As a collaboration between Chef David Bouley and the Tsuji Culinary Institute, Brushstroke brings a modern interpretation of Japanese kaiseki tasting menus that change seasonally, though lobster with ramp donabe-rice, crab and bamboo shoots is a favorite. The quiet Zen-like space accented with blonde wood provides the perfect backdrop for the proliferation of small plates that you can watch being assembled in this Michelin-starred open kitchen. Table8 reservations are only for the main dining room. Please call the restaurant directly for omakase (tasting menu) or counter reservations.
30 Hudson Street
New York, NY 10013