SOICHI
Sushi restaurant · San Diego ·
Michelin-starred sushi bar offering refined omakase & sake pairings
Michelin-starred sushi bar offering refined omakase & sake pairings
"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." - Michelin Inspector
"A San Diego-area sushi restaurant that currently holds a Michelin star (also referenced as Soichi Sushi) and retained its star at the 2024 Michelin Guide California ceremony." - Rebecca Roland
"A one-Michelin-starred sushi destination listed in the 2025 Michelin Guide California; cited as a top sushi spot where sitting in front of a sushi master is the only way to go and reservations are necessary." - Kelly Bone
"Nestled on a quiet street in Normal Heights, this gracious, family-run Adams Avenue sushi bar boasts a Michelin star. The menu includes a range of omakase options, ranging from the petite omakase for $60 to the premier eight-course omakase experience for $169. Master sushi chef Sochi Kadoya showcases delicately prepared appetizers, nigiri, and sashimi offered alongside a well-curated sake selection. Also on the menu are a la carte items like special futomaki rolls, tempura, and ankimo, monk fish liver with a dash of the chef’s house-made ponzo sauce. Know before you go: Reservations are tough to get so if your Soichi Sushi craving must be satiated right away, just know that take-out orders are limited to two to three per day." - Candice Woo
"Set a calendar reminder to book Soichi’s sushi omakase—reservations disappear within minutes of their monthly release at noon on the first day of each month. With a warm wabi-sabi aesthetic, this Adams Avenue restaurant offers takeout and a la carte options, but its main attraction is a $169 omakase with a dozen rounds of nigiri (and often, rarer cuts). Think silky gizzard shad marinated in a homemade vinegar sauce, or engawa, a prized portion of muscle from the fin of a flatfish. If you eat here more than a few times, it’s likely that the lineup will be tailored to your tastes. And if it’s your birthday, there’s a good chance that the chef might just grab his guitar and serenade you." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, team infatuation