Brushstroke: Artistry on the Plate

Mountain Yam With Sea Urchin in Tomato Water Gelée and Hearts of Palm Tossed With Basil Miso
Mountain Yam With Sea Urchin in Tomato Water Gelée and Hearts of Palm Tossed With Basil Miso
Lauren Shockey

When it comes to dining, taste is usually the most important factor. But the kaiseki meal, the multi-course procession of dishes aimed to capture all tastes and geographic regions in Japan, especially focuses on artistic presentation and unique serving dishes. Brushstroke, which I reviewed this week, is one of the few places in New York where you can have a full kaiseki-style meal. And, as the name might suggest, the plates are artfully crafted. Take a peek for yourself.

Note that this specific kaiseki meal was from the May menu, and the June menu differs slightly.

Scallop and Crab Dumpling in a Cherrystone Clam Dashi Broth
Scallop and Crab Dumpling in a Cherrystone Clam Dashi Broth
Lauren Shockey
Chef's Choice of Sashimi
Chef's Choice of Sashimi
Lauren Shockey

 

Grilled Tasmanian Trout With Salmon Roe
Grilled Tasmanian Trout With Salmon Roe
Lauren Shockey
Seared Lobster With White Miso Cream Sauce
Seared Lobster With White Miso Cream Sauce
Lauren Shockey
Spring Vegetable and Lobster Tempura, Rice, Pickles, and Miso Soup
Spring Vegetable and Lobster Tempura, Rice, Pickles, and Miso Soup
Lauren Shockey

 

Edible Rice Paper
Edible Rice Paper
Lauren Shockey
Soy Milk Panna Cotta With Matcha Green Tea Sauce
Soy Milk Panna Cotta With Matcha Green Tea Sauce
Lauren Shockey

Have a tip or restaurant-related news? Send it to fork@villagevoice.com.

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