"The seafood-focused gastropub isn’t your standard sushi restaurant. Chef Davin Waite’s unconventional nigiri, sashimi, and maki (“wrench” are rolls that are packed with fish; “rodent” rolls are plant-based) creations are as eclectic as the steam-punk atmosphere. His two omakase options showcase daily ocean catches or vegan alternatives. Order from the full sake menu along with cocktails, beers, and wines." - Helen I. Hwang, Eater Staff
Sam Wells
