Brushstroke, NYC 2
August 12, 2014
On July 26, 2014, I returned to Brushstroke with Linda in celebration of my 74th birthday the following day.
The beverage menu was presented, but we asked for the sommelier who recommended a bottle of Chikurin, Karoyaka Organic, Junmai Ginjo, Okayama 竹林 かろやか 有機純米吟醸 岡山 This was dry and somewhat fruity with a good flavor. Half way through our meal we ordered a bottle of Masumi, Yumedono, Daiginjo, Nagano 真澄 夢殿 大吟醸 長野 This was superb, similar in style to the first bottle, but with a stronger flavor.
We ordered the eight-course Summer Kaiseki Menu. The first course was
(left to right}
Scottish Langoustine & Bay Scallop
Summer Vegetables, Tosazu Gelée
These were good understated combinations to start us off.
Golden Crab & Morel Chawan-mushi
This was much more soupy than the normal custard of chawan-mushi. The custardy globs were floating in ankake, a daishi broth thickened with kuzuko, a starch powder made from the root of the kudzu plant. It was enhanced with truffle bits. The flavors were interesting and good.
Miyazaki Produced Wagyu Tataki-Grill
with Red Wine Reduction Sauce, Angkor Pepper Paste,
Stewed Flat Iron with Orange Miso
This was sensational. The wagyu beef had a great flavor, enhanced in different ways by the three preparations. On the left the three thick tender wedges were quickly seared and topped with a garlic chip. The middle piece had been braised in a red wine reduction to almost falling apart. On the right a tasty, grainy shoulder steak had been stewed without overcooking the inside, thinly sliced and garnished with orange miso.
My rice dish was
Sautéed Skate Wings with Ume Shiso Zousui
Unfortunately, when I selected this rice dish, I did not know that a Zousui is a rice soup. The idea of skate wings attracted me. I found this to be pleasant, but quite boring, which is too bad as the concluding rice dish can be a highlight of a kaiseki meal.
Both of our rice dishes were served with a little plate of good, fresh pickles.
My dessert was
Roasted Green Tea Pudding
Kuromame Beans, Buckwheat Kernels
The pudding had a good green tea flavor. The garnishes on top added some needed interest.
We enjoyed a superb meal, meticulously prepared and presented with top quality seasonal ingredients. The service and pace were just right. The noise level was reasonable. The kitchen theater I front of us was a delight. We’ll be back to Brushstroke.
To see our meal at Brushstroke two years before, including some background on the restaurant, click here.