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Miami New Times
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At most Thai restaurants with tacked-on sushi bars, the sushi tastes like the commercially motivated afterthought it is. Here the sushi is extraordinary. None of the fish is frozen, and the dedicated chef/owner makes two trips daily to nearby marinas for the freshest local catches. Even the most simple and traditional sushi and sashimi are, therefore, impeccable, but most highly recommended are the chef's specials: Nobu-style nouvelle dishes like miso-marinated, broiled black cod; elegantly diced tartares of toro, hamachi, and salmon; new-style sashimi (slightly seared with drizzles of hot oil and garnished with garlic purée, ginger, and sesame); and white fish tiradito, dressed with aji chilies, cilantro, and yuzu juice. The décor is equally appealing -- sophisticated, striking, and stylish, without a touch of Asian kitsch.
Just when know-it-alls think it's safe to categorically poo-poo all Thai/sushi joints as cheesy hybrid sell-outs, a place like Oishi (translation: delicious) comes along. Since moving from Thailand in 1993, opening a first-rate restaurant has been the dream of chef/owner Piyarat B. Arreeratn (just call him Bee). The place's class is apparent before the first bite thanks to a tastefully sophisticated décor devoid of gaudy gilt elephants or The King and I paraphernalia. The cooking is... More »
In a town where sushi bars are as common as crooked politicians, it's hard to get excited about another one. This is especially true when the sushi operation is tacked onto a Thai restaurant, an almost sure sign that commerce, not quality,... More »
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