Brushstroke

Brushstroke presents an inspired modern adaptation of Kyoto's kaiseki cuisine; seasonally focused tasting menus that change throughout the year. A collaborative effort between David Bouley and the Tsuji Culinary Institute of Japan, Brushstroke believes each meal should be highly attuned to the season and the person enjoying the food. It should be noted that meals here are not offered a la carte but via a choice of nightly kaiseki menus that showcase a wide range of Japanese cuisine.

In the main dining room, the kaiseki cuisine is designed to be an expression of “Ichi-go Ichi-e,” taking the unique ingredients of the season and preparing them in a way that is just right for the time. Flavors obviously change with the seasons; for example in the spring Brushstroke might use the bitter flavors of young plants to clean the body of toxins built up over the winter. Each meal is presented differently as well: at Brushstroke each serving of sashimi is plated according to the demands of the unique cut of the fish.

Brushstroke believes that every time someone comes in it should be a unique experience, one that adapts to how the customer is feeling at the time. If a customer has already enjoyed one of Brushstroke's menus and comes back before it has changed, so they work hard to give them something new. And they also works hard to create rich, full menus for customers with food allergies and other restrictions.