We never say no to nigiri.
We’ve got Wrench classics like black cod or swordfish with miso truffle, and scallop with truffle caviar, plus more.
There are the daily specials. Fresh inspiration from what our local fishermen are bringing in, what’s growing in our garden, what’s seasonal, what’s dry-aging, and whatever our chefs are excited to play with that night.
*Pro tip: we’ve got a few dry agers in the restaurant, so you can take a peek for yourself and see what’s hanging out.
And then there’s Omakase with multiple courses featuring curated selections of nigiri, and plenty of surprises that change every single night. Chef Davin also prepares a variety to feature on his Waite & Sea menu (2 dinners left this month, 6/23 & 6/30).
