A Taste of Japan via Chef David Bouley

In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki. This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony.

 

In our current travel issue, Nancy Matsumoto takes us behind the polished oak counter and into the kitchen at Brushstroke, Chef David Bouley’s foray into the art of Japanese kaiseki.  This intensely seasonal, small-plate dining dates back to the 16th century, having evolved out of the tea ceremony. 

Read the story for more on the kitchen where Japan meets France and finds a home in New York (or sign in and download the complete digital Travel Issue for FREE here.)

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