Sushi ~ a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg.
Davin Waite has been regarded as one of the best sushi chefs in San Diego for quite some time now. Not only is his culinary skill recognized by the diners of his restaurants ( previously the Fish Joint and now Wrench & Rodent Seabasstropub) but also among the Chef community in San Diego. He has, just through recognition of his talents by others, become an example of the strong culinary scene that has developed in North County over the last 5 to 6 years. I’ll stop there because you do not have to look hard to find similar accolades in various publications and websites touting his virtues and those of his food.
Lately, he has been expanding his efforts in creating increasingly diverse and complex vegetarian and vegan dishes. He has always had these options on his menu, or made dishes off the cuff for guests if requested, but I feel lately it is becoming more forefront.
With this in mind, I stopped in for a vegan omakasi meal, though a few fish dishes made their way to me as well as I am an omnivore and will eat anything he puts in front of me.
Black pepper burnt cabbage nagiri.
A ton of flavor in these little guys. The preparation of the Cyclops Farms organic cabbage gave it a smokey flavor, making it a very savory dish.
Dulse (seaweed) and tomato.
Another savory bite. The Dulse has a flavor that some compare to bacon, and while I did not get that 100%, it was a nice contrast against the sweet tomato.
Barbecued beet with eel sauce.
Looking and tasting very close to eel nigiri, the texture of the beet was firmer differentiating itself and making this an interesting and tasty treat.
Avocado, chili garlic, and chili oil.
lightest of the bites the avocado contrasted perfectly with the spice from the chili components on the dish.
All these dishes were interesting, exciting, and delicious. Wether part of an all vegan dinner or strewn throughout a regular omakase meal they will not disappoint.
As I had said, Davin threw in a fish dish before I even had a chance to order and I ordered a cooked dish from “The Whet Noodle”, his adjoining sister restaurant to Wrench & Rodent, just to bulk up the meal.
Opah ~ Beet mash, kale kraut, lemon grass glaze, and lemon grass ash.
Opah is one of my favorite fish. This dish, especially the lemon grass glaze, made the fish shine. It does not look bad either:)
Yellow Tail ~ Hatch chili romesco, herb quinoa, and fried okra.
Perfectly cooked yellow tail, a great sauce, and the best okra I have tasted. Another winner.
1815 South Coast Highway, Oceanside
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