In Person. How can you weave together the comforting warmth of matzo ball soup with the artistry of classic Japanese cuisine? Join a discussion with Aaron Israel and Sawako Okochi, the dynamic husband-and-wife duo behind the restaurant Shalom Japan and authors of Love Japan: Recipes from Our Japanese American Kitchen. Gabriella Gershenson, the editor, is a James Beard Award-nominated food writer and Marilyn Ong is a supervising editor for The New York Times Wirecutter’s food team. With a passion for culinary exploration, Israel and Okochi have dedicated their careers to fusing rich traditions into a delightful tapestry of flavors. Their journey unfolds in a captivating dining experience and a beautifully crafted cookbook that invites you to savor the unexpected harmony of these two worlds.

A VIP ticket includes a seat in the front two rows and a copy of the book Love Japan.

Gabriella Gershenson is a James Beard Award-nominated food writer and editor based in New York City. Her work has been featured in The New York Times, Saveur, The Wall Street Journal, and many other publications. She was an editor of The 100 Most Jewish Foods and the IACP award-winning On the Hummus Route. She is currently on staff at Wirecutter.

Sawako Okochi brings a rich culinary heritage from her upbringing in Hiroshima, Japan, having honed her skills at renowned NYC establishments such as Chanterelle, Annisa, and The Good Fork. Her artistry is reflected in dishes that honor her roots while embracing new influences. Notably, she produced the celebrated Otakara Supper Club, featured in The New York Times, and is recognized in Women Chefs of New York and The Jewish Cookbook.

Aaron Israel, a graduate of the Maryland Institute College of Art, discovered his culinary passion while working at August in the West Village. His experience includes collaboration with renowned chefs like Andrew Carmellini and contributions to opening Torrisi Italian Specialties. Together with Sawako, he has created a menu that marries their backgrounds, celebrating both Jewish and Japanese flavors.