At SOICHI, the omakase menu highlights a series of seasonal sushi and sashimi courses, often starting with delicate white fish or shellfish before moving into richer tuna and specialty bites. The chef’s selection can include items like kohada, iwashi, multiple grades of tuna, and carefully aged cuts that show a more nuanced side of Edomae-style sushi. Each piece is formed with compact, slightly warm rice and served one at a time across the counter, so you taste the fish at its ideal temperature and texture. Diners often talk about how the pacing, subtle seasoning, and occasional creative touches, like marinated or lightly torched pieces, create a memorable progression.