Chef Bun Lai, owner of Miya Sushi, begins his celebration of great eating with a food philosophy.  Part a commitment to the global sourcing of seafood meeting strict sustainabillity standards, part a creative commitent to using locally grown,  fished and foraged foods,   Bun also believes food bonds people intimately.  "In each recipe of mine,"  Bun writes in his menu, "ingredients from disparate cultures are combined, symbolizing what is possible when people of the world live in harmony with one another." 

What's more,  Miya is the "Cheers" of all sushi restaurant --- where everybody will know your name and you may well find yourself sitting with Bun enjoying one of his home-brewed sakis.

On his extensive,  60 page menu, Bun adds another component to his mission,  "Good food is expensive, but it does not have to be." Complementing some very expensive options (like a $500 per perison catered menu),  Bun also provides "sushi for the masses" menu,  a list of very delicious,   plant-based sushi alternatives (8 pieces for $2.50 - $3.50)  and all made with Miya's unsweetened, brown sushi rice blended with other whole grains.

Heart healthy eaters will find plenty of options at Miyas.   Start with sashimi like the Nine Spice Tilapia (tilipia replaces the over-fished red snapper) or the tea leaf aloha tuna (Chinese use black tea to cook poultry;  Bun uses Japanese green tea to cook this fish instead, resulting in a earthy green tea flavored sushi).  Then move to "Sweet Mother's Milk" appetizer ---  a perfectly steamed artichoke served with a puree of house-pickled jalepenos,  lettuce and olive oil.    Next,  choose any assortment of sushi rolls that you might enjoy, the very complex expensive kind or the simpler alternatives, but try the sweet potato roll (high in potassium and whole grains) and the artichoke cumin or curry cauliflower roll (unusual flavors for sushi that also deliver a good source of antioxidants).