Soichi
San Diego, USA
⭐1 Star
The Experience
From Michelin Guide
Named for Chef Soichi Kadoya, this intimate Japanese restaurant has made a name for itself in University Heights. There are a few omakase options, as well as several à la carte items. The chef may be chatting up diners but make no mistake—this food shows serious focus. Sushi leans straightforward, but it flaunts a great deal of skill. Hokkaido pike mackerel is balanced by ginger and scallion, while kampachi delivers clean and simple flavors. Spanish bluefin tuna has a slight tang, while fatty tuna is luscious. Sea bass, marinated with two kinds of miso, is broiled and caramelized; and nigiri highlights trigger fish topped with a sliver of its creamy liver. An aromatic shirumono (fish soup) is the perfect transition before homemade green tea ice cream.
Unique Things
From Visitor Experiences
Omakase Dining Experience with a Twist
- The restaurant offers an authentic Japanese omakase experience with a focus on proper balance, texture, temperature, and taste.
Customized Sake Tasting Flight
- The thoughtful attention to detail is evident in the sake tasting flight, which enhances the overall dining experience.
Intimate and Cozy Atmosphere
- The restaurant's intimate and cozy atmosphere, combined with the option to enjoy an intimate experience at the bar, creates a truly special ambiance.
Ingredient Stars
From Visitor Experiences
["Hokkaido Scallop","Black Truffle","Wagyu Beef"]
Menu & Pricing
Current Offerings & Prices
Omakase Options
- Petit Omakase: $120
- Omakase Course: $180
A La Carte
- Hokkaido Pike Mackerel: $25
- Kampachi: $30
- Spanish Bluefin Tuna: $35
- Fatty Tuna: $40
- Sea Bass: $45
- Nigiri (Trigger Fish): $20