Despite a diet relatively high in fat, Eskimos had a much lower incidence of heart diseases compared to other modern cultures, American in particular. The researchers in 1970's attributed the difference to dietary intake of fish, which contains so called omega-3 fatty acids. In fact, a typical American diet is high in total saturated fat (red meats) and low in omega-3 fatty acids (fish). Nutrition experts recommend omega-3 intake by eating 2-3 servings of fish every week. Of course, eating fish every week is a tasty solution to avoid medical complications.

Among the omega-3 fatty acids, EPA and DHA are particularly known to be good to our health. These omega-3 fatty acids are known to be effective on heart disease control, rheumatoid arthritus, cancer prevention, stroke prevention, brain/nerve system development, prevention of Alzheimer's disease and even depression.

If you are a student, you might say those medical problems are for older people. But the truth is that as you get older, you can develop serious medical complications due to habits formed during school days. Are you eating right these days? Cafeteria food, burgers, pizza, Chinese take out? Well, even though such foods are not necessarily harzardous to your health, it is likely that you are eating foods  high in calories and saturated fat. It is not too late to develop good eating habits by adding fish on a regular basis.  After all, your body and mind is the capital which you have been and should be investing on most. Miyako can help you to eat right.

The bottom line is that fish is indispensable to good health and we serve the best fish available in town and anywhere in Central New York. Our fish is fresh and carefully treated (they even order from New York City and some of them from Japan and Norway). To achieve the above mentioned health benefits and to form good eating habits, visit the Kayuga  Japanese Restaurant today.

  1. Heart Disease
    It is known through medical researches that eating fish regularly could prevent heart attacks and cardiac arrests.

  2. Rheumatoid Arthritis
    It is reported that some patients taking omega-3 supplements had less joint pain and less morning stiffness.

  3. Cancer
    "A report says that omega-3s suppress tumor growth in animals. Japanese women have only a third as much breast cancer as American women. Heavy use of foods such as fish and soy in the Japanese diet may be responsible. A recent study of 25 women showed that supplemental fish oil could change the ratio of fats in breast tissue."

  4. Strokes
    EPA helps to make the platelets in blood less sticky, thus preventing the build-up of plaque, which triggers stroke and heart disease.

  5. Brain/nerve system developement in children (young mothers and children)
    DHA is required for the optimal development of the nervous system, especially in children. DHA is associated with good memory and development of brain cells. This substance promotes activity in the brain.

  6. Alzheimer's Disease
    "In a study of more than 1,000 people (average age 75), those with high blood levels of an omega-3 called DHA were more than 40% less likely to develop dementia (including Alzheimer's) over the next nine years than people with low DHA levels. One theory why: We know the brain latches onto DHA -- its favorite fat -- to help build membranes around nerve cells; possibly the more DHA, the easier it is to zap messages from cell to cell."

  7. Depression
    "Because the brain is the richest source of fatty acids in the human body, and because proper nerve cell function is critically dependent on proper membrane fluidity, alterations in membrane fluidity impact behavior, mood, and mental function. Lack of omega-3 acids may contribute to depression."

Our Sushi

Our Sushi is made with the  freshest fish available. We have a wide variety of sushi under our roof. You can also request our skillful chef to meet your needs. Sushi at Miyako is classified into three different categories: Nigiri, Makimono and chirashi.

Makimono is rolled sushi with seaweed or some other paper thin ingredients. Normally, it is rolled with nori . Let's see what we have here.

How about starting a dinner with crispy, aromatic, and creamy spider roll. Deep fried soft shell crab is rolled with ripen avocado and masago. The spider roll is very popular even among those who are not raw fish sushi enthusiasts, not to mention regular sushi lovers.

Another very popular makimono is the spicy tuna roll. This fresh and beautiful wine colored tuna is rolled in a secret tangy creamy sauce. The combination of the rich creamy house special sauce and tuna is marvelous.

For those who love a soft and creamy taste, our chef recommends the eel and avocado roll. The eel is grilled with a  sweet soy sauce and rolled in ripen avocado. The eel and avocado will melts in your mouth. If you like eel, you should try the eel and cucumber roll.

Some of our customers want to impress friends or date. Of course, we have an item for such fashionable customers. The rainbow roll is specially and carefully prepared by our skillful sushi chef. The rainbow, made out of a variety of fish around a rolled sushi, is visually appealing and entices your appetite at the same time.

Nigiri is raw fish that lies on a small rice ball. Usually, a small amount of wasabi  is pasted between the fish and rice. You can ask your chef to serve the sushi without wasabi if you think it is too strong. A sushi chef has to be trained at least two years to make this kind of sushi. Let's see what we have.

Salmon has an indulgent, sweet, rich and creamy taste. Premium Norgwegan Salmon is beautifully pink in color.The fat, which you may think is bad, is indeed very good. In fact, you must eat the fish fat in order to maintain your youth and health. These types of fat are not contained in and are very rare in beef, chicken, or pork.

We have one of the tastiest tuna available in the United States. They have beautiful red wine color. Whenever available, try our toro (see glossary)  which is a  whiter tuna than the regular cut of tuna. Toro is a treasure and is considered sushi with a very rich creamy taste. Toro is the best source of acclaimed EPA and DHA.

Our eel sushi is also very popular. The eel is grilled with a  sweet sauce based on soy sauce. It is also a good source of vitamin E.

We recommend our mackerel if you haven't tried one yet. Mackerel is a very good source of EPA and DHA. Mackerel is salted and then pickled in rice vinegar. Mackerel is one of Hikari-mono, along with sardines and others.

Hamachi or yellow tail is one of the Japanese favorite fish. It has a very creamy taste. Our yellow tails are air-shipped from Japan.

We have various shiromi (white fish) available all the time. Shiromi, in general,  has a very gentle and mild taste. Our fresh selections can satisfy the discrimating sushi connoisseur. In most of the season, we have hirame, striped bass and amadai. During winter, we have sawara (spanish mac). Hirame is one of the most acclaimed fish among gourmet in Japan. In particular, engawa, which is side parts of hirame, is not well known, even to our regulars. Engawa is not listed on our menu because supply is very limited. If you want to try this, you should order it directly from our sushi chef at the sushi bar. Striped bass has a delicate and mild tasta, as well as Hirame. Amadai, tilefish, is one of the most appreciated fish in Kyoto region. It has a sweet but delicate taste. Sawara's taste is very delicate and gentle.

Other delicacies from the ocean include uni and ikura . Our fresh uni comes from the Atlantic Ocean in the Maine and has a very  rich creamy flavor. Sea Urichin (Uni) lives in cold water. Ikura is salmon roe. It has a very rich taste of salmon.

Chirashi is the one with sashimi  lying on the bed of sushi rice. We have chirashi-don (chef's selection of fish lying on sushi rice bed), tekka-don (tuna), hamachi-don (yellow tail) and rainbow don (tuna, salmon, and yellow tail). All chirashi sushi are beautifully garnished by our sushi chef.


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