With lines out the door for ramen restaurants like Ippudo in the East Village and izakayas like Izakaya Ten in Chelsea, it was only a matter of time before a Japanese restaurant for customers with special dietary restrictions would come onto the scene–Shalom Japan.
The name is pretty straightforward. It is Japanese cuisine for the Kosher set. This Brooklyn restaurant, with chefs Sawako Okochi and Aaron Israel at the helm, features Japanese cuisine modified to fit the parameters of Kosher cooking. The results are creative, innovative and authentic in a revamped sort of way.
A subtly-appointed dining room (that is neither overtly Japanese or Jewish) is marked by tables of natural wood, exposed brick walls and natural sunlight during the day, which is fresh and inviting. Chopsticks, Japanese tableware and Asian decorative accents here and there are the only give aways, except for the cuisine, of course. Dinner selections like a Sake Kasu Challah bread with Raisin Butter, Bonita Sashimi with Karashi Aioli and Toro Toast create the fusion of Kosher and Japanese flavors. Some Japanese standards, such as the Okonomiyaki, feature corned lamb tongue and sauerkraut additions. In the Jewish egg, Falafel replaces pork sausage. A ramen noodle soup comes floating with Matzo balls. Most importantly, the merging of cuisines (and substitutions, when necessary) blend seamlessly to create new flavor combinations that never seem forced. It just goes to show that culinary flavors, like cultures, are best when they work together.
