Miya's Sushi in New Haven

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!

Comments

[Leeanne]

The funniest part - all of us trying to dismantle the Asian crabs in the soup. Another tremendous effort by Bun and his fabulous staff.