(212) 791-3771 | Reserve Onlinewww.davidbouley.com/brushstroke-main/
Mon - Sat: 5PM - 11:30PM
After decades of accumulating stars, Beard awards, and fiercely loyal, high-profile clients (yes, that is Lou Reed sitting a few tables away. The guy at the bar? A Rockefeller), David Bouley set out to master the Japanese art of kaiseki and serve it in New York. While collaborating with Yoshiki Tsuji, the dean of the esteemed Tsuji Culinary Institute in Osaka, Bouley perfected over 10,000 recipes, such as black truffle egg custard with golden crab; sesame-infused cod with black sesame smoke; and hojicha tea–scented duck breast.
At Brushstroke, Bouley installed Japanese chef Isao Yamada in the open kitchen to execute obsessively seasonal multi-course menus (a vegetarian option and wine and sake pairings are available). Sushi sensei Eiji Ichimura serves his own omakase menu at the nine-seat sushi bar. Along with the food, the minimalist decor (clad in blond wood with exquisitely-carved lanterns) is transporting. You'll walk out feeling as if you were just in Japan, without forking over the airfare.
1, 2, 3 to Chambers St.
What to tell a cabbie
Take me to the corner of Hudson St. and Duane St.
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