A third New Haven gastronomical claim to fame is Miya's, the first sustainable sushi restaurant in the world. Miya's, founded by Chef Yoshiko Lai in 1982, featured the first sustainable seafood-based sushi menu, the first plant-based sushi menu, and the first invasive species menu in the world. Second generation Miya's chef, Bun Lai, is the 2016 White House Champions of Change for Sustainable Seafood and a James Beard Foundation Award nominee. Chef Bun Lai is credited as the first chef in the world for implementing a sustainability paradigm to the cuisine of sushi.