30 Hudson St., New York, NY, 10013
at Duane St.
By Tanner on 4/22/2011
Kaiseki style (like nouvelle cuisine) Japanese food prepared from a spiritual, very personal place is what Chef Yamada is tapping into. The interior decor, raw materials used in the room allow you to make it your own, the dishes presented is an education into health and pure flavor both visually and through taste. The stress of the city seems to have been eliminated from this TriBeCa corner. it's truly an ethereal experience. Favorites served were the fermented tofu that tasted like fois gras, the oysters mixed with kombu and sancho pepper. To talk of the ingredients does not do justice to the execution. Chef Yamada is a true talent - it's hard to say how he creates the magic. And worth going back as the menu changes from week to week with the seasons.
By scurrie541 on 6/24/2011
This is melt in your mouth Kaiseki-style Japanese food. I have never had a multi-course meal where we walked out feeling totally satisfied and titillated but not overly stuffed. The service, an education in Kaiseki-style cuisine, was warm and inviting. Each dish was delicate, unique and notable. The oysters were out of this world. I highly recommend Brushstroke, we live in the neighborhood and will definitely be back.
By frog on 7/7/2011
Beautiful room, delicious kaiseki style food. The 8 course meal is enough food, but the 10 course has a few amazing dishes that the 8 does not have, include a great chawanmushi. I prefer eating at the chef counter as you can watch the busy kitchen staff prepare the dishes. The pork cheek dish is particularly amazing and so is the squid dish. It is a step up from the "Upstairs " restaurant. Chef Yamada, now the executive chef, has much more room to work, and much more help. Brushstroke brings the taste of Kyoto to Tribeca. I highly recommend.
By yanny on 3/29/2012
My recent visit to NYC was a marathon culinary experience. Of the seven great restaurants I visited in seven days, including Gramercy Tavern, Per Se, Daniel and Balthazar, Brushstroke stood out as the most memorable and unique. The traditional Chawan mushi, for example, was literally turned on its head, with broth and foie gras (unusual) layered on the top of the egg custard. We were told this this is their signature dish. Open kitchen reveals a large team working efficiently on their immaculate counters. I was impressed to see one of them had the small but important task of grinding fresh horse radish and then finely chopping them to make the freshest wasabi I have ever encountered. Brushstroke is unique in their great attention to detail, meticulous presentations, and innovative creations.
By lee.day.754 on 8/16/2012
We live in the neighborhood and love this restaurant. Tasteful, thoughtful dishes and presentation. The flavors remind one of Japan in a subtlety and refinement you don't find in US/Euro quisine. In Brushstroke, thankfully, Bouley has clearly taken the back seat. The food is exquisite, and not overdone. The same can be said for the decor. Service, though attentive, lacks something, though they are improving. (NB Why anyone would want to associate this restaurant with David Bouley, except that he owns all the properties on both sides of the block and has been busily trying to develop them for the last 10+ years is beyond me though. Frankly most of what he has tried on the block have ranged from dismal failures to clueless attempts to shoehorn the wrong idea, poorly executed, into empty properties, though I will admit the quality of the food was often good. Restaurants Bouley and Montrachet were his highpoints. Been disappointed by everything he's done in the last 20 years... except for the walnut bread at the bakery, now closed.)