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Brushstroke

Editorial Review

David Bouley gets inspired by visit to Osaka cooking school, spends years putting together Japanese restaurant that's exacting to the last detail. Fish tanks, artisanal soy sauce, ingredients grown from seed. Seasonal menu, only unlike the crappy four seasons we're used to, these cats have twenty of them. Hit the tasting menu for egg custard with crab and truffle sauce, duck smoked with sencha leaves. Elegant interior decked with slabs of blond wood, don't miss the glass walled sushi area, manned by master Eiji Ichimura.

Features

  • Celeb Sightings
  • Chef's Table
  • Date Spot
  • Dine At The Bar
  • Fine Dining
  • Prix-Fixe

Attributes

  • Price:
    $$$$
  • Reservations:
    Recommended
  • Alcohol:
    Full Bar
  • Vibe:
    Chill
  • Restaurant Type:
    Japanese, Sushi

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