I am a big fan of Kyo Ya and have been there at least 20 times. Chef Sono-san is fantastic.
That being said, Brushstroke is better than ever. The main difference between Kyo Ya and Brushstroke, especially if you sit at the chef's counter, is that Kyo Ya is more personal. You see a master at work, and it is quite an authentic kaiseki experience.
Brushstroke on the other hand, is a huge restaurant, with a staff of many. Executive chef Yamata-san does a terrific job, keeping it all together and turning out amazing dishes. Overall the food at Brushstroke is on the same level as Kyo Ya. I've never said that before , but the new menu is beyond anything I've had there in the past. I apologize for not describing in detail each dish, mostly because I forgot all the ingredients. When I drink a lot of sake I do not feel like taking notes. I did however, take some photos ( i left out many photos). The ankimo was fantastic. The sashimi course was very good. The iwashi with shredded fried crispy gobo over a mushroom sauce was the best dish of the night. grilled lobster with women noodles and uni and uni powder topped with black truffles was delicious. Kabocha squash soup with peppers and pistachios was fantabulous. Japanese wagyu ( not U.S.) with mustard seed and green peppercorn was really really good. Oh yeah, the chawan mushy was very good too. The Danabi rice with salmon and salmon roe was very well made. I've had this dish at Robataya and it is one of my favorite dishes. The ikura makes it all happen in your mouth. For dessert I chose the soy ice cream with pistachios and mirin ice cream with dried cranberries. Excellent.
The service was as good as it gets. Not once did I have to look for someone to fill my water, it was always filled . So was my sake glass. The food came out at a perfect tempo. This restaurant will one day get the "stars" it deserves. It is certainly as good as the best of them. It is up there with Kyo Ya, although a different , but yet great kaiseki experience. Hats off to Bouley, Good Job!
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