A wonderful little sushi restaurant opened inside Brushstroke. Chef Ichimura-san is a very experienced and skilled sushi chef. The fish is expertly prepared and simply delicious.
The sushi restaurant replaced the Brushstroke cocktail bar. It is a cozy, almost private sushi bar. There are only 8 seats. I am hesitant to write a really good review, as any publicity will make it impossible to get in, but I love you guys. The chef has not only had a sushi restaurant in midtown Manhattan back in the 80s, he has made sushi all over and has taught the art of sushi. I got the special omakase of course, but they have ala carte sushi , and less expensive omakase choices. The meal started with bai-gai ( a type of large snail) liver and all, the dish was excellent. I start with sashimi then go to sushi. I am not sure if that is what the chef would ordinarily do. Pardon that I didn't write anything down , so this is from memory. The next dish was a Hirame dish that consisted of engawa ( fluke fin) which was perfect, and fluke shirako and eggs, and some what i think were shirouo ( tiny icefish that are usually live) this was a wonderful dish. then i had some sashimi of mirugai ( giant clam), tako ( octopus), kohada (shad), madai belly( Snapper), shima aji ( stripe jack), otoro ( bluefin belly),saba ( mackerel from japan), The sashimi was so good. The otoro was very light pink and delicious, the octopus was served with a little salt and japanese spice on the side. The wasabi was ground fresh. The next dish was up there with the best shiokara I've had anywhere ( not the stuff from the jar that many places use) this was the real deal. Then I had a chawanmushi, which was excellent ( special order), Now I start my sushi. The sushi was prepared with great skill. The rice was perfect. The technique great to watch. The fish delicious. I had kasugodai (baby spring snapper-in season now), the taste was so sweet and nice consistency, shima aji (one of my favorites), kin madai ( golden eye snapper), Santa Barbara uni,( was good but I prefer Japanese uni), Kohada was real good, saba (well marinated), anago ( served with no skin and some salt), ending with home made tomago(egg cake). I accompanied this with a few different sake choices all very good. The sommelier is very knowledgable as far as sake goes. The waitress is terrific and also knows very much about the sake choices.
The style of sashimi/sushi is very simple, very "authentic" , traditional Japanese. There are no rolls that I am aware of. There is no seared fish, there are no fancy mixtures of fish like Sushi of Gari. This is straight-up good Japanese style sushi. The fish is prepared perfectly, the chef is a "real" sushi chef and quite skilled and knowledgable about the fish he serves. The present clientele is Japanese. The place is not known yet. I am sure it will be soon reviewed and rated in the class of 15 East, Masa, Kanoyama, Yasuda. I do think they will offer more choices of fish as time goes on, I also think they will offer more cuts of tuna ( like 15 East). They should however, include dessert in the price of the omakase, and perhaps a kitchen dish. They now charge extra for these. The meal was worth the high price though, and I will be back often.
Congrats to Mr. Bouley for bringing some excellent sushi to Tribeca. My compliments to Ichimura-san for a great meal.
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