Soichi - San Diego

I had a fantastic experience, as always. I would highly recommend this restaurant to everyone! I ordered the soichi-omakase and it was absolutely amazing!

I recently tried the sushi at this restaurant and had a bad experience. I got sick afterwards and I'm hesitant to return. I wonder if others have had the same issue.

My friend and I stumbled upon this restaurant by chance and were seated immediately at a small table near the entrance. We were a bit taken aback by the prices on the menu, but decided to give it a try. We were pleasantly surprised by the food, especially the sushi. The hostess even found a table for us to use as a workstation, although it was a bit embarrassing. We ordered a sampler plate and a few rolls, but found the portions to be quite small. The presentation was beautiful, but we struggled to fully enjoy each bite. The rolls were a bit boring, but the Tempura plate was delicious. I would consider returning for drinks and maybe trying the sushi bar, but would recommend eating beforehand if you're hungry. The interior of the restaurant was nice, although the T-shirts for sale on the walls were a bit tacky. In the end, our bill came to around $100 before gratuity.

Been incredibly lucky to have been able to dine here a handful of times, and each time I am still blown away at how incredible each dish is crafted with such thought and perfection. It's art for your tastebuds. If ever given a chance to get a reservation, I highly recommend. You won't regret.

Come with an open mind, an empty stomach and prepare to be amazed by the food. Went there for a special occasion, vibes were 10/10, chefs happy to talk and drink with you while casually preparing the best sushi possible mostly flown overnight from Japan with the exception of locally caught tuna and salmon from Alaska. If I could afford it, I would eat here every night of the week. From the deep sea perch to the uni ... all the way back to the oysters to start.. just wow. Deserves three Michelin stars but I hope they don't go beyond one so selfishly I can get a reservation at the sushi bar again. Special shout-out to chef Daniel this man is a quiet superstar. As friendly as he is talented. What every resturant should strive to be