Best Tempura Restaurant Oceanside Near Me

4worldlovers:
No longer only a special occasion meal. We're serving the absolute best sushi for less. We always have appreciated your business and support and now want to return the favor. We also look forward to meeting new people and having you try some of the most innovative and flavor packed sushi plates around.


The Best & Brightest in the Oceanside Culinary Scene. Experience sushi all over again!

Expect the unexpected with quality flavors and sushi creations that are worthy to try. "Owner Joohan Kim and team are a creative force and will have you experiencing some of the best dishes Oceanside has to offer".

4worldlovers: Founded in 2013 by Davin and Jessica Waite, Wrench & Rodent is a space for culinary exploration and collaboration. This cozy, eclectic restaurant quickly became a destination for those who appreciated Chef Davin’s creative approach to celebrating local and responsibly sourced fish and produce. For more than a decade, Chef Davin has been quietly driving the evolution of San Diego’s culinary scene through mentorship, innovation and his vision for a more sustainable food system. Wrench is his playground, where the respect and discipline of his Japanese and French training has created a strong foundation for his adventurous approach to opening minds and challenging preconceptions. The tone for this light-hearted irreverence was set by the name; “Wrench & Rodent Seabasstropub” represents a shout to Waite’s English heritage, as well as a rejection of the status quo and his commitment to shaking up the food system.

In addition to a set sushi menu, Wrench offers an omakase as well as a list of specials that change daily. The team is committed to reducing waste and enhancing flavor by elevating all cuts of fish and veggies, as well as featuring a diverse range of species. Many menu items are simple, fresh and creative, with a lesser-known fish species complimented by ingredients from the backyard garden; a recent example is local rockfish in nasturtium and mint water. Byproduct utilization drives the menu as well, with preparations like ‘seared black cod with black cod liver poached in wagu beef fat’ making an appearance. Recent explorations with aging techniques have led to a dry aged fish program that yields dishes such as aged toro with shio koji orange juice, dry aged salmon with chamomile, and aged kampachi with confit tomatoes and wagyu lardo. Plant-forward preparations are also celebrated, and a vegan omakase is available upon request.