Yes. Chef @davinwaite actually made dolphins cry tears of joy because he is that good at cuddling. He also happens to be just as good at breaking down fish, and making something delicious with it.
When the ingredients are pure, the produce is local, and the flavors are fresh, it’s best to keep things simple. Simple as that.
Tilefish, wasabi mustard, dolphin tears + sesame oil.
— on specials this week until we run out.
Omakase. Chef’s choice. Chef’s whim. Whatever is inspiring the kitchen team on any given night.
It shifts constantly — shaped by what’s seasonal, what’s fresh, what’s local, and what our chefs feel like exploring. It’s our culinary playground, where flavors, textures, colors, and techniques collide. Non-traditional. A little unpredictable… and always intentional.
You never quite know what you’re going to get — but you can count on it being thoughtful and undeniably delicious.
So pull up a seat. Trust the process. 🐟🔥
— with miso mustard. On specials until we run out.
Golden, crispy and finger-lickin' delicious. Eat them up, yum.
We are so thrilled to announce that Chef @davinwaite has been nominated as Chef of the Year for San Diego Magazine’s Best of 2026.
Davin’s work goes far beyond the plate. As the chef owner and co-founder behind Wrench & Rodent and The Plot, he has helped shape a dining culture rooted in creativity, sustainability, and deep respect for our local food community. From responsibly sourced seafood and diverse species advocacy to plant-forward, zero-waste innovation, his leadership continues to push what’s possible in our food system.
He’s built kitchens that prioritize collaboration, mentorship, and intention — and restaurants that reflect the heart of this community. San Diego county is better because of the way he shows up for it.
We’re incredibly proud to stand behind him, and we’d be honored to have your vote.
(Wrench is also nominated for best sushi, best of oceanside and our sister restaurant The Plot has been nominated for best vegan/vegetarian!)
It’s been on the menu since the Fish Joint days, and it’s still one of our favorites!
9pc assorted chef’s choice sashimi like salmon, shima aji, hamachi and tuna, with mixed house pickles, rice & weeds. Basically all the things we love, all in one place.
She’s pink, she’s beautiful, she’s bubbly… she pairs well with everything on the menu, including dessert 😉and, she’s here for Valentine’s Day — courtesy of @reirarose.
So come on in and grab few bites, enjoy a few sips (stay tuned, we have a few other sweet specials lined up), and fill up on all the things you love. Cheers!
Come get in early, beat the crowds and get your love. No need to wait until the weekend. And if you come alone, our squirrel will be your date. 🐿️❤️
Watch Chef Davin Waite break down this beautiful rockfish from the Fishermen's Market in O’side, then turn it into something special! 🐟🔥
Rockfish chili crisp, smashed cukes dressed in herbs pulled straight from the The Plot Restaurant — all layered on top of crispy rice for that perfect crunch we know and love.
Maybe it hits a little ’90s nostalgia, but utilizing fresh, local, and simple ingredients from our community to make something absolutely delicious never goes out of style.
This fun little snack is running all week. Come get into it! 🤘
We’re talking nigiri, house rolls, chef’s choice rolls, sashimi and more — plenty of options to feed the whole crew with the flavors you know and love.
— Pre-order online by midnight tonight (2/7)
— Pickup Sunday (2/8) starting at 2pm
So enjoy the game and let us handle the food. This is how you reel in the win 🐟
https://lnkd.in/gybdVAfV >> Holiday Platters >> Super Bowl Pick-up Platters
Harbor to Plate
An ever-evolving dish featuring the week’s freshest local catch, paired with simple, thoughtful accents like pickled peppers 🌶️ and passionfruit fish sauce. Ingredients from The Plot Garden Project’s reinforce Wrench & Rodent’s hyperlocal, fisherman-supported approach rooted in Oceanside’s harbor community.
And frankly, so do we. So here’s a fun one featuring local sardines, citrus, seaweed + olive oil. Yes Chef! 🤘🍊🔥🐟
San Diego Magazine’s Best of 2026 nominations are open, and we’d be honored to have your nomination for:
• Best Sushi
• Chef of the Year: Davin Waite
• City: Oceanside
We’re incredibly grateful for the support, the curiosity, and the love you bring through our doors. It’s a privilege to cook for you, and we couldn’t do any of this without you 🤘❤️
VOTE HERE >>> https://lnkd.in/g3eYejDx
Smoked pork belly, coconut caramel, crispy shallots + love salad…
On specials until we run out!
Black cod or swordfish nigiri depending on availability each night.
These are a few of our favorites from this year, but above all, our favorite thing is feeding YOU! Much love from the entire Wrench fam, and we’re stoked to bring you more epic flavors, wild creativity, and our continued commitment to celebrating local & responsibly-sourced seafood and produce in 2026.
CHEERS and much love to you all! ❤️
The Holidays are officially here. Let us handle the food part!
We’re rolling out holiday platters stacked with Wrench favorites, perfect for parties, office hangs, family chaos and everything in between. Just order ahead by 12/22, pick up on Xmas Eve between 12-4pm, and pretend you prepared it yourself. We won’t tell.
We’ve got nigiri, sashimi, a variety of rolls and 5 epic platter options to choose from. Check it out HERE.
Thank you @sandiegofoodfan!
- sunomono, koji amazu
- tsukemono
- mixed greens, ginger miso
- buckwheat noodles, lobster gravy, shrimp
- sheepshead & kimchi with stir fry veg
Come on in and get 'em, courtesy of Chef Davin Waite!
