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Sushi

Least Traditional Sushi

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Least Traditional Sushi

BuildingMyBento | Oct 28, 2012 12:41 PM

Hi Chownians,

The NYTimes Travel section for this weekend had an article about New Haven, Connecticut. I'd gladly go for the pizza on Wooster St., but this snippet caught me off-guard:

"Noon
13. KEEP ROLLIN’

You can pass the rest of the morning wandering the Yale campus at its most peaceful, when the architecture (yale.edu/architectureofyale), from the 1752 Connecticut Hall to the turtle-shaped shell of the 1958 Eero Saarinen ice skating rink, takes center stage. Then, window-shop your way up boutique- and bookstore-lined Chapel Street to Miya’s Sushi (68 Howe Street; 203-777-9760; miyassushi.com), where the menu is part manifesto on sustainability, part multicultural poetry. Rolls include Charlie Chan’s Ching Chong Roll (whole wheat tempura broccoli, garlic and black beans; $6) and the Japafrican Queen (eggplant, goat cheese, apricots, avocado, pickled radish, chives and berbere spice mix, rolled in Ethiopian injera bread; $8). "

って何? I've always thought the lowest depths were occupied by the salmon-cream cheese "Philadelphia" roll and other randomness drowned by unagi "tare" and some spicy mayo. But injera as the starch? Apricots? Never mind the names of the items...

This isn't a thread to bash "untraditional" sushi- I'll try just about anything at least once, and it's not necessarily that the meals sound ghastly either - but I'm just curious what you've seen at the restaurants/supermarkets/train stations you hit up.

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