New York, NY 10013
Village Voice's Description
Brushstroke, a noteworthy collaboration between David Bouley and the Tsuji Culinary Institute of Osaka, marks one of the few spots in New York where you can enjoy kaiseki-style dining. That is, a procession of seasonally inspired dishes aimed to capture all of Japan's geographic regions and tastes. The offerings change regularly, but expect to see visually striking dishes like mountain yam floating in a pristine tomato gelée, tuna sashimi, and pork cheeks stretching over a velvety green apple purée. An eight-course meal for one that costs at $85, and 10 courses are $135. But a bar alcove offering sushi and a handful of à la carte items from both menus presents a (slightly) more affordable option.
Tips from foursquare
Winner of Best Use of Egg in the Village Voice 2011 Best Of issue! Order the crab and truffle cha-wan-mushi off the ala carte menu in the bar.
Kaiseki style Japanese prepared in an open kitchen
David Bouley has added an edomae-style sushi bar to his Japanese restaurant, Brushstroke, manned by sushi pro Eiji Ichimura, who ran his own spot in midtown until 2008.
David Bouley’s newest sushi spot, run by chef Isao Yamada, is easily the best place in New York for kaiseki, the elaborate Japanese tasting menu. Tokyo superstars Super Potato designed the space.
One Michelin star.
More Japanese Restaurants in New York
Reviews and News
The best sushi transcends the sum of its parts, achieving self-evidence by way of pure ingredients and honest process. Whether it's meticulous,... More on Brushstroke »
Robert Sietsema dives into the pan-Balkan cuisine at Balkanika, where 18 dips are neatly displayed in tubs. Located in Hell's Kitchen,... More on Brushstroke »
Think Alice Waters and Dan Barber were the original artists of the locavore movement? Try again. It arguably started centuries ago with the... More on Brushstroke »