When you’ve developed 10,000 dishes with a team of Japanese chefs working with David Bouley, it’s bound to take time. Seven years to be exact.
Brushstroke is now open in Tribeca. When you step into this temple to Japanese food, you’ll be at ease with the design team Super Potato’s clean but comforting aesthetic. Stones, reclaimed timber and salvaged steel decorate the room. Recycled books, 20,000 of them, form a floor-to-ceiling wall. The dining room seats 68, the lounge 16 and there are eight seats at the bar.
The true art is in the food, though. Isao Yamada (who owned Hana-Eiraku in Japan) is leading a team of chefs here from all over Japan. There is an eight-course ($85) and ten-course ($135) prix fixe menu for the main dining room. Some of the items include delicately seared strips of tuna sashimi and marbled Wagyu beef served with grilled hearts of palm. You can also order a la carte (from $8 to $24) in the bar and lounge. There’s also a well-edited selection of cocktails, sake, brandy, whiskey, shochu and non-alcoholic beverages.
If you’ve dined at a Bouley restaurant, you know how serious he takes his food. Marry that with chefs who are knowledgeable about Japanese food, you’re bound to experience something that lasts longer than a Brustroke.
Brushstroke is located at 30 Hudson St. (at Duane St.); 212-791-3771
— Bao Ong