Bun Lai is the man behind the progressive and environmentally sensitive sushibar Miyas Sushi, in New Haven CT. We interviewed Bun last week because he has demonstrated how a progressive restaurant can be mindful of the environmental impact of our food choices and still serve great sushi. This ran a bit long, so we’re posting [...]

Modernists tend to have western culinary training instead. They pride themselves on creative interpretation of sushi standards. Cuisine must be colored by the environment in which it is prepared. And so, as the biblical scholars interpret the ancient stories in a modern day context, so should the sushi lover seek to find meaning adapting the [...]