While Jewish and Japanese cuisine might seem to appear on opposite ends of the dining spectrum, two highly acclaimed New York City chefs believe they’ll be a match made in foodie heaven.
At Shalom Japan in South Williamsburg, former head chef of Boerum Hill’s Jewish deli Mile End, Aaron Israel, and Lani Kai’s Hiroshima, Japan-born chef Sawako Okochi, will attempt to infuse their respective heritages by putting their own take on traditional Jewish and Japanese dishes. Or as they tout it: “Authentically inauthentic Jewish and Japanese food.”
“In New York City where there’s a melting pot of cultures and flavors, we want to share our cultures to others by creating the foods that we love,” Israel said.
Shalom Japan’s small 10- to 15-item menu will rotate seasonally, featuring unique plates like chickpea tofu with grilled eggplant and sesame vinaigrette, cabbage and pastrami stuffed chicken breast with mustard sauce and Jewish challah bread with sake raisin butter (pictured below). The wine and cocktails, manned by general manager Micaela Grossman, will also take from both cuisines offering different flavor sakes as well as traditional Jewish alcohols such as Manischewitz and Slivovitz.
Shalom Japan’s challah bread with raisin and sake butter.
Shalom Japan is now open.
310 S. Fourth St. (Rodney St.) (718) 388-4012 shalomjapannyc.com
—Sam Goldberg