I was thinking about a Sorachi Wheat beer this summer, and spent some time digging around the boards. A few folks have tried to capture the lemon-y character of Sorachi Ace hops, but it sounds like it could be a bit tricky.
I was kind of left with the impression that using them as a bittering addition would be better than as a late-boil addition.
Hopefully one of them will chime in with some first-hand thoughts. I've yet to brew mine...
My other suggestion is for the honey, which I have used in a couple of wheat beer recipes, and in my meads. Don't boil the honey, just add it after the boil, once it has cooled down below 125-F. (You don't want those delicate aromatics to boil off, otherwise you'll be left with a not so pleasent honey character.)
I would agree with you on reducing the total honey in the recipe. I find that 1# added post boil, gives a nice subtle character. If you like more honey flavor, of course add more!
If at all possible, try to keep your fermentation temp below 70-F... 65-68 would be even better! If you don't have a fridge with temp controller, at least place the fermenter in a tub with cool water and wrap a wet towel/shirt around it. Then place a frozen bottle of water in there each AM & PM until bubbling stops. Controlling internal fermentation temp will greatly improve the beer...
Good luck and let us know what you end up trying!