Brushstroke in Tribeca, NYC. One of the best kaiseki restaurants on the western hemisphere.
As they need to be perfectly coordinated and communicate a lot, to avoid any shouting and disturbing the customers, all of them were equipped with hands free earpieces and microphones. Then the show is even more impressive. On the other hand they looked like the group of neurosurgeons sometimes, fine-tuning the appearance of the meals to the utmost perfection.
Salmon in lemon mousse with caviar. Great combination, moreover salmon was of really top quality. Lovely little flower made the fine touch.
Red snapper in broccoli broth with some asparagus. It fits together just perfectly. Broth was more like an essence from the broccoli, I would never believe that broccoli can taste such wonderfully.
Particularly in case of sashimi, you could see the utmost concentration of the cook to cut the best out of the fish in the best possible way. Overlooking the cooks is a experience on its own here. Once there is a piece they feel is not the absolutely perfect, it goes to the waste immediately.
Sashimi, one of the best outside Japan.
Eel and wild herbs tempura accompanied by hazelnut sauce.
Duck with whole grain mustard and pepper sauce with some butter green beans and flowers (of course). Unbelievably tender duck, downright disappearing in the mouth.
Kanpachi (almaco jack in English) with herbs, kelp, rise and miso. Main course. This fish is actually fabulous; pity it is so rare in Europe.
Matcha tea ice cream, melted white chocolate and some sweet beans. Matcha comprised for some 60 % of the ice cream, so you will hardly sleep next 10 hours after this.
Finally some rice paper with seeds and green tea.
All in all: absolutely perfect japan cuisine, executed with discipline, care but also some imagination.
Lucan Report 