brushstroke-kaiseki-on-black2

Welcome to Brushstroke Restaurant.

ブラシュストロークへようこそ

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

ブラシュストロークへようこそ

ブラッシュストロークでは、古来より大切にされてきた四季よりも更に細かな季節の推移や様々な祭事に基づき、お料理を提案しています。当店では、季節の素材の味わいを最大限に活かしながら、日本の伝統技術、伝統文化に敬意を払い、個性豊かなお料理を提案しております。

山田勲料理長をはじめとした厨房のスタッフは、不変的な魅力を携えた美しい和食の探求に労を惜しみません。

山田料理長は和食の伝統と技術を守りながら、より新鮮で優れた地元の食材も積極的に取り入れております。


Bouley Gift Certicicates brushstroke Gift Certificates Test Kitchen Cooking Class