Brushstroke

New York's canvas of artistic Japanese fare
VERIFIED LUXURY
Chef David Bouley expands his reportoire to Japanese cuisine at this streamlined temple to Nippon culture. A joint venture with Japan’s Tsuji cooking school, the restaurant is manned by student cooks who perfect such creations as sea urchin with asparagus and dashi jelly.

The warm, serene interior is lined with earthy, elemental accents such as hammered metal wall panels and honey-hued reclaimed wood. It’s an ideal spot to sample some sake and let the future star chefs in the kitchen wow you with the bright, clean flavors of the beautifully simple food.
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Our Inspector's Highlights
• The New York City restaurant dishes out three tasting menus: an eight-course vegetarian option, a six-course meal or the savory eight-course feast. Seasonal produce, fresh fish and meats are the focus, accompanied by a choice of a rice dish and dessert.

• As a bonus, a counter in the eatery’s former lounge area serves unique edomae-style sushi, which is often aged or cured, in nightly tasting menus.

• The general atmosphere of the Four-Star restaurant is sleek yet relaxed, an attitude reflected by its friendly waitstaff.

• Brushstroke’s serene interior is a study in contrasts: modern Japanese elegance fused with smart, whimsical design touches. Blond wood dominates the airy space from floor to furnishings, but it’s clear that the devil’s in the details — the New York City restaurant’s textured wall is actually layers of 25,000 recycled books.

• Your dinner at the New York restaurant will not be complete without one of Gen Yamamoto’s expertly crafted concoctions. Trust us: The Ginger is a zingy treat for your tongue.
Things to Know
• Located at 30 Hudson Street, between Duane and Reade Streets, Brushstroke has a rather unassuming façade — you may even walk right past it — but you’ll recognize the Japanese restaurant by its rice paper-lined windows and inky black columns guarding the entrance.

• Brushstroke’s dress code is smart casual — no jackets or ties required here. Seeing as the Japanese restaurant is open exclusively for dinner, most diners come directly from the office wearing their work attire.

• But don’t be too casual about the reservations policy — walk-ins are not welcome at this New York City restaurant.
The Food
• The Four-Star restaurant's menu follows a 20-phase seasonal calendar, causing it to change frequently throughout the year, oftentimes more than once a month, so it’s doubtful you’ll get the same meal twice.

• Order anything with Wagyu beef. You’ll want to savor this succulent cut — it will literally melt in your mouth.

• If you want to fully enjoy the perks of Brushstroke’s seasonal menu, you must order the pièce de résistance: the full 10-course tasting menu.

• For the animal-friendly folks, there’s always the deliriously delicious vegetarian tasting menu. In fact, you’ll probably want to try it even if you are a meat lover.

• There are plenty of sweet treats on the New York City restaurant’s rotating tasting menu, but we recommend the soy milk panna cotta over sweetened red beans with matcha tea sauce. Your taste buds will thank you.
The Drinks
• It’s not just beer and sake on tap at Brushstroke — the Japanese restaurant boasts a satisfying stable of mellow specialty cocktails. The drinks, billed as calming and introspective, are a nice complement to the similarly-minded food menu.

• There’s the refreshing Kiwifruit cocktail, a muddle of the bright green fruit, Torikai Rice Shochu and fresh lemon juice.

• Try the sweet yet slightly savory Corn cocktail, a mix of the harvest vegetable, sake and a dash of cream.

• Our favorite was the zesty Ginger cocktail, which utilizes Brushstroke’s house-made ginger ale.

• If it’s special liquors you’re on the hunt for, look no further than Brushstroke’s rare sake collection. Highlights include the Tatsuriki Elegance Junmai Daiginjo and Ishojiman Tokubetsu Junmai, which can be sipped by the glass.
Getting There
30 Hudson Street, New York, New York 10013
TEL212-791-3771