Oishii Sushi Japanese Restaurant — Restaurant in New York

Dined in and unfortunately the service was poor- no greeting even after saying hello to the staff , this is a very small place and all the staff is right in the front, we did not feel welcome. The restaurant is not well kept and seems a bit dirty and messy, tables had food scraps from previous diners( there is only 4 tables in the restaurant and no rush hour@ the time) Ordered Shumai as appetizer and they were cold, sushi is bland and the ginger that was in sushi tray tasted old. Server never brought the drinks until he had to be reminded. The server made the sushi himself as well as the appetizers and served us the food and later the drinks with same gloves he made the food with !!!! No plates available, everything is served in to go containers- If you're ok with bland and average sushi this place is for you, I personally had better sushi from the local...

Just had one of the worst sushi experiences I’ve ever had at Oishii Sushi in Astoria. I ordered a spicy salmon roll, spicy tuna roll, salmon avocado roll, and a New York roll. None of the spicy rolls had any actual spice or even a hint of spicy mayo—it was just plain fish and rice. The salmon didn’t taste fresh and was extremely fishy and off putting, and the ginger was discolored and had an earthy tone like it had been sitting out too long and had gone bad. Even the wasabi was clearly not real wasabi, just that weird dyed paste.

The whole meal felt like a scam. I’ve had better sushi from random takeout spots. Honestly, I left feeling nauseous and ripped off. This place either needs a serious quality check or to shut down completely. Definitely...

Violations recorded in the following area (s) and a Notice of Violation issued at the reinspection conducted on 01/22/2015. "Critical" violations are displayed in red. Attention NYC Health department Inspection Report !!! Violation points: 26 Sanitary Violations

1. Hot food item not held at or above 140º F.
2. Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Live roaches present in facility's food and/or non-food areas.
4. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing...