Miya's Sushi - New Haven
Food
For Curbside Pickup Only: Please add make & model of car
Curated Experiences
- LE GRAND PIQUE-NIQUE (TAKE-OUT ONLY)$55.00
Treat yourselves to a grand picnic of Miya’s classics that celebrates nature, kindness, and connection Price is per person
- PLANT-BASED SUSHI PLATTER$40.00
Chef’s selection of the best organic vegetables—fresh and lacto-fermented, nuts, fruits, and edible weeds
- SEAFOOD SUSHI PLATTER$40.00
Chef’s selection of ocean-friendly sushi featuring the very best domestic sustainable seafood
Appetizers
- Real Men Cry$6.00Out of stock
Bawling hot pickled edamame
- Miso Wild - The Healthiest Soup in the World$14.00
This extraordinary soup, which Momma calls delicious medicine—features medicinal wild plants that are despised by farmers and lawn lovers alike. Miya’s Farm-foraged garlic mustard, nettle, purslane, dandelion, clover, plantain, amaranth, chickweed, chicory, and Japanese knotweed make this the healthiest and tastiest soup you’ll ever put in your mouth.
- Agedashi$11.00
Organic tofu in a warm kelp shiitake broth
- Smelt Sunomono$14.00Out of stock
Mom’s recipe of Great Lakes pickled smelt
- Tokyo Fro$12.00
Crispy fried potato curls with a spicy tomato aioli sauce Since Hip Hop has become worldwide cultural phenomenon, the most popular hairstyle in Japan has become the afro. This recipe honors all forms of black beauty, especially the Japanese afro
- Karma Virtue Chickenots$18.00
A box of chicken-less Southern fried chicken made from spore-bearing wild toadstools/farmed oyster mushrooms
- Pickles Royale$13.00
A medley of old-fashioned lacto-fermented vegetables over rice
- Salad Days$16.00
Organic and foraged leafy greens in a wild ramp ginger sesame carrot dressing
- Seaweed Salad$18.00
Roasted sesame-seasoned wakame and ogonori. Served with quick-pickled cucumbers
- Natto$13.00
Stinky and slimy fermented soybeans over multigrain rice Probiotic, nutritious, and the most concentrated source of vitamin K2
- Buzzin' Bacon$10.00
Like a cross between bacon bits and roasted nuts. Made from super-nutritious black soldier fly larvae raised on Miya’s leftovers Add to your soup, salad, or sashimi
- Chirpin' Chicharrón$13.00
Wild grasshoppers roasted and seasoned with spices and citrus Add to your soup, salad, or sashimi
Plant-Based Sushi Rolls
- Chinese Superhero$10.00
Broccoli and salt-cured Chinese jumping beans
- Ode to the Artichoke$10.00
Fried pickled artichoke hearts seasoned with cumin
- Kiss the Smiling Pig$15.00
Sweet potato, mango chutney, pine nuts
- Killer Squid$15.00
Rhode Island-style spicy calamari-fried-udon-noodles Tastes just like fried squid!
- Howe Street Block Party$15.00
Baked invasive garlic mustard falafel, eggplant, and miso tahini
- Sushi Salaam$18.00
Roasted eggplant, smoked cayenne cashew cheese, and Ghormeh Sabze Through arts, literature, science, and religion, the cultures of the Middle East have been profoundly influential worldwide. Rumi, the 13th-Century Persian poet, who no doubt dined on Ghormeh Sabze, wrote some of the greatest love poems of all time. Our recipe, Sushi Salaam, incorporates tastes and aromas that would have colored Rumi’s world over 700 years ago. As-salāmu alaykum translates to “peace be upon you” in Farsi and Arabic. This recipe was created in the hope that one day we will live in a world without violence and retribution
- Ginger Eggplant Teriyaki Maki$18.00
Eggplant and a medley of vegetables with ginger teriyaki sauce
- Two Horny Goats$30.00
Figs, dates, raisins, Vermont Creamery goat cheese, East African spices, hot red pepper, honey, pistachio, olive oil, and manna/broccoli This roll features the Seven Species of the Hebrew Bible and spices likely given to King Solomon as a gift from Queen of Sheba Created in honor of Rabbi James Ponet and Elana Ponet with chef Micah Fredman, Yale College 2010, as a symbol of how people from very different worlds can come together to discover a deep appreciation for one another
Sustainable Seafood Sushi Rolls
- Shrimp Tempura Roll$15.00
- Kraken$15.00
Fried Rhode Island squid
- Best Scallop Roll Ever$30.00
Massachusetts deep-sea scallops, flying fish roe, avocado, Korean chili
- Wabisabi$30.00
Wild sumac berry-seared Alaskan salmon wrapped in grape leaves. This recipe is inspired by an exquisite but ancient approach to sushi made by Japanese mountain people as described by Jun’ichirō Tanizaki in his essay, In Praise of Shadows
- Wasabi Root$4.00
Baba a.k.a potato skin maki, au gratin
- Kanibaba$22.00
The Crown Jewel of Miya’s invasive edible creations. Invasive Asian shore crab wrapped in potato skin, with melted Arethusa Europa cheese, and a lemon dill sauce
- Ebibaba$10.00
Best aquaculture certified tempura shrimp wrapped in potato skin, with melted Arethusa Europa cheese, and a lemon dill sauce
Sustainable Seafood Straight Up
- The World According to Carp$35.00
Kentucky silver carp served with a spicy citrus and wild onion soy sauce
- Sashimi Super Duper Deluxe$77.00
Straight up dope responsibly-sourced animal flesh, masterfully sliced and presented
- Carp Ribs$48.00
A whole roasted rack of apple-wood smoked invasive Kentucky carb ribs
Happy Endings
Drinks
Good Spirits
- Flaming Cock 750ml$45.00
A medley of smoked hot peppers, invasive autumn olives, herbaceous weeds, and wildflowers. Scoville Rating: 500 to 1500—not for the chicken at heart! Set the patriarchy ablaze with Chef Bun’s Flaming Cock, a spicy sake-based elixir made from a proprietary combination of ingredients grown and foraged on Miya’s Farm. Every sip of Flaming Cock ignites your inner desire to make the world a better place and sponsors the work of people who fight for social and ecological justice. Pour some Flaming Cock out onto the ashes of the old world, and raise a glass to those building it anew!
- Flaming Cock Glass$15.00
- Farmhouse Red Wine Bottle$44.00
An organic Sonoma Valley wine that goes perfectly with our sushi
- Farmhouse White Wine Bottle$44.00
An organic Sonoma Valley wine that goes perfectly with our sushi
- Farmhouse Red Wine Glass$15.00
- Farmhouse White Wine Glass$15.00
- The Blacker the Berry$15.00
Blackberries, sake, and vodka Made from the blackest berries with the sweetest juice
- Ginga Ninja IPA$7.00
Black Hog’s gingery IPA that goes fabulously with our cuisine
- Black Hog Lager$7.00
Black Hog’s classic lager that goes fabulously with our cuisine
- Flaming Cock Bomb$6.00
A XXX spicy sake bomb that’s as painful as the patriarchy going down, but finishes deliciously
Miya's General Store
General Store
- Off-Center Farm Roasted Coffee$14.00Out of stock
- Forest Tea$8.00Out of stock
Features a big jar of dried tasty weeds foraged at the Miya’s Farm; resveratrol-rich invasive knotweed, mood-lifting lemon balm, blood-purifying clover, liver-cleansing dandelion, and super nutritious nettle Ingredients will vary based on seasonality
- Genmaicha$8.00Out of stock
Organic toasted popped brown rice tea leaves. Warm, full, nutty, and extraordinarily satisfying—a favorite of fasting Shinto monks
- Sencha$8.00Out of stock
Dried organic Japanese green tea
- Dreamcatcher Smudge Stick$6.00
Invasive mugwort is believed by shamans to induce dreams, a sense of peace, purification, health, and wisdom. The smoke of our mugwort, harvested on Miya’s Farm, is reminiscent of both sage and cannabis. A foot and a half long stick
- Miya's New Haven Giclee Prints$40.00
Vasilisa Romanenko’s illustration combines the invasive species served at Miya’s with the New Haven shoreline—where it all began Printed with archival inks on acid-free, 100% cotton fine art paper, by Vasilisa Romanenko Vasilisa Romanenko is a New Haven resident, illustrator, designer, and fine artist. She creates paintings and drawings inspired by nature, mythology, and folk art, using both digital and traditional mediums. Her work features many botanical elements, vivid colors, and intricate details. Last but not least, the Miya’s logo and menu is designed by Vasilisa
- Miya's World Famous Herbed Vinegar$15.00
- Maple-syrup Pickled Ginger$5.00