Chutzpah! That’s what it takes to marry what is arguably the world’s heaviest cuisine (so-called Jewish food) with the world’s lightest (Japanese cuisine). The concept came about through a collaboration of two young chefs—Sawako Okochi and Aaron Israel (and no, I’m not making those names up)—each of whom worked their way up the ladder in some of the most prestigious kitchens in NYC before starting this restaurant together. The food is, in a word, revelatory. After eating here, you’ll realize that ramen soup should always have matzoh balls in it and lox is meant to be sided, not by bagels, but by sushi rice, pickled daikon, and seasoned seaweed. Other exquisite creations on the menu include the “spring Jewish egg” (a soft-boiled egg, deep-fried inside of falafel and plated atop a gingery pea sauce); and Japanese pancakes with takoyaki sauce (it’s a bit like a ketchupy Worcestershire), corned tongue, and sauerkraut. Next step for this little wonder restaurant: Create decor that’s as quirky as the food (right now the brick-walled decor is a tad too generic for a concept this outrageous).
New York City
New York City› Restaurant
310 S 4th St. (at Rodney St.)
Our Rating Neighborhood Brooklyn Hours Tues–Wed 6–10pm; Thurs–Fri 6–11pm; Sat 11am–3pm and 6–11pm; Sun 11am–3pm and 6–10pm Transportation Subway: J, M, Z to Marcy, L to Metropolitan or G to Broadway Phone 718/388-4012 Prices Main courses $14-$22 Cuisine Type Fusion Web site Shalom Japan
Map310 S 4th St. New York City
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