Sometimes you don"t want to pay big bucks for sushi, and you don"t want to wait or reserve a table, either. Oyishi is a humble place with only five tables that concentrates on carryout, so that a eat-in diner often feels like she"s in the middle of a one act play about a dysfunctional family. The sushi is slightly above average, and newfangled rolls are an obsession of the sushi chef. Almost any roll you can imagine already exists, including the black dragon (snow crab, eel, avocado, crunchy tempura tidbits, and black fish roe) and the deep fried East River (salmon, tuna, white fish [sic], smoked salmon, tempura crunchies, with "special sauce.") Kitchen standards like teriyaki, donburi, tempura, etc. can"t quite keep up.