Named for Chef Soichi Kadoya, who honed his skills at Old Town's Sushi Tadokoro, this intimate Japanese restaurant has made a name for itself in University Heights. Pale yellow walls and a light wood counter set an understated elegance. Discover a bit of magic as you glance out the window—that bamboo fence out front hides a small garden and water feature that is only visible through the window.

There are two omakase options, as well as several à la carte items should you desire to supplement your meal.

The chef may be animatedly chatting up diners, but make no mistake—this food shows serious focus. Sushi leans straightforward, but it is impressive and flaunts a great deal of skill. Pike mackerel, sourced from Hokkaido, is balanced by ginger and scallion, while kampachi delivers clean and simple flavors. Spanish bluefin tuna has a slight tang, while fatty tuna is more luscious. Sea bass, marinated with two kinds of miso, is served broiled and enticingly caramelized; and nigiri highlights trigger fish topped with a sliver of its creamy liver. An aromatic shirumono (fish soup) is the perfect transition before the homemade green tea ice cream.