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dishes here," says Lai, "no shrimp, no farmed salmon, no tuna."Instead, he offers deep-fried invasive Asian shore crab, each the size of a quarter, served with a sauce made of another invasive, Japanese knotweed; miso soup flavored with a rogue seaweed called dead man's fingers; applewood cold-smoked Asian carp, and spear-caught lionfish sashimi with "a dozen profoundly mouth-numbing spices." Miya's Sushi chef-owner Bun Lai foraging for Asian shore crabs. (Andrew Douglas Sullivan)The carp are riddled with pinbones and possess a bone structure that chef Kerry Heffernan says "make an inner-city map of London look uncomplicated." "This stuff isn't meant to be fast food,[link widoczny dla zalogowanych]," Lai declares. Miya's challenging fare is not for everyone. "Every single day," he says,[link widoczny dla zalogowanych], "we have people who walk out on us."In Hawaii, chef and sustainable-food activist Mark Noguchi uses a softer "sell" to interest diners in invasive gorilla seaweed, which smothers coral