Wrench & Rodent Seabasstropub opened in Oceanside in 2013, founded by Davin and Jessica Waite. Chef Davin trained in Japanese and French technique, and that discipline underpins a menu built around local, responsibly sourced fish and produce — including species that don't usually make it to a sushi counter.
The restaurant runs a set sushi menu alongside an omakase and a list of specials that changes daily. A no-waste approach drives much of the kitchen's thinking: cuts and byproducts that other places skip show up here, including a dry-aged fish program that has produced dishes like aged toro with shio koji orange juice and dry-aged salmon with chamomile. Produce comes in part from The Plot Garden Project, a regenerative urban growing space a block from the restaurant. A vegan omakase is available on request.
San Diego Magazine named Wrench & Rodent Seabasstropub to its Best of 2025 list.
The restaurant runs a set sushi menu alongside an omakase and a list of specials that changes daily. A no-waste approach drives much of the kitchen's thinking: cuts and byproducts that other places skip show up here, including a dry-aged fish program that has produced dishes like aged toro with shio koji orange juice and dry-aged salmon with chamomile. Produce comes in part from The Plot Garden Project, a regenerative urban growing space a block from the restaurant. A vegan omakase is available on request.
San Diego Magazine named Wrench & Rodent Seabasstropub to its Best of 2025 list.