SOICHI is a Michelin one-star omakase restaurant in University Heights, San Diego, where Chef Soichi Kadoya prepares a multi-course sushi experience from behind a small counter at 2121 Adams Avenue. The restaurant seats roughly 20 guests per seating across the sushi bar, indoor tables, and a heated patio, and reservations release at noon on the first of each month through the Tock booking platform — they typically sell out within minutes. Each omakase meal runs approximately two hours and features a dozen or more rounds of nigiri cut from fish sourced through Toyosu Market in Tokyo and Baja California waters, including seasonal appearances of golden-eye snapper, gizzard shad marinated in house vinegar, and engawa from the fin muscle of flatfish. That caliber of ingredient sourcing places SOICHI alongside the fine-dining corridor in the 92116 ZIP that includes Et Voilà French Bistro, another destination-dining room on Adams Avenue drawing guests from across San Diego. Chef Kadoya, who identifies the business as Asian-owned, Latino-owned, and women-owned alongside his partner Raechel, has turned this Adams Avenue storefront into one of the top-ranked omakase experiences in the country. The à la carte menu offers an alternative for diners who prefer to order individual nigiri, sashimi plates, and seasonal appetizers without committing to the full omakase progression. A sake and wine list complements the fish program, with bottles available for pairing or corkage at $50 per bottle for guests who bring their own selections. The restaurant sits at the western end of Adams Avenue where University Heights transitions toward Normal Heights, a stretch of sidewalk dining that runs east through the neighborhood's craft beer and independent restaurant corridor. The wine program pairs with an inventory managed through Bine & Vine Bottle Shop, the natural wine and craft beer retailer two blocks east that supplies bottles to several Adams Avenue kitchens. Restaurants in University Heights benefit from proximity to Balboa Park and the San Diego Zoo — both a straight shot south on Park Blvd — and SOICHI draws a mix of local regulars and visitors who plan trips around the monthly reservation drop. Chef Kadoya occasionally picks up a guitar between courses, serenading birthday guests — a signature touch that underscores the intimacy of a counter where the chef and diner sit less than two feet apart.