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30 Hudson St. (Duane St.) Send to Phone
212-791-3771 | Make Restaurant Reservations | Menu
Kaiseki small-plate artistry by David Bouley in TriBeCa.
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Local Deals: 120 * 90

Lunch Tues.-Sat., Dinner Mon.-Sat.

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Dining room at Brushstroke, New York, NY

Brushstroke Restaurant Review

: You’d never guess what was going on behind the rice paper-shrouded windows at 30 Hudson Street, but there’s serious food and saké artistry happening. This 15 years-in-the-making partnership between David Bouley and Yoshiki Tsuji of the Tsuji Cooking Institute in Japan takes Japanese kaiseki dining to a new level. Reserve a table in the main blonde-wood dining room unless you’re solely interested in sushi, which is served in the small exterior bar area. Be sure to browse the bar, however, and take note of the thousands of books shelved spine-out which comprise the walls. But sit at either the open-kitchen counter (highly recommended) or the tables rimming it and watch the magic. Decide between a seven-course or a ten-course prix-fixe artisanal kaiseki and a choice of rice, and the rest is up to the chefs. The knowledgeable saké sommelier will arrange pairings from the menu of about 70 choices, or recommend an equally appropriate cocktail. Among the dishes to experience are lightly smoked salmon with fresh peach; tender grilled Portuguese octopus with Tasmanian mustard, and rice vinegar dressing; and Canadian Fuji pork belly with so-ramen duck broth. Heartier dishes like Washu beef sirloin are balanced by sashimi and airy desserts such as lychee and Japanese saké sorbet. Small plates range from light to heavier, all to astonishing effect. An equally inventive vegetarian menu brings such inspired choices as taro dumplings in a chrysanthemum petal sauce. This is a restaurant for foodies or for special occasions.

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