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Slow roasted pumpkins, sweet potatoes, acorn squash, and organic soy bean miso enriched with locally foraged, invasive, codium fragile seaweed that is rich in vitamins, heart-healthy fats, and glutamic acid.
A salad of kale, Brussels sprouts, and avocado. Optional addition of black soldier fly larva bacon bits, raised on organic plant-based leftovers.
Spicy Indian-inspired edamame.
Momma's recipe of crispy fried local organic tofu made and delivered by master tofu-maker The Bridge. Served in a ginger broth made from wild-foraged local kelp.
A bowl of plump whole wheat tempura-fried rope-grown green mussels served with lime wedges and a kimchee sauce.
Tasty curls of crispy organic potatoes drizzled with a creamy tomato remoulade.
Momma's recipe of fried chicken - without the chicken - made of soybeans, amaranth, and peas instead. Served with a side of curry sauce.
A sweet fleshed distant cousin of the dungeness Crab caught in deep waters off the coast of Maine. 4 claws.
Warm, soft, and wet sashimi scallops in a titillating ginger sake oyster sauce.
Thinly sliced, delicate carp with a spicy citrus tamari sauce and green onions. Served with roasted black soldier fly larvae or plain without insects.
Wild salmon seasoned with spicy citrus tamari sauce and green onions.
For an adventurous palate. A dozen of the most popular sushi recipes from the year 2150.
Our sustainable twist on traditional Edo-style sushi. An eclectic assortment of sustainably sourced seafood.
An assortment of our best sustainable sushi roll recipes. Vegetarian, Kosher, and Gluten-free options available.
Ginger seasoned organic local tofu made and delivered by master tofu-maker, Steve, of The Bridge. Served with sauteed vegetables and brown rice.
Roasted miso eggplant. Served with sauteed vegetables and brown rice.
Plump Japanese wheat noodles in a light and savory broth made from Maine kelp.
Freshly made ramen noodles in a rich and spicy sesame miso broth.
Baked wild Alaskan coho salmon skin with asparagus. 5 pieces.
Kimchee-seared wild Alaskan sockeye salmon and avocado. 5 pieces.
Kimchee-seared pole-caught Washington state albacore and avocado. 5 pieces.
A coconut-covered roll of Alaskan shrimp, cantaloupe, burdock root, and vegan tapioca cream cheese. 5 pieces.
Crickets, brie cheese, and apricots. 5 pieces.
Florida Atlantic Coast pink shrimp, stuffed in potato skin, topped with organic cow's milk cheese and a lemon dill sauce. 1 piece.
Maryland blue crab meat and sliced avocado, drizzled with curry sauce. 5 pieces.
Whole wheat tempura wild Alaskan sockeye salmon, hormone-free organic cow's milk cheese, avocado, and ch'i energy. 5 pieces.
Spicy chilled raw scallops and avocado in a hot and crispy tempura-fried roll. 5 pieces.
Delicately seared albacore, mascarpone cheese, pistachios, and orange marmalade. 5 pieces.
A roll of kimchee-seared wild Alaskan coho salmon wrapped in pickled grape leaves. 5 pieces.
Maryland soft-shell crab wrapped in potato skin, topped with a buttery cow's milk cheese called Melville (Caseus Fromagerie), creamy curry sauce, and a sunny side up quail egg. 1 piece.
Wild salmon, capers, burdock root, avocado, organic olive oil. 5 pieces.
Slices of kimchee seared pole caught Washington state albacore tuna on a roll of Florida shrimp, albacore, and aguacate. 5 pieces.
Delicately seared albacore, goat cheese, and cranberries. 5 pieces.
For men who like big muscles. A tasty bulging package made from rope-grown New Zealand green mussels. 5 pieces.
Salmon bones and broccoli stems. 5 ultra-tasty, ultra-nutritious, ultra-affordable pieces.
1000 year-old duck egg (peat moss-preserved), figs, dates, raisins, sheep's milk feta, pomegranate, cinnamon, spicy red pepper, honey, pistachio, extra virgin olive oil. 5 pieces.
Seared albacore, goat cheese, apricots, avocado, pickled radish, homemade African berbere mix. 5 pieces.
Cashew butter, Alaskan shrimp, banana, avocado, honey, goat cheese, and hot peppers, whole wheat tempura-fried in a whole-grain roll. 5 pieces.
Baked sweet potato, mango chutney, and pine nuts. 5 pieces.
Spicy crunchy eggplant, avocado, and smoked jalapeno cashew cheese, seasoned with homegrown chilies and Iranian ghormeh sabze (an herb mixture of fenugreek, cilantro, and scallions). 5 pieces.
Eggplant, okra, goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix. 5 pieces.
Figs, dates, raisins, sheep's milk feta, roasted barley, cinnamon, spicy red pepper, honey, pistachio, extra virgin olive oil, and manna or broccoli. 2 pieces.
Tempura mushrooms and scallions wrapped in potato skin, topped with toasted organic cow's milk cheese and lemon dill remoulade. 1 piece.
Whole what tempura broccoli, roasted garlic, and black beans. 5 pieces.
Mushrooms, asparagus, brie cheese, and artichoke hearts, tempura-fried whole. 5 pieces.
Udon noodles flavored in shiitake mushrooms and seaweed stock, black beans, and scallions. 5 pieces.
A coconut-covered roll of avocado, vegan tapioca cream cheese, papaya, burdock, and hot peppers. 5 pieces.
A soy-, amaranth-, and pea-based alternative to chicken, broccoli, mushroom, pineapple, cranberries, almonds, burdock root, and homemade sake teriyaki sauce. 5 pieces.
Asian eggplant and a medley of vegetables, with plenty of fresh raw ginger and our homemade sake teriyaki sauce. 5 pieces.
A grape leaf-wrapped roll of eggplant, avocado, pickled-radish, scallions, and hot pepper, drizzled with extra virgin olive oil. 5 pieces.
Fall-off-the-bone succulent baked invasive carp ribs. 3 pieces.
Mugwort. 4 little balls.
The tender leaves of the Japanese knotweed plant are kimchee-pickled then fried in 100% whole wheat batter. Gluten-free garbanzo bean flour batter is also available.
Whole wheat tempura-fried invasive Asian carp, papaya, goat cheese, and African spices. 5 pieces.
Invasive Asian carp, coarse Atlantic sea salt, a squeeze of lime, infused with the earthly goodness of beets to give it an earthiness and sweetness. Served thinly sliced and partly frozen.
Lionfish sashimi, mineral-rich Kiribati sea salt, and a dozen profoundly mouth-numbing spices.
Chesapeake Bay invasive blue catfish, asparagus, apricots, and black beans. 5 pieces
Chesapeake Bay blue crab stuffed in potato skin, topped with toasted organic cow's milk cheese, a lemon dill remoulade, and Asian shore crab (gathered on our certified shell fishing grounds in Branford, CT). 1 piece.
Delicious roll of fermented sun-dried banana, cashew butter, strawberries, cacao nibs, and homemade hand-pounded mochi, topped with a baby scoop of coconut olive oil ice cream eaten in one bite. 1 bite-sized piece.
1 giant scoop of freezing cold vanilla ice cream, surrounded by hot, sweet and crispy tempura.
Menu for Miya Sushi provided by Allmenus.com
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