Bun Lai is the curator and chef behind the sensational experience that is an omekase meal at Miya's Sushi in New Haven. Of course you can dine a la carte but that's no fun when you have Bun Lai pulling the culinary strings, now is it? Known for a long narrative list of dishes that transcends it's sushi moniker, a group omekase meal has to be eaten to be believed. It's a spirited and liberating way to dine. Enter, find your seat and wait for course after course to appear, some better than others but as a whole an unforgettable meal.
My picks? The round of Hibiscus Floats, mugs filled with sake and ice cream that greeted us as we arrived; the Sakura Sashimi, fresh water fish infused with beet juice and a squeeze of lime, served partly frozen, inuit style; and finally the Kanibaba, asian crabs topping a jumbo soft-shelled crab roll with toasted havarti & dill sauce. The Kanibaba was intense, and each tiny crab popped in your mouth like a crab-flavored M & M.
But don't just take my word for it. Dig in to the photos!