What is the chef at Brushstroke food philosophy?

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Chef David Bouley and the Tsuji Culinary Institute collaborated to create this artful menu, based on the traditional multi-course Japanese dinner called kaiseki. Seasonality and local produce are the driving principles behind everything the chefs — led by chef Isao Yamada — create at the Forbes Travel Guide Four-Star restaurant. It’s a philosophy you’ll find emblazoned right on Brushstroke’s menu: “Brushstroke represents the determination to craft a unique expression of culinary delights that meet the highest potential of pure flavor through seasonally sourced products, refinement of execution and respect for Japanese tradition.” To wit, Brushstroke’s chefs follow a 20-phase seasonal calendar connected to nature and celebrations, crafting special menus to reflect the given time of year.

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