brushstroke Philosophy 一 筆
In our 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 person at that time. Flavors change with the seasons; in the spring Chef Yamada might use the bitter flavors of young plants to clean the body of toxins built up over the winter. Cuisine is built around the ingredients as well: at Brushstroke each serving of sashimi is plated differently, depending on the unique cut of the fish.
If a customer has already enjoyed one of our menus and comes back before we have changed the menu, Chef Yamada works hard to give them something new.
And of course he works hard to create rich, full menus for customers with food allergies and other restrictions. Every time someone comes in it should be a unique experience, one that adapts to how the customer is feeling at the time.
At the sushi counter Chef Ichimura also works hard to tailor his cuisine to each customer. For decades he has worked to match ingredients to each individual’s palette. While everyone starts with the same small appetizer, he will change the next few series of dishes depending on the customer’s drink order to match the flavors. Within his omakase menu the chef will be in constant conversation with the customer, changing the courses as they go along, using sushi, sashimi, and possibly some warm dishes from the kitchen to create a meal perfect for that person.