Jewish + Japanese cuisine? I was unsure as to what I’d be tasting at Shalom Japan, a new-ish restaurant in Williamsburg with the unique concept. It’s a collaboration between chefs and owners Aaron Israel and Sawako Okochi, highlighting their connections to their roots, but also the American seasonal flavors and ingredients of New York.
The restaurant is on a quiet block, with a casual vibe, and they take reservations, which is rare for a new BK spot. I indulged in the Chef’s Tasting Menu, a $65 tasting with a little bit of everything. I liked that the portions were hearty, and not too “precious” with emphasis on well-rounded, unique flavor combinations. Here are a few highlights from my dinner.
I think it’s hard to go wrong with warm bread and butter, but this Sake Kasu Challah with Raisin Butter had just the right amount of crispy-ness on the outside and a soft, pillowy inside.
The Shalom Japan team might laugh at me, but this dish reminded me of a gooey grilled cheese taken to the next level. It’s Aburaage Pouches with Raclette, and Green Tomato Relish. Aburaage is a Japanese food made from soybeans, and the middle had the consistency of a melty cheese, with a kick from the relish.
It’s hard to say, but I think the tuna was my favorite dish of the evening. It was so fresh and tender, reminiscent of sashimi; I savored every bite.
I love lox, and I love rice bowls, so I was excited to see this dish on the menu– a Lox Bowl with Rice, Daikon, Avocado, and Ikura. The hearty rice, combined with the smooth and smoky lox, with the crunch of the daikon made for a unique mix of textures and flavors. I’d order this again, and again, and again.
Learn more about Shalom Japan here.
Becoming Brooklyn 