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Brushstroke is not known for sushi, that would be its sister restaurant, Ichimura, which operates in the same space, but separated by a well-placed wall. Instead, the restaurant offers Japanese dishes that nod to both tradition and modern methods of cooking, fusing the old with the new seamlessly. Inside David Bouley’s wooden space (the wood comes from his personal farm in Pennsylvania) you can sit amongst true connoisseurs of cuisine that hails from the land of the rising sun. The Tsuji Culinary Institute of Osaka, who partnered with Chef Bouley here, ensures that every last bite is more delicious and beautiful than the last.
Located on Hudson Street in Tribeca, Brushstroke operates out of a medium-sized space. The room is serene but electric with servers bustling back and forth from the open kitchen, explaining each dish to diners before consumption. As each plate arrives, you hesitate at the thought of destroying it – as the presentation is so beautiful. The menu here changes seasonally and there is also a chef-curated Omakase, which sprinkles-in a good deal of sashimi into the experience.
On a recent evening, I was delighted to dine at Brushstroke – opting for the season’s Winter menu as well as choosing some items a-la-carte to personalize the meal. The restaurant adopted Kaiseki cuisine, which focuses on seasonal tasting menus that use fresh and in-season ingredients. The Winter menu features coveted ingredients like Japanese pumpkin, blue shrimp, Wagyu beef, lobster, rare mushrooms, salmon, Meyer lemon and more.
At the end of the meal at Brushstroke, you are full – but want so badly for the dinner not to end. Selecting from the excellent tea menu – choices ranging from award-winning Japanese Gyokuro to delicious sencha – isn’t easy. I love Japanese green tea and the Gyokuro was calling my name. I paired the tea, served in a beautiful single-serving ceramic pot decorated with Sakura blossoms, with a delicious roasted green tea pudding and soy sauce ice cream with pecan.
The meal concluded and, as I left, I realized that Brushstroke does not belong in the same category as the others. It’s one-of-a-kind and an experience that every Japanese-loving foodie should have in their lifetime. It’s truly New York’s best.
