with pickled fennel + stems, charred fennel top vinaigrette, fronds, ogo and tangerine oil. course 1 on Omakase, courtesy of Chef Loren Waite.
At Wrench & Rodent, we’re always chasing flavor—and dry aging fish is one of our favorite ways to level up the experience. Dry aging concentrates flavor and creates a buttery, melt-in-your-mouth texture that you have to taste to believe. We carefully control temperature, humidity, and airflow to let time work its magic, bringing out deep umami notes and perfecting each cut.
Curious? Hungry? Both?
Come hang out with us. Pull up a seat, ask questions, and let us feed you something special. We’ve got fish aging in-house right now that’s just waiting to blow your mind.
See you at the bar. 🐟🔪
Nigiri? Fresh and fire. Sashimi? Sliced to perfection. Omakase? A wild ride. Add in daily specials, epic rolls that hit hard — yeah, it’s time you got in here.
two pickled gingers + a wild-caught bluefin tuna.
some of it’s going straight on nigiri and some of its hanging out in our dry ager.
@lorenwaite13 @davinwaite @catalinaoffshoreproducts
North County’s Chef/Wizard Davin Waite of Wrench & Rodent Seabasstropub transformed a single dry-aged, Oceanside-caught, California sheephead into nine incredible creations— including delicate nigiri, sashimi, crudo, to seared collars, battered ribs, and crispy fin and fish skin “chips” and “chicharrones.”
Thank you for treating us to this dreamlike vision of zero-waste local seafood. Respect for the catch - it’s a revolution that we hope will catch on.
Shout out to Chef Loren! Happiest of birthdays. You truly do bring the magic🥂✨
🔥 Feast your eyes, indulge your cravings. 🔥 Follow Wrench & Rodent on Instagram for unapologetically bold bites, behind-the-scenes mischief, and the kind of food that makes you weak in the knees. You know you want to… 😘🍣 #FollowTheFlavor
