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Tiny's & the Bar Upstairs
Lunch and Dinner are available.
Our menus offered in the main dining room showcase a wide range of Japanese cuisine. Options include Chef Yamada's 8-Course Kaiseki menu starting at $170 per person and a 5-Course seasonal menu at $85 per person, and A la carte menu. Vegetarian tasting 8-course is also available starting at $135 and a 5 course menu at $85 per person.
Friday and Saturday from 11:30 a.m. to 2:30 p.m.
Monday through Thursday from 5:30 p.m. to 10:30 p.m.
Friday & Saturday from 5:30 p.m. to 11:00p.m.
Closed on Sundays
What Insiders Are Saying
In our heads, Brushstroke was going to be a Golden Girls version of Nobu – which is becoming pretty golden itself. Luckily, we were way off base. The crowd at Brushstroke might be older, but this place is anything but old.
Every morsel of the Kaiseki lunch was outstanding! Service also top notch. One of my go to restaurants!
Brush stroke is an elegant, refined, and authentic Japanese seasonally inspired ingredients cuisine called, “Kaiseki.” Marticulously prepared finest ingredients at the height of its nutrients and flavor in the traditional and refreshing twist of fine culinary art awaits here. With calming and beautiful setting of the atomosphere and the attention to detailed chef’s art and the refined service of waiter and waitress are just pleasant. Thank you...
Very disappointing. Quality of fish was not good enough for the price. Prefixed menu took over 20min between each course. Our meal took over 2 1/2 hours because of the pre fixed. Menu online is not the same as in restaurant. Much more limited at the restaurant. Overall, not worth it for the price.
Breathtakingly good kaiseki meal , very innovative , delicious . A stand out Japanese and well worth a detour. The lunch Kaiseki is great value at $75 each . Truly exceptional place.
Thank you so much for a precious time on date with my wife.
everything is great, one of the top place for kaiseki
Some nice dishes and flavors, but the overall experience was disappointing. Didn’t help that the restaurant was mostly empty (Thursday 9pm in TriBeCa). Lacked style or flair or something....
Chef Yamada's creation is always amazing! We had great time! We'll be back soon for sure!
Really enjoyed the amuse bouche and all other dishes
Excellent ambiance and service but location is so so
Had the chef’s menu. $175 per person. Expected higher end food at each course. The waygu steak was amazing. We ordered another serving for 2 for $110. The sushi was average at best. Service was attentive. Restaurant was empty.
I would expect better experience with price we paid.
Food and kitchen staff is incredible. We sat at the kitchen bar, and it was exciting to watch them work. Service was not so great. We did not get the first two dishes we ordered, which were the reason we chose Brushstroke. By the time we realized that they were forgotten, we were full on complimentary dishes from the chef.
Everything about our dinner at Brushstroke was anywhere from very good to perfect. Everything that we ordered was amazing! We decided to order a la Carte rather than the set menu and the ‘toro 3 ways’ was definitely the piece de resistance.
Would recommend to those whom like to indulge in unique end of cuisine. Each item though small was exquisitely prepared and presented. The meal I would almost describe as an experience. Unfortunately I was till hungry and being on a low carb diet ordered one more course to have with my dates dessert. The last course of Pork Mimigar Kale salad was a disappointment. The Kale salad was quite good. The pork was chewy and strong. I could not swallow the last piece. I would not let this deter me from a return. 7 out of 8 items where incredible.
The ramen here was the best I’ve had here in the US and it’s comparable to the ramen I’ve had in Japan.
Had rice in caypot with beef. Beef was horrible. Meat course and tough. For the price wygu beef shud be used. Duck ok but not impressed. Chawan mushi was warm with cold spot. Unbelievable
We had a summer special bluefin tuna menu this time. All the ingredients are very fresh and tasty. Great value too.
We had the Chef Yamada Kasieki and it was delicious, my favorite was the Iwate wagyu sirloin.
Very disappointing food. I love every Bouley restaurant but this was a disappointment. Value for the money js non existent. And I am a regular at Bouley Test kitchen and have no issue spending when the food is worth it.
Great chirachi. One of the best I have ever had. Authentic Japanese food and service.
Honestly I was disappointed. The meal started off with our drinks being delivered to the wrong table. After that, we had the 4 fish sashimi and two of the fish were riddled with tendons and difficult to eat, not great. The chirashi was OK but wasn’t nearly worth the 95 dollar price tag. In general... meh. There are at least 20 or 30 better sushi restaurants in NYC that I’d rather eat at.
The waiter was really good and has very good drinks
$ 170 Omakase was a creative kaiseki cuisine.
Fresh sashimi and eel was melted in mouth!
The kaiseki menu is $170 but the food is not deserved. Very disappointed about the quality and the taste. Not recommended this restaurant at all. Haven’t tried the 5 seasons course mean, maybe this is better than the kaiseki.
Excellent japanese restaurant with extraordinary food. Expensive but worth it
Brushstroke continues to offer one of the most delicious kaiseki dinners around, better even than many high-end kaiseki restaurants in Japan. You could see even at his now-closed restaurant, Bouley, how important Japanese cuisine has been to this talented French-trained chef, and here he returns the favor by infusing a classical Japanese meal with the complexity of French cuisine. It ain’t cheap, but if you can afford it it’s great meal in a beautiful rustic room (designed by the famous Tokyo design firm, Superpotato).
Poor service. Bad value for the money. Don't go.
One of NYC most underrated restaurants. The food quality and presentation are among the best in the city and the overall experience matches any fine-dining restaurant.
Very unique tasting menu experience. I would highly recommend the larger tasting menu with wine/sake pairing. We even got to sit at the counter and watch all the food being prepared- which made it even more special. The waiter and sommelier were both highly knowledgeable. Would go back in a heartbeat!
Excellent food prepared in front of you to the highest standards.
The place was practically empty. The air conditioning was on full blast and we asked a couple times for them to turn it down and they said it “might” be broken. The menu is very limited and as lovely as the tasting menu is it is very bad value for $170. The al a carte doesn’t have much selection. The staff weren’t very helpful and even had to keep checking the piece of paper in his pocket when presenting the dishes for the tasting menu.
Amazing food and service! Best restaurant we had in New York City!
Exquisite, special, yet expensive experience. Impeccable service with meticulous plating of dynamic and flavorful courses. Highly recommend to anyone who holds themselves out as a foodie.
I have been used to dine at Brushstroke for special occasions for several years.
I really liked the wagyu beef at this place when it was served on a warm stone or more recently with a casserol of black mushrooms, but yesterday it was served on salad and in no time the meat was cold. thus the only impress you get in the mouth is the one of a fatty meat with salade and dressing. It is criminal to use such a good ingregient and to sabotage it.
The chef would be well inspired to get back to traditional approaches, guess what, they are traditional because they work.
Basically quality is going down month after month at brushstroke. it is still ok but it was used to be exceptionnal.
Wake up please!
Wonderful food, but would be enhanced by more formal service and a more interesting environment.
The best Japanese food we have had in nyc. Memorable.
It’s always a pleasure dining here. The food is consistently delicious and the plating is beautiful. We are always delighted with the seasonal surprises that they incorporate into the menu. The open kitchen is clean and neatly run. Service is like clockwork, but friendly and knowledgeable.
Very talented chef, but the rest is unfortunately and sadly damaged by unprofessional team service.