Call me bun

My compassionate, sustainable sushi recipes and worthless pearls of life wisdom for the 21st Century and beyond.
Here’s our New Haven Advocate “Waiter of the Year,” Frank Blazi, with our Thirtieth Anniversary menu that just came out. It’s designed by the talented artist Vasilisa Romanenko and is dedicated to my parents. After over thirty years of working at Miya’s, my mother still remains, far and away, the hardest working person at the restaurant. Years before my mother opened Miya’s, she had a tiny catering company that she ran out of a tiny Yale University apartment. My mother’s endless struggles to make her vision happen, despite the obstacles of being a woman and an immigrant, is an example of the American Dream actually being achieved. Success never happens without lots of support from lots of people; and as an artist, I could not create my art at Miya’s without the support of our patrons. Thank you all for helping Miya’s become what it has over the last three decades! (Taken with Instagram)

Here’s our New Haven Advocate “Waiter of the Year,” Frank Blazi, with our Thirtieth Anniversary menu that just came out. It’s designed by the talented artist Vasilisa Romanenko and is dedicated to my parents. After over thirty years of working at Miya’s, my mother still remains, far and away, the hardest working person at the restaurant. Years before my mother opened Miya’s, she had a tiny catering company that she ran out of a tiny Yale University apartment. My mother’s endless struggles to make her vision happen, despite the obstacles of being a woman and an immigrant, is an example of the American Dream actually being achieved. Success never happens without lots of support from lots of people; and as an artist, I could not create my art at Miya’s without the support of our patrons. Thank you all for helping Miya’s become what it has over the last three decades! (Taken with Instagram)

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