While recently shooting a Japanese beauty product launch at this restaurant, I was reminded that I was woefully overdue in posting its kitchen here, which I had photographed in the fall. A collaboration between David Bouley and the Tsuji Culinary Institute, this lovely restaurant features a large kitchen that opens onto a minimal wooden dining room. Sam Sifton, who gave the restaurant two stars, explains the type of cuisine thusly: “Brushstroke is devoted to a school of Japanese cooking called kaiseki, a series of focused, intricately composed dishes that are meant to balance the taste and appearance of different foods, their texture and color, even their temperature… kaiseki helps illustrate a sophisticated and evolving theory of Japanese cooking that is roughly analogous to Western haute cuisine.” Chef Isao Yamada welcomed NYK into his workspace, and here are the resulting images. 30 Hudson Street www.davidbouley.com
