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We offer an intimate and authentic Japanese Omakase Dining Experience. Specializing in high quality sashimi, nigiri and traditional Japanese delicacies. (Sorry, no saucy rolls) Enjoy craft sake tasting, Japanese art and a traditional ambiance. We recommend making reservations in advance as seating is limited and plan for a 2 hour experience.
Traditional Japanese restaurant serving sushi & sashimi amid simply decorated surroundings.
Hours
| Friday | 4:30–9:30 PM |
| Saturday | 4:30–9:30 PM |
| Sunday | 4:30–9:30 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 4:30–9:30 PM |
| Thursday | 4:30–9:30 PM |
Address and Contact Information
Address: 2121 Adams Ave, San Diego, CA 92116
Phone: (619) 677-2220
Website: http://www.soichisushi.com/
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Reviews
Alex
Sushi is my love language, and Soichi knows exactly how to speak to my heart every single time. We love it so much that after eloping, this is where we came for our celebration dinner — just us two, some sake, and Soichi doing what he does best behind the counter. We’ve been here a handful of times, and it’s perfect every time.
If you’re lucky, you’ll catch Soichi serenading guests with a song on his guitar. If you’re even luckier, you might find him there on his day off, sitting next to you, enjoying the fruits of his own labor and having the best time. The space is small and intimate, which I love, but it does mean reservations can be tricky. I recommend booking weeks in advance — or, if you’re like me and go with the flow, keep an eye on the reservation list and snag a cancellation. That’s how I’ve gotten in every time.
I love that they offer three sizes of omakase, but they also have an à la carte menu if you prefer to choose your own adventure. The quality of the fish is unreal. The staff does a beautiful job explaining each dish, and the plating is always stunning. The attention to detail is unmatched.
My favorite thing to order is the golden eye — it has become my favorite nigiri ever.
This is the perfect spot for any special occasion, or honestly, anytime you want to treat yourself to something extraordinary.
… moreIf you’re lucky, you’ll catch Soichi serenading guests with a song on his guitar. If you’re even luckier, you might find him there on his day off, sitting next to you, enjoying the fruits of his own labor and having the best time. The space is small and intimate, which I love, but it does mean reservations can be tricky. I recommend booking weeks in advance — or, if you’re like me and go with the flow, keep an eye on the reservation list and snag a cancellation. That’s how I’ve gotten in every time.
I love that they offer three sizes of omakase, but they also have an à la carte menu if you prefer to choose your own adventure. The quality of the fish is unreal. The staff does a beautiful job explaining each dish, and the plating is always stunning. The attention to detail is unmatched.
My favorite thing to order is the golden eye — it has become my favorite nigiri ever.
This is the perfect spot for any special occasion, or honestly, anytime you want to treat yourself to something extraordinary.
Becky Tran
Food: in our group, we got the full omakase and nigiri omakase. the food was good but nothing really stood out to us. I usually love monkfish pate, but the taste of this one was my least favorite. I think all the food was done well but we’ve had better at other omakases (and for cheaper too). For example, their negi toro was chewy.
Reservations sell out quickly once they’re released. Went at 6PM on a Friday. It’s a pretty small dining area (seats maybe up to 20-30 people?). There were a couple birthdays, so the chef grabs his guitar and the staff sings Happy Birthday.
Giving this a 3 stars because while the staff was attentive while you eat (making sure to clean your plates when you’re done, bringing new utensils, folding your napkin when you walk away). I used the restroom and, let’s just say, it was not up to par due to a previous patron. I discretely told the staff about this and they told me they would take care of it. My partner went to use the bathroom later and it still wasn’t cleaned up and had to get someone else’s attention to handle it. Definitely not something I’d expect at a Michelin establishment. Also, rated this place lower because there are equally good omakases in San Diego that’s better than for your buck since we didn’t feel full after our full meal and ended up ordering a la carte items.
… moreReservations sell out quickly once they’re released. Went at 6PM on a Friday. It’s a pretty small dining area (seats maybe up to 20-30 people?). There were a couple birthdays, so the chef grabs his guitar and the staff sings Happy Birthday.
Giving this a 3 stars because while the staff was attentive while you eat (making sure to clean your plates when you’re done, bringing new utensils, folding your napkin when you walk away). I used the restroom and, let’s just say, it was not up to par due to a previous patron. I discretely told the staff about this and they told me they would take care of it. My partner went to use the bathroom later and it still wasn’t cleaned up and had to get someone else’s attention to handle it. Definitely not something I’d expect at a Michelin establishment. Also, rated this place lower because there are equally good omakases in San Diego that’s better than for your buck since we didn’t feel full after our full meal and ended up ordering a la carte items.
Lora Lee
What a wonderful time we had. The only complaints was that our reservation was at 8:15pm and didnt get sat until about 8:45.
My 2 favorites were Yubadofu and the Toro. The ice cream was unreal as well. So delicious. The entire meal was pretty spectacular. We got the Omakase nigiri and it was definitely the right choice. We left full and satiated.
… moreMy 2 favorites were Yubadofu and the Toro. The ice cream was unreal as well. So delicious. The entire meal was pretty spectacular. We got the Omakase nigiri and it was definitely the right choice. We left full and satiated.
Phillip Naval
Soichi Sushi is hands down my favorite spot in the neighborhood! The fish is always super fresh you can tell it’s quality the moment you taste it. Chef Soichi san and staff are amazing every single time, super friendly and on point with service. They bring Japan to you! Every cut of fish just melts in your mouth, whether it’s coming in from Japan, Baja, or Europe it’s always incredible. I’ve been here plenty of times and it’s consistently a 10/10 experience. Can’t recommend it enough!
… moreFay M
It was good, but not great. It’s tasty but expensive and the portions are so small. Each nigiri is like a ‘mini’ sized version of what I would get anywhere else. Each was just a small bite. Service was great. Very friendly and attentive, but I don’t think I will go back.
… moreDavid Li (DXLi)
Amazing omakase experience with friendly chefs and incredibly high-quality fish. Also the biggest oyster I’ve ever seen! Soichi was super fun and nice, and he even played Happy Birthday on his guitar for a couple guests. Loved the whole thing and very deserving of a Michelin Star.
Parking is the tough part. It’s mostly residential street parking nearby. Allow at least 15 minutes to find a spot.
… moreParking is the tough part. It’s mostly residential street parking nearby. Allow at least 15 minutes to find a spot.
John W (Live Love Ride Eat)
As of this review, Soichi is a 1 Star Michelin restaurant.
This star is well deserved! The sushi is phenomenal. You would be hard pressed to find as good, even if you were in Japan. I dare say that there is no better in all of Southern California.
The staff is friendly and professional. The sushi chef and owner is amazing. It’s fun to sit at the counter and watch him prepare each bite.
The restaurant itself is not is the best area, and parking is hard to find, but the effort is well worth it.
If you are in Southern California, it is worth coming here. You will need to make a reservation well in advance.
They have both an omakase menu as well as a la carte – so you will have the best of anything you choose!
… moreThis star is well deserved! The sushi is phenomenal. You would be hard pressed to find as good, even if you were in Japan. I dare say that there is no better in all of Southern California.
The staff is friendly and professional. The sushi chef and owner is amazing. It’s fun to sit at the counter and watch him prepare each bite.
The restaurant itself is not is the best area, and parking is hard to find, but the effort is well worth it.
If you are in Southern California, it is worth coming here. You will need to make a reservation well in advance.
They have both an omakase menu as well as a la carte – so you will have the best of anything you choose!
Swan Ster
I opted for Soichi’s Full Omakase experience, and every course was thoughtfully crafted, perfectly balanced, and full of memorable highlights.
The meal began with an appetizer of four seasonal tasting dishes, setting a beautiful tone for what was to come. The Baja oysters were briny and fresh, while the ankimo (monkfish liver) was tender and full of rich, nuanced flavor
Next came the chef’s choice of seasonal sashimi, featuring pristine cuts that melted effortlessly. Highlights included fresh, vibrant akami and sweet, buttery hotate (scallop), each one showcasing the chef’s attention to quality and flavor.
The Chawan Mushi — a savory Jidori egg custard was rich yet delicate, offering a comforting transition into the heart of the meal.
The next course featured 12 pieces of nigiri, each bursting with freshness, flavor, and craftsmanship. Notable standouts included the creamy Uni, melt-in-your-mouth Toro, bold Iwashi (sardine), delicate Nodoguro (blackthroat sea perch), rich Kinmedai (golden eye snapper), unique Kawahagi (triggerfish), and the luxurious Seki Aji (horse mackerel).
Following the nigiri, the Shirumono was served as a gentle palate cleanser, along with a light, pillowy tamago.
To complement the meal, I sampled a few sake options, as the restaurant generously offered small tastings, which ultimately led me to select the Tedorigawa Yamahai Junmai “Silver Mountain.” Its surprising notes of oak, cedar, minerals, and malt created a perfect bridge between the richness of the food and the crispness of the sake — a great pick, especially for whisky and tequila lovers.
… moreThe meal began with an appetizer of four seasonal tasting dishes, setting a beautiful tone for what was to come. The Baja oysters were briny and fresh, while the ankimo (monkfish liver) was tender and full of rich, nuanced flavor
Next came the chef’s choice of seasonal sashimi, featuring pristine cuts that melted effortlessly. Highlights included fresh, vibrant akami and sweet, buttery hotate (scallop), each one showcasing the chef’s attention to quality and flavor.
The Chawan Mushi — a savory Jidori egg custard was rich yet delicate, offering a comforting transition into the heart of the meal.
The next course featured 12 pieces of nigiri, each bursting with freshness, flavor, and craftsmanship. Notable standouts included the creamy Uni, melt-in-your-mouth Toro, bold Iwashi (sardine), delicate Nodoguro (blackthroat sea perch), rich Kinmedai (golden eye snapper), unique Kawahagi (triggerfish), and the luxurious Seki Aji (horse mackerel).
Following the nigiri, the Shirumono was served as a gentle palate cleanser, along with a light, pillowy tamago.
To complement the meal, I sampled a few sake options, as the restaurant generously offered small tastings, which ultimately led me to select the Tedorigawa Yamahai Junmai “Silver Mountain.” Its surprising notes of oak, cedar, minerals, and malt created a perfect bridge between the richness of the food and the crispness of the sake — a great pick, especially for whisky and tequila lovers.
Julia H
Came here on a Saturday night. Place was busy. Most of the dishes were good. Servers were overall great. Main issue is that food comes out a bit slowly so there can be a wait between dishes. We sat in the patio but somehow diners inside the restaurant who sat down 2-3 dishes after us, caught up and finished before us. Overall took 2.5 hours for the Soichi omakase. There was a heater on the patio if needed which was nice.
… moreJoseph Ray Diosana
#JoeFoodTour such a wonderful experience. Our colleague from Ottawa was so excited to try a Michelin star rated restaurant. And Soichi delivered. Was worried that I may not have enough and upgraded to the large omakase! Glad I did. The sights and flavors were phenomenal
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… more#HowdyFromHouston
#HoustonRealEstate #Realtor
#RealtorLife #RealEstate
#LuxuryLifestyle
#HoustonTX #HTX
#LuxuryRealEstate
#ThePropertyJoes