Wrench & Rodent Seabasstropub

About the Business

Specialties

We specialize in sushi, sashimi, and an unorthodox omakase featuring the freshest local and responsibly sourced fish and produce.

History

Established in 2013.

Davin Waite began his career as a sushi chef at Ichiban in Santa Barbara under the instruction of Chef Hiro, a local legend and master of sushi as well as French and Italian Cuisine. Back in North San Diego County Davin continued on to Cafe Japengo, and in 2003 he returned to his hometown of Oceanside to co-found The Fish Joint. With his next project Davin created a restaurant in his own image; scrappy, irreverent and constantly pushing boundaries. Wrench & Rodent Seabasstropub began as a pop-up but quickly became a destination for those who appreciated Waite's creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products.

Meet the Business Owner

Business owner information

Davin W.

Business Owner

Waite aims to stay in a state of consistent innovation and creation in order to teach and inspire. Davin has taught sustainable cooking techniques to elementary students, culinary students and city officials. He has spoken on panels on topics including using underutilized species and sourcing from local farmers. In 2017 Davin was a keynote speaker at the California Resource and Recovery Conference, where he broke down a whole fish on stage to demonstrate how each part can be used to make delicious menu items, down to the ribs, skin and marrow. Waite's menus reflect his values as he continues to evolve as a chef and as an advocate.