Epitomizing the understated elegance of bold strokes of ink on Japanese paper is Chef David Bouley’s long-awaited restaurant. On Wednesday, April 20, Brushstroke officially opened its doors to the public after weeks of private events and previews.
Bouley aligned with Tsuji Culinary Institute in Osaka to bring his concept to fruition, a dream he has been mentally and physically working on for the last decade. Executive Chefs Hiroki Murashima and Isao Yamada both trained at the notable culinary institute.
The restaurant offers several set menus priced ranging from $85 to $135 with few options. Cooking styles will include but not be limited to tempura, searing, smoking, and steaming, using vegetables, seafood, and game. There is an a la carte menu and full selection of sushi available at the bar and in the lounge, but the main attraction is the carefully crafted tasting menu.
A Japanese design firm, Super Potato, used a sustainable approach in their construction first by lining the walls of the bar and lounge area with more than 20,000 old paperback books with their page ends exposed, not their spines, ingeniously making them appear like parquet wood. Re-purposed slabs of pale wood clad the walls and floors in the dining area. Other walls, covered in slick steel bearing a burnished patina, set off and balance the rugged textures.
Bouley’s vision was realized to the utmost attention to detail, and in that he has succeeded in bringing a little slice of Japan to New York City. Brushstroke is open from 5:30 to 11 p.m. six days a week. The restaurant will begin serving lunch this summer.
Brushstroke is located at 30 Hudson St., Tribeca, 212.791.3771
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