©
bloompy: Fluke with Uni in rhubarb/beet sauce and Mountain Yam Purée with tomato water and Uni
©
bloompy: Rockfish and Dungeness crab dumpling in cherrystone broth with brocolli rabe
©
bloompy: Kampachi, Toro, and Giant Clam
©
bloompy: Chawan-Mushi: Egg Custard with Uni and a Black Truffle Broth and a Mustard Flower
©
bloompy: Miso marinated Black Cod with Pistachio
©
bloompy: Grilled Cape Cod Lobster with a White Miso Cream and Nori
©
bloompy: Breast of Duck with Miso Mustard
©
bloompy: Braised Wagyu Beef with seared Wagyu Beef and a Poached Egg
©
bloompy: Tekka Don - Dashi steamed rice with Tuna and a Miso, Soy Scallion Purée
©
bloompy: Lychee/Sake sorbet over yuzu tangerine gelée with sancho peppers, sprinkled on top with honey sugar
©
bloompy: Chocolate/red bean cake with ginger sauce
©
bloompy: Warabi Mochi with toasted soybean powder, green tea powder, and kuromitsu (black sugar sauce)
©
bloompy: Panna Cotta with sweet red beans and a matcha tea sauce
©
bloompy: Obulato
©
bloompy: The bar and lounge area at brushstroke.
©
bloompy: The main dining hall at brushstroke
©
bloompy:
©
bloompy:
©
bloompy:
©
bloompy:
©
bloompy:
©
bloompy: Chef Mourad Lahlou (Aziza SF), Chef Isao Yamada, and Chef David Bouley (brushstroke NY)