How Miyora started?

This didn’t start as a business. It started as a belief.

A year ago, I moved from Hong Kong to the UK — not to open a business, but carrying a deep respect for Japanese culture, craftsmanship, and food.

In Japan, sushi is not about speed or volume. It is about patience. About balance. About serving each piece at the moment it is meant to be eaten.

After arriving here, I felt that something was often missing. Not everywhere, not always — but enough to make me want to take a quieter, more deliberate path.

This is a small neighbourhood sushi kitchen, beginning in St Neots. I chose to start here because I believe good food belongs close to home — in places where care is noticed, where people return, and where quality matters more than scale.

I work with traditional Japanese techniques, focusing on nigiri and the freshest ingredients available. Sushi is made pre-order only, never overnight, never rushed. Beyond salmon and tuna, I use a wider range of Japanese fish to offer a deeper, more thoughtful experience 🐟