Brushstroke in TriBeCa

 Brushstroke in TriBeCa

Brushstroke in TriBeCa

 Brushstroke in TriBeCa

Brushstroke in TriBeCa

When we went to Bouley in TriBeCa, I was definitely unimpressed, if not disappointed. But we still were going to give a chance to the famous Chef, trying the Japanese restaurant he opened with Yoshiki Tsuji, Brushstroke. And you know what? It was much, much, much better, with a tasting that was memorable. 

 Dining room at Brushstroke in TriBeCa

Dining room at Brushstroke in TriBeCa

 Open kitchen at Brushstroke in TriBeCa

Open kitchen at Brushstroke in TriBeCa

 Open kitchen at Brushstroke in TriBeCa

Open kitchen at Brushstroke in TriBeCa

 Pot at Brushstroke in TriBeCa

Pot at Brushstroke in TriBeCa

It is not a huge place, and we were lucky to sit at the counter, overlooking the kitchen where the magic happened, mesmerized by the precision of the staff, sometimes using tweezers to plate the dishes. We went for their tasting menu (en kaseiki): vegetarian for Jodi and non-vegetarian for me. Both were fantastic: beautifully presented and amazing taste.

 Chopsticks at Brushstroke in TriBeCa

Chopsticks at Brushstroke in TriBeCa

We started off with beverages. Jodi had a tea called Genmaicha, a fine gyokuro green tea mixed with toasted brown rice.

 Genmaicha tea at Brushstroke in TriBeCa

Genmaicha tea at Brushstroke in TriBeCa

On my side, I had a glass of sake from their large selection. I chose the Song of the Sea Junmai Ginjo sake:

  Song of the sea  Junmai Ginjo sake at Brushstroke in TriBeCa

Song of the sea Junmai Ginjo sake at Brushstroke in TriBeCa

Here is what we had:

Jodi - Yuzu wasabi guacamole and soba chips.

 Yuzu wasabi guacamole and soba chips at Brushstroke in TriBeCa

Yuzu wasabi guacamole and soba chips at Brushstroke in TriBeCa

 Yuzu wasabi guacamole and soba chips at Brushstroke in TriBeCa

Yuzu wasabi guacamole and soba chips at Brushstroke in TriBeCa

Me - Sakizuke: smoked European eel and Ankimo tofu.

 Sakizuke at Brushstroke in TriBeCa

Sakizuke at Brushstroke in TriBeCa

 Sakizuke at Brushstroke in TriBeCa

Sakizuke at Brushstroke in TriBeCa

Jodi - Kabocha and butternut squash soup with tofu sesame foam.

 Kabocha and butternut squash soup at Brushstroke in TriBeCa

Kabocha and butternut squash soup at Brushstroke in TriBeCa

Me - Nimonowan: Winter vegetables in sake lees (yeast that are leftover from the fermentation) white miso broth.

 Winter vegetables in sake lees soup at Brushstroke in TriBeCa

Winter vegetables in sake lees soup at Brushstroke in TriBeCa

Jodi - Miniature vegetables landscape over snow tundra in tofu.

 Miniature vegetables over snow tundra in tofu at Brushstroke in TriBeCa

Miniature vegetables over snow tundra in tofu at Brushstroke in TriBeCa

 Miniature vegetables over snow tundra in tofu at Brushstroke in TriBeCa

Miniature vegetables over snow tundra in tofu at Brushstroke in TriBeCa

Me - Tsukuri: sashimi made with sea bream or Tai, a fish similar in appearance and taste to red snapper.

 Sea bream sashimi at Brushstroke in TriBeCa

Sea bream sashimi at Brushstroke in TriBeCa

 Sea bream sashimi at Brushstroke in TriBeCa

Sea bream sashimi at Brushstroke in TriBeCa

Jodi - steamed turnip mochi with Winter mushrooms and gingko nuts.

 Steamed turnip mochi at Brushstroke in TriBeCa

Steamed turnip mochi at Brushstroke in TriBeCa

Me - Hashiyasume: Chawanmushi Nantucket Bay scallop bekkou-ankake. 

 Nantucket Bay scallop with egg custard at Brushstroke in TriBeCa

Nantucket Bay scallop with egg custard at Brushstroke in TriBeCa

 Nantucket Bay scallop with egg custard at Brushstroke in TriBeCa

Nantucket Bay scallop with egg custard at Brushstroke in TriBeCa

Jodi - Winter vegetables hassun.

 Winter vegetable hassun at Brushstroke in TriBeCa

Winter vegetable hassun at Brushstroke in TriBeCa

 Tempura in Winter vegetable hassun at Brushstroke in TriBeCa

Tempura in Winter vegetable hassun at Brushstroke in TriBeCa

 Winter vegetable hassun at Brushstroke in TriBeCa

Winter vegetable hassun at Brushstroke in TriBeCa

 Sushi with Winter vegetable hassun at Brushstroke in TriBeCa

Sushi with Winter vegetable hassun at Brushstroke in TriBeCa

Me - Hassun: Kinmedai black pepper Yuan-Yaki, Winter bamboo shoots, sweet soy sauce, steamed organic duck and the sushi of the day.

 Hassun at Brushstroke in TriBeCa

Hassun at Brushstroke in TriBeCa

 Hassun Yuan Yaki fish at Brushstroke in TriBeCa

Hassun Yuan Yaki fish at Brushstroke in TriBeCa

 Hassun Winter bamboo shoot at Brushstroke in TriBeCa

Hassun Winter bamboo shoot at Brushstroke in TriBeCa

 Hassun octopus and artichoke at Brushstroke in TriBeCa

Hassun octopus and artichoke at Brushstroke in TriBeCa

 Hassun duck at Brushstroke in TriBeCa

Hassun duck at Brushstroke in TriBeCa

 Hassun sushi at Brushstroke in TriBeCa

Hassun sushi at Brushstroke in TriBeCa

Jodi - Satoimo and quinoa dumpling.

 Satoimo and quinoa dumplings at Brushstroke in TriBeCa

Satoimo and quinoa dumplings at Brushstroke in TriBeCa

 Satoimo and quinoa dumplings at Brushstroke in TriBeCa

Satoimo and quinoa dumplings at Brushstroke in TriBeCa

Me - Shiizakana: this was the main dish and for this one, I could chose between two. I decided to go for the Colorado lamb chop, served with puffed dried green seaweed, red wine reduction and Satoimo purée.

 Colorado rack of lamb at Brushstroke in TriBeCa

Colorado rack of lamb at Brushstroke in TriBeCa

 Colorado rack of lamb at Brushstroke in TriBeCa

Colorado rack of lamb at Brushstroke in TriBeCa

Jodi - Lotus roots and mushrooms with Japanese heirloom green rice.

 Lotus roots and mushrooms with green rice at Brushstroke in TriBeCa

Lotus roots and mushrooms with green rice at Brushstroke in TriBeCa

 Pickle at Brushstroke in TriBeCa

Pickle at Brushstroke in TriBeCa

 Lotus roots and mushrooms with green rice at Brushstroke in TriBeCa

Lotus roots and mushrooms with green rice at Brushstroke in TriBeCa

 Miso soup at Brushstroke in TriBeCa

Miso soup at Brushstroke in TriBeCa

Me - choice of rice entrée: I decided to order the Long Island Jonah crab truffle ankake over rice.

 Long Island Jonah crab rice dish at Brushstroke in TriBeCa

Long Island Jonah crab rice dish at Brushstroke in TriBeCa

Last was desserts. We decided to go for the sake lees creme brulee that was phenomenal, served with a homemade sweet sake.

 Sake lees creme brulee at Brushstroke in TriBeCa

Sake lees creme brulee at Brushstroke in TriBeCa

 Sake lees creme brulee at Brushstroke in TriBeCa

Sake lees creme brulee at Brushstroke in TriBeCa

The second dessert was the black truffle ice cream accompany with truffle honey, truffle vinegar and almonds. This was for sure a very unique dessert. It was good, but, if I had to pick, I would order the creme brulee.

 Truffle ice cream at Brushstroke in TriBeCa

Truffle ice cream at Brushstroke in TriBeCa

Last, with the bill, came a crispy treat that I think was made of tofu skin.

 Crispy treat at Brushstroke in TriBeCa

Crispy treat at Brushstroke in TriBeCa

This was a phenomenal dinner and most of the dishes were very good, whether vegetarian or non-vegetarian. The presentation was beautiful and I wonder if the name of the restaurant was not picked to represent the art put into creating such dishes, the plate being like a canvas to a master. This is pricey, but, if you want such an experience, it is a very good place to go to.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Brushstroke Menu, Reviews, Photos, Location and Info - Zomato