Today we want to talk about Ichimura at Brushstroke, a topic that has gained great relevance in recent years. Ichimura at Brushstroke is an issue that impacts people of all ages, genders and nationalities, as it has been shown to have a significant effect on different aspects of daily life. Since its appearance, Ichimura at Brushstroke has generated numerous debates, research and changes in various areas, which leads us to reflect on its importance and impact on today's society. In this article, we will further explore the impact of Ichimura at Brushstroke and its implications for the future.
40°46′05″N 73°58′55″W / 40.76806°N 73.98194°W
Brushstroke | |
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Restaurant information | |
Established | April 20, 2011 |
Closed | September 29, 2018 |
Owner(s) | David Bouley |
Head chef | Isao Yamada |
Food type | Kaiseki and sushi |
Street address | 30 Hudson St. (Duane Street) |
City | New York City |
State | New York |
Postal/ZIP Code | 10013 |
Country | United States |
Website | www |
Brushstroke was a Japanese kaiseki restaurant located on Hudson Street in Manhattan, New York City. The owners of the restaurant were French chef David Bouley and Yoshiki Tsuji, who is president of Tsuji culinary school in Osaka Japan. Sushi Ichimura at brushstroke was opened inside of the restaurant Brushstoke in 2012. They employed the head chef Tokyo-trained Eiji Ichimura, who has been cooking sushi for over 40 years.
Eiji Ichimura left the restaurant in November 2016. The restaurant closed down on September 29, 2018.