Miya's Sushi, Woodbridge

About Miya’s:

Miya’s, recognized by the White House as the first environmentally sustainable sushi restaurant in the world, is located in the woods of Woodbridge, Connecticut, where Chef Bun Lai curates sustainable sushi-centered outdoor experiences. Miya’s was founded by Chef Bun Lai’s mother, Chef Yoshiko Lai, in 1982.

About Chef Bun Lai:

Described by The New York Times as “the mad scientist of the sustainable sushi movement,” Bun Lai is a recipient of the White House Champion of Change Award and a James Beard Award nomination. He has been featured in a wide range of national and international media including, domestically, CNN, PBS, NBC, FOX, ABC, NPR, Vice, Time, Food and Wine, National Geographic, The Atlantic, The New Yorker, Eating Well, Popular Mechanics, Wired, Mental Floss, and Outside. Bun Lai is an educator who has been published in Scientific American and Harvard Design Magazine. He has spoken at The White House, Google, National Geographic, Yale, and Harvard. He has curated events in collaboration with Jarobi (A Tribe Called Quest), Maya Lin (Vietnam Veteran’s Memorial), and Starwood Capital (One Hotel). Bun Lai is the former Director of Nutrition for New Haven Farms that serves low-income diabetics.

Blind Sushi, made in collaboration with Eric Heimbold (Who Let The Dogs Out) and Ryan Knighton (Cockeyed), is a finalist for the James Beard Award for Best Documentary (https://www.youtube.com/watch?app=desktop&v=rRPO9cF8kzM).