As a general rule I try to stay away from gimmick restaurants, especially when the schtick is fusion cuisine. Straddling the line of two very different culinary cultures is difficult to execute successfully, and more often than not I'm left wishing I had picked a restaurant that just committed fully to one side or the other. But Brooklyn's newly opened restaurant Shalom Japan (which, as the name implies, fuses Jewish and Japanese) is helmed by the husband-and-wife team of Aaron Israel and Sawako Okochi, chefs with enough serious experience between them that I was willing to give this unusual combination a chance. On a visit a few weeks ago, I tested the waters with their cocktail menu, which features drinks such as the Oy Vey Iz Kir—Palmer Brut and Manischewitz—and the Sweet and Sawa, which is a surprising blend of Mizunomai shochu, bourbon, yuzu, and honey. I went with the Kyushiki, a sweet, gingery twist on the classic Old-Fashioned that turned out to be the ideal autumn libation.