Welcome to Brushstroke Restaurant.


Brushstroke is the only restaurant in North America that features 2 kitchens in the same building, each with their own Michelin star. For that alone it is one of the most unique dining experiences in New York City.

A joint venture between Chef David Bouley and Japan’s top culinary school, The Tsuji Culinary Institute, Brushstroke offers a brilliant modern interpretation of kaiseki cuisine. Based entirely around tasting menus that change seasonally, kaiseki uses fresh ingredients to build a progression of flavors and sensations, with courses designed to be beautiful, delicious and surprising.

brushstroke Menus 一筆 | sake/wine 一筆 | Ichi-go Ichi-e, spirit of brushstroke 一筆

brushstroke is now open for Lunch

Lunch: Tues – Sat.  11:30 am –  2:45 pm
Dinner: Mon. – Thurs.   5:30pm – 10:30pm
Friday & Saturday –   5:30pm – 11:00pm

“After working with Chef David Bouley for some time, we have found it stimulating to learn from him. His attitudes toward both dietary culture and culinary art have been inspirational for us and have expanded our horizons. The way in which he has recreated dishes using Japanese culinary techniques and ingredients has provided opportunities to learn—not only for the Japanese professors but also for our students.”

– Yoshiki Tsuji





David Bouley, Town & Country Magazine Chef in Residence Chef and the Doctor Fall 2015 Series Chef and the Doctor Fall 2015 Series health food for foodies: biodynamic, nutritious

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