This South Williamsburg restaurant fuses Japanese and Jewish cuisines to great effect. Chef-owners Aaron Israel and Sawako Okochi translate their Jewish and Japanese backgrounds into delicious dishes such as Sake Kasu Challah with golden raisin butter and Wagyu pastrami sando. The Jew egg sandwich platter (served with hummus, Israeli salad, feta, olives and mint) on the brunch menu comes highly recommended.
