In our main dining room, the kaiseki cuisine is designed to be an expression of “Ichi-go Ichi-e”, taking the unique ingredients of the season and preparing them in a way that is just right for the person at that time. Flavors change with the seasons; in the spring Chef Yamada might use the bitter flavors of young plants to clean the body of toxins built up over the winter. Cuisine is built around the ingredients as well: at Brushstroke each serving of sashimi is plated differently, depending on the unique cut of the fish.
If a customer has already enjoyed one of our menus and comes back before we have changed the menu, Chef Yamada works hard to give them something new.
And of course he works hard to create rich, full menus for customers with food allergies and other restrictions. Every time someone comes in it should be a unique experience, one that adapts to how the customer is feeling at the time.