Sushi Oishii — Restaurant in Maryland

Sushi Oishii in Rockville is a hidden gem that more people need to know about! From the moment you step inside, you’re greeted with warmth and hospitality that set the tone for an exceptional dining experience. The servers Amy, May, and Qian deserve special recognition for their exemplary service, dedication, and attention to detail. Each of them is attentive, accommodating, and somehow always available at a moment’s notice, making you feel well taken care of throughout the meal.

The food at Sushi Oishii is beyond impressive. The Chicken Katsu and Chicken Tempura are cooked to perfection—crispy, flavorful, and absolutely delicious. The Sushi menu is a delight and customizable, with each piece expertly crafted, fresh, and a pleasure to savor. The chefs here clearly know their craft, and the high quality of the food shows in every dish. My favorite Sushi is the Shrimp Tempura, Crystal Roll, Dragon Roll and the Godzilla Roll (even though I typically don’t like raw tuna)

The atmosphere at Sushi Oishii is calm and inviting, striking the perfect balance. It’s never overcrowded, which enhances the relaxed ambiance and allows you to enjoy your meal without the hustle and bustle found in other places. This attention to creating a comfortable setting makes it a standout among sushi restaurants.

This place truly deserves much more recognition for both its food and service. Every person working here is top-notch, and I can’t recommend Sushi Oishii highly enough, please come here if you’re looking for great sushi, service, hospitality, environment and overall good food...

Good "Mid Priced" neighborhood Sushi Place. We started with some sashimi: we got 5 kinds altogether. All of fishes are fresh. My wife does not eat Uni (Sea Urchin) in the mid-priced sushi restaurants in the US, but today, she ate it first! She loved it for the first time in maybe 10 years. Quality of Tuna is also good, so we ordered Chu-Toro (a little bit fatty tuna), that was a big hit, too. Because of the higher price, Chu-Toro and Otoro, sit in the fridge long time, and in the mid-priced sushi restaurant, sometimes it got bad. As you may know, for Tuna, proper aging is important, I think this place knows how to store and age Tuna, especially fatty tuna correctly. Yellow Tail was so good too. This is one of the best Yellow Tail I ate at Mid-Priced sushi restaurant. This place has variety of Today's specials. I found Shima-Aji and tried it. It was good. Amaebi... stay away from it. Generally speaking Sashimi is much better than Sushi. 30 Kinds of special rolls made us spend more than 10 minutes to go through all items and another 10 minutes to decide. It was fun experience. German town's Yuraku has more choice, but I think this place has better choices.

Only draw back is sushi rice. A bit hard and needs more flavor. I talked to the chef about it and I promised him to come back! This si a good place to be! Sashimi and a little bit of Nigiri and a couple of Rolls made us full and we pay the usually price at Mid-Priced Restaurants in DC...

This place does not know what they're doing. I am not making any of this up. I ate there Sunday night August 16 with my wife. Among other things had salmon sashimi. The first piece I ate had actual ice crystals in it. I spread the rest out on my plate to thaw while I ate the rest of my dinner. Once the thawed the next piece imparted an unmistakable old and unpleasant taste on the cusp of being inedible. So I discreetly sent the rest back with the waitress with the request that it be replaced with a different fish that was actually fresh.

Next thing I know here the sushi chef at my table in my face loudly insisting that the fish was sufficiently fresh--so that every patron in the restaurant can hear. I told him, no, it was not, and insisted that it be replaced with something that was. This chef then went and disturbed the dinner of another table of his customers who evidently had also had the salmon to solicit their opinions of whether the salmon was fresh. Naturally, not wanting to be involved in the altercation or get in an argument with somebody who uses long sharp knives for a living, the concurred with the chef. Maybe I am being culturally insensitive-- is this part of the accepted restaurant etiquette in Japan or somewhere?

Ultimately, a couple of pieces of a fresher different fish were begrudged to me. So for those of you who like a little excitement and want to live a little dangerously this...