sumac sake
glass: 12 small bottle: 22 large bottle: 44

DRAGON LADY
Ginger (The Land, CT), lemongrass, and honey (Sugar Maple Farms, CT) sake, designed to be a refreshing palate cleanser
glass: 10 small bottle: 18 large bottle: 36

EMERALD WITCHES’ LIPS
Hand-picked white pine needles inspired by Native Americans who used to eat nutrient rich pine tree cambium
glass: 12 small bottle: 22 large bottle: 44

CHINESE FIRECRACKER SAKE BOMB
A sake shot glass of Chinese firecracker and a half full frosty mug of swill beeru
5 per bomb

SASHIMI AND NIGIRI

Please check out our menu board for the Catch of the Day, which includes an exciting ever-changing selection of delicious and nutritious, but underutilized species of seafood that is bycatch, trash fish, or invasive. All recipes are subject to substitutions - depending on the availability of the highest qulaity ingredients - which will also be stated on the menu board.

KIRIBATI SASHIMI
Mineral rich Kiribati sea salt, a dozen profoundly mouth-numbing spices, and the tastiest ethically sourced fish of the day
3 pieces for 6

The island nation of Kiribati is located in the central tropic Pacific Ocean. It is one of the world’s poorest countries, with few natural resources. At only 8 to 12 feet above sea level, Kiribati may become the first nation to be completely engulfed by the ocean due to climate change.

SAKURA SASHIMI
Mozambique/Nile tilapia (farmed, U.S., Bridgeport Aquaculture School, CT, Seafood Watch - Best Choice), coarse sea salt, a squeeze of lime - infused with home grown beets to give it an earthiness and sweetness - served thinly sliced and partly frozen, inuit style
3 slices for 8

As a kid, I became fascinated by Inuits; maybe because of my own striking resemblance to them and for our shared love of raw fish. When I saw them in an issue of National Geographic, I used to wish that I could be there too, nibbling on the little frozen fish piled next to their ice hole. Eating frozen raw fish the way Inuits do in the wintertime became the inspiration for this dish.

NINE SPICE SASHIMI
The tastiest ethically sourced fish of the day seasoned with our Chinese firecracker sake sauce
4 slices for 6

let them eat VEGETABLE ROLLS

I created my plant-based sushi menu to take pressure off of the oceans and reduce the need for large-scale animal farming. I also created it because the plant based diet is one of the healthiest ones for humans and for the planet as a whole.

Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution of a vegetarian diet.
– Albert Einstein

KISS THE SMILING PIGGIE
Sweet potato, apple chutney, pine nuts, and wasabi
4 pieces for 6

CHARLIE CHAN’S CHING CHONG ROLL
Whole wheat tempura broccoli, roasted garlic, and black beans
4 pieces for 6

Like having a Chinese disco party in your mouth!

KILLER SQUID
Deep-fried udon noodles flavored in shiitake mushroom stock, hot peppers, black beans, scallions, topped with grilled jalepenos
4 pieces for 8

Tastes and feels like deep-fried squid!

VOOMPA
Spicy crunchy eggplant seasoned with Persian Ghormeh Sabze, goat cheese, avocado, and scallions
4 pieces for 8

HOWE STREET BLOCK PARTY
Falafel, avocado, and asparagus, topped with roasted eggplant, and wilted greens, drizzled with champagne tahini
4 pieces for 8

This recipe, invented in honor of my life-long friends across the street at Mamoun’s Falafel Restaurant, was created to celebrate the spirit of friendship

PASSION WITHOUT WORDS
Wild foraged mushrooms, artichokes, brie cheese, rolled in rice simmered in California Sauvignon Blanc
4 pieces for 8

HOT-HEADED COWGIRL
A coconut-covered roll of cucumber, avocado, cream cheese, papaya, burdock, and hot peppers
4 pieces for 8

WARM GRAPES FALLING ON A HAPPY HEAD
A grape leaf wrapped roll of eggplant, avocado, pickled radish, scallions, and hot pepper. Drizzled with olive oil
4 pieces for 8

THE ROLL OF MILK AND HONEY
Figs, dates, raisins, goat cheese, roasted barley, pomegranate, cinnamon, spicy red pepper, honey, pistachio, extra virgin olive oil, falafel
4 pieces for 8

Many rabbis throughout history have advocated vegetarianism, citing health, environmental reasons, and the Torah’s many commandments on the humane treatment of animals. This roll utilizes the Seven Species of the Hebrew Bible and broccoli, beloved by Jews everywhere.

JAPAFRICAN QUEEN
Eggplant, goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix, wrapped in our freshly made Ethiopian teff grain crepe
4 pieces for 8

CHINESE PYGMY RODEO
Fried udon noodles and scallions wrapped in potato, topped with toasted havarti cheese, and lemon dill sauce
2 luscious pieces for 8

SUSHI FOR THE MASSES

One of the most significant challenges for humanity is to make high quality food available to everyone. In the U.S., the biggest challenge for the sustainable and organic food movement has been to make it affordable. Good food is expensive, but it doesn’t have to be. My goal with the “Sushi for the Masses” menu is to make the highest quality food, with the highest-level care and artistry, available to all people. Our award-winning restaurant will never exclude anyone because they cannot afford to eat here.

When Marie Antoinette supposedly said, “Let them eat cake,” without compassion for those who did not even have bread, a revolution over food began that took her head with it.

In the great dynasties of China, a sure sign that the emperor had lost the mandate of heaven was when famine struck his people. Invariably, that dynasty would come to a violent end.

As the wealthiest nation on Earth, we Americans are the queens and emperors of the world. It is our duty to make sure that all of our brothers and sisters are well fed.

One day, it will be one of our greatest achievements when we feed each and every human being on the planet nourishing, sustainable food.

Good food cannot be classist.

VEGETABLE SUSHI FOR THE MASSES

SWEET POTATO ROLL
8 pieces for 3

BROCCOLI ROLL
8 pieces for 3

ASPARAGUS ROLL
8 pieces for 4

MUSHROOM ROLL
8 pieces for 5

ARTICHOKE HEART ROLL
8 pieces for 5

CURRY OKRA ROLL
8 pieces for 5

SEAFOOD ROLLS

I had a recurring dream when I was seven years old. In it, I awoke to a flood in our apartment. Apparently, somebody had left the tub running. In the basement where the water was the deepest, I sat on my father’s desk thrilled by the fish darting by. I cast a rubber worm into the corner of the room. I can never remember if I caught anything though…

OO LA LA MITZVAH!
Whole wheat tempura arctic char (farmed in recirculating tanks, Iceland, Seafood Watch - Best Choice), brie cheese, avocado and ch’i energy
4 pieces for 8

ITALIAN STALLION
Calamari (purse seine net, RI, Seafood Watch - Best Choice), marscapone cheese, pistachios, and orange marmalade
4 heroic pieces for 8

Inspired by Sylvester Stallone, this is our most masculine creation.

WATER PIGLET
Applewood smoked connecticut farmed invasive trout (farmed, Rowledge Pond, CT, Seafood Watch - Best Choice), goat cheese and cranberries
4 pieces for 8

BEST CRUNCHY ROLL EVER
Catch of the Day in a Persian ghormeh sabze and chili pepper seasoned crunchy roll
4 pieces for 8

WABISABI
A roll of kimchee seared arctic char (farmed in recirculating tanks, Iceland, Seafood Watch - Best Choice) wrapped in wild foraged pickled grape leaves
4 pieces for 8

Wabisabi is a Japanese aesthetic ideal, one that finds beauty in imperfection and impermanence. The word is difficult to translate directly, but it has connotations of both the simplicity of living close to nature and the natural process of decay and deterioration over time; it carries overtones of mortality. Since the word describes beauty, it suggests that there is something beautiful about growing old and dying. Wabisabi can be appreciated in the autumn leaves changing color and falling to the ground, an ancient stone temple overgrown with lichen and imperceptibly crumbling, and the wrinkled face of the one you love.

This recipe is inspired by In Praise Of Shadows, a book about wabisabi and traditional Japanese aesthetics by the Japanese novelist, Tanizaki. In it, he fondly recalls a Walden Pond-like experience in which he spent a summer picking persimmon leaves and using them to make wonderfully delicious landlocked-salmon sushi rolls. Inspired by Tanizaki’s experience but unable to find persimmon leaves, last summer I picked wild grape leaves instead, to make my own arctic char sushi roll.

KWANZAA BANANZAA
A coconut covered roll of fried catfish (farmed, Mississippi, Seafood Watch - Best Choice), sweet potato, avocado, cream cheese, papaya, burdock, hot sauce (of course)
4 very soulful pieces for 8

There is no cuisine that is more American than Soul Food. There are no people who are more significant to the creation of American culture (at least the cool stuff) than African Americans. Soul Food is the result of practical and creative adaptation of African eating to the New World.

*You must be mostly African American to order this roll.

SWEET NATURED KABUKI GIRL
Hard shell clams - we dive for the clams and hand select them on our hundred acre shellfishing grounds (wild, Branford, CT, Seafood Watch - Good Alternative), shiitake mushrooms and heirloom grits (Anson Mills) simmered in sauvignon blanc and fresh clam juice
4 pieces for 8

TYGER, TYGER
Fish of the Day, goat cheese, apricots, avocado, pickled radish, homemade african berbere mix -wrapped in our freshly made ethiopian sour dough teff grain crepe
2 pieces for 6

In William Blake’s poem that begins, “Tyger, Tyger, Burning Bright”, he asks the question, “Why did God create the world the way he did, and not some other way?” or, “Why are things the way they are?” That inspired me to ask the question, “Why did sushi have to come from Asia?” The answer is that it didn’t have to come from Asia. It also could have originated in West Africa, because at the time that sushi developed, West Africa was the only other place that had both fish and rice, the two essential components necessary for sushi to have come into being. It was exciting for me to imagine sushi evolving in Africa because there is no place more significant for the evolution of humanity. Geneticists have shown that all humans are related to one another through ancient African relatives. In a world where different people often do not get along, it is useful to remind ourselves that we are family, after all.

The fish we most often use for Tyger Tyger is tilapia, because it is a fish of African origin. It also manages to appear in certain significant moments of human history and story-telling that help us to understand ourselves. It is believed that when Jesus performed the miracle of feeding 5000 hungry people with five loaves of bread and two fish, tilapia may have been the fish. Also, tilapia is the oldest farm-raised fish in the world; hieroglyphics in Egyptian pyramids show tilapia farming. And finally, tilapia plays a role in the “Aquatic Ape Theory,” which postulates that the high levels of protein and Omega-3 fatty acids in the tilapia found along Africa’s Rift Valley helped human beings develop larger brains and make the leap from hominids to modern man.

There is a story that appears in East African folklore, the Hebrew Bible, and the Quran about the Queen of Sheba; this story was my inspiration for the recipe of Tyger, Tyger. The Queen of Sheba traveled to Israel to meet King Solomon, having heard tales of his great wisdom. She brought with her gifts of spices from her home, now widely believed to be Ethiopia. For the dish, we incorporate a dozen different Ethiopian spices that she may have given him. We also use a grass grain called teff, which is the central grain of the area, as rice was only cultivated in West Africa at the time. We make the teff into a sour dough crepe and fill it with sheep’s milk cheese because when this story took place, many of the people of this region were sheep herders.

THE LOST TRIBE OF CHIANG ROLL
Robust peat moss mud preserved Chinese duck egg, figs, dates, raisins, goat cheese, pomegranate, cinnamon, spicy red pepper, honey, pistachio, and extra virgin olive oil
2 pieces for 6

The Chiang Min people of Northwest China claim to be descendants of Abraham. This is my interpretation of their version of sushi that incorporates a traditional preserved Chinese duck egg and the Seven Species of the Hebrew Bible, and was created with help from Micah Fredman. This roll was created in honor of Rabbi Jim Ponet and his incomparable wife, Elana, who are so wise they must really be Chinese.

BLACK-EYED SQUID
Longfin squid (wild, purse seine net, RI, Seafood Watch - Best Choice) and broccoli rolled in grains, simmered in fruity Spanish white wine (Moscatal de Valecia) and seafood stock, then tossed in squid ink
2 black pieces for 6

Inspired by Valencian black paella.

RIDE THE WILD DONKEY
Lobster (wild, trap caught, ME, Seafood Watch - Good Alternative), papaya, apricots, brie cheese, rolled in California sushi rice steamed in sauvignon blanc and wild mushroom stock
2 pieces for 8

RABBIBABA
Tempura arctic char (farmed in recirculating tanks, Iceland, Seafood Watch - Best Choice) wrapped in potato skin infused with arctic char bone stock and topped with toasted havarti cheese and lemon dill sauce
1 piece for 5

KANIBABA
Asian shore crab (gathered on our certified shellfishing grounds in Branford, CT) and lobster (wild, trap caught, ME, Seafood Watch - Good Alternative), stuffed in potato skin infused with asian shore crab stock, topped with toasted havarti cheese and lemon dill sauce
1 piece for 10

Asian Shore Crabs are an invasive species of crab that migrated to North America in the ballasts of ships in the 1980’s. Invasive species are a top ten ecological problem that we face today. These invasive species are a vast untapped resource for eating. Just because there isn’t an existing market for these species doesn’t mean they aren’t edible or can’t be delicious. Therefore, we have focused on creating a part of our menu that will involve the gathering and eating of invasive species.

By collecting invasive seafood on shell-fishing beds, we are basically providing a free weeding service. We strive to be like the Musahar, the rat-catching people of India, who serve as an ecologically healthy, pesticide-free way of ridding farms of crop-destroying rodents.

We hope that this will do a few things. First of all, it could potentially curb the dominance of invasive species in the ecosystem. Secondly, it would provide the seafood industry a greater supply of native seafood and reduce the stresses on
those populations already fished. Finally, we hope that it would encourage greater balance in the inter-regenerative relationship between man and the oceans. If we were to have thirty Miya’s in thirty different places, each one would have a slightly different menu, each reflecting the problems of its local universe.