A Brooklyn Couple Has Perfectly Fused Jewish And Japanese Cuisines

For Aaron Israel and Sawako Okochi, owners and head chefs at Shalom Japan in South Williamsburg, it all started in the Brooklyn Library. The married couple, who both have impressive backgrounds in the restaurant industry, were researching recipes and ideas for other projects when they came across a listing for a SoHo restaurant in guide book from the 1980s. The restaurant was called Shalom Japan.

Israel, who's Jewish, and Okochi, who's Japanese, joked that if they ever opened a restaurant together, that's what they would call it, Israel told Business Insider. At the time, however, they had no plans to open a joint venture.

But a year or so later, when the two decided to open a restaurant, they remembered the name. "Even though we have nothing to do with the old restaurant, we kept coming back to it, thinking that it was representative of us and what we wanted to do: a little bit of her culture and a little bit of my culture. It ended up sticking," Israel says.

Chefs Israel and Okochi serve up delicious and inventive food, showcasing both their backgrounds and their creativity, in this small and airy spot in Brooklyn.

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One of their most popular dishes is a Sake Kasu Challah, served with Golden Raisin Butter ($3). The challah, a classic Jewish bread, is baked with yeast from fermented sake, a traditional Japanese rice wine. Other favorites include Matzoh Ball Ramen ($17) and a Lox Bowl served with rice, cucumbers, and Japanese pickles ($23).

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Despite the name, not all the dishes at Shalom Japan are direct combinations of Jewish and Japanese food. The chefs tend to trust their gut and each other when creating something new, instead of forcing a fusion. Take, for example, this Sea Bass, one of their daily specials.

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The sea bass is stuffed with sticky rice, squid, shrimp, scallops, and clams, and is served with sautéed Japanese greens and a sake verblanc. "We try to just do honest food and food that we're passionate about. We bounce ideas off each other. I might do something and [Chef Okochi] comes at it from a different angle and adds her take on it," says Chef Israel.

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Some dishes are more rooted in Japanese cuisine, like their delicious-looking Teriyaki Duck Wings ($15), seen here.

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Chef Israel has a history of working in Italian kitchens as well, and many times these Italian traditions can find their way on to Shalom Japan's plates. Here we see his Stuffed Zucchini Blossoms, fried in Japanese tempura batter, with spicy tomato, mozzarella, and peppers ($15).

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"We try to come at things from our own perspectives, and incorporate ourselves into everything we do. It's about exploring each other's cultures," says Chef Israel.

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The casual and intimate space seats about 44 people, including spots at the bar, which offers up some great cocktails and other beverages.

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Shalom Japan is especially popular for brunch, were diners can sample more novel cultural combinations, like a Wagyu Brisket Burger ($15) on a Challah Roll or Pastrami Fried Rice ($13).

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