When Chef Chen moved to Maryland from Taiwan, he packed up his experience manning the kitchens in everything from French and Italian bistros to Thai and Japanese restaurants. At Sushi Oishii, he lets those influences run free, blending globetrotting traditions into delicate, beautifully plated culinary flights of fancy. Dishes like the Super Fois Gras roll show Chef Chen at the height of his fusion prowess, as he combines goose liver pate with scallop and avocado. Although fusion is his specialty, he also rolls up purely Japanese creations, such as the Kimono roll with spicy tuna, salmon, yellow tail, white fish, and cucumber topped with eel and black and red tobiko.

His combinatory flair even extends to desserts, where he plays to the American and Japanese shared love of fried foods by creating tempura-fried vanilla ice cream. And with a drink menu that spans Japanese beer, imported sake, and craft cocktails such as the lychee martini, diners are sure to find a libation to pair with their meal.