Wrench and Rodent is a quirky sushi haven in Oceanside where Chef Davin Waite stirs up boundary-pushing rolls and fresh, local seafood delights.
"Much like the odd name suggests, this is an eclectic spot where diners can expect the unexpected. Here, chef Davin Waite combines his French and Japanese training to bring an adventurous approach to sushi. With an emphasis on locally sourced fish and produce, Waite’s outpost offers a set sushi menu, a $90 nigiri and sashimi omakase experience, and a list of specials that change daily. If you’re going to take a turn from the traditional, do it here." - Roxana Becerril
"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." - Candice Woo, Helen I. Hwang
"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." - Candice Woo, Helen I. Hwang
"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
"Chef Davin Waite, who also runs several other restaurants in Oceanside, got his start in sushi and has developed a fervent following for his irreverent yet sincere approach to the cuisine, bringing together local seafood and creative sauces in unexpected flavor combinations. If you're going to take a turn from the traditional, do it here." - Candice Woo, Paolo Bicchieri
