Published On 04/13/2011 Published On 04/13/2011

A collab with the Tsuji Culinary Institute of Osaka more than 15yrs in the making (time enough to craft more than 10,000 dishes), David Bouley's flooded the old Danube space with blonde wood and natural light to create an ethereal Japanese vibe, which supports seasonally inspired tasting menus that in April will include black cod w/ lightly seared sea urchin, rustic rice pots draped with Dungeness crab, and tea-smoked duck with a buckwheat "okayu", which he hilariously mispronounces "otay!-u"

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1. Brushstroke 30 Hudson Street, New York, NY 10013 (Tribeca)

French-leaning chef David Bouley -- known for his dramatic restaurant endeavors in Lower Manhattan -- embarks on a collaboration with Japan's celebrated Tsuji Culinary Institute of Osaka to showcase his take on the art of kaiseki (the traditional Japanese multi-course dinner, defined by a deliberate progression of flavors). Decked out simply in light wood and rice paper curtains, the space is open and airy. Sushi can be ordered in a bar area, while the dining room is home to the kitchen's ritualistic tasting menus, feating elaborately plated seasonal dishes like scallops with trout caviar, apple foam and lime sorbet, or duck breast grilled in green tea with mushrooms.



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