Davin Waite is an incredible experimental sushi chef and owner of The Wrench and Rodent in Oceanside, CA. He not only focuses on locally sourced sustainably caught seafood, but also relies heavily on the use of interesting preparations of vegetables to reduce the quantity of fish served to provide a more balanced meal for his guests.
He is always pushing the boundaries using classic techniques and fusing them with his eclectic culinary approach. Here he uses the classic technique of Kombu-jime to create a cured local snapper, and then he uses the Kombu to make a kelp noodle.
He is always pushing the boundaries using classic techniques and fusing them with his eclectic culinary approach. Here he uses the classic technique of Kombu-jime to create a cured local snapper, and then he uses the Kombu to make a kelp noodle.
Davin is an expert when it comes to utilizing the whole fish in an interesting way. Here he makes swordfish marrow with the vertebrate done chicken wing style.
