Week in Reviews

Ligaya Mishan loves the fusion of Jewish and Japanese cuisines at Shalom Japan. A standout: "Barely seared tuna is familiar, but the circle of black tahini it rests on is not. This is a flourish at once Israeli and Japanese (the tahini is actually black sesame paste, used to flavor desserts in Japan) and a clever upending of that pan-Asian war horse, black-sesame-crusted tuna." [NYT]