COCKUTAIRU
SOOTHING AND HEALTHFUL TO DRIVE AWAY ANY SORROW AND INCREASE JOY OF MIND
Prices are listed by the glass, small bottle, and large bottle.
CHEROKEE SUMAC LOVE POTION 9.75 22.75 44.75
honey sweetened wild sumac sake
Kids love the Cherokee Sumac Love Potion because it tastes a lot like kool-aid. I specifically use the furry staghorn sumac, roasting it for three hours in the oven to deepen its flavors similar to the technique of roasted coffee. Like all of the other wild plants in our menu, we forage this from my friend’s farm in Ledyard, Connecticut. Native Americans would dry staghorn sumac to make a nutritious winter beverage. I feel a special affinity towards Native American culture, because after my people (mongols) crossed the Bering Strait from the Asian continent, during the Ice Age, we evolved into “American Indians.” Though I didn’t personally walk across the Bering Strait to get here (I took a plane), still, I feel like a brother to Sitting Bull.
DRAGON LADY 8.75 18.75 35.75
ginger, lemongrass and clover honey sake
Victory drink of lesbian Chinese pirates of the South China Seas. Also popular with sorority girls everywhere! Delicious on its own but also designed to be a refreshing palate-cleanser.
WATER OF LIFE 9.75 22.75 44.75
honey sweetened ginseng and jasmine sake
We get our ginseng from Wisconsin, which produces some of the most highly-prized ginseng in the world. This fact is somewhat surprising until we learn (learned) that the Iroquois have used ginseng for thousands of years, in the exact same manner, and for the same amount of time, as Asiatics; ginseng is an adaptogen, used to reduce stress, boost the immune system, and enhance performance in brothels. Anthropologists often site the use of ginseng by both Native Americans and Asians when discussing the land-bridge over the Bering Straits.
ULTRAVIOLET KISSES 11.75 28.75
salty, aged shiso and ume sake
Like a mouthful of sun streaked ocean designed to be sipped slowly during your meal, sushi is an ocean-centered cuisine, and this sake is designed to taste like the ocean, so as to have a little bit of the sea present during your meal. I make Ultraviolet Kisses with red basil from my garden and salted green plums, and I infuse autumn shiso and ume into sake for most of the winter until it has the same salinity content (3.5) as the South China Seas. Over the years, it has proved to be one of Pierre’s and my favorite watch-the-sun-come-up sakes.
Since the Industrial Revolution, the oceans have seen a 30% increase of acidity due to human activity. To raise awareness of this alarming problem, we have made Ultraviolet Kisses to have a ph of 8.179, the pre-industrial acidity level of the world’s oceans.
SAKE SAMPLER FOR TWO VERY CLOSE FRIENDS 48.75
before you commit to one, try all of our sakes!
CHINESE FIRECRACKER 9.75 8.75 35.75
sake, aged, locally grown, hot chili peppers, 1000+ citrus components full of vitamin-c
With chili peppers and over a thousand secret flavor components that are full of vitamin-c, firecracker causes your stomach to secrete enzymes that help protect it from the ravages of cigarettes and alcohol. It also promotes a feeling of euphoria since the capsaicin (chemical that makes peppers spicy) produces endorphins (active component of a “runner’s high”).
EMERALD WITCHES’ LIPS 9.75 22.75 44.75
sake, hand-picked white pine needles
Made from white pine needles. The pine sake is citrusy because pine needles are high in vitamin C. Native Americans used to eat the inner cambrium of pine during the winter when scurvy (a vitamin C deficiency) could be a problem. Imagine taking a sip of lemonade while inhaling a deep breath of surrounding pine forest; that sums up the Emerald Witches’ Lips experience. Every batch is different since it is affected by the individual tree, the seasons and me.
SWILL BEERU 3.50 9.75
by the 21oz big boy glass or by the pitcher
PABST BLUE RIBBON
On the menu to serve poor artists, students, cheapskates and sake bombers. Mild enough to be enjoyed in quantity.
UNDOCUMENTED IMMIGRANT COCKTAIL 6.75 13.75
the spicy, citrusy, rejuvenating combination of chinese firecracker, club soda and coca-cola
This fiery cocktail utilizes the best of both eastern and western science.
SHINJUKU SHIMMY 6.75 13.75
fresh hibiscus flower honey beer cocktail
A staple of Japanese drag queens in kabuki theatre for centuries. Interestingly, the Shinjuku Shimmy has become England’s favorite schoolboy beverage since it was popularized in the nineteen eighties by singer-songwriter Boy George!
KAMA SUTRA 8.75 17.75
a refreshing and titillating combination of fresh pureed berries, sake and cerveza
Created to bring waves of raw desire to one’s loins, this drink is responsible for the existence of over a billion Indian lovers. An aphrodisiac more powerful than Catholicism.
BONOBO JUICE 6.75 13.75
firecracker, soda water, and lots of fresh limes
Created by famed mixologist, Shane Feyers, in honor of bisexual people everywhere. Bonobo Juice is our most refreshing drink, and the winner of the 2010 Miya’s International Firecracker Sake Cocktail Competition. Bisexuality has been prevalent in all cultures throughout human history, as well and closest to humans, the bonobo (formerly known as the pygmy chimpanzee).
KOREAN HONGKEE PUNCH 10.75 20.75
fresh watermelon sake, cerveza and a splash of chinese firecracker
*Winner of the 2008 korean national cocktail award.
Korean women are considered, pound for pound, the most beautiful women in the world. Each complex drink is distilled from the sweet essence of a thousand Korean beauties.
CHINESE FIRECRACKER SAKE BOMB 4.75/person
Sake bombs do not exist in Japan; they are the brilliant invention of low brow Japanese restaurants in the United States. The brilliance in the original sake bomb is that it brings people together. The problem is that it tastes so bad.
Miya’s Firecracker Sake transforms the sake bomb into a deliciously sublime alchemy of citrus, hops, and fire.
1 bomb = sake shot glass of chinese firecracker, half full frosty mug of swill beeru
APPETIZERS
SEAWEED MISO SOUP 1.75
A savory seaweed and vegetable miso soup made with wild seaweed grown on our own hundred acre certified shellfishing farm on the Thimble Islands. Some of the local varieties of kelp that we use in our soup contain more vitamin C than an orange and more protein than a red meat.
VEGETABLE GYOZA 5.75
OKTOBERFLÖT 5.75
fresh hibiscus flower honey beer with a scoop of vanilla ice cream
The Zatumbabi tribe of Eastern Africa are the happiest people on Earth during mealtime. They eat dessert at the beginning of their meal, which goes against our cultural norms. Studies show there is a direct connection between having dessert first and mealtime happiness. Sugar and fat stimulate the pleasure centers of the brain, so starting a meal off with an endorphin rush will, most likely, make you happier.
SALAD DAYS sm 4.75 lg 6.75
One of the best salads you’ll ever have! The greens are expertly grown for us by the Yale Sustainable Farm, Urban Foodshed Collaborative, and the Barnard Environmental School.
TOKYO FRO 7.75
This recipe is inspired by the afro; it looks and tastes exactly like a Japanese processed fro! Hip hop is the most popular music of Japanese youth and has made the afro Tokyo’s most popular hairstyle; to have Japanese hair processed into an afro costs over a thousand dollars at a trendy hair salon.
DEEP FRIED HO RENSOE 10.75
atlantic sea salted free-range spinach
HOI POLLOI SALMONIDAE 13.75
arctic char with capers, tomatoes, onions, olive oil and lemon soy sauce, served atop our beloved salad
PEANUT BUTTER AND JELLY 13.75
jellyfish, peanut butter, cucumber and animal welfare approved connecticut pasture raised rabbit
Rabbit is one of the most eco-friendly land animals and can provide six times the meat on the same feed as a cow. Jellyfish blooms are occurring with more frequency because of the overfishing of apex predators that eat them such as tuna and swordfish. Though jellyfish populations are expected to explode, due to the acidification of the oceans and overfishing, very few cultures appreciate them as a food source. This recipe is my twist on the classic steakhouse surf and turf. When available, this dish is served with a spicy sauce made from massachusettes cranberries.
THIMBLE ISLAND OYSTER ON THE HALF SHELL each 3.75
Sultry oysters carefully grown by my friend brendan smith of thimble island oyster company. Among the world’s best oysters; topped with a citrus daikon radish and pepper salsa.
SWEET MOTHER’S MILK 13.75
a whole steamed artichoke served with homemade middle eastern pureed jalapeno makdoos sauce
DINNER PLATTERS
BLUE PLATE ESPECIAL 15.75
a ten-piece sampler of assorted bun-invented sushi rolls for a child-like appetite
*Vegetarian and kosher options available
NIGIRI UNIVERSAL 15.75
twelve pieces of miya’s style nigiri sushi
SASHIMI DINNER 28.75
for those who like their seafood without the rice. hyper-local seafood, thinly sliced and served straight up for you!
THE VERY HUNGRY CATERPILLAR DINNER 38.75/person
Is that lean pocket you had for lunch leaving you hungry? Munch your way through a multi-course dinner extravaganza of Miya’s originals and emerge gorgeous and carefree as a butterfly!
*Dazzling vegetarian and kosher options available
THE VERY HUNGRY INCH WORM – LUNCH 22.75/person
this is the best lunch you will ever have! let the experts decide! munch your way through a multi-course lunch of miya’s originals.
*Vegetarian and kosher options available
NIGIRI and SASHIMI
NINE SPICE CONNECTICUT TILAPIA 10 slices /12.75
connecticut tilapia sashimi seasoned with chinese firecracker, citrus juice, and spices
The tilapia used in this recipe is grown by students of the Bridgeport Regional Vocational Aquaculture School.
GINGER TILAPIA TATAKI 1 piece/2.75
seaweed seared connecticut tilapia topped with scallions and drizzled with a ginger garlic sauvignon blanc sesame soy – served as sashimi or on a bed of rice nigiri style
GINGER SCUP TATAKI 1 piece/2.75
seaweed seared connecticut scup topped with scallions and drizzled with a ginger garlic sauvignon blanc sesame soy – served as sashimi or on a bed of rice nigiri style
KIMCHEE SEARED ARCTIC CHAR 1 piece/2.75
arctic char seared in korean kokucharu pepper served as sashimi or on a bed of rice nigiri style
KIMCHEE WILD SALMON 1 piece/2.75
alaskan wild salmon seared in korean kokucharu pepper served as sashimi or on a bed of rice nigiri style
KIRIBATI SASHIMI 10 slices/12.75
mineral rich kiribati sea salt, a dozen profoundly mouth-numbing spices, and lime seasoned connecticut scup, also known as porgy
The island nation of Kiribati is located in the central tropic Pacific Ocean. It is one of the world’s poorest countries with few natural resources. At only 8 to 12 feet above sea level, Kiribati may become the first nation to be completely engulfed by the ocean due to climate change. One of our newest and tastiest dishes created to raise awareness about global warming.
THE SOFTEST FRENCH KISSES 5 pieces/28.75
sashimi scallops, ridiculously sexy-warm sake-based ginger garlic oyster sauce
The only way to truly French Kiss is to kiss a French person. “French lips are softer and warmer than the lips of people of any of other nationality” (April 2007 issue of Nature). That’s the reason nobody ever “American Kisses” or “Chinese Kisses.” (The only people who don’t French Kiss are the Eskimo as they have their own way of low temperature kissing). Everyone else aspires to “French Kissing.” From Afghanistan to Zimbabwe, everybody French Kisses!
SAKURA SASHIMI 5 slices/18.75
sashimi connecticut scup, coarse atlantic sea salt, and a squeeze of lime
- infused with fresh beet pulp to give it an earthiness and sweetness
- served thinly sliced and partly frozen, inuit style!
As a kid, I became fascinated by Inuits; maybe because of our striking resemblance and love for raw fish. When I saw them on National Geographic TV, I always wished I could be there, too, nibbling on the little frozen fish piled next to their ice hole. Eating frozen raw fish the way Inuits do in the wintertime became the inspiration for this dish.
* We suggest THE SOFTEST FRENCH KISSES and SAKURA SASHIMI be served together; they are both like making love, the first on a Mediterranean house boat and the other on an arctic dog sled.
SEAFOOD ROLLS
I had a recurring dream when I was seven years old. In it I awoke to a flood in our apartment. Apparently, somebody had left the tub running. In the basement where the water was the deepest, I sat on my father’s desk thrilled by the fish darting by. I cast a rubber worm into the corner of the room. I can never remember if I caught anything though….
SUSHI FOR THE MASSES
One of the most significant challenges for humanity is to make high quality food available to everyone. In the U.S. the biggest challenge for the sustainable and organic food movement has been to make it affordable. Good food is expensive, but it doesn’t have to be. My goal with the “Sushi for the Masses” menu is to make the highest quality food with the highest-level care and artistry available to all people. Our award-winning restaurant will never exclude anyone because they cannot afford to eat here.
When Marie Antoinette supposedly said, “Let them eat cake,” without compassion for those who did not even have bread, a revolution over food began that took her head with it.
In the great dynasties of China, a sure sign that the emperor had lost the mandate of heaven was when famine struck his people. Invariably, that dynasty would come to a violent end.
As the wealthiest nation on Earth, we Americans are the queens and emperors of the world. It is our duty to make sure that all of our brothers and sisters are well fed.
One day, it will be one of our greatest achievements when we feed each and every human being on the planet nourishing, sustainable food.
Good food cannot be classist.
SPICY CATFISH WITH BLACK BEAN ROLL 5 pieces/3.50
SESAME TILAPIA WITH CUMIN SEED AND SCALLIONS ROLL 8 pieces/3.50
ARCTIC CHAR AND AVOCADO ROLL 8 pieces/3.50
SPICY ARCTIC CHAR ROLL 8 pieces/3.50
SPICY TILAPIA ROLL 8 pieces/3.50
ALASKAN WILD SALMON AND AVOCADO ROLL 8 pieces/3.50
*Ask us about our affordable and exotic sushi specials using hyper local ingredients that are not popular but are delicious – such as the following pole caught fish; sea robin; dogfish; bluefish and bluegill sunfish
A ROLL OF A LIFETIME 5 pieces/3.50
roll of baked arctic char skin with asparagus
In the words of Zach Appelman, Actor, Yale School of Drama 2010: This recipe was created “in honor of us actors who frequent Miya’s. It is inexpensive, full of hope, ambition, and drenched in a bitter sauce of insecurity and disappointment.” Baked arctic char skin is delicately infused with lots of love to counteract those flavors of insecurity and disappointment. Tastes just like bacon or chicharron but much better for you! A Roll of a Lifetime is one of my greatest sushi performances and the newest addition to the SUSHI FOR THE MASSES menu!
DIEGO RIVIERA’S ROLL 5 pieces/7.75
wild salmon chicharon, jalapenos with spicy pith attached, asparagus
Our chef Jose created this recipe in honor of his famous great grandfather – the great Mexican painter Diego Riviera.
THE SKY IS FALLING ROLL 4 pieces/13.75
animal welfare approved organic connecticut pasteur raised chicken, asparagus and brie cheese rolled in rice and topped with toasted havarti cheese and our lemon dill sauce
BLACK-EYED SQUID 5 pieces/15.75
rice seasoned with imported spanish squid ink and seafood stock, then stuffed with fried squid, chinese black beans and scallions
Inspired by Catalonian black paella.
SQUIGGLY GIGGLY 5 pieces/6.75
raw squid, ume and fresh japanese basil
KRAKEN 5 pieces/6.75
tempura squid with spicy crushed indian pepper corns and scallions
ROMPING WITH THE GOATS 5 pieces/6.75
tempura fried tilapia, papaya, goat cheese and african spices
Invented by maasai chefs of Kenyan sushi bars.
OO LA LA MITZVAH! 5 pieces/6.75
tempura arctic char, brie cheese, avocado and ch’i energy
*winner of the prestigious 2009 l’chayim world sushi award
WATER PIGLET ROLL 5 pieces/6.75
apple wood smoked connecticut farmed trout, goat cheese and cranberries
Like being kissed by aquatic swine!
ITALIAN STALLION ROLL 5 pieces/6.75
fried calamari, new york mascarpone cheese, pistachios and orange marmalade
Inspired by Sylvester Stallone, this is our most masculine creation.
THE BEST CRUNCHY ROLL EVER! 5 pieces/8.75
roasted chili seasoned tempura arctic char and avocado in an herb seasoned ghormeh sabzi crunchy roll
MIGHTY MOTHER EARTH ROLL 5 pieces/15.75
wild alaskan smoked salmon draped on a roll of okra, asparagus, arctic char, mascarpone cheese, capelin roe and scallions
This is the philadelphia roll for the snooty gourmand.
THE LOST TRIBE OF CHIANG ROLL 2 pieces/8.75
A roll of one thousand year old duck egg (peat moss-preserved), figs, dates, raisins, goat cheese, brie cheese, pomegranate, cinnamon, spicy red pepper, honey, pistachio, extra virgin olive oil
The Chiang Min people of Northwest China claim to be descendants of Abraham. This is my interpretation of their version of sushi that incorporates a traditional preserved Chinese duck egg and the
Seven Species of the Hebrew Bible, and was created with indispensible help from Micah Fredman. This roll was created in honor of Rabbi Jim Ponet and his incomparable wife, Elona, who are so wise they must really be Chinese.
*THE ROLL OF MILK AND HONEY is the vegetarian version
THE GREATEST SUSHI SOUTH OF THE MASON-DIXON LINE 1 massive piece of Dixieland one hit wonder/13.75
A roll of catfish, okra, american sharp cheddar cheese grits, spring onions, parsley n’ spice (like a fried green tomato), sauce, burnt chili pepper and tomato salsa (reminiscent of barbeque sauce)
Fats Domino probably didn’t like sushi, but I imagine he would have loved The Greatest Sushi South of the Mason-Dixon Line with some green tomato relish, hush puppies and black-eyed peas.
You get the idea!
*APPLE BOTTOM SUSHI is the vegetarian version
TOSHIRO MIFUNE ROLL 5 pieces/6.75
a lonely squid with broken artichoke hearts
SWEET NATURED KABUKI GIRL 5 pieces/6.75
deep fried cornmeal, encrusted clams, in a roll of grits and homemade tartar sauce
Sushi doesn’t get more New England than this! Clams are one of Connecticut’s most sustainable aquacuture products. More importantly, clams start off as males and sometimes become females! Just like kabuki actors!
BAD TEMPERED GEISHA BOY 5 pieces/6.75
plump new zealand green mussels with thai peppers and scallions
Specifically invented for men who love big muscles. Uses rope-grown mussels as the central ingredient. I wanted to use mussels in my sushi because as filter feeders, mussels naturally clean ocean water (rather than pollute their environment like most farmed animals do). They also do not need to be grazed or fed grain (mainly soybean) like all other farmed animals. This roll reminds me of fried clams, which are one of my favorite New England specialties.
PEEKABOO CRAB 5 pieces/13.75
dungeness crab meat topped with sliced avocado drizzled with our curry aioli sauce
RIDE THE WILD DONKEY 5 pieces/15.75
squid, papaya, apricots, brie cheese in a whole grain roll, tempura-fried whole
Inspired by the complex sexuality of donkeys. It is believed that brie cheese was the favorite cheese of King Charlemagne, the father of Europe. But more significant to my creation is my own childhood brie addiction.
DOCTOR ZHIVAGO’S FAVORITE SQUID ROLL 5 pieces/15.75
squid, caspian seaweed, avocado, and roasted garlic in a whole grain roll, fried whole and served with a tangy sesame soy
Considered by many to be one of the greatest rolls to have come out of the Russian Revolution.
CHICKEN TERIYAKI ROLL 5 pieces/15.75
whole grain teriyaki roll, the contrapuntal ingredients plus sprouted brown rice, wild rice, quinoa, amaranth, millet and oats, resulting in a stormy symphony of flavors and textures. animal welfare approved organic connecticut pasteur raised chicken, broccoli, mushroom, pineapple, cranberries, almonds, burdock root and homemade sake teriyaki sauce
SQUID AND AVOCADO TERIYAKI ROLL 5 pieces/22.75
whole grain teriyaki roll. the contrapuntal ingredients plus sprouted brown rice, wild rice, quinoa, amaranth, millet and oats, resulting in a stormy symphony of flavors and textures. squid, avocado, broccoli, roasted garlic cloves, mushrooms and spicy miso paste in our homemade sake teriyaki sauce
KWANZAA BANANZAA 5 very soulful pieces/15.75
a coconut covered roll of fried catfish, sweet potato, avocado, cream cheese, papaya, burdock, sauce - hot sauce, of course
*You must be African-American to order this roll.
There is no cuisine that is more American than Soul Food. There are no people who are more significant to the creation of American culture (at least the cool stuff) than African Americans. Soul Food is the result of practical and creative adaptation of African eating to the New World.
CATFISH BLUES 5 pieces/6.75
spicy tempura catfish with asparagus, black beans, apricots and scallions
Goes great with collard greens, creamed potatoes, a big milkshake and Patsy Cline.
KILGORE TROUT 5 pieces/6.75
apple wood smoked connecticut farmed trout with mushrooms, asparagus, scallions and avocado
*HOT HEADED COWGIRL is the vegetarian version of KWANZAA BANANZAA
TYGER, TYGER 2 pieces/8.75
a roll of tempura tilapia, goat cheese, capelin roe, apricots, avocado, pickled radish, homemade african berbere mix, all wrapped in our freshly made ethiopian teff grain crepe
In William Blake’s poem that begins, “Tyger, Tyger, Burning Bright”, he asks the question, “Why did God create the world the way he did, and not some other way?” or, “Why are things the way they are?” That inspired me to ask the question, “Why did sushi have to come from Asia?” The answer is that it didn’t have to come from Asia. It also could have originated in West Africa, because at the time that sushi developed, West Africa was the only other place that had both fish and rice, the two essential components necessary for sushi to have come into being. It was exciting for me to imagine sushi evolving in Africa because there is no place more significant for the evolution of humanity. Geneticists have shown that all humans are related to one another through ancient African relatives. In a world where different people often do not get along, it is useful to remind ourselves that we are family, after all.
The fish I use for Tyger Tyger is tilapia, because it is a fish of African origin. It also manages to appear in certain significant moments of human history and story-telling that help us to understand ourselves. When Jesus performed the miracle of feeding 5000 hungry people with five loaves of bread and two fish, it is believed that tilapia may have been the fish. Also, tilapia is the oldest farm-raised fish in the world; hieroglyphics in Egyptian pyramids show tilapia farming. And finally, tilapia plays a role in the “Aquatic Ape Theory,” which postulates that the high levels of protein and Omega-3 fatty acids in the tilapia found along Africa’s Rift Valley helped human beings develop larger brains and make the leap from hominids to modern man.
There is a story that appears in East African folklore, the Hebrew Bible, and the Quran about the Queen of Sheba; this story was my inspiration for the recipe of Tyger, Tyger. The Queen of Sheba traveled to Israel to meet King Solomon, having heard tales of his great wisdom. She brought with her gifts of spices from her home, now widely believed to be Ethiopia. For the dish, I incorporate a dozen different Ethiopian spices that she may have given him. I also use a grass grain called teff, which is the central grain of the area, as rice was only cultivated in West Africa at the time. I make the teff into a flatbread and fill it with goat cheese because, when this story took place, many of the people of this region were goat herders. I use flying fish caviar, as flying fish live in the Red Sea, which borders northeastern Africa.
*JAPAFRICAN QUEEN is the vegetarian version
WABISABI 8 pieces/15.75
a roll of delicately seared arctic char, capelin roe, avocado, wrapped in hand-picked wild grape leaves that are simmered in arctic char bone stock and drizzled with olive oil
Wabisabi is a Japanese aesthetic ideal, one that finds beauty in imperfection and impermanence. The word is difficult to translate directly, but it has connotations of both the simplicity of living close to nature and the natural process of decay and deterioration over time; it carries overtones of mortality. Since the word describes beauty, it suggests that there is something beautiful about growing old and dying. Wabisabi can be appreciated in the autumn leaves changing color and falling to the ground, an ancient stone temple overgrown with lichen and imperceptibly crumbling, and the wrinkled face of the one you love.
This recipe is inspired by In Praise Of Shadows, a book about wabisabi and traditional Japanese aesthetics by the Japanese novelist, Tanizaki. In it, he fondly recalls a Walden Pond-like experience in which he spent a summer picking persimmon leaves and using them to make wonderfully delicious landlocked-salmon sushi rolls. Inspired by Tanizaki’s experience but unable to find persimmon leaves, last summer I picked wild grape leaves instead, to make my own arctic char sushi roll. In my recipe, the grape leaves were simmered in a vegetable broth, then stuffed with seared arctic char, capelin roe and avocado. For a final Mediterranean twist, I drizzled the roll in extra virgin olive oil.
*WARM GRAPES FALLING ON A HAPPY HEAD is the vegetarian version
MISHIMA SONATA 2 pieces/8.75
a roll of catfish, peanut butter, banana, avocado, honey, goat cheese, tempura fried in its entirety in a whole grain roll
Once in a while, when I’m thinking that things are tough, or when I’m letting myself fall into some kind of complacency, or when I need to prod myself into adjusting my world-view so that I can be inspired again to keep marching in the right direction, I go to my restaurant and savor a sushi roll; the one with the peanut butter in it.
KANIBABA 5 pieces/25.75
a roll of asian shore crab, hand-caught and well-seasoned, dungeness crab, spinach, all stuffed in potato skin infused with asian shore crab stock and topped with toasted havarti cheese and a lemon dill sauce
Asian Shore Crabs are an invasive species of crab that migrated to North America in the ballasts of ships in the 1980’s. They are aggressive predators that are disliked by fishermen for voraciously consuming the larvae of shellfish. I have designed the Kanibaba to resemble one of Connecticut’s many craggy sea shores that the Asian Shore Crab inhabits today. This dish is served on a locally collected volcanic ocean rock. Sip the ocean flavored Ultra Violet Kisses Sake while experiencing this dish, and you will be able to imagine yourself as an Asian Shore Crab.
EBIBABA 4 pieces/15.75
tempura squid wrapped in potato skin infused with shiitake mushroom stock and topped with toasted havarti cheese and lemon dill sauce
RABBIBABA 4 pieces/18.75
tempura arctic char wrapped in potato skin infused with arctic char bone stock and topped with toasted havarti cheese and lemon dill sauce
* CHINESE PYGMY RODEO, stuffed with cauliflower, is the vegetarian version
VEGETABLE ROLLS
This is the largest vegetarian sushi menu in the world. I created it to take pressure off of the oceans and reduce the need for large-scale animal farming. I also created it because the plant based diet is the healthiest one for humans and for the planet as a whole.
Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution of a vegetarian diet.
– Albert Einstein
Until he extends the circle of his compassion to all living things, man will not himself find peace.
– Albert Schweitzer
SUSHI FOR THE MASSES
One of the most significant challenges for humanity is to make high quality food available to everyone. In the U.S. the biggest challenge for the sustainable and organic food movement has been to make it affordable. Good food is expensive, but it doesn’t have to be. My goal with the “Sushi for the Masses” menu is to make the highest quality food with the highest-level care and artistry, available to all people. Our award-winning restaurant will never exclude anyone because they cannot afford to eat here.
When Marie Antoinette supposedly said, “Let them eat cake,” without compassion for those who did not even have bread, a revolution over food began that took her head with it.
In the great dynasties of China, a sure sign that the emperor had lost the mandate of heaven was when famine struck his people. Invariably, that dynasty would come to a violent end.
As the wealthiest nation on Earth, we Americans are the Queens and Emperors of the world. It is our duty to make sure that all of our brothers and sisters are well fed.
One day, it will be one of our greatest achievements when we feed each and every human being on the planet nourishing, sustainable food.
Good food cannot be classist.
All of the following rolls are made from unsweetened whole grains. All of the vegetables are prepared in a healthy way; they are raw, steamed, blanched or baked. We do our best to use local vegetables that are pesticide and herbicide free. We try our best to avoid any GMO foods.
SWEET POTATO ROLL 8 pieces/3.50
SPICY BROCCOLI ROLL 8 pieces/3.50
AVOCADO ROLL 8 pieces/3.50
CUCUMBER ROLL 8 pieces/3.50
UME SHISO ROLL (pickled plum and basil) 8 pieces/3.50
ARTICHOKE CUMIN ROLL 8 pieces/3.50
CURRY CAULIFLOWER ROLL 8 pieces/3.50
CURRY OKRA ROLL 8 pieces/3.50
NATTO ROLL (fermented soybean) 8 pieces/3.50
PICKLED BURDOCK ROLL 8 pieces/3.50
PICKLED RADISH ROLL 8 pieces/3.50
SPICY ASPARAGUS ROLL 8 pieces/3.50
SPICY EGGPLANT ROLL 8 pieces/3.50
SPICY MUSHROOM ROLL 8 pieces/3.50
SPINACH ROLL 8 pieces/3.50
KISS THE SMILING PIGGIE 6 pieces/8.75
a roll of sweet potato, mango chutney, and pine nuts
Designed to look and taste exactly like the inside of a live pig’s nostril. Tastes better than a pork chop!
CHARLIE CHAN’S CHING CHONG ROLL 6 pieces/6.75
broccoli, roasted garlic, and black beans
Like having a Chinese disco party in your mouth!
KILLER SQUID 6 pieces/8.75
tempura udon noodles flavored in shiitake mushroom stock, hot peppers, black beans, and scallions
Tastes and feels like deep-fried squid!
FOO MAN CHOO 6 pieces/6.75
asparagus, roasted garlic and black beans
UN CHAUD-LAPIN 6 pieces/6.75
asparagus, brie cheese, cucumber and avocado
LAZZAT UN NISA 6 pieces/6.75
spinach, cream cheese and artichoke hearts
VOOMPA 6 pieces/8.75
spicy crunchy eggplant, cream cheese and scallions
A favorite sushi eaten by amazonian fire ants (pheidole chilicephala).
MOUNT FUJI 6 pieces/8.75
seasoned eggplant on a roll of spicy miso avocado and scallions
Japan’s most famous mountain was named after this roll.
WANDERING POET 6 pieces/8.75
a massive whole grain roll filled with vegetables
Large enough to feed a starving artist for a full month!
KINOKO 6 pieces/8.75
mushroom, goat cheese and avocado
A staple of japanese mountain dwarves.
RIKKI TIKKI 6 pieces/8.75
mushroom and cauliflower with roasted garlic, chinese black beans,
scallions, hot peppers and pine nuts
THREE SINGING SEAWEED 5 pieces/13.75
a roll of whole grains filled with caspian seaweed, japanese basil, avocado and roasted garlic; deep-fried whole and served with a side of tangy sesame soy sauce
GINGER EGGPLANT TERIYAKI ROLL 5 pieces/ 15.75
chinese eggplant with plenty of ginger and our homemade sake teriyaki sauce
PASSION WITHOUT WORDS 6 pieces/15.75
mushrooms, asparagus, brie cheese and whole grains; tempura-fried whole
Simple and down to earth, this roll is inspired by the flavors of french country cuisine. It is believed that brie cheese was the favorite cheese of King Charlemagne, the father of Europe. But more significant is my own childhood brie addiction.
OAXACAN DRAGON 2 pieces/15.75
a roll of draped tender eggplant, sweet potato, and mole made from crushed cookies, bananas, strawberries, chocolate, pumpkin seeds, raisins, ancho chiles and a bunch of other ingredients
I created the Oaxacan Dragon in honor of Mexicans everywhere, especially my chefs. This recipe is inspired by Mexican mole poblano.
The best mole I’ve ever had comes from the mothers of two of my chefs; Pablo’s mother makes chicken in her apartment nearby, and Juan’s mother sends him homemade batches of mole from Mexico. Then Chef Anisseto cooks it up in our kitchen, often serving it with his own tender boiled chicken wings.
For the Oaxacan Dragon, I wanted to use a central ingredient as delicate as Anisetto’s boiled chicken skin, so I chose eggplant.
Mole, more often than not, contains pepper, fruit and a cacao base. Its recipes vary vastly from one region to the next and from family to family. Cookies are often used in traditional recipes for mole.
Mexican food is the marriage of Aztec and Spanish foods, a union that created one of the world’s most complex and diverse cuisines. By paying tribute to mole poblano, I humbly add sushi to that evolution.
JAPOMEXICN REVOLUCION 6 pieces/6.75
jalapeno with spicy pith, mushroom, avocado and scallions
MANDALA MAKI 4 pieces/7.75
broccoli, asparagus, mushroom, avocado, spinach, japanese basil, pickled plum, pickled radish and burdock wrapped in daikon radish
Created in honor of my dear friend, the light eating Buddhist Chaplain of Yale University, Bruce Blair. Eat it slowly as a meditation on impermanence.
HOT-HEADED COWGIRL 6 pieces/10.75
a coconut-covered roll of cucumber, avocado, cream cheese, papaya, burdock and hot peppers
Inspired by all strong women who like to ride bulls.
*KWANZAA BANANZAA is the seafood version and contains catfish
WARM GRAPES FALLING ON A HAPPY HEAD 6 pieces/13.75
a grape leaf wrapped roll of eggplant, avocado, pickled radish, scallions, and hot pepper drizzled with olive oil
In Tanizaki’s book, In Praise of Shadows, Wabisabi is a word coined to describe an appreciation for the beauty of something that ages naturally. This roll is inspired by the idea of Wabisabi.
*WABISABI is the seafood version and contains arctic char
JAPAFRICAN QUEEN 4 pieces/13.75
eggplant, goat cheese, apricots, avocado, pickled radish, scallions and ethiopian berbere spice mix wrapped in our freshly made ethiopian teff grain crepe
Sushi created by african bushmen for nourishment during their seasonal migrations.
*TYGER,TYGER is the seafood version and contains tilapia
APPLE BOTTOM SUSHI 1 luscious piece /13.75
fried mushrooms n’okra, sharp cheddar cheese grits, spring onions, parsley n’spice – fried crispy green tomato – drizzled con salsa
This is southern country style sushi. Robert Johnson probably didn’t like sushi, but I imagine he would have gone to the crossroads to make a deal with the devil for one bite of the Apple Bottom!
*THE GREATEST SUSHI SOUTH OF THE MASON-DIXON LINE is the seafood version and contains catfish
CHINESE PYGMY RODEO 5 pieces/15.75
cauliflower and scallions wrapped in seasoned potato, topped with toasted havarti cheese and lemon dill aioli
*EBIBABA is the seafood version and contains squid
THE ROLL OF MILK AND HONEY 2 pieces/8.75
a roll with figs, dates, raisins, goat cheese, brie cheese, roasted barely, pomegranate, cinnamon, spicy red pepper, honey, pistachio, extra virgin olive oil, and broccoli
Many rabbis throughout history have advocated vegetarianism citing health, environmental reasons and the Torah’s many commandments on the humane treatment of animals. This roll utilizes the Seven Species of the Hebrew Bible and broccoli, beloved by Jews everywhere.
*THE LOST TRIBE OF CHIANG ROLL is the seafood version and contains a thousand year old duck egg
DESSERTO
SEVEN DEADLY SUSHI 1 bite/8.75
a sinfully delicious roll of, banana, hazelnut butter, strawberries, chocolate, homemade mochi, all deep fried and topped with baby scoops of hand-churned homemade rose petal ice cream.
Ideally, it is eaten immediately in one bite, combining the hot, the cold and the different flavors simultaneously. If you think sushi styled dessert is strange, think of rice pudding. The proof is in it.
