Okiway

1006 Flushing Avenue
Brooklyn, NY 11237
view map
718-417-1091

Cuisine: Japanese, Izakaya
Our Rating: ★ ★ ★ ★ Great
Cards: All Major
Price: $11 – $18
Hours:6:00pm-12:00am, Tuesday through Sunday.
Brunch: None
Booze: Beer & Wine Only
Subway: Morgan L, Flushing J, M
Delivery: None
Menu: okiwaynyc.com
Website: okiwaynyc.com
Bushwick Daily says

Inspired by the many food options found in the Kabukicho District in Japan, Okiway serves Okonomiyaki as well as an array of Takoyaki and Izakaya dishes. The menu at Okiway is inventive by incorporating Japanese fare with the flavors of Bushwick. Unexpected ingredients like avocado and cactus make an appearance to add a contemporary, Bushwick spin to Okiway’s menu. For instance, cactus sashimi ($5) is a vegan small plate option served with ponzu sauce, sesame and spicy daikon. The must-try small plate is the wasabi guacamole with gyoza chips ($7). This interesting and delicious spin on traditional chips and guacamole is an ode to Bushwick mixed with contemporary Japanese fare.

Eater says::

The owners of Bushwick’s Japanese newcomer Okiway took their inspiration from the Kabukicho District of Japan, decorating their clean and modern space with mounted colorful skateboards and kitschy action figures. The menu’s focused on modern takes on Japanese snacks like okonomiyaki, or savory Japanese pancakes, updated here in a Mexican number (stuffed with chorizo, avocado, cilantro, chipotle, and crema) and an American barbecue option (with pulled pork and barbecue sauce). The small plates menu also offers cactus sashimi and wasabi guacamole. Izakaya fare is designed to pair with booze, and it’s no different here. The bar offers a selection of Japanese beers (including one that’s made with wasabi) and sakes.

NY Times says:

Okonomiyaki, the Japanese pancake, meets IHOP at this new bistro owned by Vincent Minchelli of the Parisian restaurant family (notably Le Duc) and Amanda Jenkins, another lover of all things Japanese. The increasingly ubiquitous okonomiyaki, which often relies on a mixture of cabbage and pork with a drizzle of Kewpie mayonnaise, has a global outlook here in the hands of Michael Arrington, who was at Morimoto. The pancake can be had barbecue style, Mexican style and vegan, in addition to more traditional Osaka and Hiroshima varieties. “We wanted to bring tastes of Japan to New York, but to elevate the flavors in a proper sit-down restaurant, not just takeaway,” said Mr. Minchelli, who is a hairdresser and has visited Japan with Ms. Jenkins many times. East also meets West in the small plates, large plates and snacks, like wasabi guacamole, daikon vichyssoise and squid-ink fried rice. Touches of anime, including toys, enliven the otherwise neutral room where diners at the bar can watch the pancakes sizzle on a teppan griddle: