Nearby Subway Stops
7 at Flushing-Main St.
Q13 bus to Bell Blvd. and 40th Ave.
American Express, MasterCard, Visa
- Dine at the Bar
- Open Kitchens / Watch the Chef
- Outdoor Dining
- Beer and Wine Only
- Sake and Soju
48th Ave. to 35th Ave., Cross Island Pkwy. to Clearview Expwy.
Tokyo-raised chef Michio “Mickey” Moroi has an adopted American nickname, but his way with sushi is pure Land of the Rising Sun. From the Reagan years well into Bush II, he ran an endearingly divey sushiya in Forest Hills. In fall ’07 he decamped to a trim storefront in Bayside whose wood patio and cinnamon-and-stucco palette would suit a trendy taqueria. Its focal point in décor and cuisine is an inviting little sushi bar. Mickey’s Taiwanese and Ecuadoran chefs are exactingly trained in the art of maki, reliably producing palate-pleasing, eye-catching hand and cut rolls. Spicy tuna and yellowtail are truly peppery and house rolls lush; the creamy Dragon (avocado, eel, roe) and the red-and-green Christmas (frisky with wasabi) are popular. Dozens of traditional Japanese cooked dishes wink from the menu too. Temptations include appetizers such as Chawan Mushi seafood-studded custard; fried eggplant rounds called Shigiyaki, swabbed with sweet miso paste; and Kolokei, fried potato croquettes seemingly off a Harajuku street cart. Cooked entrées, available à la carte or in low-priced dinners, range from refreshing cold soba noodles and lo-cal teriyakis to filling yosenabe and sukiyaki stews. One intriguing innovation is multi-course, varyingly priced omakase dinners showcasing Mickey’s daily whims. Baysiders, ready your chopsticks.Recommended Dishes
Shigiyaki, $4.95; house sushi rolls, $3.50-$18.95; yosenabe, $12.95; omakase dinner, $60
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