Brushstroke is the only restaurant in North America that features 2 kitchens in the same building, each with their own Michelin stars. For that alone it is one of the most unique dining experiences in New York City.

A joint venture between Chef David Bouley and Japan’s top culinary school, The Tsuji Culinary Institute, Brushstroke offers a brilliant modern interpretation of kaiseki cuisine. Based entirely around tasting menus that change seasonally, kaiseki uses fresh ingredients to build a progression of flavors and sensations, with courses designed to be beautiful, delicious and surprising.