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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 deliciously tender teriyaki duck wings, a duo of drumsticks glazed to sweet-and-salty perfection and finished with a flutter of scallions and pickled ginger. For dessert, the chocolate-banana challah bread pudding with whipped crème fraîche and whiskey caramel, is a worthy splurge.