[1][2][3][4][5][6][7][8] The restaurant was founded by Yoshiko Lai, a Japanese nutritionist.

[10] In 1982, Miya's was the first sushi restaurant in Connecticut,[11] specializing in Kyushi-style recipes.

With the creation of the sweet potato roll in 1995, Miya's began to create a plant-based sushi menu.

[12] By the late 1990s, 80% of the sushi menu had been converted into a plant-based one,[13] and traditional sweetened white rice was replaced with a whole grain brown rice-based blend.

In 2005, Miya's introduced its first invasive species menu, featuring locally caught invasive species such as Asian shore crabs and European green crabs.