ome like their fish cooked, others like it raw and wiggly. Those in the former category will be sad to hear that Restaurant Indonesia is closing its doors to be replaced by a sushi joint named after the culinary mecca that native speakers know as “Delicious Village”. Of course, non-native Japanese speakers will likely be convinced there is such a location on the Asian island, which should make for a humourous future encounter with a tour guide when requesting directions to Oishii.

The Oishii Village has a wide selection of classic Japanese cuisine. For starters, try smoked salmon with teriyaki dressing, or potato pancakes infused with curry flavor. Sushi rolls are expertly prepared and delicious, even to the most discriminating sushi lovers. Oishii Village offers yam tempura rolls or spicy tuna, which is a classic. All of their menu items are unique and slightly different- so be spontaneous and give them a try. You’ll also want to try the tuna sashimi ($9.50), which comes in a great sized portion to share with others (or gorge on solo, depending on your physical appearance and/or self-esteem).

Although Japanese restaurants aren’t typically known for dessert, Oishii does offer a mango roll with fruit and cream cheese. It may not satisfy your chocoholic tendencies, but it’s still healthy and delicious. Oishii Village on 14th street is for any sushi lover desperate to stuff as much raw fish into their mouth as they can without vomiting. So, what are you waiting for? Grab your chopsticks and get to work.


Shellfish fills out the large appetizer section, including the roasted Alaskan scallops, both wrapped in and accompanied by paper-thin lamb prosciutto with an ancho chili aioli—a big improvement on the bacon-and-scallop standard. Oddly, most of the entrées avoid salmon. Ramseyer hits some expected marks with a classic seafood cioppino and a buttery linguine-with-clams using Spanish Bay mollusks. The giant sablefish, another Alaskan import, is adorned with so much applewood bacon—atop, beside, within the bed of braised cabbage and apple—that the fish ended up tasting mostly of pork fat.