2G Japanese Brasserie
A little sauce and a dash of seasoning can make a world of difference. That's something that Tokyo-trained Toshio Oguma takes to heart. At 2G Japanese Brasserie, the sushi chef carefully marinates his fish in everything from soy sauce and rice wine to kombu—a type of kelp—in a preparation method that he and SF Weekly call "old-style," before selecting complementary seasonings. Then come the sauces—sweet sauce brushed over scallops, mirin-sweetened soy sauce on octopus, a spicy mayo on crab and salmon. His menu encompasses sashimi, nigiri, and rolls made with ingredients such as sea urchin and tuna, available a la carte or as part of a chef's choice tasting dinner.
But the sushi bar isn't alone in its use of sauce and spice. Kitchen entrees fold these, as well as local ingredients, into their Japanese classicism, churning out fried yellowtail collar and sizzling chicken hearts on a hot plate—dishes that evoke the atmosphere of an izakaya, or traditional Japanese tavern. Still, certain items bely the French-California training of the head chef. The duck, for instance, fans out across roasted eggplant with a honey-miso reduction spooned overtop, and baby-back ribs bring to mind family cookouts and hours spent soaking in a kiddie pool full of barbecue sauce.