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Miya's Sushi

68 Howe St. (Chapel St.) Send to Phone
It's sushi from another dimension in space and time: sustainable, local, healthful, colorful.

Lunch & Dinner Tues.-Sun.

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Miya's Sushi Restaurant Review

: Light wood tables and art-filled walls are de rigueur for a college town café, so the décor's not what gives it away. Your first clue Miya's is no ordinary sushi establishment is the thoughtfully, humorously written menu: it's roughly 40 pages long, and its descriptions will help you navigate futuristic dishes unlike anything most tuna roll lovers have ever seen. Study it while munching Tokyo Fro --- crispy organic potato curls --- and sipping firecracker saké made with aged chili peppers and honey. It will enflame you with the adventurous spirit you need to embrace chef Bun Lai's activist cuisine. At the restaurant his mother founded in 1982, Lai is on a mission to retrain sushi fans' palates in a way that's good for the planet. "Sushi for the Masses" is available for those who only want to dip a toe. But we always trust Lai, who forages and harvests his own seaweed and shellfish, to impress us with what's fresh, healthy and sustainable: even when it's weeds or invasive species. Our ideal dinner starts with Sakura sashimi: beet-infused, locally cultivated tilapia spritzed with lime, sea salted and served partly frozen --- Eskimo-style. Then, a creamy, spicy, coconut-enveloped Hot-Headed Cowgirl roll. Devouring Kanibaba, made with pesky Asian shore crabs that clog up Long Island Sound, is the tastiest thing we've ever done to help the environment. There's always an inventive dessert roll to sample, or the Crickleberry Brie roll has a nutty-sweet taste: it's made with apricot... and roasted crickets.


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