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This inspired little South Williamsburg spot finds its culinary niche in mixing Japanese and Ashkenazi Jewish fare. Not all the dishes are a fusion of the two styles, but many—like the matzoh ball ramen or the terrific lox bowl stuffed with avocado, Japanese pickles and sushi rice—cleverly straddle both cuisines.Kick things off with perfectly presented toro tartare over house-baked sake kasu challah, spread with scallion cream cheese and topped with “everything” spice; or the unctuous Wagyu pastrami sandwich made with house-made caraway shokupan (milk bread) and mustard. For dessert, the chocolate-banana challah bread pudding with whipped crème fraîche and whiskey caramel, is a worthy splurge.